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Make-Ahead Breakfast Bites

Blogger Annalise Sandberg of Completely Delicious shares an easy make-ahead egg cup breakfast recipe.

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  • Prep Time 15 min
  • Total Time 35 min
  • Servings 12

Ingredients

3 1/2
cups Original Bisquick™ mix
1
cup milk
12
eggs
2/3
cup grated Cheddar cheese
2/3
cup diced ham
1
teaspoon salt
1/4
teaspoon pepper
1/2
tablespoon chopped fresh rosemary leaves, if desired

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LOCATION

Directions

  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray
  • 2 In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
  • 3 Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
  • 4 Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
  • 5 Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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