OMELET BISCUIT CUPS
Steps:
- Press biscuits onto the bottom and up the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Stir in the ham, 1/4 cup cheese and mushrooms. , In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups., Bake at 375° for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.
Nutrition Facts : Calories 412 calories, Fat 24g fat (10g saturated fat), Cholesterol 211mg cholesterol, Sodium 1317mg sodium, Carbohydrate 31g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.
SAVORY FRENCH OMELET
I found this recipe in a Best of International Cooking Book that I have been dying to try. So of course I say to myself, thats perfect for ZWT3 France! Perfect for a breakfast thats full of flavor!
Provided by superblondieno2
Categories Breakfast
Time 20m
Yield 4 omelets, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, fry bacon until crisp. Crumble cooked bacon;.
- set aside. Add 1 tablespoon oil to bacon drippings.
- Add potatoes.
- and leek; saute until tender. Stir in crumbled bacon; set aside.
- In a large bowl, beat together eggs, salt and white pepper. Stir in sauteed-potato mixture and cheese.
- Heat remaining 2 tablespoons oil in skillet. Pour in egg mixture. Cook over low heat until underside is browned and top is soft and moist. Sprinkle chopped parsley over top.
- Fold cooked omelet in half. Use a broad spatula to place omelet on a platter.
- Garnish with parsley sprig.
- If desired, cook 4 small omelets instead of 1 large omelet.
Nutrition Facts : Calories 545.1, Fat 40, SaturatedFat 12.1, Cholesterol 461, Sodium 519.4, Carbohydrate 22.9, Fiber 2.8, Sugar 2.5, Protein 23.1
OMELET CUPS
These omelet cups provide a quick and easy breakfast for all.
Provided by Dena
Time 1h50m
Yield 12
Number Of Ingredients 7
Steps:
- Thaw potato nuggets according to individual package instructions.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin very well.
- Push 3 potato nuggets into each of the prepared muffin cups to act as a crust.
- Bake in the preheated oven for 10 minutes. Remove from the oven. Reduce oven temperature to 350 degrees F (175 degrees C).
- Place even amounts of sausage, Cheddar cheese, and bell pepper into the omelet cups. Do not overfill. Whisk eggs, milk, salt, and pepper together in a bowl and pour egg mixture into each muffin tin, filling each to the top.
- Bake in the preheated oven until eggs are set, 30 to 35 minutes.
Nutrition Facts : Calories 140.6 calories, Carbohydrate 10 g, Cholesterol 130 mg, Fat 9.2 g, Fiber 0.9 g, Protein 6.5 g, SaturatedFat 2.8 g, Sodium 259.8 mg, Sugar 0.7 g
OMELET IN A MUG
"This is a great way to make a quick-and-easy breakfast for one person," reports Susan Adair of Somerset, Kentucky. "I love to fix this flavorful omelet for my husband, who rarely has time at all to prepare or clean up!"
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds; stir. Cook 30-60 seconds longer or until eggs are completely set.
Nutrition Facts : Calories 223 calories, Fat 15g fat (7g saturated fat), Cholesterol 447mg cholesterol, Sodium 449mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 19g protein.
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- In a large skillet, over medium-high heat, (I use my cast iron skillet), heat the olive oil. Add the chopped bacon, diced green onions, and diced bell pepper. Wait to add the spinach, if using. Saute the mixture for 10 minutes, until the veggies "sweat" and soften and the bacon starts to brown on the tips. If using baby spinach, add the spinach and cook for another 1-2 minutes, stirring until the spinach is wilted. If there's lots of fat in the bottom of the pan (since bacon can differ so much in fat content), drain it before the next step.
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