Scrambled Egg Biscuit Cups

 


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

  • Steps

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

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

      3 Bake 8 to 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 to 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 chives and additional bacon bits over tops.

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