Denver Omelette Style Stuffed Biscuits

One of our favorite things at Breakfast is an Omelette. Nine times out of ten, Kiddo will order an omelette when we are eating out. If we’re on the road, Hubby will go for either scrambled eggs or an omelette. And yeah, yours truly leans in the direction of a Florentine or Mediterranean style omelette.

At home, I have no problem whipping up an omelette when the mood strikes. The drawback to omelettes at home is that you make them one at a time. That means either Kiddo or Hubby will get the first omelette, one of them gets the second and I get the last. Omelette at home means we might not be eating together. Sometimes I will under-cook the omelette just a little, and hold it in a warm oven until all the omelettes are done.

The nice thing about a Biscuit Omelette is that they are a family affair, in that we all get to eat together. And I sure do love it when we can sit down to a meal together. Even during this time spent cooped up in the house together, meals are still special. As they should be.

Denver Omelette Style Stuffed Biscuits
4 slices Bacon
1/2 Red Bell Pepper
2 Green Onions
3 Eggs
1 tablespoon butter
1/2 cup Cheddar Cheese, shredded
1 (16 oz) can refrigerated Buttermilk Flaky Biscuits

Heat oven to 350-degrees. Spray a cookie sheet with cooking spray, set aside.

Stack bacon, dice into pieces. Fry bacon crisp in a skillet over medium heat. Remove bacon with a slotted spoon, drain the skillet. (Save the bacon dripping – so many uses!)

While the bacon cooks, dice the bell pepper and slice green onion, set aside. In a small bowl, beat the eggs, set aside.

In the now empty 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. Working with one biscuit at a time, cut slit on one side of the biscuit, forming a deep pocket. Place 3 tablespoons egg mixture inside. Press dough over filling, sealing edge of biscuit; place on the prepared cookie sheet.

Repeat with remaining biscuits and egg mixture.

Bake in the heated oven for 13 to 18 minutes or until golden brown. Serve immediately.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen