Bake biscuits according to package directions; set aside.
Place butter and onion in a lightly greased 9-inch square pan.
Bake at 425° for 7 to 8 minutes.
Whisk together eggs and next 3 ingredients. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.
Bake for 12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares. Serve in biscuits.
NOTE: Recipe may be doubled and baked in a 15X10 inch jellyroll pan. Deluxe Omelet Buscuits may be made ahead and frozen. To reheat, wrap individual frozen omelet biscuits in a paper towel, and microwave at Medium (50% power) 3 1/2 to 4 minute. Or wrap in aluminum foil, and bake at 350' for 20 to 25 minutes.
Made these today and they turned out very good. I had some onion I had chopped in the freezer and used about 1/3 cup. I made two other changes - used 2% milk I already had and Canadian bacon I needed to finish up. I think it turned out very good. I also toasted English muffins. This is going to be great for a make ahead, quick breakfast (or even dinner). I can see changing up the ingredients to clean out the fridge.
Not exactly "worthy of a special occasion" but definitely good. WAY too much onion though. It's almost all I could taste. Made it with turkey bacon and fat free half-and-half. Very yummy, just too much onion, even for someone who loves onions. I'll definitely make these again, but will use 1/4 onion instead. Porbably cut back on the butter by half and use cooking spray or olive oil too.
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