Cheesy Egg Biscuits

cheesy egg biscuits Breakfast Mexican
Cheesy Egg Biscuits
  • Prep 25 min
  • Total 25 min
  • Servings 10

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


  • 1 can Pillsbury* Refrigerated Country Biscuits
  • 1 1/2 cups (375 mL) shredded Cheddar cheese
  • 5 eggs
  • 2 tbsp (25 mL) milk
  • 1/4 tsp (1 mL) salt
  • 1 tbsp (15 mL) margarine or butter
  • 10 tsp (50 mL) Old El Paso* Salsa


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  • 1
    Heat oven to 350ºF. Prepare and bake biscuits as directed on can, sprinkling each with 2 tablespoons 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 2 teaspoons salsa. Cover with top halves of biscuits.

No nutrition information available for this recipe

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