Omelet Biscuit Cups

1 tube (12 oz.) large refrigerated buttermilk biscuits

4 eggs

1/4 c. milk

1/8 tsp. salt

1/8 tsp. pepper

1 c. diced cooked ham

3/4 c. shredded cheddar cheese, divided

1/3 c. chopped canned mushrooms

1 Tbs. butter

Press biscuits onto the bottom and up the sides of greased muffin cups. Set aside. In a large bowl, beat the eggs, milk, salt, and pepper together. Add ham, 1/4 c. cheese, and mushrooms. Mix well. Melt the butter in a skillet and add the egg mixture. Cook and stir it until the eggs are nearly set. Spoon the egg filling into the biscuit cups.

Bake at 375 degrees for 10 to 15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted.