Every year, my husband’s family plans at least one (usually more) family vacation. And, every time, it’s up to us wives to figure out the meals. We typically take turns serving a meal to the whole bunch (insisting that our husbands ‘get over here and help.’) Anyway, what I love about it is trying out some of the yummy recipes that my sisters-in-law make. Then I swipe them and share them with y’all…like the Black Bean Soup and yummy Cinnamon Rolls. This year we learned about the joy of pairing Orange Julius recipes with homemade hot pockets!

The fun thing is, you can make ANY sort of hot pocket with any sort of filling. But, today it's all about breakfast. Serve these up with an Orange Julius and it's perfect. www.orsoshesays.com #breakfast #recipe #burrito #hotpocket #orangejulius

So, this meal is something my lovely SIL, Melanie, makes on our family vacations. Except, instead of hot pockets, she just uses tortillas for super easy/yummy breakfast burritos. Which is probably smart when feeding a massive crowd because it’s quicker. But, just for kicks, I thought I would throw her signature burrito filling into bread dough and make homemade hot pockets. Which were also delish, just a little more time consuming.

The fun thing is, you can make ANY sort of hot pocket with any sort of filling. I just look at the frozen ones at the grocery store for ideas…pizza, turkey and broccoli, BBQ beef, southwestern chicken, and so on. But, today it’s all about breakfast.

She always serves up an Orange Julius to go with. It’s perfect and the drink is guzzled in seconds!

To make the breakfast hot pockets, you’ll need: 2 rolls of Pillsbury French Bread, a 16 oz. roll of Jimmy Dean sausage (I bought regular, but I might use Italian next time for a little spice), 12 eggs, and half a bag of hash browns (about 15 oz.) Obviously, you can add any additional fillings you want (peppers, mushrooms, whateva.)

First, cook up your sausage, then add half the bag of hash browns and cook until softened, maybe starting to turn golden.

Scramble the eggs and pour on top of the hashbrown/sausage mixture. Stir and cook until done.

Roll out a tube of french bread into a large rectangle (or something that ever-so-slightly resembles a rectangle) and cut into four squares.

Place a heap of the burrito mixture on the dough and wrap it up….long sides first, followed by short sides.

Place on a baking sheet and bake at 425 for 12 to 15 minutes or so, until done. If you’re feeling ambitious, brush the tops of the dough with an whisked egg before putting it in the oven.

Serve with a side of salsa….and, of course an Orange Julius!

Oh, and of course this filling is a great filler for breakfast burritos, especially for a crowd! If you don’t have a crowd, make them and freeze ’em.

K, so all you need is a can of 12 oz. frozen orange juice, 2 cups milk, 2 cups water, 2 tsp. vanilla, and 1/2 cup sugar. Oh, and ice. Put all ingredients, except the ice in a blender. Mix well. Add the ice until you’re happy. I think I did about 3 cups of ice. Drink. Make more.