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Omelet Biscuit Cups

By: Leila Zimmer

"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."

Rate/Review | Read Reviews (75)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 5 servings

Ingredients

1 (12 ounce) package 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 or margarine

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. Add ham, 1/4 cup cheese and mushrooms; mix well. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
Bake at 375 degrees F for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.