Cheesy Egg Biscuits

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

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.