Sausage Breakfast Pockets

On vacation at the beach I tried this and loved it. It was easy, quick and "on the go".

• Ready In: 25 mins
• Yields: 10 pockets

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

Directions

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.