Scrambled Egg Biscuit Cups

scrambled egg biscuit cups Breakfast
Scrambled Egg Biscuit Cups
  • Prep 30 min
  • Total 30 min
  • Servings 12


  • 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


  • 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.

No nutrition information available for this recipe

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