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Steps
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.
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Serve these biscuit cups with a dollop of sour cream and salsa.
Wear rubber gloves when seeding and chopping jalapeños to protect your skin from irritation.
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