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Omelet Biscuit Cups

Total Time

Prep/Total Time: 30 min.

Makes

5 servings

My husband's a busy farmer and sometimes eats his breakfast on the run. He's able to take these omelet biscuit cups with him in his truck or tractor cab.

Ingredients

  • 1 tube (12 ounces) large refrigerated buttermilk biscuits
  • 4 eggs
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup diced fully cooked ham
  • 3/4 cup shredded cheddar cheese, divided
  • 1/3 cup chopped canned mushrooms
  • 1 tablespoon butter

Directions

  1. Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms.
  2. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
  3. Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.

Nutrition Facts

2 each: 412 calories, 24g fat (10g saturated fat), 211mg cholesterol, 1317mg sodium, 31g carbohydrate (1g sugars, 0 fiber), 19g protein.

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