• Adjust rack to top position (top and middle positions for 12 servings) and preheat oven to 375 degrees. (TIP: Keep biscuits refrigerated until ready to use; they’re easier to work with when cold.) Bring 1 TBSP butter (2 TBSP for 12) to room temperature. Wash and dry produce. • Coat a baking sheet (two baking sheets for 12) with nonstick cooking spray and set aside. • Trim and thinly slice scallions.

• In a small bowl, whisk together half a packet of sour cream and 2 TBSP water (one packet of sour cream and 4 TBSP water for 12 servings). • Remove biscuits from package; separate biscuits. Place at least 1 inch apart on prepared baking sheet, then brush with sour cream mixture. Evenly sprinkle Everything Bagel Seasoning over tops of biscuits. • Bake on top rack until golden brown, 7-10 minutes. (For 12, bake on top and middle racks, swapping rack positions halfway through.)

• Meanwhile, in a large bowl, whisk together eggs*, scallions, cheddar, remaining sour cream, and 1/4 cup water (1/2 cup for 12 servings).

• Grease a 9-by-13-inch baking dish (two 9-by-13-inch baking dishes for 12 servings) with softened butter and pour in egg mixture. • Once biscuits are done, remove from oven. Bake egg mixture on top rack until cheese is golden brown on top and eggs are fully cooked, 13-15 minutes. (For 12, if both baking dishes don’t fit on one oven rack, bake on top and middle racks, swapping rack positions halfway through.)

• Cut cheesy baked eggs into even squares (we got 18 squares per 9-by-13- inch baking dish). • Halve biscuits; fill with cheesy baked egg squares and as much hot sauce as you like (you’ll have a few extra egg squares left over).

• Divide egg biscuit sliders between plates (two per serving) and serve. Wash hands and surfaces after handling raw eggs. Consuming raw or undercooked eggs may increase your risk of foodborne illness.