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INGREDIENTS
- 2
- cups original Bisquick mix
- 1
- tablespoon Italian seasoning
- 1/2
- cup milk, divided
- 1/4
- cup butter, melted
- 6
- eggs, divided
- 1/2
- teaspoon salt
- 1/4
- teaspoon black pepper
- 1
- tablespoon olive oil
- 1/2
- cup chopped zucchini
- 1/2
- cup chopped yellow squash
- 1/2
- cup diced tomatoes
- 1/4
- cup chopped yellow onion
- 1
- cup (4 oz.) shredded Mozzarella cheese
- 1/2
- cup torn fresh basil
DIRECTIONS
- Heat oven to 350 degrees F. Grease 12 regular-sized muffin cups with butter or cooking spray.
- In a medium bowl, whisk together Bisquick mix, Italian seasoning, 1/4 cup milk, butter and 1 egg until soft dough forms. Divide into 12 equal pieces, and press into each muffin cup to cover the bottom and sides. Bake 8-10 minutes or until golden brown.
- Meanwhile, in a large bowl, whisk together the 5 remaining eggs, remaining 1/4 cup milk, salt and pepper; set aside.
- In a 10-inch nonstick skillet, heat olive oil over medium heat. Add zucchini, squash, tomatoes and onion and saute for 3-5 minutes, stirring occasionally, until the onions are cooked. Add the egg mixture to the vegetables, and cook for an additional 1-2 minutes, stirring occasionally, until eggs are loosely set. Gently fold in cheese.
- Remove biscuit cups from oven. Using the back of a spoon, press the puffed crust into the cup to make a deep indentation. Spoon egg mixture into cups. Then bake for 10-15 minutes or until eggs are just set. To remove from pan, run a thin knife around the biscuit cup and lift out. Garnish with fresh basil.
