Over medium-low heat, warm a non-stick skillet.
In a medium bowl, whisk milk, eggs, salt and pepper to taste.
Scramble the egg mixture in the skillet until it's still a little wet. Stir in the shredded cheese and remove mixture from the heat.
Heat a waffle iron and spray with the non-stick cooking spray of your choice. (Arsen prefers butter flavor.)
Separate the biscuits and split them with a sharp knife, but DON'T COMPLETELY SPLIT THE BISCUITS IN HALF. They should fold open but still be connected, like a butterfly.
Stuff the biscuits with the egg and cheese mixture. Press the biscuit edges together and seal the eggs inside.
Place a biscuit in the waffle iron. Let the lid close gently, but don't smash the biscuit flat or force the lid to close completely.
After one minute, fully close the waffle iron, flattening the biscuit. Continue cooking two more minutes.
Remove the cheesy-egg-biscuit from the waffle iron and cook the rest of the biscuits, one at a time.
I used Pillsbury Grands Biscuits and they held 1/2 egg each. If you use large biscuits I would recommend scrambling 4 eggs.