Prosciutto and Cheddar Breakfast Biscuits

Preheat the oven to 425°F.

In a bowl, combine the biscuit mix, milk, melted butter, and chives; mix it just until moistened.

Turn onto a lightly floured surface; knead gently 8-10 times. Pat or roll to a /4-inch thickness; cut with a floured 2 1/2-inch biscuit cutter.

Place the biscuits 2 inches apart on an ungreased baking sheet. Bake 12-1 minutes or until golden brown.

Meanwhile, in a large bowl, whisk the eggs, milk, and salt.

Place a large skillet over medium heat. Add the prosciutto and green onions; cook until the prosciutto begins to brown, stirring occasionally.

Stir in the butter until melted.

Add the egg mixture; cook and stir until the eggs are thickened and no liquid egg remains.

Stir in the cheese; remove from heat.

Split the warm biscuits in half. Fill with the egg mixture.