Scrambled Egg Biscuit Cups

Scrambled Egg Biscuit Cups

2	cups Original Bisquick® mix
1/3	cup shredded Cheddar cheese (1 1/2 oz)
3/4	cup milk
8	eggs
1/8	teaspoon pepper
1	tablespoon butter or margarine, softened
1/2	cup Parmesan and mozzarella cheese pasta sauce (from 1-lb jar)
3	tablespoons cooked real bacon bits or pieces (from 3-oz package)
1	tablespoon chopped fresh chives
	Additional cooked real bacon bits or pieces

1.	Heat oven to 425°F. Spray bottoms only of 12 regular-size muffin cups with cooking spray. In medium bowl, mix Bisquick mix, cheese and 1/2 cup of the milk until soft dough forms.
2.	Place dough on surface sprinkled with Bisquick mix. Shape into a ball; knead 4 or 5 times. Shape into 10-inch-long roll. Cut roll into 12 pieces. Press each piece in bottom and up side of muffin cup, forming edge at rim.
3.	Bake 8 to 10 minutes or until golden brown. Remove from oven. With back of spoon, press puffed crust in each cup to make indentation.
4.	In large bowl, beat eggs, remaining 1/4 cup milk and the pepper until well blended. In 10-inch nonstick skillet, melt butter over medium heat. Add egg mixture; cook 3 to 4 minutes, stirring occasionally, until firm but still moist. Fold in pasta sauce and bacon until blended.
5.	To remove biscuit cups from pan, run knife around edge of cups. Spoon egg mixture into biscuit cups. Sprinkle chives and additional bacon bits over tops.
High Altitude (3500-6500 ft): Bake 10 to 12 minutes.