OMELET CUPS
What ease these were to make! They would be a perfect addition to a brunch, and would even pack up nice for a lunch (ha! I love when my sentences rhyme).
The original recipe called for meat in it, but I omitted, and it was still tasty. There are a lot of options you can go with this recipe--your favorite omelet ingredients, and have quite the variety. I think next time, we'll dice up some tomatoes, and a little bit of bacon.
OMELET CUPS
Adapted from a Taste of Home magazine
Posted at:
http://recipesofacheapskate.blogspot.com
- 1 tube buttermilk biscuits
- 4 eggs
- 1/4 cup milk
- salt and pepper
- 1 cup cheese
- 1/2 can mushrooms, diced
- about 1/4 cup peppers, diced
Grease a muffin tin, and then press the biscuits into the bottom and up the sides of each tine. Mix together the eggs, milk, salt, and pepper. Then stir in 1/2 the cheese, mushrooms, and peppers. Cook the egg mixture, until almost set in a hot skillet. Spoon into the biscuit cups and bake at 375degs for 10-15 minutes, or until the biscuits are golden brown. Sprinkle with the rest of the cheese and bake a few more minutes until the cheese in melted.
I think even my picky children would love these...yum!
ReplyDeleteThese look yummy! Great for breakfast, lunch or dinner! :-)
ReplyDelete