Sausage Breakfast Pockets

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READY IN:
25mins
YIELD:
10 pockets
UNITS:
US

Ingredients Nutrition

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.

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