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