Brunch - Scrambled Egg Biscuit Cups

Brunch - Scrambled Egg Biscuit Cups

Ready in 45 minutes
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Brunch - Scrambled Egg Biscuit Cups"

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Try this Brunch - Scrambled Egg Biscuit Cups recipe, or contribute your own. "FDBrunchColl" and "FDQuickColl" are two of the tags cooks chose for Brunch - Scrambled Egg Biscuit Cups.


Ingredients

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1 cup Bisquick
1/4 cup Cheddar; shredded
1/3 cup Milk
4 ea Egg
1/8 teaspoon Pepper
1/2 teaspoon Basil
1 tablespoon Bacon bits
1 tablespoon Parmesan; grated

Original recipe makes 2 Servings

Servings  

Preparation

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!

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 699 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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