If you like to keep biscuits or breakfast sandwiches ready to grab and go as you run out the door, then these breakfast pockets will be just the thing for you. So easy to make, and so much better to eat. By the time you get to work, settle in, and ready for something to eat, they will be thawed. All you have to do is heat them up. Make a big batch, put in your freezer, so tomorrow morning when you are running hurriedly out the door, grab one and go. Recipe below.

Enjoy!
Karen, Stephanie, and Paul

Contact us at:
karenjonesfoodandfamily.com
[email protected]
[email protected]
[email protected]

Write us at:
Food & Family
PO Box 675
McCalla, AL 35111

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Ingredients:
8 count refrigerated Grands biscuits
8 sausage patties or links (hot or mild)*
4 eggs
1 Tbsp butter
salt & pepper to taste
cheddar cheese, grated
mustard of your choice if desired
2 -3 Tbsp milk, heavy cream, half & half, or evaporated milk

Directions:
Preheat oven to 350 degrees. (follow directions on your package)
Cook sausage until done. Set aside, break eggs into a bowl. Salt and pepper to taste. Whisk eggs until fully beaten. Melt butter in skillet. Add eggs, stir, slowly moving eggs around, until eggs are set. Remove from pan. Lay biscuits out on a clean surface. Roll out until desired size, or 1/4 inch thick. If desired, you can brush biscuit dough with yellow mustard, brown mustard, or spicy mustard. Spoon egg onto biscuit. Sprinkle with your desired amount of cheese. Break sausage and lay on top of egg and cheese. Fold top over egg mixture, meeting the other side, pinch together. Using the tines of a fork, crimp edge together. Lay on baking that has been sprayed with non-stick cooking spray. Brush tops of breakfast pockets with milk, half & half, heavy cream, or evaporated milk. Bake 16-20 minutes or until golden brown. Cool on baking rack. Wrap each pocket individually in aluminum foil. Freeze and enjoy!

you can use bacon, smoked sausage, hot or mild sausage