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
0.0/5 rating (0 votes)

Print Print this Recipe

Categories:

Power Breakfasts

  • 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

    • Directions

    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.

    Leave a comment

    You are commenting as guest. Optional login below.

    Advertisement

    Popular Articles

    Advertisement

    Do you allow your children to watch TV or play on the computer before doing their homework?

    Yes - 31.6%
    Sometimes - 25.4%
    No - 37.4%

    Total votes: 4919
    The voting for this poll has ended on: June 25, 2016