Breakfast Hot Pockets - cooking recipe

Ingredients

jumbo biscuits (canned)
eggs
bacon, cooked and crumbled
ham, diced
sausage, cooked
green onions, chopped
tomatoes, diced
green pepper, chopped
Cheddar cheese, shredded

Preparation

Separate the biscuits and roll them to twice the normal size. Scramble the eggs with any of the fillings that you like or use your own.
Place in the middle of the biscuit and fold in half; seal it tight.
Make 2 or 3 slits in the top for steam vents. Cook according to the package.
When these are cooled, they can be frozen for later use.