Serve these savory baked biscuits made using Bisquick® mix filled with eggs and veggie mixture - a delightful bread. Perfect if you love Southwestern cuisine.
Southwestern Scramble Biscuit Cups
- Prep Time 25 min
- Total 40 min
- Servings 12
- Ingredients 14
Ingredients
Biscuit Cups
- 2 cups Original Bisquick™ mix
- 1 tablespoon chili powder
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 egg
Scramble
- 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)
Instructions
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Step1Heat oven to 350°F. Generously grease bottoms and sides of 12 regular-size muffin cups with shortening or cooking spray.
-
Step2In 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.
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Step3Meanwhile, 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.
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Step4Remove biscuit cups from oven. Using back of spoon, press puffed crust into cup to make deep indentation. Spoon egg mixture into cups.
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Step5Bake 10 to 15 minutes or just until eggs are set. To remove from pan, run thin knife around biscuit cup and lift out.
Nutrition
400
Calories
25g
Total Fat
14g
Protein
30g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 400
- Calories from Fat
- 230
- Total Fat
- 25g
- 39%
- Saturated Fat
- 12g
- 62%
- Trans Fat
- 2g
- Cholesterol
- 255mg
- 85%
- Sodium
- 980mg
- 41%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 30g
- 10%
- Dietary Fiber
- 2g
- 7%
- Sugars
- 4g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 30%
- 30%
- Vitamin C
- 8%
- 8%
- Calcium
- 20%
- 20%
- Iron
- 10%
- 10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;Carbohydrate Choice
2Tips from the Betty Crocker Kitchens
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