Beef / Pork

Whole Wheat Breakfast Pockets is for Breakfast.

Whole Wheat Breakfast Pockets takes 90 minutes to prepare.

Whole Wheat Breakfast Pockets takes 25 minutes to cook.

Whole Wheat Breakfast Pockets makes 18 servings.

The ingredients for Whole Wheat Breakfast Pockets are:

Pockets
1 cup warm water
1/4 cup raw honey
1 1/2 TBS yeast
1/2 cup oil
1 egg, whisked at room temperature
3-4 cups whole wheat flour, divided
4 TBS vital wheat gluten
1/3 cup dry milk
1 tsp salt
*I did not use the wheat gluten

Filling
Sausage, Egg & Cheese:
1/2 lb breakfast sausage
12 eggs
cheese of choice

Here is how you make Whole Wheat Breakfast Pockets:

Take the egg out of the fridge to bring to room temperature, whisk it in a bowl. In a mixer, with dough hook attached, stir together warm water and honey. Add yeast and let sit for 5 minutes, until frothy. Add oil, egg, 2 cups of wheat flour, gluten, dry milk and salt. Mix on low until well combined. Add 1 additional cup of flour. With mixer on low, add more flour a little as a time, as needed, until dough pulls away from the sides of the bowl and creates a ball. Your goal here is to add as little flour as possible. Let the mixer knead the dough for 5 minutes. Check on it every once in a while and add small portions of flour as needed if dough sticks to the sides of the bowl.When kneading is finished, cover bowl with a towel and place in a warm spot to rise for one hour, or until double in bulk.Preheat oven to 350 degrees. Dump dough on a lightly floured surface. Divide into 6 equal pieces. Roll out each piece into a rectangle. Roll it as thin as you can without it ripping. Cut each rectangle into 3 pieces. Place 1/3 cup of whatever filling you are using onto one side. Fold it over and pinch the edge shut (this works best if you bring the bottom up and fold it over the top before pinching. Place them on a parchment-covered baking sheet. Bake for 15 minutes, or until golden brown.Let cool before placing in freezer zipper bags and freezing. To reheat, take from freezer and microwave for 35 seconds.Serving Size: Makes 18 pocketsNumber of Servings: 18Recipe submitted by SparkPeople user DARIENJADE.

The nutritional information for Whole Wheat Breakfast Pockets is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 280.3

• Total Fat: 16.2 g
• Cholesterol: 149.9 mg
• Sodium: 313.8 mg
• Total Carbs: 24.0 g
• Dietary Fiber: 3.4 g
• Protein: 11.7 g