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Scrambled Egg Biscuit Cups

Name: Scrambled Egg Biscuit Cups
Prep time: 30 min
Total time: 30 min
Yield: 12
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

Prep 30 min
Total 30 min
Ingredients 10
Servings 12

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

Directions

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.