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.
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
Reviews
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.
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!
I have made these so many times that I've lost count! My whole family love them.
When I made my first batch I watched in amazment as they dissapered in minutes!