Skip to main content

Scrambled Veggie Biscuit Cups

Gimme Some Oven Recipe by
(2 reviews)
Scrambled Veggie Biscuit Cups
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 12
  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

  • Pinterest
    0
  • Fave
    0
  • Email
    0
  • Facebook
    0
  • Print
    0

Scrambled Veggie Biscuit Cups

A fun way to scramble up your favorite summer veggies...serve 'em in these cute hand-held biscuit cups!

Ingredients

2
cups Bisquick™ Original baking mix
1
tablespoon Italian seasoning
1/2
cup milk, divided
1/4
cup butter, melted
6
eggs, divided
1/2
teaspoon salt
1/4
teaspoon black pepper
1
tablespoon olive oil
1/2
cup chopped zucchini
1/2
cup chopped yellow squash
1/2
cup diced tomatoes
1/4
cup chopped yellow onion
1
cup (4 oz.) shredded Mozzarella cheese
1/2
cup torn fresh basil

Directions

  • 1 Heat oven to 350°F. Grease 12 regular-sized muffin cups with butter or cooking spray.
  • 2 In a medium bowl, whisk together Bisquick™ mix, Italian seasoning, 1/4 cup milk, butter and 1 egg until soft dough forms. Divide into 12 equal pieces, and press into each muffin cup to cover the bottom and sides. Bake 8-10 minutes or until golden brown.
  • 3 Meanwhile, in a large bowl, whisk together the 5 remaining eggs, remaining 1/4 cup milk, salt and pepper; set aside.
  • 4 In a 10-inch nonstick skillet, heat olive oil over medium heat. Add zucchini, squash, tomatoes and onion and saute for 3-5 minutes, stirring occasionally, until the onions are cooked. Add the egg mixture to the vegetables, and cook for an additional 1-2 minutes, stirring occasionally, until eggs are loosely set. Gently fold in cheese.
  • 5 Remove biscuit cups from oven. Using the back of a spoon, press the puffed crust into the cup to make a deep indentation. Spoon egg mixture into cups. Then bake for 10-15 minutes or until eggs are just set. To remove from pan, run a thin knife around the biscuit cup and lift out. Garnish with fresh basil.
See Step By Step

Step By Step  

Scrambled Veggie Biscuit Cups

As prepared by Gimme Some Oven,

Serve up your favorite summer veggies in these cute little hand-held biscuit cups!


As much as I adore fresh summer veggies, by the end of the summer I’m always looking for some new ways to put them to use.

So for a fun and different idea, I decided to sauté some of my leftover veggies of the week (zucchini, squash, onions and tomatoes) to serve in these cute little biscuit cups!

These little Scrambled Veggie Biscuit Cups are easy to make, and are a quick breakfast, lunch or dinner crowd pleaser!

I went with a little bit of an Italian twist on this one, using mozzarella, fresh basil and Italian seasonings. But you could easily sub in your favorite seasonings and cheeses, and this is DEFINITELY a versatile recipe where you could throw in any of your favorite or leftover veggies.

We start by whipping up a batch of Bisquick dough to make our cups.

Bisquick mix for the biscuit cups

Divide the dough into 12 (approximately) even portions, and press it into the sides of your greased baking cups. (I found that it was easiest to do this with a spoon coated in cooking spray.) Then pop them in the oven for 8-10 minutes…

Bisquick pressed into muffin tins

And when they’re done, use a spoon to pres down the insides to make your “cups”!

Press the dough down to make biscuit cups

Then sauté up some of your favorite veggies.

Saute the summer vegetables

Add some eggs and cheese and sauté for an additional minute or two until the eggs just begin to set. Bake them again for 10-12 minutes…

Veggie biscuit cups ready to eat

Then use a knife to gently lift them out of the pan. Top them with fresh basil to finish them off.

Baked summer vegetables and egg scramble in biscuit cups

And you are ready to go!

Too cute. And too delicious. My favorite combination!


Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile -- and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!


Do get your summer veggies at a CFA or farmer's market? Do you grow your own? Tell us about it below!

See Recipe
Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (2)

Add a Review

From Around the Web

powered by ZergNet