 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
|
My husband's a busy farmer and sometimes eats his breakfast on the run. He's able to take these omelet biscuit cups with him in his truck or tractor cab. Ingredients:
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 |
3/4 cup shredded cheddar cheese, divided |
1/3 cup chopped canned mushrooms |
1 tablespoon butter |
Directions:
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. Stir in the ham, 1/4 cup cheese and mushrooms.
2. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.
3. 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. Yield: 5 servings.
|
|