Elevate Your Breakfast Game with Omelet Biscuits

Prepare to tantalize your taste buds with a breakfast sensation that combines the comforting warmth of buttermilk biscuits with the savory goodness of omelets. These Omelet Biscuits are a delightful twist on the traditional omelet, offering a portable and delicious way to start your day. Packed with diced ham, crispy bacon, green onions, and gooey Colby cheese, these biscuits are sure to become a family favorite. Whether enjoyed at home or on the go, they’re perfect for fueling your morning adventures. So, let’s dive into the kitchen and whip up a batch of these mouthwatering Omelet Biscuits!

Ingredients:

For the Buttermilk Biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup buttermilk

For the Omelet Filling:

• 1/4 cup diced deli ham
• 5 slices of bacon, cooked and crumbled
• 2 eggs
• 2 green onions, chopped (whites and greens)
• 1 cup Colby cheese, shredded
• 1/2 tablespoon butter

Instructions:

For the Buttermilk Biscuits:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with butter.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt until well combined.
3. Incorporate Butter: Add the cubed cold butter to the dry ingredients and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
4. Add Buttermilk: Pour the buttermilk into the flour mixture and gently stir until a soft dough forms. Be careful not to overmix.
5. Form Biscuits: Turn the dough out onto a lightly floured surface and pat it into a rectangle about 1/2-inch thick. Use a biscuit cutter or a sharp knife to cut out biscuits, then place them on the prepared baking sheet.
6. Bake: Bake the biscuits in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through. Remove from the oven and set aside to cool slightly.

For the Omelet Filling:

1. Prepare Omelet: In a skillet, melt the butter over medium heat. Crack the eggs into the skillet and scramble them gently with a spatula until they are just set.
2. Add Fillings: Sprinkle the diced deli ham, crumbled bacon, chopped green onions, and shredded Colby cheese over one half of each biscuit. Top with a portion of the scrambled eggs.
3. Fold Biscuits: Carefully fold the other half of each biscuit over the filling to create a sandwich.
4. Serve: Serve the Omelet Biscuits warm and enjoy the delicious combination of flavors and textures.

Cook Notes and Variations:

• Customize Fillings: Feel free to customize the omelet filling with your favorite ingredients. Try adding diced bell peppers, mushrooms, spinach, or sausage for extra flavor and nutrition.
• Make-Ahead Option: You can prepare the buttermilk biscuits in advance and store them in an airtight container at room temperature for up to 2 days. When ready to enjoy, simply reheat the biscuits in a toaster oven or microwave before adding the omelet filling.
• Vegetarian Option: For a vegetarian version of Omelet Biscuits, omit the deli ham and bacon, and add additional vegetables such as tomatoes, spinach, or avocado to the filling.

Keto and Low-Carb Versions:

Keto Version:

To make a keto-friendly version of Omelet Biscuits, consider the following adjustments:

• Replace the all-purpose flour in the buttermilk biscuits with almond flour or coconut flour to reduce the carb content.
• Omit the sugar from the biscuit recipe or use a keto-friendly sweetener such as erythritol or stevia.
• Use full-fat dairy products such as heavy cream or cream cheese in the omelet filling for added richness and flavor.

Low-Carb Version:

For a low-carb twist on this breakfast favorite, try the following modifications:

• Use a low-carb biscuit recipe made with almond flour or coconut flour instead of traditional wheat flour.
• Substitute the buttermilk in the biscuit recipe with unsweetened almond milk or coconut milk to reduce the carb content.
• Use low-carb fillings such as diced vegetables, cooked sausage, and shredded cheese in the omelet filling to keep the carb count low.

In conclusion, Omelet Biscuits are a delicious and satisfying breakfast option that’s perfect for busy mornings or leisurely weekend brunches. With their fluffy buttermilk biscuits and flavorful omelet filling, they’re sure to please even the most discerning palates. Whether you’re enjoying them at home with your family or on the go, these biscuits are a convenient and delicious way to start your day off right. So, give this recipe a try and discover the joy of homemade breakfast goodness!

Frequently Asked Questions (FAQs)

Q: Can I use store-bought biscuits instead of making them from scratch? A: Yes, you can certainly use store-bought biscuits for convenience. Simply follow the instructions for baking the biscuits and then proceed with making the omelet filling as directed.

Q: Can I add additional toppings to the omelet filling? A: Absolutely! Feel free to get creative and add your favorite toppings to the omelet filling. Try diced tomatoes, sliced mushrooms, chopped bell peppers, or even a sprinkle of shredded cheese for extra flavor and texture.

Q: Can I make these Omelet Biscuits ahead of time and reheat them later? A: Yes, you can prepare the biscuits and omelet filling in advance and assemble them when ready to eat. Store the cooked biscuits and omelet filling separately in the refrigerator, then reheat them in the microwave or oven before assembling and serving.

Q: Can I freeze these Omelet Biscuits for later? A: While the biscuits can be frozen for later use, the texture of the omelet filling may change slightly upon freezing and reheating. If freezing, wrap the assembled biscuits tightly in plastic wrap or aluminum foil, then store them in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight before reheating in the oven or microwave.