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

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Prep 30 min
Total 30 min
Ingredients 10
Servings 12

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

by Qué Rica Vida Cocina

Updated Mar 22, 2010

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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.

Expert Tips

tip 1
Biscuit cups can be baked the day before and stored in an airtight container at room temperature. Just fill with scrambled eggs and serve.

Nutrition Information

180 Calories, 9g Total Fat, 8g Protein, 15g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Biscuit Cup

Calories: 180

Calories from Fat: 80

Total Fat: 9g; 14%

Saturated Fat: 3 1/2g; 18%

Trans Fat: 1g

Cholesterol: 150mg; 50%

Sodium: 420mg; 18%

Potassium: 100mg; 3%

Total Carbohydrate: 15g; 5%

Dietary Fiber: 0g; 0%

Sugars: 2g

Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 8%; 8%

Iron: 6%; 6%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

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