Omelet Biscuits Recipes

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.

OMELET BISCUIT CUPS

Steps:

• 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. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., 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.

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.

DENVER OMELET-STUFFED BISCUITS RECIPE - (4.8/5)

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, melt butter over medium heat. Pour in eggs, bell pepper, onions and bacon. Cook until eggs are set, stirring occasionally. Remove from heat; stir in cheese. Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 3 tablespoons egg mixture inside. Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits and egg mixture. Bake 13 to 18 minutes or until golden brown. Serve immediately.

MUFFIN CUP VEGGIE OMELETS

Steps:

• Preheat the oven to 350°F. Spray a 12-cup muffin pan with oil spray.
• As you chop the veggies, divide them among the muffin cups.
• In a large bowl, whisk together the eggs, egg whites, salt, and pepper. Pour 2 tablespoons of the egg mixture into each muffin cup, then top each with 1 teaspoon of goat cheese.
• Bake the omelets for 20 minutes, then let them rest for 5 minutes in the pan (this will help them stay together).
• Variations:
• You can use any cheese you like! Cheddar and feta both work well. If you like spice, add a few dashes of your favorite hot sauce to the eggs. If you want to add meat, crumble 2 cooked sausage patties and add them to the veggies.
• Do Ahead
• Save more time in the morning by prepping the omelets the night before. Fill the muffin cups with veggies and whisk the eggs in a bowl, cover both with plastic wrap, and place in the fridge. The next morning, give the eggs another quick whisk, then pour them into the muffin cups, top with cheese, and pop in the oven. This will take less than 5 minutes.
• You can reheat these for the very busiest mornings. Make and refrigerate them a few days ahead and pop them in a 200°F oven while you get ready. They need 20 minutes to heat, but can be left in the oven to stay warm for up to an hour.