Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Biscuit & Potato Egg Scramble Crocks Recipe
    Lost? Site Map

    Biscuit & Potato Egg Scramble Crocks

    Biscuit  & Potato Egg Scramble Crocks. Photo by The Foodgitive

    1/2 Photos of Biscuit & Potato Egg Scramble Crocks

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    2 mins

    20 mins

    The Foodgitive's Note:

    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.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 2

    Yield:

    Crocks

    Units: US | Metric

    Directions:

    1. 1
      Set oven to 400 degrees.
    2. 2
      In small bowl, combine Bisquick and 3/4 milk until a soft dough forms.
    3. 3
      Sprinkle a surface with bisquick.
    4. 4
      Kneed dough approximately 10 times.
    5. 5
      Roll out dough to 1/2 inch thick with a rolling pin sprinkled with bisquick.
    6. 6
      Dip small juice glass with a 2 1/2" diameter in bisquick.
    7. 7
      Cut dough with juice glass and set aside.
    8. 8
      Kneed and roll out dough until mostly all dough is used- making sure each biscuit is 1/2" thick.
    9. 9
      Spray either ramekin or small crock with Pam.
    10. 10
      Place one biscuit in bottom of ramekin.
    11. 11
      Add approximately 1/2 cup cubed potato.
    12. 12
      Beat 4 eggs with tbsp eggs and dash of salt and pepper in separate bowl.
    13. 13
      Pour half of mixture into each ramekin.
    14. 14
      Add 1/4 cup cheese to each ramekin.
    15. 15
      Add biscuit to top.
    16. 16
      Put ramekin on a baking sheet and put in oven for 10 minutes.
    17. 17
      Scrape sides with spoon and lightly stir mixture.
    18. 18
      Return to oven and bake for an additional 10 minutes.
    19. 19
      Remove from oven and enjoy!

    Browse Our Top Rolls/Biscuits Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Biscuit & Potato Egg Scramble Crocks

    Serving Size: 1 (278 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 735.7
     
    Calories from Fat 350
    47%
    Total Fat 38.9 g
    59%
    Saturated Fat 18.2 g
    91%
    Cholesterol 923.0 mg
    307%
    Sodium 1185.7 mg
    49%
    Total Carbohydrate 35.4 g
    11%
    Dietary Fiber 3.3 g
    13%
    Sugars 8.6 g
    34%
    Protein 58.7 g
    117%

    The following items or measurements are not included:

    Bisquick reduced-fat baking mix

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites