While visiting the "big city" of Cheyenne, WY for work, I ate at a restaurant that served biscuit bakes. They looked easy enough to do, so I experimented a bit and came up with this really easy recipe. If you don't want to use my basic biscuit dough recipe, I'm sure any would do, including box mix varieties. (To be honest, I screwed up initially and started with a basic muffin recipe. I didn't want to waste the ingredients, so I just modified it. Turned out perfect!) Enjoy!
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.
3Layering the stuff
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!