Wednesday, September 1, 2010
Omelet Biscuit Cups
1 (12 ounce) package large refrigerated buttermilk biscuits
1/4 cup milk
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup diced fully cooked ham, bacon or sausage
3/4 cup shredded Cheddar cheese, divided
1/3 cup chopped canned mushrooms
1 tablespoon butter or margarine
1.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.
2.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.