Omelet Biscuit Cups Recipes

MINI MADE TO ORDER OMELET CUPS

Steps:

• Preheat your oven to 350 degrees. Coat a six cup muffin pan with nonstick cooking spray.
• If using vegetables I like to precook them in a skillet as we don't like our vegetables crunchy.
• Whisk together the eggs, half and half and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
• Add about 2 tablespoons of mix ins to each cup and then sprinkle with cheese.
• Bake the omelets until they are puffy and the edges are golden brown, about 20 - 25 minutes. If necessary run a butter knife around the edge of each one of the omelets to loosen them before removing them from the pan.

OMELET BISCUITS

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.

RISE 'N SHINE OMELET CUPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 350°F. Coat 6 muffin cups with cooking spray. In a large bowl, combine all ingredients; mix well then spoon into prepared muffin cups. Muffin cups can be store-bought or made from refrigerated biscuit dough. Using a 6-count can of biscuit dough, take dough disks and squish into cupcake/muffin tin molds, leaving room for egg filling in the center. Bake according to packaged directions, and then cool for about 5 minutes before filling. Bake 20 to 25 minutes, or until eggs are set. Serve immediately.