Omelet Biscuit Cups

When I was thinking of what recipe to post today, these little guys came to mind. I like to make a batch or two of these and stick some in the freezer. They keep well and reheat nicely for a nice, warm breakfast with minimal effort.

Omelet Biscuit Cups

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, crumbled sausage or bacon peices
3/4 cup shredded cheddar cheese, divided
1/3 cup chopped canned mushrooms or onions
1 tablespoon butter

1. Press biscuits onto the bottom and up the sides of greased muffin cups; set aside.

2. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms.
3. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
4. 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.

Reheat best if set in refrigerator overnight to thaw. Reheat in microwave at lower power (50-60%) about 20-25 seconds depending on microwave. Overheating will make biscuits tough.

Recipe and photo courtesy of Taste of Home. For printable recipe, click here.