Ingredients
-
3/4
-
1/4
-
4
-
1/2
-
1
-
1
-
1
-
2
-
-
-
-
-
-
-
Directions
Biscuit & Potato Egg Scramble Crocks, I visited a flea market years ago and bought three crocks, usually used for making french onion soup, but if you don’t have one of these crocks, a ramekin or muffin tins will work just as fine This recipe is the perfect, tummy lovin’ morning treat, or can be used for a filling, easy meal for dinner
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Steps
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1
Done
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Set Oven to 400 Degrees. |
|
2
Done
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in Small Bowl, Combine Bisquick and 3/4 Milk Until a Soft Dough Forms. |
|
3
Done
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Sprinkle a Surface With Bisquick. |
|
4
Done
|
Kneed Dough Approximately 10 Times. |
|
5
Done
|
Roll Out Dough to 1/2 Inch Thick With a Rolling Pin Sprinkled With Bisquick. |
|
6
Done
|
Dip Small Juice Glass With a 2 1/2" Diameter in Bisquick. |
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7
Done
|
Cut Dough With Juice Glass and Set Aside. |
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8
Done
|
Kneed and Roll Out Dough Until Mostly All Dough Is Used- Making Sure Each Biscuit Is 1/2" Thick. |
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9
Done
|
Spray Either Ramekin or Small Crock With Pam. |
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10
Done
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Place One Biscuit in Bottom of Ramekin. |
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11
Done
|
Add Approximately 1/2 Cup Cubed Potato. |
|
12
Done
|
Beat 4 Eggs With Tbsp Eggs and Dash of Salt and Pepper in Separate Bowl. |
|
13
Done
|
Pour Half of Mixture Into Each Ramekin. |
|
14
Done
|
Add 1/4 Cup Cheese to Each Ramekin. |
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15
Done
|
Add Biscuit to Top. |
