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Cheesy Egg Biscuits

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Cheesy Egg Biscuits
  • Prep Time 25 min
  • Total Time 25 min
  • Servings 5
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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

Directions

  • 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.
Tips  

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

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
(
Calories from Fat
230
)
Daily Value
(
Trans Fat
0g
)
(
Dietary Fiber
0g
0%
)
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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