Ready in 45 minutes
Try this Brunch - Scrambled Egg Biscuit Cups recipe, or contribute your own.
Preheat oven to 425 F. Grease a 6 cup muffin tin.
Mix bisquick, cheddar and milk into a batter. Place on the counter, and knead 3-4 times. Roll into a log and cut into 6 pieces. Press each piece into the muffin tin bottom, and up the side forming a ridge. Bake for 8-10min.
Remove from the oven and with the back of a spoon, press the center puffed crust down to make an indentation.
In another bowl, beat eggs with pepper, basil, bacon bits and parmesan (and really, anything you''d like for example: chopped ham, onion, tabassco, etc). Heat a skillet and scramble the egg mixture for about 4 min, until firm but moist.
Remove each biscuit cup and place 3 on two plates. Spoon the scrambled eggs into each cup. Top with more parmesan and serve!