Lunch: Denver Omelet-Stuffed Biscuits
All the flavors of a Denver omelet in a hand-held biscuit sandwich.
Ingredients
1 tablespoon butter
3 eggs, beaten
1/3 cup chopped red bell pepper
1/4 cup sliced green onions
4 slices fully cooked bacon, chopped
1/2 cup shredded Cheddar cheese (2 oz)
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated buttermilk biscuits
Instructions
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.
Reviews
Add a review for Denver Omelet-Stuffed Biscuits
Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
