Soft Pretzel Breakfast Sandwiches

Heat oven to 350°F. Spray large cookie sheet with Cooking Spray. In 4-quart saucepan or Dutch oven, bring 10 cups water to a boil over medium-high heat. Reduce heat to medium-low.

Meanwhile, separate dough into 8 biscuits; shape each into a ball. With kitchen scissors, cut 1/2-inch-deep crisscross slashes on top of each biscuit, forming an X. Gradually stir 1 tablespoon of the baking soda into boiling water (water will foam slightly). Add two biscuits at a time to water for 15 seconds. Using tongs or slotted spoon, turn biscuits over; simmer an additional 15 seconds. Repeat with remaining biscuits, adding 1 tablespoon of the baking soda each time. Place biscuits 2 inches apart, top side up, on cookie sheet. Sprinkle with salt. Bake 15 to 22 minutes or until golden brown. Keep warm.

In medium bowl, beat egg whites, milk, 1/4 teaspoon salt and 1/4 teaspoon pepper with wire whisk until well blended. In 10-inch nonstick skillet, cook egg mixture over medium heat, stirring occasionally or until eggs are set.

To assemble sandwiches, cut each biscuit in half horizontally. Brush cut sides of biscuits with oil. Top bottom of each biscuit with eggs, cheese and biscuit tops. Place on same cookie sheet. Bake 1 to 2 minutes longer or until cheese is melted.