Omelet Biscuits Recipes

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.

OMELET BISCUITS RECIPE - (4/5)

Steps:

• 1. Preheat oven to 375. Place biscuits 2 inches apart on large ungreased baking sheet. Make indentation in center of each biscuit. Spoon 1 tbsp. tomato sauce or salsa into center. 2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Add onion and bell pepper to skillet. Cook and stir 2 to 4 minutes or until onion is translucent; set aside. 3. Coat same skillet with nonstick cooking spray. Pour in egg; season with black pepper. Cook and stir 1 minute or until eggs are set. 4. Spoon eggs evenly into biscuit centers. Crumble bacon and mix vegetables; sprinkle mixture evenly overeggs. Top with cheese. Bake 15 to 17 minutes or until biscuit edges are golden brown.

BUTTERMILK OMELET BISCUIT W/ PEPPERED CHEESE GRAVY

Steps:

• For biscuits. Add all dry ingredients, cut in shortening with pastry blender until flour is mealy. Add milk until dough comes together. Turn out on floured surface and knead 7-10 times. Pat dough out to approx. 1 inch thick and cut with biscuit cutter. I use a 3 inch diameter cutter. Place biscuits on baking sheet and bake at 400 degrees for 12-15 minutes. For a more buttery biscuit brush tops with melted butter before baking.
• Omelet. Medium chop onion, peppers, and mushrooms. Sautee in oil until tender, salt and pepper to taste, add beaten eggs and cook over medium heat until slightly browned, flip and brown other side.
• Gravy. Melt butter in skillet and add flour wisk until lighty browned to make a rue, add milk slowly and cook til bubbly and thick. Again, salt and pepper to taste (if you can't see the pepper in the gravy add some more. Freshly ground of course.) Let gravy cool slightly and add shreaded cheese so it just stars to melt.
• Assembly. Split hot buscuit (I like to butter the biscuit at this point) cut the eggs vith spatula and add to buscuit, add top of buscuit and cover with hot gravy. Sprinkel top with more cheese and more fresly ground pepper.