Friday, May 22, 2009

Breakfast Biscuit Bake

We have had this a number of times in our house and it never lasts long.  I usually toss in
some green peppers and onions as well, I have even used a little broccoli in it.


BREAKFAST BISCUIT BAKE

COOKING HEALTHY WITH A MAN IN MIND
PAGE 294...........SERVES 6
FREEZABLE
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1 ( 7.5 ounce can ) Pillsbury refrigerated buttermilk biscuits
6 eggs or equivalent in egg substitute ( 1/4 cup = 1 egg )
1/4 cup skim milk
1 teaspoon parsley flakes ( I did not use in the recipe )
1 teaspoon dried onion flakes (I use 1 chopped onion)
1/2 teaspoon lemon pepper ( I use ground pepper)
3/4 cup ( 3 ounces ) shredded Kraft reduced fat cheddar cheese

Preheat oven to 450 degrees. Spray both a cookie sheet and an 8x8"
baking dish with cooking spray.


Separate biscuits and arrange on prepared cookie sheet. Lightly spray
tops of biscuits with butter flavor cooking spray.


Bake 8 minutes. Place cookie sheet on a wire rack and allow to cool.

Reduce oven temperature to 375 degrees. Break each biscuit into 3
pieces and set aside.


In a large bowl, combine eggs, skim milk, parsley, onion flakes and
pepper. Mix well using a wire whisk. Stir in the biscuit pieces and 1/2
cup of cheddar cheese. Pour into prepared baking dish.


Bake 15 to 20 minutes or until the center is set. Sprinkle remaining
1/4 cup cheese evenly over top. Bake 5 minutes longer or until cheese melts.


Cool 5 minutes and cut into 6 servings.

EACH SERVING EQUALS: HE: 1 2/3 PROTEIN...( 1 LIMITED)...1 1/4 BREAD...4
OPTIONAL CALORIES
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200 CALORIES...8 GM FAT...13 GM PROTEIN...19 GM CARBOHYDRATE...482 MG
SODIDUM...2 GM FIBER
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DIABETIC: 1 1/2 MEAT...1 1/2 STARCH
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