Pour mixture into pan.īake 43-48 minutes or until fully cooked through. Beat ingredients on low speed of electric mixer 30 seconds and then medium speed for 2 minutes. In a large bowl, combine ground almonds, cake mix, water, butter, and eggs. Generously grease bottom of 8-9 inch round pan. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.Ģ squares (1 oz each) chopped white chocolateīlend almonds in a blender until ground. How to Freeze- Freeze cooled biscuit cups in a freezer container, separating layers with waxed paper. If you are using jumbo muffin tins, this will be closer to 28 minutes. Let cool for 5 minutes before removing from pan. sprinkle with remaining cheese.īake at 375 degrees for 18-22 minutes or until golden brown. Spoon the egg mixture, half the cheese, and sausage into cups. Press into each biscuit onto the bottom and up the sides of ungreased muffin cups. Add to skillet and cook until almost set. Whisk the eggs and the remaining milk and pepper. In a separate skillet, cook the potatoes and butter until soft. Cook and stir for 4 minutes or until thickened. Gradually add the milk and bring to a boil. In a large skillet, cook sausage over medium heat until no longer pink. Heat in the oven or microwave.ģ can large refrigerated biscuits - 24 biscuitsġ - 1/2 cup shredded Colby Monterey Jack cheese Remove from refrigerator 30 minutes before baking. To use, partially thaw in refrigerator overnight. How to Freeze- Securely wrap and freeze cooled pie in plastic wrap and foil. Cover edges loosely with foil if crust browns too quickly. Pour into crust.īake at 375 degrees for 30-35 minutes or until a knife inserted near the center comes out clean. In a large bowl, combine the eggs, cheeses, bacon, seasonings, and the zucchini mixture. In a large skillet, saute the zucchini and onion in butter until tender. Press dough onto the bottom and up the sides to form a crust. Place crescent dough into a 9x13 or 10x15 baking dish.
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