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Scrambled Egg Biscuit Cups
Scrambled Egg Biscuit Cups
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Prep Time:
30 minutes
Total Time:
30 minutes
Create a scrumptious breakfast dish by pairing fluffy scrambled eggs with flaky biscuits in just 30 minutes.
Ingredients:
  • 2 cups Original Bisquick™ mix
  • 1/3 cup shredded Cheddar cheese (1 1/2 oz)
  • 3/4 cup milk
  • 8 eggs
  • 1/8 teaspoon pepper
  • 1 tablespoon butter or margarine, softened
  • 1/2 cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
  • 3 tablespoons cooked real bacon bits or pieces (from 3-oz package)
  • 1 tablespoon chopped fresh chives
  • Additional cooked real bacon bits or pieces
Instructions:
  • Preheat oven to 425°F. Grease only the bottoms of 12 regular-size muffin cups with cooking spray. Combine Bisquick mix, cheese, and 1/2 cup of milk in a medium bowl until a soft dough forms.
  • Place the dough on a Bisquick mix-dusted surface and shape it into a ball by kneading 4 or 5 times. Then form it into a 10-inch-long roll and proceed to cut the roll into 12 pieces. Press each piece into the bottom and up the side of a muffin cup, creating an edge at the rim.
  • Bake for 8 to 10 minutes until beautifully golden, then remove from the oven. Use the back of a spoon to gently press down the puffed crust in each cup to create an indentation.
  • In a large bowl, whisk together eggs, 1/4 cup milk, and pepper until smooth. In a 10-inch nonstick skillet over medium heat, melt butter. Pour in the egg mixture and cook for 3 to 4 minutes, stirring occasionally, until softly set. Gently fold in pasta sauce and bacon until well combined.
  • Gently loosen biscuit cups from pan using a knife. Fill each biscuit cup with the egg mixture. Garnish with fresh chives and extra bacon bits.

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