September Recipes

Gluten-Free Breakfast Pockets

Gluten Free Badge
A stack of Gluten Free Breakfast Pockets
Hands On:
40 minutes
Total Time:
75 minutes
Serves:
6

Ingredients

  • 3 cups Good Graces gluten-free all-purpose flour, plus additional for dusting
  • 2 tbsp Hy-Vee dried thyme
  • 2 tbsp Hy-Vee dried parsley flakes
  • ½ tsp Hy-Vee salt, divided
  • 1 cup Hy-Vee unsalted butter, cold, cut into pieces
  • ¾ cup ice water, divided
  • 4 oz Hy-Vee Midwest Pork mild spice pork sausage
  • 4 Hy-Vee large whole eggs, plus 1 egg white
  • ¼ cup Hy-Vee whole milk
  • ¼ tsp Hy-Vee ground black pepper
  • 2 tbsp Hy-Vee vegetable oil
  • ⅔ cup Simply Potatoes refrigerated shredded hash browns
  • ⅔ cup Culinary Tours Gruyere cheese, shredded
  • Hy-Vee Mediterranean sea salt
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Preparation

1
Place flour, thyme, parsley, and ¼ teaspoon salt in food processor. Add butter. Cover and pulse until mixture resembles coarse crumbs. Sprinkle 1/4 cup ice water over flour mixture. Cover and pulse. Continue sprinkling enough of the remaining ½ cup ice water, 1 tablespoon at a time, and pulsing until the flour mixture is moistened and holds together. Shape mixture into a ball. Wrap pastry dough in plastic wrap and refrigerate 10 minutes.
2
Preheat oven to 400°. Line a large rimmed baking pan with parchment paper. Brown sausage in a medium nonstick skillet over medium heat. Transfer to medium bowl to cool; set aside.
3
Whisk together 4 whole eggs, milk, remaining ¼ teaspoon salt and pepper in a medium bowl. Heat same skillet over medium heat. Pour egg mixture into skillet. When bottom begins to set, use a spatula and stir the mixture to form large curds. Continue cooking and stirring until eggs are cooked through but still glossy. Add to sausage in bowl.
4
Heat oil in same skillet over medium-high heat. Add hash browns; cook until crispy and golden brown, stirring frequently. Add to egg mixture in bowl; stir in shredded cheese until combined and set aside.
5
Roll chilled pastry dough on a lightly floured surface into a 16x12-inch rectangle. Cut dough into 12 (4-inch) squares. Mound scrambled egg mixture in center of 6 squares.
6
Beat egg white with fork in small bowl; brush on edges of square with filling. Top with remaining squares. Press edges together; crimp edges with the times of a fork to seal. Place filled pastries in prepared baking pan; brush tops with remaining egg white. Cut 2 small slits in tops of each filled pastry to vent steam. Lightly sprinkle with sea salt. Bake 28 to 32 minutes or until golden brown.

Nutrition Facts

Serving Size: 1 pocket
Serves: 6
Amount Per Serving
Calories:760
% Daily Value*
Total Fat: 49g 63%
Saturated Fat: 26g
Trans Fat: 1.5g
Cholesterol: 240mg 80%
Sodium: 570mg 25%
Total Carbohydrate: 59g 21%
Dietary Fiber: 3g 11%
Sugars: 9g 18%
Protein: 19g 38%

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