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Brunch Pockets

Brunch Pockets

Do something a little different with breakfast and put this fun dish on the table.

Gluten Free:
No
Serving Size:
4
Total Time:
1 Hour
Preparation Time:
Under 30 Minutes
Preparation Method:
Bake , Stove-Top
Meal Occasion:
Appetizers & Snacks , Breakfast , Lunch
Level of Difficulty:
Intermediate
Rate this recipe: Rating: 4 (3 votes cast)
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Ingredients

This recipe is recommended for 4 servings
  • 1 (12-ounce) package LITTLE SIZZLERS® Sausage Links
  • 2 cups chopped broccoli
  • 1/2 cup chopped onion
  • 1 clove garlic, minced
  • 8 large eggs, beaten
  • 5 teaspoons Dijon mustard, divided
  • 2 cups buttermilk baking mix
  • 1/2 cup cornmeal
  • 1/2 cup water
  • 1 cup shredded Swiss cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise

Directions

  1. Heat oven to 400°F.
  2. In skillet, cook sausage links according to package directions; drain, reserving 1 tablespoon drippings. Slice sausage into 1/2-inch pieces.
  3. In same skillet, cook broccoli, onion and garlic 3 to 5 minutes. Add eggs; cook until soft scrambled. Stir in sausage and 2 teaspoons mustard.
  4. In bowl, mix baking mix, cornmeal and water until soft ball forms. Roll dough into ball on clean surface dusted with small amount of baking mix; knead a few times. Divide dough into 4 equal parts; roll each into 8-inch square.
  5. Spoon one-fourth of sausage filling onto each square; top with cheese. Fold sides over filling; roll up ends. Seal with fork. Place on baking sheet. Bake 12 to 15 minutes or until golden brown.
  6. Meanwhile, in small saucepan, stir together sour cream, mayonnaise and remaining 3 teaspoons mustard. Cook over low heat 5 minutes or until heated thoroughly. Spoon sauce over pockets.