Sausage, Egg and Cheese Pocket


  • 10 refrigerator biscuits
  • 8 ounces breakfast sausage
  • 6 large eggs (1 beaten)
  • 3 tablespoons milk
  • Salt and pepper to taste
  • ½ cup cheddar cheese (shredded)


In a large frying pan over medium high heat, cook and crumble the breakfast sausage.

In a medium bowl, beat the eggs with the milk.

Drain off any excess grease from the sausage. Pour in the egg mixture and stir and scramble until egg is almost completely set, but still quite moist. Season to taste.

Flatten a refrigerator biscuit into a circle about 3½ inches wide. Sprinkle some cheese in the middle and dollop on a heaping tablespoon of filling.

Gather the edges of the dough around the filling and pinch closed.

Put the balls into a greased pie pan with the seams on the bottom. Brush the tops with a beaten egg.

Preheat oven to 425° F. Cut a slit in the top of each pie with a sharp knife so steam can escape.

Bake for 16-20 minutes until golden brown. Let cool 5 minutes before eating.

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