Biscuit, egg, and cheese cups
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 335.6
- Total Fat: 20.9 g
- Cholesterol: 148.9 mg
- Sodium: 1,012.8 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 3.0 g
- Protein: 13.4 g
View full nutritional breakdown of Biscuit, egg, and cheese cups calories by ingredient
Introduction
A fun and tasty breakfast that's easy to prepare. Use of low fat milk products and just a bit of bacon keeps this relatively healthy and still tasty. A fun and tasty breakfast that's easy to prepare. Use of low fat milk products and just a bit of bacon keeps this relatively healthy and still tasty.Number of Servings: 6
Ingredients
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2 cups oat flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon sugar
1 cup skim milk
1/3 cup canola oil
4 eggs
1/2 cup skim milk
1/2 cup low fat shredded cheddar cheese
2 tablespoons light cream cheese
2 slices bacon, cooked, drained, and minced
Directions
Preheat oven to 400 degrees. Spray a muffin tin with cooking spray. Mix oat flour, baking powder, salt, and sugar. Add 1 cup skim milk and canola oil, mix to form a drop biscuit dough. Place about half an inch of dough in the bottom of each muffin cup, bake for about 3 minutes.
Meanwhile mix eggs, remaining milk, cheeses, and bacon bits. spoon this mixture on top of the biscuit dough, leaving about 1/4 inch of space at the top of the cups. Bake 15 minutes or until eggs are set and tops are beginning to brown.
Makes 12 breakfast muffins, one serving is two of these muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEKURE.
Meanwhile mix eggs, remaining milk, cheeses, and bacon bits. spoon this mixture on top of the biscuit dough, leaving about 1/4 inch of space at the top of the cups. Bake 15 minutes or until eggs are set and tops are beginning to brown.
Makes 12 breakfast muffins, one serving is two of these muffins.
Number of Servings: 6
Recipe submitted by SparkPeople user SHEKURE.