Best Omelet Biscuits Recipes

DENVER OMELET-STUFFED BISCUITS RECIPE - (4.8/5)

Steps:

• Heat oven to 350°F. Spray cookie sheet with cooking spray. In 10-inch nonstick skillet, melt butter over medium heat. Pour in eggs, bell pepper, onions and bacon. Cook until eggs are set, stirring occasionally. Remove from heat; stir in cheese. Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 3 tablespoons egg mixture inside. Press dough over filling, sealing edge of biscuit; place on cookie sheet. Repeat with remaining biscuits and egg mixture. Bake 13 to 18 minutes or until golden brown. Serve immediately.

OMELET BISCUITS

Steps:

• Bake biscuits according to package directions; set aside.
• Place butter and onion in a lightly greased 9-inch square pan.
• Bake at 425 degrees F for 7 to 8 minutes.
• Whisk together eggs, whipping cream, salt, and pepper. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.
• Bake for 10-12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares.
• Split each biscuit and insert one omelet square to serve.
• NOTE: These sandwiches can be individually frozen. Reheat by wrapping in a paper towel and microwaving at medium 3 1/2 to 4 minutes. Or wrap in aluminum foil and bake at 350 degrees F for 20 to 25 minutes.

OMELET BISCUITS RECIPE - (4/5)

Steps:

• 1. Preheat oven to 375. Place biscuits 2 inches apart on large ungreased baking sheet. Make indentation in center of each biscuit. Spoon 1 tbsp. tomato sauce or salsa into center. 2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Add onion and bell pepper to skillet. Cook and stir 2 to 4 minutes or until onion is translucent; set aside. 3. Coat same skillet with nonstick cooking spray. Pour in egg; season with black pepper. Cook and stir 1 minute or until eggs are set. 4. Spoon eggs evenly into biscuit centers. Crumble bacon and mix vegetables; sprinkle mixture evenly overeggs. Top with cheese. Bake 15 to 17 minutes or until biscuit edges are golden brown.

OMELET BISCUITS

Steps:

• Omelet Biscuits
• Using my biscuit recipe make it up to the point just before adding in the milk, set aside. In a small skillet, melt the butter and toss in the onions and sauté for a minute or two to soften, add in the 2 eggs and gently stir around to begin scrambling. Remove the eggs when they just begin to set from the heat. To the biscuit mixture add in the bacon, ham, eggs & onions and toss with a fork to combine it all together in the biscuit mixture. Add in the cheese and again, combine well. Slowly begin adding in the buttermilk and using the fork pull it all together to form a soft (it will be somewhat sticky) dough. Grease an iron skillet or baking sheet and preheat the oven to 425 degrees. Using well floured hands pinch off a portion of the biscuit dough and roll in your hands and then place in the pan and lightly flatten the top. Continue with remaining dough. Bake for 15-17 minutes, moving from bottom rack of oven to top when the bottom has begun to brown. Remove and rub the tops of the biscuits with butter.
• Buttermilk Biscuits
• Cut lard into flour and add the pinch of sugar. Add enough buttermilk to make a soft dough and knead until smooth (do not over knead as this will lend a tough biscuit). With floured hands pinch off a bit of the dough and roll into a ball, lightly flatten in a greased iron skillet or pan. Bake in a preheated 425 degree oven for 15-18 minutes. Brush with melted butter when removed from the oven.