Photo: William Dickey; Styling: Mary Lyn Hill
Yield
Makes 9 servings

How to Make It

Step 1

Bake biscuits according to package directions; set aside.

Step 2

Place butter and onion in a lightly greased 9-inch square pan.

Step 3

Bake at 425° for 7 to 8 minutes.

Step 4

Whisk together eggs and next 3 ingredients. Pour into hot onion mixture; sprinkle with cheese and crumbled bacon.

Step 5

Bake for 12 minutes or until set. Let stand 10 minutes. Cut into 9 (3-inch) squares. Serve in biscuits.

Step 6

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.

Ratings & Reviews

kml2000ga's Review

bobbo605
January 01, 2015
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.

DianaR's Review

DianaR
September 20, 2010
great make ahead on the go breakfast. Skip the salt. Try with English muffins rather than biscuits.

bobbo605's Review

kml2000ga
March 23, 2009
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.