Mexican Egg Cups

Directions

1. 1
   Oven temp 375F.
2. 2
   Lightly flour board and roll out each of the ten biscuits to a 5 1/2 inch circle.
3. 3
   Pat circles into custard cups (or large muffin tins) so the dough comes to the top edge of the cup.
4. 4
   Sprinkle 1 tbsp of cheese in each cup.
5. 5
   In a bowl whisk; eggs, milk, onion, green pepper, pimiento, salt and hot pepper sauce.
6. 6
   Pour a 1/4 cup of the egg mixture into each cup on top of the cheese.
7. 7
   Bake 25 minutes or until a wooden toothpick comes out clean.
8. 8
   Sprinkle remaining cheese equally divided on top of each egg cup.
9. 9
   Top with a slice of olive.
10. 10
    Bake 1 minute or until cheese melts.
11. 11
    Sprinkle with cayenne (optional).