Wake up to a sassy egg dish that bakes in its own biscuit cup.
Bake-Off® Contest 43, 2008
Norita Solt
Bettendorf, Iowa
Soufflés
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1
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can (10.2 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (5 biscuits)
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4
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eggs
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1/4
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cup Old El Paso™ Thick 'n Chunky salsa
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1/2
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cup sour cream
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1/3
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cup cooked real bacon bits (from 3-oz bag)
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1
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cup shredded mild Cheddar cheese (4 oz)
Garnishes
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-
Old El Paso™ Thick 'n Chunky salsa, if desired
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-
Sour cream, if desired
Steps
-
1
Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO® Original No-Stick Cooking Spray.
-
2
Cut each biscuit into 6 wedges. Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a “star.” Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups). Set aside.
-
3
In medium bowl, beat eggs with fork or wire whisk until blended. Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
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4
Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese. Spoon remaining egg mixture over cheese in each cup. Place cups on large cookie sheet with sides.
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5
Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.
-
1
Heat oven to 350°F. Spray 6 (6-oz) custard cups or 6 (8-oz) ramekins with CRISCO® Original No-Stick Cooking Spray.
-
2
Cut each biscuit into 6 wedges. Using 5 wedges for each cup, arrange wedges around side of each cup with pointed ends up to form a “star.” Press dough lightly on bottoms and sides of cups (it is not necessary to completely cover bottoms and sides of cups). Set aside.
-
3
In medium bowl, beat eggs with fork or wire whisk until blended. Beat in 1/4 cup salsa, 1/2 cup sour cream and the bacon bits until blended.
-
4
Spoon 2 tablespoons egg mixture into center of each cup; top each with about 2 tablespoons cheese. Spoon remaining egg mixture over cheese in each cup. Place cups on large cookie sheet with sides.
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5
Bake 25 to 30 minutes or until eggs are set and biscuits are golden brown. Cool 10 minutes. Garnish with salsa and sour cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 190
% Daily Value
- Total Fat
- 21g
- 32%
-
- Saturated Fat
- 10g
- 50%
- Trans Fat
- 3g
- Cholesterol
- 160mg
- 53%
- Sodium
- 940mg
- 39%
- Total Carbohydrate
- 22g
- 7%
-
- Dietary Fiber
- 0g
- 0%
- Sugars
- 5g
- Protein
- 15g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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