Egg and Cheese Biscuit Cups

By MarieR

Taste of the South, March/April 2014, Page 50.
Make-ahead Tips: Bake as directed and tore in an airtight container in the refrigerator 3-5 days. Cover and microwave individual servings on high 30 seconds to 1 minute or warmed through.
Freeze unbaked cups in pan. Remove cups from pan and place in heavy-duty resealable bag. Freeze up to 1 month. Thaw individual servings over night in the refrigerator and bake as directed. To bake frozen, increase bake time to 20-25 minutes

Ingredients

• Yield: 12 seruings
• 12 refrigerated buttermilk biscuits such as Pillsbury Grands
• 1 tablespoon oliue oil
• 1/2 cup chopped Canadian bacon
• 1/4 cup finely chopped red bell pepper
• 2 tablespoons finely chopped green onion
• 7 large eggs, lightly beaten
• 2 cups shredded Cheddar cheese, divided
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

Step 1

1. Preheat oven to 375°. Press biscuits into bottom and up sides of 12 muffin cups. Set aside.
2. In a nonstick skillet, heat olive oil over medium heat. Add Canadian bacon, bell pepper, and green onion-cook 5 minutes. Add eggs, 11/2 cups cheese, salt, and pepper; cook until eggs are almost set, stirring occasionally. Spoon egg mixture evenly into biscuit cups. Sprinkle with remaining 1/2 cup cheese.
3. Bake 12 to 15 minutes. Let cool in pan 5 minutes.