Recipe: Omelet Biscuit Cups

Jeanne Cluts has worked in the Don Ayres office for more than 10 years, and she also happens to be a pretty phenomenal cook! Every so often, Jeanne passes along one of her amazing recipes. Here, she shares a great recipe for Omelet Biscuit Cups. Enjoy!

Ingredients:
1 tube (12 oz.) large refrigerated buttermilk biscuits
4 eggs
1/4 c. milk
1/8 tsp. salt
1/8 tsp. pepper
1 c. diced ham (cooked)
¾ c. shredded cheddar cheese, divided
1/3 c. chopped mushrooms (from a can)
1 T. butter

To prepare:
Grease a muffin tin, and gently press buiscuits into the muffin cups. Set aside. In a large bowl, beat eggs, milk, salt and pepper. Add ham, 1/4 cup cheese and mushrooms. Mix well. In a skillet, melt butter over low heat. Add egg mixture. Cook and sitr until eggs are nearly set. Spoon into biscuit cups. Bake at 375 for 10 or 15 minutes, or until biscuits are golden brown. Sprinkle with remaining cheese. Bake for two additional minutes, until cheese is melted.

Note: You can substitute sausage and onion for the ham and mushrooms, if you wish.