Omelet Biscuits Food

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.

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS

Steps:

• Preheat the oven to 450˚ F. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
• Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1 1/2 inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
• Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

BUTTERMILK OMELET BISCUIT W/ PEPPERED CHEESE GRAVY

Steps:

• For biscuits. Add all dry ingredients, cut in shortening with pastry blender until flour is mealy. Add milk until dough comes together. Turn out on floured surface and knead 7-10 times. Pat dough out to approx. 1 inch thick and cut with biscuit cutter. I use a 3 inch diameter cutter. Place biscuits on baking sheet and bake at 400 degrees for 12-15 minutes. For a more buttery biscuit brush tops with melted butter before baking.
• Omelet. Medium chop onion, peppers, and mushrooms. Sautee in oil until tender, salt and pepper to taste, add beaten eggs and cook over medium heat until slightly browned, flip and brown other side.
• Gravy. Melt butter in skillet and add flour wisk until lighty browned to make a rue, add milk slowly and cook til bubbly and thick. Again, salt and pepper to taste (if you can't see the pepper in the gravy add some more. Freshly ground of course.) Let gravy cool slightly and add shreaded cheese so it just stars to melt.
• Assembly. Split hot buscuit (I like to butter the biscuit at this point) cut the eggs vith spatula and add to buscuit, add top of buscuit and cover with hot gravy. Sprinkel top with more cheese and more fresly ground pepper.

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.

THE ULTIMATE OMELETTE

Steps:

• Preheat the oven to 450 degrees F.
• To clarify the butter, put it in a small pot over low heat and slowly bring to a simmer. Cook over low heat until the butter separates. When the milk solids fall to the bottom and the golden butter- fat rises to the surface remove from heat. Set aside
• Crack the eggs into a medium mixing bowl and pour in cream. Add pepper and whisk until well incorporated and foamy.
• Preheat the pan over medium heat. When the pan is heated, add 2 or 3 tablespoons of clarified butter. Turn the heat down slightly. Using a 4-ounce ladle, add 1 ladle of eggs into the pan. Using a spatula, start stirring quickly.
• Once the eggs begin to set, stop stirring. Put the pan in the oven and cook for 1 1/2 minutes. When you remove the omelette from the oven it should still have a soft custard touch.
• Sprinkle with chopped herbs, a pinch of sea salt and cracked white pepper.
• Serve with roasted mushrooms and watercress.