Sausage Breakfast Pockets

READY IN: 25mins
YIELD: 10 pockets




  • Preheat oven according to biscuit directions.
  • Spray muffin tins with non-stick spray.
  • Take off the top 1/3 of each biscuit and set aside.
  • Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
  • In skillet sauté the mushrooms and onion in butter; set aside in a bowl.
  • In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
  • Return sausage to skillet add onions and mushrooms; stir together.
  • Add cheese and stir again.
  • Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
  • Bake at whatever temp and time is on the biscuit can.
  • Serve.