1⁄2 cup Chunky Salsa (I used black bean/corn salsa)
1 tablespoon Milk
1 can Pillsbury Biscuits (I used the Southern Homestyle variety)
This recipe made 12 full muffin cups, plus an additional ramekin dish with an individual serving.
Preheat oven to 350 (I now use a convection oven).
Mix all ingredients, except for the biscuits, in a medium mixing bowl.
Spray a muffin tin with non-stick spray.
Open your can of biscuits and cut each biscuit in half.
Press the biscuit halves into each muffin cup.
Pour on the egg mixture over each piece of biscuit, filling each cup almost to the top.
Place a cookie sheet on the rack under the muffin tin, for any overages... a few of mine dripped a little from being too full.
Bake for 28 minutes in the convection oven. (I'm guessing if you're not using convection, you'll need to bake more like 30 - 35 minutes). Take out when the egg is cooked and slightly browned on the top.