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Omelet Biscuit Cups

 Omelet Biscuit Cups
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.
5 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Omelet Biscuit Cups (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.