Robin’s Biscuit Bakes
- 2 - 2 1/2 c
- all purpose flour
- 1/4 c
- sugar (splenda for baking will work)
- 2 1/2 tsp
- baking powder
- 3/4 tsp
- egg (beaten)
- 3/4 c
- milk (i use lactose free, skimmed milk - so any will do)
- 1/3 c
- cooking oil
- eggs (scrambled)
- ham, onions, peppers - sauteed in butter
- mexican blend shredded cheese
- slices pepper jack cheese (optional)
- sliced jalapeno rings for garnish (optional)
Mix the first 7 ingredients together in a large bowl by hand, and keep adding flour until you can form balls. It will be a bit sticky. Set aside. Prepare your muffin tins (or mini-bundt cake tins – the large sized ones that have 6 muffins/cakes) by spraying with cooking oil spray (such as Pam). I use the Great Value brand from WalMart (butter flavor). Press the balls into the tins, forming a well in the center (to place the filling ingredients.)
Sauté whatever you want for the filling. I used chopped ham, onions, and bell peppers. This is a good way to get rid of some of your salad peppers that are starting to wilt a bit. Set aside.
Scramble eggs with whatever spices you like. Leave the eggs slightly uncooked, as the 20 minutes in the oven will finish the cooking process. I used Mrs. Dash (original flavor), garlic, and red pepper flakes. I also used a little bit of milk to fluff it up a bit. Set aside.
Place an equal amount of eggs into each biscuit well. Sprinkle a little cheese (finely shredded cheddar – I used the 4 cheese variety and some sliced pepper jack) on top of the scrambled eggs. Then place 6 equal amounts of the meat/veggie mixture on top of the cheese in each well. Finish off with a jalapeno slice and more shredded cheese. Place into a 400 degree preheated oven and bake for about 20 minutes. (I’m in a high altitude area (7000 ft), so the baking time may be different where you are.)
Let cool for about 5 minutes, and lift out of the pan. Serve with a plate and fork – or whatever you like!