1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the flour, salt, and baking powder. Add the cold butter, rubbing it into the flour until the mixture resembles coarse crumbs.
3. Stir in the sour cream until the dough comes together. Wrap in plastic and refrigerate for 20 minutes to chill.
4. Meanwhile, whisk together the eggs and milk in a skillet over medium heat. Cook until softly scrambled, then season with salt and pepper. Set aside to cool slightly.
5. Roll out the chilled dough on a floured surface to about 1/4-inch thickness. Cut into 5-inch squares.
6. Place a spoonful of scrambled eggs, a sprinkle of cheese, and a bit of crumbled bacon or sausage onto each square.
7. Fold the dough over the filling to form a pocket, pressing the edges with a fork to seal. Brush each pocket with the beaten egg.
8. Bake for 15-20 minutes or until golden brown. Allow to cool for a few minutes before serving.

One of my personal tips is to make a double batch and freeze the extras. They’re perfect for those mornings when time is short but you still want a homemade breakfast.