Omelet Biscuit Cups Recipe

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

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

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

Nutritional Facts

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

  • 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
  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

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Reviews forOmelet Biscuit Cups

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mizzzti User ID: 5439984 133390
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
richandbarb User ID: 5791773 61208
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
cwainwright User ID: 1665322 44623
Reviewed Feb. 22, 2010

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

MY REVIEW
seaempress User ID: 4062552 86844
Reviewed Nov. 6, 2009

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

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