1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 tablespoon ketchup
Heat oven to 375°F.
Separate dough into 8 biscuits.
Lightly grease 8 (6-oz) custard cups with shortening, or spray with cooking spray.
Press biscuits in bottoms and up sides of custard cups, rolling edges to form rim on each.
Break 1 egg into each cup.
Place cups on large cookie sheet with sides.
Bake 18 to 22 minutes or until biscuit is golden brown and egg is cooked through.
Spoon ketchup into small resealable food-storage plastic bag. Cut small hole in 1 corner of bag.
Squeeze ketchup onto each egg to make it look like bloodshot eye.