Breakfast Biscuit Cups

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 206.9
  • Total Fat: 7.1 g
  • Cholesterol: 4.5 mg
  • Sodium: 701.8 mg
  • Total Carbs: 28.4 g
  • Dietary Fiber: 2.1 g
  • Protein: 7.7 g

View full nutritional breakdown of Breakfast Biscuit Cups calories by ingredient
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Introduction

I made up this recipe wanting a good savory breakfast that is easy as leftovers. Yummy with a little honey drizzled on top. I made up this recipe wanting a good savory breakfast that is easy as leftovers. Yummy with a little honey drizzled on top.
Number of Servings: 8

Ingredients

    1 Package Pillsbury Grands Golden Wheat Reduced fat biscuits
    1 cup fresh baby leaf spinach
    1/2 cup south west egg beaters
    4 strips cooked center cut bacon
    1/4 cup reduced fat shredded cheddar cheese

Directions

Preheat oven to 350 degrees
Cook the bacon until crisp, drain on paper towels and set aside to cool.
Saute spinach in non stick pan with a little cooking spray until wilted. Add the egg beaters to the spinach and cook.
Spray a muffin pan with cooking spray.
Flatten out each biscuit into a large circle (being careful not to tear the biscuit. Then pres each biscuit into a muffin cup in your pan, make sure there are no air pockets underneath and that there is a cup so you can put your filling in.
Crumble the bacon and add it to the egg beaters and spinach. Even fill each biscuit cup with the spinach mixture.
Bake for approx 15 minutes (all ovens are different and if you use silicone muffin cups it takes much longer for some reason).
When they are done turn off the oven sprinkle about a teaspoon of cheese on each one and put back in the oven for the cheese to melt (about 3-5 minutes).
Serve hot with a drizzle of honey and a side of fresh fruit...so good.

These can be refrigerated and reheated in the microwave for 20-30 seconds. Great to make on the weekend to have quick breakfast throughout the week.

Number of Servings: 8

Recipe submitted by SparkPeople user MEAGANSMOM.

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