Cheesy Egg Biscuits

Think of this hearty breakfast or brunch as scrambled eggs Mexican-style with flaky biscuits instead of tortillas.

  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 5

Ingredients

1
(10.8-oz.) can (5 biscuits) Pillsbury™ Grands!™ Refrigerated Flaky Biscuits
6
oz. (1 1/2 cups) shredded Cheddar cheese
5
eggs
2
tablespoons milk
1/4
teaspoon salt
1
tablespoon margarine or butter
5
tablespoons Old El Paso™ Salsa
  • 1 Heat oven to 350°F. Prepare and bake biscuits as directed on can, sprinkling each with 1 tablespoon of the cheese before baking.
  • 2 Meanwhile, in large bowl, combine eggs, milk and salt; beat well. Melt margarine in medium skillet over medium heat. Add egg mixture; cook until eggs just begin to set, stirring occasionally. Stir in remaining cheese. Cook an additional 1 to 2 minutes or until cheese is almost melted.
  • 3 Split warm biscuits. Spoon eggs evenly onto bottom halves of biscuits. Top each with 1 tablespoon salsa. Cover with top halves of biscuits.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich
    Calories
    440
    (
    Calories from Fat
    250),
    % Daily Value
    Total Fat
    28g
    28%
    (Saturated Fat
    11g,
    11%
    ),
    Cholesterol
    250mg
    250%;
    Sodium
    1100mg
    1100%;
    Total Carbohydrate
    27g
    27%
    (Dietary Fiber
    1g
    1%
      Sugars
    5g
    5%
    ),
    Protein
    19g
    19%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    0%;
    Calcium
    30%;
    Iron
    15%;
    Exchanges:
    2 Starch; 2 Other Carbohydrate; 2 High-Fat Meat; 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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