Eggs

  Ingredients Crust 1 cup Bisquick™ Gluten Free mix 1/3 cup plus 1 tablespoon shortening 3 to 4 tablespoons cold water Filling 1 tablespoon butter 1 small onion, chopped (1/3 cup) 1 1/2 cups sliced fresh mushrooms (about 4 oz) 4 eggs 1 cup milk 1/8 teaspoon ground red pepper (cayenne) 3/4 cup coarsely chopped fresh spinach 1/4 cup chopped red bell pepper 1 cup gluten-free shredded Italian cheese blend (4 oz) Steps 1  Heat oven to 425°F. In medium bowl, place Bisquick mix. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). 2  Press pastry in bottom and up side of ungreased 9-inch quiche dish or glass pie plate. Bake 12 to 14 minutes or until crust just begins to brown and is set. Reduc...

  Ingredients 1 1/4 cups Original Bisquick™ mix 1/4 cup butter or margarine, softened 2 tablespoons boiling water 6 slices bacon, crisply cooked, crumbled 1/2 cup half-and-half 1 egg 2 medium green onions, thinly sliced (2 tablespoons) 1/4 teaspoon salt 1/4 teaspoon ground red pepper (cayenne) 1/2 cup shredded Swiss cheese (2 oz) Steps 1  Heat oven to 375°F. Generously grease 24 mini (1 3/4x1-inch) muffin cups with shortening or cooking spray. 2  In small bowl, stir Bisquick mix and butter until blended. Add boiling water; stir vigorously until soft dough forms. Press rounded teaspoonful of dough on bottom and up side of each muffin cup. Divide bacon evenly among muffin cups. 3  In small bowl, beat half-and-half and egg until well blended. Stir in onions, salt and red pepper. Spoon 1 1/2 teaspoons egg mixture into each muffin cup. Sprinkle cheese over tops. 4  Bake about 20 minutes or until edges are golden brown and centers are set. Cover; refrigerate any remai...

  Ingredients Pastry 1 cup Gold Medal™ all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 2 to 3 tablespoons cold water Filling 8 slices bacon, crisply cooked, crumbled (1/2 cup) 1 cup shredded Swiss or Cheddar cheese (4 oz) 1/3 cup finely chopped onion 4 large eggs 2 cups whipping cream or half-and-half 1/4 teaspoon salt 1/4 teaspoon pepper 1/8 teaspoon ground red pepper (cayenne) Steps 1  In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). 2  Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening...

  Ingredients 1 pound bulk pork sausage, cooked and drained 1 1/2 cups sliced fresh mushrooms (4 ounces) 8 medium green onions, sliced (1/2 cup) 2 medium tomatoes, seeded, chopped (1 1/2 cups) 2 cups shredded mozzarella cheese (8 ounces) 1 1/4 cups Bisquick™ Original pancake & baking mix 1 cup milk 1 1/2 teaspoons salt 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1/2 teaspoon pepper 12 eggs Steps 1  Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. 2  Stir remaining ingredients until blended. Pour over cheese. 3  Bake uncovered 30 to 35 minutes or until golden brown and set.