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Prep Time: 35 Minutes Cook Time: 12 Minutes |
Ready In: 47 Minutes Servings: 8 |
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A breakfast sandwich with biscuits for the bread and baked omelet for the filling. Originally in Southern Living magazine (April 1998). Your favorite omelet ingredients could be substituted or added to these basic ingredients. These can be individually frozen and reheated as needed. Preparation time includes an estimated baking time for the biscuits. Ingredients:
9 (2 3/4 inch) frozen biscuits |
2 tablespoons butter |
1/2 medium sweet onion, chopped |
6 large eggs |
1/4 cup whipping cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup sharp cheddar cheese, shredded |
6 slices bacon, cooked and crumbled |
Directions:
1. Bake biscuits according to package directions; set aside.
2. Place butter and onion in a lightly greased 9-inch square pan.
3. Bake at 425 degrees F for 7 to 8 minutes.
4. Whisk together eggs, whipping cream, salt, and pepper. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.
5. Bake for 10-12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares.
6. Split each biscuit and insert one omelet square to serve.
7. 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.
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