Meatless Monday--2/21

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.