Preheat oven to 375°.
Spray an 8" round baking pan or pie dish with cooking spray.
ED: I now use those big cupcake pans as shown in the picture. Spray with cooking spray and then grease each cup with butter.
In a large nonstick skillet, melt butter over medium heat.
Add the chopped bell peppers and cook them a little to get them soft.
In a large bowl, whisk together eggs and heavy cream.
Pour egg mixture in pan and let set slightly.
Reduce heat to medium low, and stir occasionally until scrambled eggs reach desired consistency.
Season with salt and pepper.
Remove from heat and fold in chives, cooked and crumbled meat, and green onion.
Flatten each biscuit round to about ¼” thickness.
Top each round of dough with scrambled egg mixture, potatoes, and cheese.
Bring the edges of the dough together and pinch to seal.
Place in pan seam side-down.
Brush with tops with melted butter then sprinkle with coarse salt.
Bake until the biscuits are golden and cooked through, about 20-25 minutes. Serve warm.

NOTES: