Ingredients

1  tablespoon yeast

1/2  cup warm water

3/4  cup warm evaporated milk

1/2  cup vegetable oil

1/4  cup Imperial granulated sugar

8  eggs, slightly beated

1 1/2  teaspoon salt, divided

3 1/2  cups all purpose flour, divided

1  lb. breakfast sausage

1/2  cup onion, diced

1 1/2 cups hash brown potatoes, thawed

1   small can chopped green chili peppers

3  tablespoons milk

1/2  teaspoon black pepper

2  cups cheddar cheese, shredded

1/4  cup butter, melted

Instructions

In a large bowl, combine yeast and water. Stir and let it sit for 5-10 minutes. If it doesn't foam up the yeast may be dead, if so start over cause it won't rise.

Add evaporated milk, oil, Imperial granulated sugar, 1 egg, 1 teaspoon of salt and 2 cups of flour; beat until smooth and add 3/4 cup of flour and stir until it forms a soft dough. Do not knead. Cover and let rise in a warm place until doubled in size, about an hour.

In a large skillet add sausage, onions, salt, black pepper and green chilies. Cook until no longer pink. Drain any grease off using paper towels. 

In a medium bowl beat eggs and milk and add to the skillet. Add hash brown potatoes and stir until eggs are done. Sprinkle cheese on top of eggs and stir till combined. Remove from heat, let cool before making pockets.

Preheat the oven to 350 degrees 15 minutes before the dough has risen.

Punch down the dough and pour onto a floured mat. Pat and roll dough into a log. Divide the log into 16 pieces. Roll each piece into 6-7 inch circles. Add 1/3 cup of egg mixture to each circle. Fold over and pinch down the edges together or use a fork to seal the edges.

Bake on a lightly greased baking sheet for 15-20 minutes. Remove from the oven and brush tops with melted butter.

You can store and freeze cooled pockets for 3-6 months in a ziploc bag. To warm, wrap the pocket in a paper towel for 1-2 minutes.