Cheesy Bacon and Egg Biscuit Cups

Equipment

• Oven
• Muffin tin
• Stovetop
• Skillet

Ingredients

• 2 cups Original Bisquick ® mix
• ⅓ cup shredded Cheddar cheese (1½ oz)
• ¾ cup milk
• 8 eggs
• ⅛ teaspoon pepper
• 1 tablespoon butter, softened
• ½ 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

Instructions

1. 1Preheat the oven to 425°F and lightly coat the bottoms of a 12-cup muffin tin with cooking spray. In a medium bowl, combine the baking mix, shredded cheddar cheese, and a half cup of the milk, stirring until a soft dough comes together.
2. 2Turn the dough out onto a surface lightly dusted with extra baking mix. Form it into a ball and knead it four or five times, then roll it into a 10-inch log and slice it into 12 equal portions.
3. 3Press one piece of dough into the bottom and up the sides of each muffin cup, creating a distinct edge right at the rim.
4. 4Bake for 8 to 10 minutes until the edges turn golden brown. Take the tin out of the oven and use the back of a spoon to press down the puffed centers, forming a well in each cup. Pressing the centers while warm ensures the cups hold their shape for the filling.
5. 5Whisk the eggs, the remaining quarter cup of milk, and the black pepper in a large bowl until completely smooth. Melt the butter in a 10-inch nonstick skillet over medium heat.
6. 6Pour the egg mixture into the skillet and cook for 3 to 4 minutes, stirring gently and occasionally until the eggs are set but still soft. Gently fold in the pasta sauce and bacon bits until evenly distributed. Folding the sauce in at the end prevents the eggs from turning rubbery.
7. 7Run a knife around the edges of the baked cups to loosen them from the pan. Divide the scrambled egg mixture evenly among the biscuit wells, then garnish with fresh chopped chives and extra bacon bits.

Recipe Details