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Bear's Breakfast Cups
2 1/4 C Bisquick Baking Mix
2/3 C 2-percent 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 & 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, and cook until half done. Add the diced ham, salt and pepper. Cook until almost done, and then 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 8 to 10 minutes or until done. Turn off oven, and 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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