Southwestern Scramble Biscuit Cups

 

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)

• 1 Heat oven to 350°F. Generously grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray.
• 2 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.
• 3 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.
• 4 Remove biscuit cups from oven. Using back of spoon, press puffed crust into cup to make deep indentation. Spoon egg mixture into cups.
• 5 Bake 10 to 15 minutes or just until eggs are set. To remove from pan, run thin knife around biscuit cup and lift out.