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Hashbrown Breakfast Pockets

Low-fat biscuit dough can be used to make a hand-held sandwich. Filled with potatoes, egg, bacon and cheese, it’s a great grab-and-go breakfast or snack.

Hashbrown Breakfast Pockets
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  • 1 carton (4.2 ounces) Hungry Jack® Premium or Cheesy Hashbrowns
  • 1-½ cups (6 ounce) shredded reduced fat cheddar cheese
  • 2 packages (16.3 ounce, each) refrigerated reduced-fat biscuits
  • 8 hardboiled eggs, halved lengthwise
  • 8 slices turkey or pork bacon, cooked and crumbled
  • 2 tablespoons chopped parsley (optional)
  • 1 tablespoon butter, melted
  • Cracked black pepper for garnish


  1. Heat oven to 375°F.
  2. Refresh Hashbrowns according to package directions.
  3. Combine hashbrowns and cheese in a bowl.
  4. Roll or pat each biscuit dough into a 5-inch circle.
  5. Place 2 tablespoons hashbrowns mixture, half of one hardboiled egg, and 1 tablespoon bacon on one side of the dough circle. Sprinkle with parsley.
  6. Fold dough over egg to cover; pinch edges to seal. Place on a baking sheet. Brush lightly with butter and sprinkle with black pepper.
  7. Bake until biscuits are flaky and golden brown, about 18 minutes.
  8. Serve warm. Refrigerate leftovers; reheat in toaster oven.

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