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Cheesy Egg Biscuits

Name: Cheesy Egg Biscuits
Prep time: 25 min
Total time: 25 min
Yield: 10
Cuisine: Mexican
Ingredients: 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

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.

October 11, 2010

Ingredients

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

Steps

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.