SOUTHWESTERN SCRAMBLE BISCUIT CUPS

Southwestern Scramble Biscuit Cups image

Serve these savory baked biscuits made using Bisquick® mix filled with eggs and veggie mixture - a delightful bread. Perfect if you love Southwestern cuisine.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 40m

Yield 12

Number Of Ingredients 14

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Ingredients

2 cups Original Bisquick™ mix
1 tablespoon chili powder
1/4 cup milk
1/4 cup butter, melted
1 egg
5 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1/4 cup chopped red bell pepper
1/4 cup chopped onion
1 jalapeño chile, seeded, finely chopped
1 cup shredded pepper Jack cheese (4 oz)

Steps:

Heat oven to 350°F. Generously grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray.
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.
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.
Remove biscuit cups from oven. Using back of spoon, press puffed crust into cup to make deep indentation. Spoon egg mixture into cups.
Bake 10 to 15 minutes or just until eggs are set. To remove from pan, run thin knife around biscuit cup and lift out.

Nutrition Facts : Calories 400, Carbohydrate 30 g, Cholesterol 255 mg, Fat 3 1/2, Fiber 2 g, Protein 14 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 4 g, TransFat 2 g