Scrambled Egg Biscuit Cups

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

BettyCrockerRecipe by BettyCrocker

Rated 4.0 Stars
12345Rated 0 Stars
12345
(1)

0

30 minutes

30 minutes

12 biscuit cups



Recipe
Recipe
Versions
Nutrition
Tips &
Techniques

Recipe Versions

Put your own twist on this recipe!

To create a version of this recipe, just
or join.

Nutrition Info

  • 1 Biscuit Cup
  • 180
  • 9g
    (Saturated Fat 3 1/2g, Trans Fat 1g)
  • 150mg
  • 420mg
  • 15g
    (Dietary Fiber 0g, Sugars 2g)
  • 8g
  • Percent Daily Value*
  • 6%
  • 0%
  • 8%
  • 6%
  • Exchanges
  • 1/2
  • 1
  • 1
  • Carbohydrate Choices
  • 1

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

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 10 to 12 minutes.

  • Do-Ahead

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

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. 1Heat 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. 2Place 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. 3Bake 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. 4In 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. 5To 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.
Add a Comment
Rated 4.0 Stars
12345Rated 0 Stars
12345
Please enter a comment.
See something fishy? Let us know. We'll take down any content that violates our Community Rules.Report abuse

Latest Blog Posts

New Recipes

See All
 
Contact Us / Privacy Policy / Terms of Use / Community Guidelines / Site Map platefull Advertise on Platefull