Omelet Biscuit Cups

• 2 cans (17.3 Oz. Can) Grands Homestyle Whole Wheat Refrigerated Biscuits
• 8 whole Eggs
• 1/2 cups Milk
• 1/2 teaspoons Salt
• 1/2 teaspoons Garlic Powder
• 1/4 teaspoons Pepper
• 1 cup Diced Ham Or Bacon Crumbles
• 1 cup Shredded Cheese, divided
• 1 can (6.5 Oz. Can) Mushroom Pieces
• Your Veggies Of Choice: Peppers, Zucchini, Green Onions
• 1 Tablespoon Butter
• 2 whole Small Tomatoes, Diced
• Salsa And Sour Cream For Garnish

1. 1. Press biscuits into the bottom and up the sides of greased muffin cups. Set aside.
2. 2. In a large bowl, beat the eggs, milk and seasonings. Add meat, 1/4 cup cheese, drained mushrooms and your veggies of choice (except the tomatoes).
3. 3. In a skillet, melt butter and add the egg mixture. Cook and stir until eggs are nearly set. Then spoon into biscuit cups.
4. 4. Bake at 375F for 15-20 minutes or until biscuits are golden brown. Sprinkle with remaining 3/4 cup cheese and tomatoes. Return to the oven for 2 minutes longer or until cheese is melted.
5. Serve warm with salsa and sour cream.
6. Yum!

grands, eggs, milk, salt, garlic, ubc, ham, shredded cheese, mushroom, peppers, butter, tomatoes, salsa

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/omelet-biscuit-cups/ (may not work)