Biscuit & Potato Egg Scramble Crocks |
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Prep Time: 2 Minutes Cook Time: 20 Minutes |
Ready In: 22 Minutes Servings: 6 |
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I visited a flea market years ago and bought three crocks, usually used for making french onion soup, but if you don't have one of these crocks, a ramekin or muffin tins will work just as fine. This recipe is the perfect, tummy lovin' morning treat, or can be used for a filling, easy meal for dinner. Ingredients:
3/4 cup bisquick reduced-fat baking mix (plus extra for sprinkling) |
1/4 cup 1% low-fat milk |
4 eggs |
1/2 cup part-skim mozzarella cheese |
1 cup potato (peeled and cut in small cubes) |
1 dash salt |
1 dash black pepper |
2 tablespoons 1% low-fat milk |
pam cooking spray |
Directions:
1. Set oven to 400 degrees.
2. In small bowl, combine Bisquick and 3/4 milk until a soft dough forms.
3. Sprinkle a surface with bisquick.
4. Kneed dough approximately 10 times.
5. Roll out dough to 1/2 inch thick with a rolling pin sprinkled with bisquick.
6. Dip small juice glass with a 2 1/2 diameter in bisquick.
7. Cut dough with juice glass and set aside.
8. Kneed and roll out dough until mostly all dough is used- making sure each biscuit is 1/2 thick.
9. Spray either ramekin or small crock with Pam.
10. Place one biscuit in bottom of ramekin.
11. Add approximately 1/2 cup cubed potato.
12. Beat 4 eggs with tbsp eggs and dash of salt and pepper in separate bowl.
13. Pour half of mixture into each ramekin.
14. Add 1/4 cup cheese to each ramekin.
15. Add biscuit to top.
16. Put ramekin on a baking sheet and put in oven for 10 minutes.
17. Scrape sides with spoon and lightly stir mixture.
18. Return to oven and bake for an additional 10 minutes.
19. Remove from oven and enjoy!
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