Heat oven to 375°F.
Heat Egg Scrambles according to directions on bag.
Meanwhile, separate dough into 8 biscuits. In each of 8 ungreased regular-size muffin cups, place 1 biscuit; firmly press dough in bottom and up side of each cup, forming 1/2-inch rim.
Divide hot Egg Scrambles evenly between cups; sprinkle with cheese.
Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes in pan before serving. If desired, garnish with fresh parsley.