I made theses lovelies last Saturday morning, and they were a hit!
(They were easy to dress up for entertaining by using cute muffin cups)
(Delicious eggy, cheesy, goodness)
I call them Omelette Cups. Not only are they super yummy, but they're easy to make and they freeze well for a quick breakfast on the run during the week. I dubbed them Omelette Cups because not only can you more or less put any of your favorite omelette fillings in them, but you they're wrapped up in a biscuit.
Omelette Cups
Serves: 8 Cook Time: 30 minutes
1 can Pillsbury Grands Reduced Fat Biscuits
4 eggs, scrambled as you would normally scramble them
1/2 cup shredded cheddar cheese
1/2 cup diced deli ham (or canadian bacon)
5 stalks asparagus, diced with tips removed (or you could use green onions)
1. Preheat oven according to temperature on biscuit container. Put muffin liners in a muffin tin and spray with cooking spray.
2. Scramble eggs (slightly undercook them so they're a little creamy- they will cook more in the oven). Remove them from a pan and allow them to cool slightly in a bowl while you prepare the rest of the ingredients.
3. Using a rolling pin, roll out each biscuit.
4. Dice asparagus and ham. Add to the scrambled eggs. If you have not already seasoned the eggs, season with salt and pepper. Mix gently.
5. Using a spoon, place mixture into the center of each rolled out biscuits.
6. Fold up the biscuit around the egg mixture (like you would a pouch) and twist at the top. Place each biscuit into the muffin tin.
7. Bake according to biscuit package directions (My package said 17 minutes, but I cooked them for 25 so the tops of the biscuits would cook all the way through and brown up more).
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