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Cheesy Egg Biscuits

(3)
  1 reviews
  • 25 min prep time
  • 25 min total time
  • 7 ingredients
  • 5 servings
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Think of this hearty breakfast or brunch as scrambled eggs Mexican-style with flaky biscuits instead of tortillas.

Ingredients

1
can (10.2 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated Original 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

Steps

  • 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.
  • 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.

Expert Tips

If you wish, offer sour cream and chopped cilantro as a topping.

Nutrition Information

No nutrition information available for this recipe
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