3 ½ cups Bisquick mix
1 cup milk
¾ cup grated cheddar cheese
⅔ cup diced ham or bacon
1 tsp. salt
¼ tsp. pepper
½ T. chopped fresh herbs (chives, rosemary, thyme), optional
How to Make It
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
In medium bowl, mix Bisquick mix and milk with wooden spoon to form thick dough. Dump out onto floured surface, and use a floured rolling pin to roll it 1/4 inch thick. Cut into rounds with 3- or 4-inch round cutter.
Press the rounds into muffin cups. Sprinkle cheese in each cup, followed by a few cubes of ham. Crack the eggs individually into small bowl, then gently slide 1 egg into each muffin cup. Top with remaining cheese and ham. Sprinkle with salt, pepper and rosemary.
Bake 20 to 25 minutes or until egg whites are set. Cool in pan 5 minutes, then lift cups out using knife. Serve immediately.
Store leftover egg cups in an airtight container in the fridge up to 3 days or in the freezer up to 1 week. Reheat in the microwave.