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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
420
(
Calories from Fat
230
)
Daily Value
Total Fat
25g
39%
(
Saturated Fat
12g
61%
,
Trans Fat
0g
)
Cholesterol
230mg
76%
Sodium
970mg
40%
Potassium
100mg
3%
Total Carbohydrate
28g
9%
(
Dietary Fiber
0g
0%
,
Sugars
6g
)
Protein
18g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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