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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 (500 mL) Bisquick* Mix; 1/3 cup (75 mL) shredded Cheddar cheese; 3/4 cup (175 mL) milk; 8 eggs; 1/8 tsp (.5 mL) pepper; 1 tbsp (15 mL) butter or margarine, softened; 1/2 cup (125 mL) Alfredo pasta sauce (from 410 mL jar); 3 tbsp (45 mL) cooked real bacon bits or pieces; 1 tbsp (15 mL) chopped fresh chives; Additional cooked real bacon bits or pieces

Prep 30 min
Total 30 min
Servings 12

December 23, 2010

Ingredients

2 cups (500 mL) Bisquick* Mix
1/3 cup (75 mL) shredded Cheddar cheese
3/4 cup (175 mL) milk
8 eggs
1/8 tsp (.5 mL) pepper
1 tbsp (15 mL) butter or margarine, softened
1/2 cup (125 mL) Alfredo pasta sauce (from 410 mL jar)
3 tbsp (45 mL) cooked real bacon bits or pieces
1 tbsp (15 mL) chopped fresh chives
Additional cooked real bacon bits or pieces

Steps

1

Heat oven to 425ºF. Spray bottoms only of 12 regular-size muffin cups with nonstick 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 large 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.