2-1/3 c. low-fat Bisquick baking mix
1/2 c. low fat milk
3 Tbls. butter
1-2 Tbls. minced fresh chives
6 eggs
1 Tbls. low fat milk
1/2 t. salt
2 oz. thinly sliced prosciutto, cut into thin strips (see note)
2 green onions, chopped
1 Tbls. butter
1/2 c. shredded cheddar cheese, or cheese of your choice
Biscuits: In a large bowl, combine baking mix, milk, melted butter and chives; mix just until moistened.
Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to 3/4-inch thickness; cut with a floured 2-1/2-inch biscuit cutter.
Place apart on an ungreased baking sheet. Bake at 400 degrees 12-14 minutes or until golden brown.
Egg Filling: In another bowl, whisk eggs, milk and salt; set aside.
Place a large Teflon-coated skilled over medium heat. Add prosciutto and green onions; cook until prosciutto begins to brown, stirring occasionally. Stir in butter until melted.
Add egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Stir in cheese; remove from heat.
To Serve: Split warm biscuits in half. Fill with scrambled egg mixture and serve immediately.