Wednesday, January 20, 2016

Bacon, Egg and Cheese Biscuit Cups

Jenna put these together one Sunday afternoon for quick breakfasts.  We added vegetables to the recipe.
Bacon, Egg and Cheese Biscuit Cups

Yield: 10 breakfast cups

4 slices center cut bacon
3 large eggs
3 tablespoons skim milk
Salt & black pepper, to taste
1 can Refrigerated Biscuit Dough (10 biscuits, 7.5 oz )
1/3 cup reduced fat 2% shredded cheddar
sliced mushrooms
green peppers

Preheat the oven to 400. Lightly mist a muffin tin with cooking spray

Place the raw bacon in a large skillet and cook for 7-9 minutes or until done. Remove from skillet and let dry on paper towels. Chop into small pieces and set aside. Saute the other vegetables and set aside.

In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.

Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the cheese evenly between each cup and then split the egg mixture between each cup as well. Divide the vegetables evenly between each cup.

Sprinkle the bacon pieces on top of each cup and put in the oven for 10-12 minutes until biscuits are golden brown and eggs are set.

Weight Watchers SmartPoints:
3 per cup (SP calculated using the recipe builder on

Weight Watchers Points Plus:
4 per cup (P+ calculated using the recipe builder on

Nutrition Information:
99 calories, 11 g carbs, 2 g sugars, 8 g fat, 1 g saturated fat, 5 g protein, 1 g fiber (from

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