Mile High Denver Omelet Biscuits – are a quick, easy, and kid friendly breakfast the whole family will love
How are you this fine Monday morning?
Are you doing the whole back-to-school thing? Rushing to get yourself ready, the kids, lunches and backpacks ready to go, oh and trying to get a good breakfast into everyone before they rush out the door?
Well, I don’t have any school aged kidlets anymore, but things here have been nutso. I mean like full-on crazy train!
Y’all know, from my post last week, that Rocky is sick. So I have a med schedule I have to stick to. Plus they are playing around with the Mr’s work schedule, so I really have no idea what time he is working on any given day of the week. He opens, he closes, who knows what in the heck is going on?
Then, Mini Me moved out with some friends, all the way over to Seattle. Don’t even get me started on how I feel about that. Empty nest syndrome has come to roost and I haven’t stopped pouting since I watched her car drive down the road. Oh sure, I knew she was moving, but it still doesn’t mean I was totally happy about it. I am still bouncing back and forth between “I want my baby back” and “I am so happy she is starting a new chapter in her life”.
So needless to say my moods change with no warning.
I think Kevin might be ready to move out with my daughter!
Also, I am watching the G-baby 2 days a week now because Mini Me watched her on Fridays. I am not complaining, we love having our granddaughter here, it is just a matter of adjusting my schedule.
But, between Kevin’s crazy schedule and getting used to my new schedule, breakfasts have kinda gone out the window and we have been grabbing whatever, whenever we can.
No Bueno! I like making sure that everyone gets a good breakfast in their tummies so the day can start off right.
Mile High Denver Omelet Biscuits
- 1 tablespoon olive oil
- 1 bell pepper, chopped (I use 1/2 red and 1/2 orange)
- 1/2 onion, chopped
- 6 slices Canadian bacon or ham
- 12 eggs, beaten
- Kosher salt
- Fresh cracked black pepper
- 1 tablespoon butter, melted
- 6 Bridgford Heat and Serve Buttermilk Biscuits
- 6 slices cheese, can use any cheese you prefer (Borden Cheese is a great choice if you’re able to find in your local grocery store)
- In a large skillet, heat the oil over medium heat. Add the peppers and onions, and cook until the onions are translucent, about 5 to 7 minutes. remove the mixture to a bowl and set aside. Add the Canadian bacon the pan and cook until each piece is warmed through. Remove from the heat.
- Meanwhile, crack the eggs into a large bowl. Add salt and pepper, and beat well.
- Preheat the oven to 350 degrees F. Spray a jumbo muffin pan with non-stick spray.
- Place a heaping tablespoon of the pepper mixture into each section of the muffin pan. Then pour 1/2 cup of the eggs on top.
- Place the muffin pan into the oven, on the other side of the oven rack, and bake for 15 to 17 minutes, or until the eggs are cooked through. Remove the muffin pan from the oven. Run a knife around the edge of each egg to loosen from the pan.
- Place 6 Bridgford Heat and Serve Buttermilk Biscuits onto a small (1/4 sheet) sheet pan or oven safe tray. Brush the top of each biscuit with the melted butter. Place the sheet pan on one side of the oven rack. Bake per package directions, remove from the oven and split the biscuits in half with a fork
- Place the biscuit bottoms on the small sheet pan. Top with a slice of Canadian bacon, 1 egg muffin, and a slice of cheese. Put the baking sheet into the oven until the cheese begins to melt.
- Remove from the oven and place the biscuit tops on top of the cheese.
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