Omelet BiscuitsPosted by in Muffin Tin Liner Cooking
One of things that is hardest to manage over the holidays is breakfast. If you have guests, or if you just want something other than a bagel or a bowl of cereal, there just isn’t a lot of time to whip things up in the midst of the madness. I’ve come up with a great solution – the omelet biscuit. Using canned biscuits, eggs and whatever filling makes you happy, these muffin tin liner treats offer a hearty, delicious breakfast with almost no clean up. What could be better?
1 can of regular (not jumbo biscuits)
1/4 cup milk
1/4 tsp thyme
1/8 tsp onion powder
1/8 tsp garlic powder
salt and pepper
frozen broccoli or fresh broccoli that’s been cooked
Fill your muffin tin with 10 foil lined muffin tin cups. Spray them with cooking spray. Preheat oven to 400. Take one biscuit at a time and smush it so it gets flatter (making it round like you would with a tiny piece of pizza dough). You want it big enough to cover the bottom and some of the sides of the muffin liner, but it does not need to come up to the top – it’s ok if your eggs go over the top of the biscuit. Mix up eggs with milk and herbs and spices. Place two florets of broccoli in each tin and a tablespoon of grated cheese. Pour egg mixture over top. Bake for 15 minutes.
It’s that easy. You can substitute spinach for the broccoli or swap out the cheese with another type. Change out the herbs with anything you have. You could ditch the veggies and add bacon. You could also swap out a couple of the eggs for plain egg whites and add a little extra milk. You can use skim milk, whole milk, cream, or whatever you have in the fridge. It’s a very versatile recipe. You could even use squares of puff pastry in place of the biscuits if you have some leftover. These are great hot or at room temp, so you can easily make them ahead and let them sit out for people to grab.
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These look so fun and versatile. Lately, I’ve been adding gruyere cheese whenever I make a breakfast egg dish–it’s so good, like Parmesan and sharp cheddar together. Thanks for this recipe!
This looks like an easy, quick- but- impressive breakfast for those mornings when you want something special but still have cobwebs in your head. Thanks!
creative and versatile idea, thanks. I’ll bet ot would work with home made biscuit dough too…
Yep. You actually can make these without any bread base as well – the eggs cook up solidly.
Very neat. We have a special family tradition for xmas morning breakfast, but in recent years, I’ve taken to cooking it ahead of time and just warming it up … to make things go faster in the a.m.
These look good, though.
Oh, and we are going to make your banana spit recipe for dessert on xmas eve. Thanks!
These look good and I bet they taste yummie. I love this idea for a quick, filling breakfast item — never heard of omelet biscuits — but I want to try ’em out.
These would be really good as a breakfast on the go, too. My husband packs his lunch, and he’d be thrilled to have these to grab.
These look awesome! Can’t wait to try them!
Just love your wealth of ideas, Brette. This looks especially good — good enough to wake me up in the morning, in fact.
This is lovely. A perfect brunch dish.
I see lots of cheese, veggie, and other filling options with this dish making it feel different each time you bake it.
It’s very flexible, which is why I love it!