I often find myself rushed in the mornings, skipping breakfast at home and instead grabbing the family something to eat from a coffee shop or drive-thru window. Delicious—yes, but a habit that’s not friendly on the wallet. So, in an effort to get everyone fed in the morning, while saving me some moola, I whipped up a batch of these savory Make-Ahead Breakfast Bites. Filled with ham, egg and cheese and surrounded by a biscuit shell, these egg cups are the perfect on-the-go meal for weekday mornings.
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, combine Bisquick mix and milk with a 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.
Press the rounds into muffin cups. Sprinkle cheese in each cup. Add a few cubes of ham to each cup. Crack the eggs individually into small bowl, and then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5-minutes, then lift cups out using knife. Serve immediately or freeze for later.
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 for 1-2 minutes.