Omelet Biscuits


  • 1 container (16 oz.) large refrigerated flaky biscuits
  • 8 tbsp. tomato sauce
  • 2slices turkey bacon
  • ¼cup chopped onion
  • ¼cup chopped green bell pepper
  • 1¼cups egg or egg substitute
  • ¼tsp. black pepper
  • ½cup shredded Cheddar cheese


1. Preheat oven to 375. Place biscuits 2 inches apart on large ungreased baking sheet. Make indentation in center of each biscuit. Spoon 1 tbsp. tomato sauce or salsa into center. 2. Cook bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Add onion and bell pepper to skillet. Cook and stir 2 to 4 minutes or until onion is translucent; set aside. 3. Coat same skillet with nonstick cooking spray. Pour in egg; season with black pepper. Cook and stir 1 minute or until eggs are set. 4. Spoon eggs evenly into biscuit centers. Crumble bacon and mix vegetables; sprinkle mixture evenly overeggs. Top with cheese. Bake 15 to 17 minutes or until biscuit edges are golden brown.

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