Sausage Breakfast Pockets - cooking recipe

Ingredients

1 (10 count) can hungry jack refrigerated biscuits (or any flaking biscuit)
1 lb sausage
1 cup shredded cheddar cheese
1 (6 ounce) container chopped fresh mushrooms
1 onion, diced
2 tablespoons butter

Preparation

Preheat oven according to biscuit directions.
Spray muffin tins with non-stick spray.
Take off the top 1/3 of each biscuit and set aside.
Take the other 2/3 of each biscuit, flatten them and mold them in the muffin sections; set aside.
In skillet saute the mushrooms and onion in butter; set aside in a bowl.
In same skillet fry the sausage until fully cooked, crumbling it with the utensil you are using; drain well.
Return sausage to skillet add onions and mushrooms; stir together.
Add cheese and stir again.
Add spoonful of mixture to each muffin tin. Place the leftover 1/3 biscuit on top as a lid and tuck in the sides.
Bake at whatever temp and time is on the biscuit can.
Serve.