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Monday, February 4, 2019


I wouldn't call these one of my favorite breakfast recipes, but I'll let you decide for yourself.
The first thing I would change if I make these again, they need to be made in extra large muffin tins.  I found by the time I placed the dough inside, there was little room for the ham and cheese, especially since I knew I needed to leave room for the egg.  By using larger tins, you'd have more room to layer a decent amount of filling (as it was, I didn't put more than 4 pieces of ham and a few pieces of shredded cheese), and add additional filling to the top as the recipe called it was, I couldn't add any additional topping after I added the egg.

Below is the recipe as it was written, feel free to use my recommendations if you'd like.......


3½ cups Original Bisquick mix
1 cup milk
12 eggs 
2/3 cup grated cheddar cheese
2/3 cup diced ham
1 tsp. salt
¼ tsp. pepper
½ Tbsp. chopped fresh rosemary (I opted for dried parsley)


Pre-heat oven to 375 degrees.  Spray 12 regular size muffin cups with cooking spray.  In medium bowl, mix the Bisquick mix and milk with a wooden spoon to form thick dough.  Dump out onto floured surface, using a floured rolling pin, roll the dough to 1/4 inch thick.  Cut into rounds with a 3-4 inch cookie cutter.

Press the rounds into the cups.  Sprinkle cheese in each cup, followed by a few cubes of ham.  Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup.  Top with remaining cheese and ham.  Sprinkle with salt, pepper and rosemary.  

Bake 20-25 minutes or until egg whites are set.  Cool in pan 5 minutes, then lift cups out susing knife.  Serve immediately.  Store leftover egg cups in an airtight container in the fridge up to 3 days or individually double wrap and freeze for up to 1 month.  Reheat in the microwave at low power.  

NOTE:  I went back into the website and read some of the baker said she used refrigerator rolls to eliminate all the hassle of rolling out the dough


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