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Scrambled Veggie Biscuit Cups

Scrambled Veggie Biscuit Cups

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A fun way to scramble up your favorite summer veggies...serve 'em in these cute hand-held biscuit cups!MORE+LESS-


cups Bisquick™ Original baking mix


tablespoon Italian seasoning


teaspoon black pepper


cup chopped yellow squash


cup chopped yellow onion


cup (4 oz.) shredded Mozzarella cheese

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  • 1

    Heat oven to 350°F. Grease 12 regular-sized muffin cups with butter or cooking spray.

  • 2

    In a medium bowl, whisk together Bisquick™ mix, Italian seasoning, 1/4 cup milk, butter and 1 egg until soft dough forms. Divide into 12 equal pieces, and press into each muffin cup to cover the bottom and sides. Bake 8-10 minutes or until golden brown.

  • 3

    Meanwhile, in a large bowl, whisk together the 5 remaining eggs, remaining 1/4 cup milk, salt and pepper; set aside.

  • 4

    In a 10-inch nonstick skillet, heat olive oil over medium heat. Add zucchini, squash, tomatoes and onion and saute for 3-5 minutes, stirring occasionally, until the onions are cooked. Add the egg mixture to the vegetables, and cook for an additional 1-2 minutes, stirring occasionally, until eggs are loosely set. Gently fold in cheese.

  • 5

    Remove biscuit cups from oven. Using the back of a spoon, press the puffed crust into the cup to make a deep indentation. Spoon egg mixture into cups. Then bake for 10-15 minutes or until eggs are just set. To remove from pan, run a thin knife around the biscuit cup and lift out. Garnish with fresh basil.

No nutrition information available for this recipe

More About This Recipe

  • Serve up your favorite summer veggies in these cute little hand-held biscuit cups!As much as I adore fresh summer veggies, by the end of the summer I’m always looking for some new ways to put them to use.So for a fun and different idea, I decided to sauté some of my leftover veggies of the week (zucchini, squash, onions and tomatoes) to serve in these cute little biscuit cups!These little Scrambled Veggie Biscuit Cups are easy to make, and are a quick breakfast, lunch or dinner crowd pleaser!I went with a little bit of an Italian twist on this one, using mozzarella, fresh basil and Italian seasonings. But you could easily sub in your favorite seasonings and cheeses, and this is DEFINITELY a versatile recipe where you could throw in any of your favorite or leftover veggies.Too cute. And too delicious. My favorite combination!

Homestyle Biscuits

Update your homestyle biscuits with this easy, low-fat recipe.


2 teaspoons baking powder

⅔ cup low fat (1 percent) buttermilk

3 tablespoons plus 1 teaspoon vegetable oil

Special Equipment:


  1. Preheat oven to 450°F.
  2. In a medium bowl, combine flour, baking powder, baking soda, salt, and sugar.
  3. In a small bowl, stir together buttermilk and oil. Pour over flour mixture and stir until well mixed to form dough.
  4. On a lightly floured surface, knead dough gently for 10 to 12 strokes. Roll or pat dough to ¾-inch thickness. Cut with a 2-inch round biscuit or cookie cutter, dipping cookie cutter in flour between cuts. Transfer biscuits to an ungreased baking sheet.
  5. Bake for 12 minutes or until golden brown. Serve warm.

Cooking Tip

Nutrition Info

Nutrition Info

Makes: 15 servings Serving size: 1 biscuit

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Preheat oven to 425 F. Grease a 6 cup muffin tin.

Mix bisquick, cheddar and milk into a batter. Place on the counter, and knead 3-4 times. Roll into a log and cut into 6 pieces. Press each piece into the muffin tin bottom, and up the side forming a ridge. Bake for 8-10min.

Remove from the oven and with the back of a spoon, press the center puffed crust down to make an indentation.

In another bowl, beat eggs with pepper, basil, bacon bits and parmesan (and really, anything you''d like for example: chopped ham, onion, tabassco, etc). Heat a skillet and scramble the egg mixture for about 4 min, until firm but moist.

Remove each biscuit cup and place 3 on two plates. Spoon the scrambled eggs into each cup. Top with more parmesan and serve!

Kimchi Soft Scrambled Egg Biscuit Sandwiches

I have a thing for breakfast. But for me, it’s often associated with the weekend because I rarely ever feel like I have time to eat before I go to work. So when I do get the chance to eat breakfast, I want something that tastes amazing. And has alllll the works.

Like these kimchi soft scrambled egg biscuit sandwiches.

Every once in awhile I’m in the mood for a breakfast sandwich. I love that you can get all of your favorite breakfast foods in one bite. And there are so many ways you can customize your breakfast sandwiches.

So for this breakfast sandwich, I used some of my favorite ingredients. I kept it as simple as possible using soft scrambled eggs. Because if you’re going to make scrambled eggs, soft scrambled eggs are the way to go. The eggs are so soft and fluffy and velvety, and I’ve been obsessed.

Add a little bit of kimchi, which gives this sandwich a little bit of a savory, tangy, funky taste. A little bit of chives for that mild onion flavor. Simple ingredients, but big flavor.

This breakfast sandwich is made of buttery biscuits, soft scrambled eggs, kimchi, and chives. It’s topped with furikake seasoning, and it’s seriously perfect for breakfast on the go. It’s also great for clearing out the fridge or pantry. And if you have extra ingredients that you want to add or substitute, you can definitely do that. There are so many ways to customize breakfast sandwiches.

What are your favorite ingredients for a breakfast sandwich?

Hope you’ll enjoy this kimchi soft scrambled biscuit sandwiches as much as I do.

You can find the full recipe to these kimchi soft scrambled biscuit sandwiches over at Ask Anna where I contribute new recipes every month.

Vegetarian Biscuits and Gravy

Published: Aug 20, 2014 · Modified: Apr 16, 2021 by Nicole @ Oh My Veggies · This post may contain affiliate links.

Weekends call for a special breakfast. It can be so nice to slow down and make something that you can really savor--as opposed to my normal weekday routine of running out the door with a piece of toast in one hand and a cup of coffee in the other.

Growing up, biscuits were a treat made on Sunday mornings, so it seems only natural that they are still one of my favorite weekend breakfast options. And they become even better when you top them with a good helping of creamy gravy.

First, let's talk about the biscuits. Over the past few months, I’ve started using a lot more coconut oil in my kitchen. (I use this brand!) And after trying it in biscuits to replace the butter, I’m not sure I’ll ever go back.

Solid state coconut oil is cut into the flour just like you would do with butter, so there are still visible pieces throughout the mixture. The end result is a tender, delicious biscuit, that in this case is also studded with fresh rosemary to give it a great herb-y flavor.

The gravy is traditionally made with sausage, but this meatless version instead uses carrots and mushrooms, which bulk up the gravy nicely.

The mushrooms in particular really help give it that meaty, substantial texture you would find in a sausage gravy. More fresh rosemary and just a touch of vegan Worcestershire sauce increase the savory flavors in the mushroom gravy and mimic those found in the classic dish.

I tried a number of times to use coconut milk in the gravy portion of this recipe, but it just doesn’t smooth out quite like regular milk, and it separates from the olive oil.

So vegans may want to try another option. You can, however, absolutely use coconut milk in the biscuits- that works great! I also have a vegan biscuits and gravy recipe, which is a plant based version of this one.

If you love this recipe, be sure to check out these other delicious vegetarian gravy recipes too, and all my favorite breakfast ideas!

Watch the video: Πως να φτιάξω από το κινητό μου μια απλή ή μαγική κούπα;