Southwestern Scramble Biscuit Cups |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Biscuit Cups
2. cups Original Bisquick® mix
3. tablespoon chili powder
4. /4 cup milk
5. /4 cup butter, melted
6. egg
7. Scramble
8. eggs
9. /4 cup milk
10. /2 teaspoon salt
11. /4 teaspoon pepper
12. tablespoon butter
13. /4 cup chopped red bell pepper
14. /4 cup chopped onion
15. jalapeño chile, seeded, finely chopped
16. cup shredded pepper Jack cheese (4 oz)
17. Heat oven to 350°F. Generously grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray.
18. In medium bowl, stir all biscuit cup ingredients until soft dough forms. Divide dough into 12 equal pieces. Press 1 piece into bottom and up side of each muffin cup. Bake 8 to 10 minutes or until light brown.
19. Meanwhile, in large bowl, beat 5 eggs, 1/4 cup milk, the salt and pepper; set aside. In 10-inch nonstick skillet, melt 1 tablespoon butter over medium heat. Cook bell pepper, onion and chile in butter 3 to 5 minutes, stirring occasionally, until tender. Add egg mixture to vegetables. Cook 1 to 2 minutes, stirring occasionally, until eggs are loosely set. Gently fold in cheese.
20. Remove biscuit cups from oven. Using back of spoon, press puffed crust into cup to make deep indentation. Spoon egg mixture into cups.
21. Bake 10 to 15 minutes or just until eggs are set. To remove from pan, run thin knife around biscuit cup and lift out.
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