Coat a large-size muffin pan with nonstick cooking spray. Blend the eggs with the egg substitute and the milk and set aside.
Stir the baking mix with the buttermilk and skim milk in a medium-size bowl or 4-cup measure until a soft dough forms. If the dough is too sticky, gradually stir in enough of the baking mix (up to 1 tablespoon) to make the dough easy to handle. Turn the dough onto a surface dusted generously with flour or baking mix.
Knead the dough about 10 times and then roll the dough to 1/4-inch thick. Cut the dough with a 3-inch cutter. Place each biscuit into the prepared muffin cups and press and spread each biscuit to the shape of the muffin cup (about 1/4 inch from the top). Bake about 7 minutes or until golden brown.
While the biscuit baskets are baking, you can cook the scrambled eggs as you would normally.
When the biscuit baskets are baked, fill them with some of the scrambled eggs. Top with the parsley flakes, chopped tomatoes, or grated cheese if desired.