Serve up your favorite summer veggies in these cute little hand-held biscuit cups!
As much as I adore fresh summer veggies, by the end of the summer I’m always looking for some new ways to put them to use.
So for a fun and different idea, I decided to sauté some of my leftover veggies of the week (zucchini, squash, onions and tomatoes) to serve in these cute little biscuit cups!
These little Scrambled Veggie Biscuit Cups are easy to make, and are a quick breakfast, lunch or dinner crowd pleaser!
I went with a little bit of an Italian twist on this one, using mozzarella, fresh basil and Italian seasonings. But you could easily sub in your favorite seasonings and cheeses, and this is DEFINITELY a versatile recipe where you could throw in any of your favorite or leftover veggies.
We start by whipping up a batch of Bisquick dough to make our cups.
Divide the dough into 12 (approximately) even portions, and press it into the sides of your greased baking cups. (I found that it was easiest to do this with a spoon coated in cooking spray.) Then pop them in the oven for 8-10 minutes…
And when they’re done, use a spoon to pres down the insides to make your “cups”!
Then sauté up some of your favorite veggies.
Add some eggs and cheese and sauté for an additional minute or two until the eggs just begin to set. Bake them again for 10-12 minutes…
Then use a knife to gently lift them out of the pan. Top them with fresh basil to finish them off.
And you are ready to go!
Too cute. And too delicious. My favorite combination!
Easy Main-Meal Pies
If you like those little biscuit bites, you’ll like the ease of these main-meal pies, too! Try them all:
Ali loves music and fun food! Check out her great stuff at her blog site, Gimme Some Oven, and her Tablespoon profile — and keep watching Quick Dish to see what colorful, nommy recipes she dreams up next!
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