Preheat oven to 350 degrees

Crack 11 eggs and whip with 1/4 cup water and salt and pepper to taste.  Grease baking sheet with oil or butter.  Pour egg mixture into baking sheet and cook eggs in the oven for 15 minutes or until the eggs are set.

Let eggs cool a bit while you roll the biscuits, this will make the eggs hold together better when you cut them

Increase oven to 375 degrees.

Lay the cheese and ham out so that they come to room temperature

For easy clean up, lay a piece of parchment paper on the kitchen counter and put a small pile of flour in the corner, this way you have flour ready if and when the biscuits get too sticky.

Lightly sprinkle the flour on the parchment paper, lay out one biscuit at a time and roll into 5" circles.  A ruler is handy here.  Keep sprinkling flour to keep the rolling pin from sticking to the biscuits.  But be careful, you don't want any flour at the edges of the circle or the hot pocket will not seal properly.

Cut the eggs into 4 inch circles with a cookie cutter or 4 inch squares with a knife.

Place ham, cheese and eggs onto the 5" biscuits.

Roll the remaining 8 biscuits into 6" circles and place on top of the fillings.  Press gently to remove air pockets and press edges of biscuits together.  Use the tines of a fork all around the perimeter of the biscuits to ensure a nice seal.

Mix remaining egg and teaspoon of water.  Brush egg wash over the tops of the biscuits.  Bake in 375 degree oven for about 15 minutes or until the hot pockets have a nice golden color.