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Ingredients
| Bisquick: 2 cups |
| cheddar cheese (shredded): 1/3 cup |
| whole milk: 3/4 cup |
| eggs: 8 |
| black pepper: 1/8 tsp |
| unsalted butter: 1 Tbl |
| mozzarella cheese, nonfat (shredded): 1/2 cup |
| meatless bacon bits: 3 Tbl |
| chives (chopped): 1 Tbl |
Scrambled Egg Biscuit Cups
Credit: www.bettycrocker.com
User rating:
-
Prep Time
30 min -
Cook Time
10 min -
Servings
12 serving(s)
Tags
- 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.
- 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.
- 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.
- 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.
- 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.