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Bear's Breakfast Cups
2-1/4 C Bisquick Baking Mix
2/3 C milk
3 or 4 extra large eggs
1 C diced ham (substitute with any type of breakfast meat)
1 to 2 medium potatoes, peeled & diced
1/4 to 1/3 C green onions, finely diced
1 C cheddar cheese, shredded
Salt & black pepper to taste
Canola cooking oil or butter
Make biscuit dough according to directions on Bisquick box.
Filling: Heat cooking oil or butter in large frying pan on medium to medium-high heat. Add diced potatoes; cook until half done. Add the diced ham, salt and black pepper. Cook until almost done; add the onion. Cook a bit longer; add the eggs and then cook until done.
Heat oven to 450-degrees F. Coat a large muffin pan with oil or butter, or use individual small loaf pans (or both). Roll out dough to a 1/4-inch thickness. Cut circles about 1-1/2 to 2-inches, larger than muffin ring. Cut rectangles about 1-1/2 to 2-inches larger than loaf pans. Tuck dough into pans with fingers. Fill with cooked filling. Bake eight to ten minutes or until done. Turn off oven; add the shredded cheese on top. Leave in oven another few minutes to melt the cheese. Recipe makes six to eight individual servings.
*Recipe Source: Wilbert Alviso
Recipe featured in the Food Fare Cookbook.
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