Biscuit & Potato Egg Scramble Crocks

I visited a flea market years ago and bought three crocks, usually used for making french onion soup. At the time, the purchase was unnecessary, but aren't most items at a flea market unnecessary? I mean, who needs an eight pack of patriotic scrunchies or an assortment of flavored honey from South Dakota? These crocks have survived two moves without seeing the insides of my ovens, except today!

I rarely cook breakfast on work days, because I am always running out of the door wearing one shoe with a toothbrush dangling from the side of my mouth. Today is different, however, because a blizzard is underway, complete with heavy winds and as Doug Kammerer calls "snow pellets". With an abundance of time on my hands, I created a perfect, tummy lovin' morning treat.


Biscuit & Potato Egg Scramble Crocks
Serving Size: 2

What You'll Need:

3/4 cup Bisquick Baking Mix plus extra for sprinkling
1/4 cup 2% Milk
4 eggs
1/2 cup Part Skim Shredded mozzarella cheese
1 Potato- peeled and cut in small cubes
Dash of Salt
Dash of Black Pepper
2 tbsp. 2% Milk
Pam spray

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