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Bacon and Egg Breakfast Biscuits

BACON AND EGG BREAKFAST BISCUITS
Makes 4 servings


1 cup Bernard Sugar Free Biscuit Mix
4 slices turkey bacon, cooked and crumbled
3 tablespoons water
1/4 cup shredded fat free or low fat cheddar cheese
Buttermist cooking spray
1/4 cup sliced green onion
1 cup liquid egg substitute
and Fresh parsley sprigs, optional

Preheat oven to 450°F. Combine biscuit mix, turkey bacon and water in medium bowl; stir until combined. Turn out dough onto lightly floured surface; knead dough 10 to 12 times. Roll or pat dough into 5x5-inch square; cut into quarters and place on ungreased baking sheet. Bake 8 to 10 minutes or until lightly browned. Split each biscuit in half; arrange on serving plates and divide cheese evenly among biscuits. Spray medium nonstick skillet with nonstick cooking spray and warm over medium heat. Add green onions and cook over medium heat 3 to 5 minutes. Add egg substitute and cook 3 to 5 minutes longer, stirring constantly, until scrambled eggs are cooked as desired. Divide eggs over cheese-topped biscuits and garnish with parsley, if desired; serve immediately.

Per Serving: 188 Calories; 13 g Protein; 16 g Carbohydrate; 8 g Fat; 13 mg Cholesterol; 359 mg Sodium.

Food Exchanges: 2 Bread/Starch, 2 Medium Fat Meat

Biscuits may be baked ahead and stored in sealed plastic bag.

 
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