This recipe is one that I've modified from a Pillsbury recipe for Huevos Rancheros, so hopefully I manage to remember everything correctly. Anyway, it's quick, easy, and my husband and I love it! It's also great because it can definitely be an assembly line dinner, with each person putting the various ingredients they've chosen together to make their own version of huevos rancheros. Be warned though, they're not authentic by any means - just good!

Quick and Easy Open Faced Huevos Rancheros
Modified from a Pillsbury recipe

1-2 can(s) refrigerated biscuits (We use the BIG biscuits because it's easier to pile more toppings on.)
Cheddar/Monterey Jack/or Mexican style cheese, shredded
Salsa
6 eggs (or more if you like eggs)

Directions

Cook the biscuits according to package directions.

While the biscuits are baking, scramble the eggs. Feel free to add in any spices or vegetables here. I've added chopped onion, crushed red pepper, and even garlic before. Just depends on what you like!

After the biscuits are done, split them open. Pile high with scrambled eggs, salsa, and cheeses. (I've learned that it's easiest to put the salsa on the biscuit directly, then the eggs, then the cheese.) Place the biscuits in the microwave and heat until the cheese is melted.

Serve warm and enjoy.