Creamy Swiss Eggs on Biscuits

By brandyc

Ingredients

• 4 Pillsbury® Grands!® Frozen Buttermilk Biscuits
• 1 can (10 3/4 oz) condensed cream of chicken with herbs soup
• 2/3 cup milk
• 1 cup shredded Swiss cheese (4 oz)
• 1/8 teaspoon pepper
• 6 eggs
• 2 medium green onions, sliced (2 tablespoons)
• 2 teaspoons butter

Details

Servings 4

Preparation

Step 1

Heat oven to 375°F. Bake frozen biscuits as directed on bag.

Meanwhile, in small bowl, mix soup, milk, cheese and pepper; set aside. In medium bowl, beat eggs with wire whisk. Stir in 1 tablespoon of the onions. In 8-inch skillet, melt butter over medium heat. Add egg mixture; cook 4 to 5 minutes, stirring occasionally, until eggs are thoroughly cooked but still moist.

Gently stir soup mixture into egg mixture. Cook and stir until thoroughly heated.

Split each warm biscuit; place on individual serving plate. Spoon egg mixture over biscuits. Sprinkle with remaining onions.

For a bacon 'n egg breakfast treat, stir 1/4 cup real bacon pieces in with the soup mixture. What a nice way to start the day!