Sausage Breakfast Pockets

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• 1 (10 count) can hungry jack refrigerated biscuits (or any flaking biscuit)
• 1 lb sausage
• 1 cup shredded cheddar cheese
• 1 (6 ounce) container chopped fresh mushrooms
• 1 onion, diced
• 2 tablespoons butter

Recipe

• 1 preheat oven according to biscuit directions.
• 2 spray muffin tins with non-stick spray.
• 3 take off the top 1/3 of each biscuit and set aside.
• 4 take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
• 5 in skillet sauté the mushrooms and onion in butter; set aside in a bowl.
• 6 in same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
• 7 return sausage to skillet add onions and mushrooms; stir together.
• 8 add cheese and stir again.
• 9 add spoonful of mixture to each muffin tin. place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
• 10 bake at whatever temp and time is on the biscuit can.
• 11 serve.