Back to school: Breakfast Pockets

I've got a child who would eat a Nutella and white bread sandwich 4 times a day and I have another child who craves protein. Go figure!

Karen from the I-Do Boutique shared this recipe with me last year and every once in a while, when I'm feeling especially free on a Sunday, I make a big batch and freeze them. They are mildly fiddly but worth the effort when you make a big batch. Nuke one and you have a breakfast that can be grabbed as the kids are running for the bus.

Here is the basic recipe.
10 eggs + dash of milk, mixed for scrambled eggs *Reserve about 1/2 cup for later use
cooked breakfast meat (1/2 pack of bacon cut and fried into bits, or half a "log" of breakfast sausage, cooked and crumbled)
2 cans of large sized biscuits
1/2 Cup shredded cheese
Salt and pepper
flour, to assist in rolling biscuits

Scramble the eggs, leaving them slightly runny. Turn off the heat, add seasonings and mix in the meat and cheese. While the eggs are cooking, flour a tabletop surface. Using a rolling pin, press out the biscuit until it's about twice the size (about 6 inches). Repeat with the remaining biscuits and stack them on a plate with flour between the layers to keep them from sticking together.

Place a flattened biscuit on a plate and fill with about 1/4 cup of egg mixture. This works best if you put the eggs on one half of the biscuit, leaving at least 1/2" edge. Using a pastry brush or your finger, smear on a bit of reserved egg mixture around the egg side edge of the biscuit. Fold over the empty side and press closed with a fork. Set on a cookie tray and finish the other biscuits this way. If you want a nice golden pastry look to the pockets, brush the egg mixture on the tops before cooking.

Bake according to biscuit instructions, 350 deg. F for about 17 minutes. Once cooled, place in a freezer bag and freeze. Reheat in a microwave for about a minute. I had one this morning and it was yummers!