• Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
• Use a pizza cutter to make 6 rectangles. Carefully transfer to the baking sheet.
• Heat a tablespoon of butter in a skillet over medium heat.
• Add ham, peppers, and onions to the skillet, cooking 3-4 minutes, or until the peppers and onion soften.
• Add eggs to pan and lower heat. Allow bottom of the eggs to cook slightly, then pull back edges to let the uncooked eggs flow to the center.
• Keep scramble moving and remove from heat when the eggs are solid. Do not overcook.
• Spoon the egg mixture into the center of half of the pie crust. Then, add the other half of the pie crust on top.
• Crimp edges with a fork and trim excess crust from edges. Brush with melted butter and sprinkle everything seasoning on top.
• Bake the breakfast pockets for 15 minutes, or until golden brown.
• Serve immediately, or allow breakfast pockets to cool and freeze in a single layer. The breakfast pockets can be frozen together in storage bag.

To reheat frozen breakfast pockets:

• Microwave 2-3 minutes to thaw. Heat rest of the way in a toaster oven at 350 degrees until warmed through.