Scrambled Egg Biscuit Cups

Print Friendly, PDF & Email
Scrambled Egg Biscuit Cups

Scrambled Egg Biscuit Cups

Scrambled Egg Biscuit Cups


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


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.

Leave a comment