Omelet Biscuit Cups Recipes

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OMELET BISCUIT CUPS



Omelet Biscuit Cups image

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.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 5 servings.

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 412 calories, Fat 24g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1317mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.

OMELET CUPS



Omelet Cups image

These omelet cups provide a quick and easy breakfast for all.

Provided by Dena

Time 1h50m

Yield 12

Number Of Ingredients 7

1 (16 ounce) package frozen bite-size potato nuggets (such as Tater Tots®)
¼ cup cooked sausage
¼ cup shredded Cheddar cheese
2 tablespoons chopped green bell pepper
8 large eggs
3 tablespoons milk
salt and ground black pepper to taste

Steps:

  • Thaw potato nuggets according to individual package instructions.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
  • Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
  • Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
  • Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
  • Bake in the preheated oven until eggs are set, 30 to 35 minutes.

Nutrition Facts : Calories 140.6 calories, Carbohydrate 10 g, Cholesterol 130 mg, Fat 9.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 259.8 mg, Sugar 0.7 g

OMELET BISCUITS



Omelet Biscuits image

A breakfast sandwich with biscuits for the bread and baked omelet for the filling. Originally in Southern Living magazine (April 1998). Your favorite omelet ingredients could be substituted or added to these basic ingredients. These can be individually frozen and reheated as needed. Preparation time includes an estimated baking time for the biscuits.

Provided by Deb G

Categories     < 60 Mins

Time 47m

Yield 9 sandwiches, 9 serving(s)

Number Of Ingredients 9

9 (2 3/4 inch) frozen biscuits
2 tablespoons butter
1/2 medium sweet onion, chopped
6 large eggs
1/4 cup whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup sharp cheddar cheese, shredded
6 slices bacon, cooked and crumbled

Steps:

  • Bake biscuits according to package directions; set aside.
  • Place butter and onion in a lightly greased 9-inch square pan.
  • Bake at 425 degrees F for 7 to 8 minutes.
  • Whisk together eggs, whipping cream, salt, and pepper. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.
  • Bake for 10-12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares.
  • Split each biscuit and insert one omelet square to serve.
  • NOTE: These sandwiches can be individually frozen. Reheat by wrapping in a paper towel and microwaving at medium 3 1/2 to 4 minutes. Or wrap in aluminum foil and bake at 350 degrees F for 20 to 25 minutes.

Nutrition Facts : Calories 217, Fat 19.3, SaturatedFat 9.1, Cholesterol 180.3, Sodium 400.6, Carbohydrate 1.4, Fiber 0.1, Sugar 0.6, Protein 9.3

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