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Omelet Biscuit Cups Recipe

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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.

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Omelet Biscuit Cups Recipe

Prep/Total Time: 30 min.

Yield: 5 Servings

15 15 30

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

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.
In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
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. Yield: 5 servings.

Nutritional Facts 1 serving (2 each) equals 412 calories, 24 g fat (10 g saturated fat), 211 mg cholesterol, 1,317 mg sodium, 31 g carbohydrate, trace fiber, 19 g protein.

Originally published as Omelet Biscuit Cups in Country February/March 2003, p51

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