Breakfast Sandwich Pockets

These breakfast sandwich pockets are easy to make and great for on the go.

First, prepare your ingredients.  Unroll 2 packs of crescent rolls, keeping them as rectangles, not triangles.  This will leave you with 8 rectangles.

Cook your scrambled eggs and ground sausage.

 Measure out your shredded hash browns.  It ended up being about half the bag, so I cooked the rest of the hash browns to eat on the side.

Next, assemble your sandwiches.  Put a small amount of each item (sausage, hash browns, eggs, shredded cheese) on one side of the crescent rectangles.

Fold in half and press open edges closed with fingertips.  Place each pocket on a greased baking sheet.  Bake at 375 degrees for 10-15 minutes or until golden brown.

You can also freeze these sandwiches to eat at a future time.  I placed each of mine in a sandwich-size Ziploc bag and then put all of them in a gallon-sized bag to freeze.  To eat after frozen, placed desired number of sandwiches on a greased baking sheet and bake at 375 degrees for 5-10 minutes or until warmed through.

Breakfast Sandwich Pockets

Ingredients:

2 packs crescent rolls

6 eggs, scrambled

1/2 lb. ground sausage, cooked

1.5 cups frozen hash browns, thawed

1/2 cup shredded cheese

Steps:

1.  Unroll crescent rolls and separate into rectangles (should have 8 rectangles).

2.  Cook eggs and sausage separately.

3.  Put a small amount of sausage, hash browns, eggs, and cheese on each crescent rectangle.

4.  Fold in half and press open edges closed.

5.  Bake at 375 degrees for 10-15 minutes or until golden brown.

6.  TO FREEZE:  Place each sandwich pocket into a sandwich-size Ziploc bag, or wrap tightly in plastic wrap.  Store all in a gallon-size Ziploc bag in freezer until ready to eat.  TO EAT AFTER FROZEN:  Cook desired number of sandwich pockets on greased baking sheet and bake for 5-10 minutes at 375 degrees or until warmed through.