Omelet-Stuffed Biscuits 1 tbs butter 3 eggs, beaten 1/3 cup chopped red bell pepper 1/4 cup sliced green onions 4 slices fully cooked bacon, chopped 1/2 cup shredded Cheddar cheese 16.3-oz can grand’s-style flakey refrigerated buttermilk biscuits Separate dough into 8 biscuits. Cut slit on 1 side of 1 biscuit, forming a deep pocket. Place 3 tbs egg mixture inside. Press dough over filling, sealing edge of biscuit.
Place on cookie sheet. Repeat with remaining biscuits and egg mixture. Bake 13 to 18 min or until golden brown. Serve immediately.