SAUSAGE AND EGG BREAKFAST POCKETS

Sausage and Egg Breakfast Pockets image

Provided by @MakeItYours

Number Of Ingredients 6

enough biscuit mix to make 10 to 12 biscuits. (I used bisquick and doubled the recipe. It made plenty of dough) PLUS ingredients needed as instructed on the box.
14 ounces diced hash browns (O Brien Style)
7 large eggs, divided
6 slices of bacon
6 tablespoons jack cheese, grated
salt and pepper to taste

Steps:

Preheat oven to 450 degrees.
Spray a cookie sheet with non stick cooking spray and set aside.
Fry bacon until crisp; cook hash browns in bacon grease salt and pepper to taste, and set aside.
Scramble 6 eggs salt and pepper to taste and set aside.
Prepare biscuit mix according to the package directions.
Roll half of the dough into the thickness of pie crust and cut into a 3-inch square.
Lay on prepared cookie sheet; fill with a scoop of potatoes, crumble bacon, scrambled egg, and cheese.
Roll the second half of the dough a little thicker and cut into a 4-inch square.
With the extra egg make an egg wash by adding 1 tablespoon of cold water to the egg and mixing together using a fork.
Brush around the edges of the 4-inch square that will touch the bottom square.
This is your paste to keep the top and bottom pieces together.
Once all your tops are secure brush with the remaining egg wash and sprinkle salt and pepper on top.
Bake 9-11 minutes or until tops are golden brown and the biscuit is cooked through.
Serve fresh out of the oven, store in the refrigerator or freeze.