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Bear's Breakfast Cups

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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