Omelet Biscuit Cups

1 tube (12 oz) large refrigerated buttermilk biscuits
4 eggs
1/4 cup milk
1/8 tsp. salt
1/8 tsp. pepper
1 cup diced fully cooked ham
3/4 cup shredded cheddar cheese, divided
1/3 cup chopped onion
1 Tbsp. butter

Press biscuits onto the bottom and the sides of greased muffin cups; set aside. In a large bowl, beat the eggs, milk, salt and pepper. Add ham, 1/4 cup cheese and onions; mix well. In a skillet, melt butter; add the egg mixture. Cook and stir until eggs are nearly set. Spoon into biscuit cups.

Bake at 375 degrees for 10-15 minutes or until biscuits are golden brown. Sprinkle with remaining cheese. Bake 2 minutes longer or until cheese is melted. Yield: 5 servings