Yummy. As most reviewers have, I took a lot of liberty with the filling to use or use up what was on hand, and due to personal preferences. I also used a higher egg-to-biscuit ratio. For the filling: minced red pepper; minced onion; minced mushrooms; bacon bits; six eggs. For the biscuits: separated the biscuits in half, horizontally, as they were the flaky-layer type. I mixed up the fillilng, then prepared the biscuits, so they wouldn't be sitting around so long while I was chopping the vegetables. The darn biscuits keep trying to creep down the side of the muffin cups! The ones with a nice biscuit crust were better looking, but the ones without, or with a lopsided crust around the rim, were just as good. Didn't seem to matter. From a package of ten biscuits (12 oz package), I made a dozen Omelet Biscuit Cups and had some biscuits left over. From my separated biscuits, I did have to go back and add a layer or two to have enough to fill the muffin cup. Cooking the eggs first takes more time and dishes, but does allow for slight mounding on the top, which I like, because it allows using more egg.
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Yummy. As most reviewers have, I took a lot of liberty with the filling to use or use up what...