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.

April 23 Meeting

Just a reminder that we added a Special Edition meeting, Friday, April 23. We are going to continue our discussion on kids. Bring your papers if you remember. If not, I'll have more copies. Don't worry you can come even if you didn't make it to last month's discussion. I'm certain you will glean a lot of information from this discussion alone.

We will meet at my (Janelle Lott's) house at 6:30 pm. Hopefully I'll have directions posted this Sunday on the bulleting board. Please come even if you are late. We eat first, so you can just grab a plate of food and listen in while you eat. We usually go until 9:00 pm, but it's not a problem in you need to leave early.

Refreshments are welcome, but not required. Beverages will be provided. I'm going to try a couple new Pampered Chef recipes and Ms. Red is going to make a veggie pizza. Mmmm!

Feel free to contact me if you have any questions -- lottewl@juno.com.

PS: The Lord laid something on my heart for May's meeting this morning. I'm excited about it and will make that information available after this month's meeting. Please note we have moved the date to May 21 because of our revival services the previous week. As always, pray for these meetings. God is working through them, and we need to pray that He continues to do so.

Ham & Cheese Loaf

We've used this recipe for lunch or for group gatherings. Different meats and cheese can be used. My kids like to help make this too!

Ham & Cheese Loaf

1 loaf of refrigerated pizza crust

9 oz fresh-shaved ham

1 cup shredded cheddar cheese

1/4 cup mayonnaise

1 egg, beaten

1 tbsp grated parmesan cheese

1. Preheat oven to 350 degrees.

2. Roll out dough on to flat surface into a 12x8-inch rectangle with rolling pin. Layer ham to within 1/2 inch of edge. Spread mayo over the ham evenly. Sprinkle cheese on top.

3. Moisten edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place seam-side down on a lightly greased baking sheet.

4. Lightly cut several slits in top. Brush with egg; sprinkle with parmesan.

5. Bake 30 to 40 minutes or until golden brown. Cook 10 minutes before slicing.

Variations:

Ham & Swiss

Roast Beef & Swiss

Tex Mex: Turkey & salsa (in place of mayo)

Pizza: Pepperoni (16 slices), 1/3 c pizza sauce & mozzarella cheese

Recipe courtesy of kraftfoods.com.