instructions Meanwhile, spray a 12-cup muffin pan with flavorless vegetable cooking spray. Mold the biscuits to fit into each muffin cup without filling it and bake for about 8 minutes, or until the biscuits begin to brown and are baked about halfway through.
instructions In a large nonstick skillet, melt the butter over medium-high heat. When hot, add the shallots and garlic and cook, stirring, until the shallots are translucent, 2 to 3 minutes. Add the eggs and paprika. Lower the heat to medium and cook, stirring frequently, for 2 to 4 minutes.
instructions Remove the pan from the heat and stir in the crumbled bacon, cheese, salt, and pepper. Return to medium-high heat and cook for an additional 2 minutes. Mix in the chives, and when the eggs begin to coagulate but are still runny, ladle the eggs into each par-baked biscuit to fill. Return the muffin pan to the oven and bake for 5 to 6 minutes, until the eggs set.