Omelet Biscuit Cups Recipe
Omelet Biscuit Cups Recipe photo by Taste of Home

Omelet Biscuit Cups Recipe

Publisher Photo
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.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:5 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 5 servings

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

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.

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. Yield: 5 servings.
Originally published as Omelet Biscuit Cups in Country February/March 2003, p51

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.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

Reviews for Omelet Biscuit Cups

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jul. 28, 2012

"I can't begin to count the number of times I've made this and every time I serve it to guests they ask for the recipe. I've made tons of variations, using sausage, fresh mushrooms, green pepper and onion or Canadian bacon, swiss and green onion or even used leftover taco meat, a mix of cheddar & Monterey Pepper Jack cheeses, tomato and onion."

MY REVIEW
Reviewed Jan. 29, 2011

"I made this recipe for our family when it first came out in the Taste of Home magizine. I searched through all the pages of breakfast recipes to find it again. We really enjoy them and they freeze well too!"

MY REVIEW
Reviewed Feb. 22, 2010

"I have made these so many times that I've lost count! My whole family love them."

MY REVIEW
Reviewed Nov. 6, 2009

"When I made my first batch I watched in amazment as they dissapered in minutes!"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT