Scrambled Egg Biscuit Cups

Note:

This recipe is from The Betty Crocker Ultimate Bisquick Cookbook, Therefore, it uses bisquick biscuit mix, but I'm sure you could use a regular homemade recipe and do the same thing.

Ingredients:

2 cups Original Bisquick mix

1/3 cup shredded Cheddar cheese

3/4 cup milk

8 eggs

1/8 tsp pepper

1 TBSP butter or margarine, softened

1/2 cup Parmesan and mozzarella cheese pasta sauce

3 TBSP real bacon bits

1 TBSP chopped fresh chives

Additional real bacon bits if desired

Directions:

1. Heat oven to 425*. Spray bottoms only of 12 regular size Muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cups milk until soft dough forms.


2. Place dough on surface sprinkled with bisquick mix. Shape into a ball; knead 4-5 times. Shape into 10 inch roll. Cut roll into 12 pieces. Press each piece in bottom and up side of each muffin cup, forming edge at rim.


3. Bake 8-10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.


4. In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10 inch nonstick skillet, melt butter over medium heat. Add egg mixture. Cook 3- 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and Bacon until blended.


5. To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle tops with chives and bacon.

Prep time from start to finish: 30 minutes.

Makes 12 biscuit cups.

Hope you enjoy~!