9 eggs, divided
1/4 cup milk
Salt and pepper to taste
2 tablespoons butter
1 lb Sausage browned in crumbles
3 green onions, chopped (optional)
1 cup (4 ounces) shredded Monterey-Jack cheese
1 can (16 ounces) refrigerated jumbo biscuits (8 biscuits)
2 teaspoons water
1. Preheat oven to 350°F.
2. Beat 8 eggs and milk and salt and pepper to taste in large bowl with wire whisk until well blended. Melt butter in large non-stick skillet over medium-low heat. Add eggs; cook and stir 6-8 minutes or just until set. Stir in sausage and green onion cook 2-3 minutes or until sausage is hot. Stir in cheese; remove from heat.
3. Press or roll out each biscuit on lightly floured surface to 6-inch circle. Spoon about 1/2 cup sausage mixture onto center of each biscuit. Beat remaining egg with water; brush onto edges of biscuits. Fold in half; press edges together with fork to seal.
4. Place on baking sheet sprayed with cooking spray. Brush tops with remaining egg wash. Bake for 14-17 minutes or until golden brown. Serve warm with syrup.