Busters Recipes

Breakfast Biscuit Cups with Green Chile Salsa

Prep Time: 15 min ; Start to Finish: 50 min

Makes: 2 servings

Individual bacon-wrapped egg bakes are topped with cheese and fresh salsa.

4 slices packaged precooked bacon (from 2.1-oz package)
2 Pillsbury® Extra Large Easy Split® Oven Baked frozen biscuits (from 31.8-oz bag), or 2 Pillsbury® Oven Baked frozen southern style biscuits (from 25-oz bag)
1 can (4.5 oz) Old El Paso® chopped green chiles
1/2 cup shredded sharp Cheddar cheese (2 oz)
2 eggs
 Salt and pepper, if desired
1 small tomato, finely chopped (1/2 cup)
1 tablespoon chopped fresh cilantro
1 tablespoon chopped red onion
1 tablespoon lime juice
 Sliced cantaloupe, if desired

1.Heat oven to 375°F. Spray 2 (10-oz) custard cups or soufflé dishes with cooking spray. If necessary, heat bacon in microwave on High 15 seconds or until warm and pliable. Line inner side of each custard cup (not bottom) with 2 bacon slices, overlapping as necessary.
2.Gently place frozen biscuit in each cup to fit inside bacon collar. Spoon 1 heaping tablespoon green chiles onto each biscuit; place remaining green chiles in small bowl and set aside. Sprinkle 2 tablespoons cheese over chiles on each biscuit. Carefully crack 1 egg over cheese on each. Sprinkle each with
2 tablespoons remaining cheese to cover; sprinkle with salt and pepper.
3.Place custard cups on cookie sheet; bake 25 to 35 minutes or until biscuits are baked and egg whites are set. Cool in cups 5 minutes. Meanwhile, add tomato, cilantro, onion and lime juice to green chiles in bowl; mix well. Season to taste with salt.
4.Carefully remove bacon-wrapped biscuits from custard cups; place on individual plates. Spoon green chile salsa over top and around sides. Serve with cantaloupe.