On the Go Breakfast Biscuits
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 138.3
- Total Fat: 8.2 g
- Cholesterol: 101.6 mg
- Sodium: 175.0 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 0.1 g
- Protein: 7.2 g
View full nutritional breakdown of On the Go Breakfast Biscuits calories by ingredient
Introduction
I make and freeze these for on-the-go breakfasts. Can pop a couple in the microwave as needed. These could be even healthier by making ingredient adjustments (I calculated using what I had on hand.) I make and freeze these for on-the-go breakfasts. Can pop a couple in the microwave as needed. These could be even healthier by making ingredient adjustments (I calculated using what I had on hand.)Number of Servings: 24
Ingredients
-
Pillsbury Grands Flaky Layer Biscuits, 1 tube (8 servings)
Johnsonville Original Breakfast Sausage 10 links
Onions, raw, .5 cup, chopped
Green Peppers (bell peppers), 0.5 cup, chopped
Hormel Real Crumbled Bacon, 4 tbsp
Egg, fresh, 12 large
Mexican Style 4 Cheese Blend (2% Milk), 1 cup
Tips
I take the sausages out of their casings to make crumbling it into smaller pieces much easier.
Put a large baking sheet under the muffin pans just in case the egg overflows.
Directions
Preheat oven to 350 degrees.
Spray 24 full-size muffin cups with nonstick spray. Divide each flaky layer biscuit into thirds and press one piece into each cup and up the sides. Bake 7 minutes. Remove from oven and set aside when done.
While biscuits are cooking, break up sausage into pieces in a nonstick pan over medium heat. Continue crumbling with the edge of a spatula until the pieces are small and almost cooked through. Then add diced onion and peppers. Cook until onions are translucent. Remove from heat. Toss in 'real' bacon bits and stir well.
Divide mixture between the 24 muffin cups - just a small spoonful into each one. Some of the cups may already look rather full depending on how much the biscuits expanded.
Beat the eggs in a large measuring cup with a pour spout. (I usually beat six at a time) Pour a bit of egg into each cup over the sausage mixture. Do not overfill. The egg can expand and overflow all over your oven. Leave a tiny bit of room in each cup. Six eggs will be enough for 12 cups.
Top each cup with around a tablespoon of cheese - more or less to taste.
Bake in the oven for 15-20 minutes until cooked through. I usually let cool completely before removing them from the pan.
I freeze them in freezer bags, then pull some out and microwave as needed.
Serving Size: Makes 24 biscuits
Number of Servings: 24
Recipe submitted by SparkPeople user BIGSLINK.
Spray 24 full-size muffin cups with nonstick spray. Divide each flaky layer biscuit into thirds and press one piece into each cup and up the sides. Bake 7 minutes. Remove from oven and set aside when done.
While biscuits are cooking, break up sausage into pieces in a nonstick pan over medium heat. Continue crumbling with the edge of a spatula until the pieces are small and almost cooked through. Then add diced onion and peppers. Cook until onions are translucent. Remove from heat. Toss in 'real' bacon bits and stir well.
Divide mixture between the 24 muffin cups - just a small spoonful into each one. Some of the cups may already look rather full depending on how much the biscuits expanded.
Beat the eggs in a large measuring cup with a pour spout. (I usually beat six at a time) Pour a bit of egg into each cup over the sausage mixture. Do not overfill. The egg can expand and overflow all over your oven. Leave a tiny bit of room in each cup. Six eggs will be enough for 12 cups.
Top each cup with around a tablespoon of cheese - more or less to taste.
Bake in the oven for 15-20 minutes until cooked through. I usually let cool completely before removing them from the pan.
I freeze them in freezer bags, then pull some out and microwave as needed.
Serving Size: Makes 24 biscuits
Number of Servings: 24
Recipe submitted by SparkPeople user BIGSLINK.
Member Ratings For This Recipe
-
CJYOUCANDOIT
