Scrambled Egg Biscuit Cups

Marry scrambled eggs and biscuits in a 30-minute, start-to-finish breakfast treat.

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

• 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.