Try this Brunch - Scrambled Egg Biscuit Cups recipe, or contribute your own.
Suggest a better descriptionPreheat 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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (258g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 699 | ||
Calories from Fat: 294 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.6g | 43 % | |
Saturated Fat 11.2g | 56 % | |
Monounsaturated Fat 14.9g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 395.8mg | 122 % | |
Sodium 1716.9mg | 59 % | |
Potassium 384mg | 10 % | |
Total Carbohydrate 73.8g | 22 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 71.4g | ||
Protein 26.2g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 699
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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