Scrambled Egg Biscuit Cups

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

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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.