Eggs in Basil Cheese Sauce

[chief_cook2]

Eggs in Basil Cheese Sauce

1 Tablespoon olive oil or butter
2 Tablespoons Bisquick baking mix
1 cup (8 ounces) shredded mozzarella cheese
1 cup milk or half & half
4 large or 5 medium eggs
1 teaspoon dried minced onion
1 teaspoon prepared minced garlic
Spike seasoning salt
Pepper
Basil
Chives


Preheat oven to 350 degrees. Spray 4 individual ramekins with olive
oil and place dishes in baking pan or on cookie sheet.

Blend olive oil (or melted butter) and baking mix in a small saucepan.
Add milk, salt, pepper, seasoning salt, onion, garlic, and cheese and
cook over low heat until cheese is melted. Beat 4 eggs in small bowl
and stir into saucepan mixture, adding small amount of basil.
Immediately pour into ramekins (filling to within 1/4 inch of top) and
sprinkle with additional seasoning salt, basil, and chives. Place
baking pan with dishes in oven and bake for 25 to 30 minutes (longer
if making more than 4).

Serve immediately, or can be reheated in microwave or left in warm
oven if not ready to serve. (As long as eggs are kept in oven, they
will stay puffy. As soon as you remove them from oven, they begin to
fall.)

variation: Colby-jack cheese and pepperoni chips or Swiss cheese an
thin ham chips.