Breakfast Omelet Cups
Source of Recipe
Gridlox
List of Ingredients
Can Biscuits (I like Hungry Jack Buttered Flaky)
8 Slices of Bacon
6 Large Eggs
1/4 Cup of Milk
1/2 cup of shredded Sharp Cheddar Cheese (divided into 2 equal parts)
Salt & Pepper
Recipe
Preheat Oven to 400 degrees.
In frying pan (medium high temp {7 on my electric stove}):
Cut slices of bacon into approx. 1 inch long pieces with scissors (or knife - it's easier with sharp scissors)
Cook until crisp.
Remove bacon from pan & drain on paper towels.
Pour off excess grease leaving 2 or 3 TABLESPOONS of grease in pan.
**Set off of heat for now.
In small mixing bowl:
Combine eggs, 1/4 cup of milk, Salt & Pepper (to taste)
Beat Well with fork, mixing completely
Replace Frying Pan back on heat & return to temp.
(I usually test mine by dropping a "drop" of water in the grease. when it sizzles when you drop it in, it's close enough to the temp you need)
Pour in eggs, & bacon.
Stir to scramble the eggs till they are about half set.
Add 1 part of 1/2 cup of Cheese.
Continue to cook till eggs are soft scrambled (still just a little bit runny)
Pour into bowl.
In a standard muffin tin:
Flatten 1 biscuit (per cup) and press into each cup.
Spoon in Egg mixture till cup is just starting to mound.
Place in Oven & cook per biscuit baking instructions.
(Usually 8 - 11 minutes)
Remove from Oven and sprinkle the remaining cheese across the tops of the cups and return to Oven for 1 additional minute to melt the cheese.
EAT UP!!
***NOTES***
The ingredients in the egg mixture can vary to taste.
Try using sausage or ham instead of bacon.
Add peppers, onions, mushrooms, or anything else you would like to add to a regular omelet.
A Mexican Supper variation to this would be to fill the cups with Taco Meat & Kraft Mexican Cheese. Then top with Salsa, Sour Cream, & Guacamole. Serve with Chips & Bean Dip.
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