Preheat your oven to 375° F and line a baking sheet with parchment paper. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.

Heat a medium skillet over medium low heat and add butter . When the butter is melted, add the egg mixture and cook until scrambled. Remove the pan from heat and allow the eggs to cool slightly.

Meanwhile open the biscuit package and separate the biscuits. Use a rolling pin to roll out each biscuit until it’s flat.

Divide the scrambled eggs into 5 portions. Place one portion of the eggs along one side of the flattened biscuit and top with pieces of bacon.

Top the egg and bacon hot pocket with ½ slice of cheese.

Fold the other side of the biscuit over the top of the egg ,bacon and cheese and press the seams to seal and flatten.

Place the stuffed breakfast pockets on the prepared baking sheet and place in preheat oven.

Bake them for 12 to 15 minutes, until the breakfast pockets are golden brown and remove from oven.

Allow the pockets to cool slightly before eating. Enjoy!