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Southwestern Scramble Biscuit Cups
Southwestern Scramble Biscuit Cups
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Prep Time:
25 minutes
Total Time:
40 minutes
Southwestern-inspired baked Bisquick® biscuits stuffed with veggie-filled eggs - a delicious treat for any meal.
Ingredients:
  • 2 cups Original Bisquick™ mix
  • 1 tablespoon chili powder
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1 egg
  • 5 eggs
  • 1/2 teaspoon salt
  • 1 tablespoon butter
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped onion
  • 1 jalapeño chile, seeded, finely chopped
  • 1 cup shredded pepper Jack cheese (4 oz)
Instructions:
  • Preheat oven to 350°F and generously grease 12 regular-size muffin cups with shortening or cooking spray.
  • In a medium bowl, mix all biscuit cup ingredients until a soft dough forms. Divide the dough into 12 equal pieces and press one piece into the bottom and up the side of each muffin cup. Bake for 8 to 10 minutes or until lightly browned.
  • In a large bowl, whisk together 5 eggs, 1/4 cup milk, salt, and pepper until well combined; set aside. In a 10-inch nonstick skillet, melt 1 tablespoon of butter over medium heat. Sauté bell pepper, onion, and chile in the melted butter for 3 to 5 minutes until tender. Pour the egg mixture over the vegetables. Cook for 1 to 2 minutes, stirring occasionally, until the eggs are softly set. Fold in the cheese gently.
  • Take the biscuit cups out of the oven. Press the puffed crust into the cup using the back of a spoon to create a deep indentation, then spoon the egg mixture into the cups.
  • Bake for 10 to 15 minutes, or until the eggs are perfectly set. Use a thin knife to gently loosen the biscuit cup from the pan and lift it out.

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