Freezer-Friendly Ham and Cheese Breakfast Biscuit Bombs

Heat oven to 350°F. Line large cookie sheet with cooking parchment paper, or spray with cooking spray. In medium bowl, add eggs and pepper; beat well with whisk. Reserve 8 teaspoons of the shredded cheese.

In 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat. Pour in beaten eggs; cook 1 1/2 to 2 1/2 minutes, stirring frequently, until eggs are firm but still moist. Remove from heat; stir in remaining cheese until melted. Add ham; stir mixture well. Cool 5 minutes.

Separate dough into 8 biscuits; let stand 5 minutes. Gently pull each biscuit apart partially, leaving bottom and lower sides intact, forming a deep pocket. Place 1/4 cup egg mixture inside, pressing inside to fit. Gently stretch dough over filling, pressing and firmly sealing around edges of biscuit. Reshape into round, and place on cookie sheet. Repeat for remaining biscuits. (Biscuits will be full.)

In small microwavable bowl, microwave remaining 1 tablespoon butter uncovered on High 20 to 30 seconds or until melted. Brush on top of each biscuit. Top each biscuit with reserved shredded cheese.

Bake 15 to 18 minutes or until biscuit tops are golden brown and inside mixture is heated through. Serve immediately. Or if freezing for later use, transfer to cooling rack, and refrigerate until cool, about 45 minutes.

To Freeze and Reheat: Wrap each baked, cooled biscuit tightly in plastic wrap and a layer of foil. Transfer to large resealable freezer plastic bag; place in freezer. To reheat from frozen, remove one biscuit from storage bag; unwrap completely. Wrap biscuit in paper towel; place on microwavable plate. Microwave on Medium-Low (30%) 1 1/2 minutes; microwave on High 1 1/2 to 2 minutes or until biscuit bomb is heated through and center is at least 165°F. Let stand 1 minute before serving.