Bacon, Egg & Cheese Biscuit Cups

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Want a grab and go breakfast?  One that is Weight Watchers friendly?  Then try these biscuit cups from Emily Bites. They are made using packaged refrigerated dough with cheese and bacon.  You can substitute turkey bacon to lower the fat content if you’d like.  Play around with it and add or substitute your favorite toppings.  Whip up a batch on a Sunday night and you will thank yourself Monday morning!

Bacon, Egg & Cheese Biscuit Cups

4 slices center cut bacon (I used Oscar Meyer Center Cut)
3 large eggs
3 T skim milk
Salt & black pepper, to taste
1 can Refrigerated Biscuit Dough (10 biscuits, 7.5 oz – I used my store brand)
1/3 c reduced fat 2% shredded cheddar

1.    Preheat the oven to 400. Lightly mist a muffin tin with cooking spray
2.    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.
3.    In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended.
4.    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. 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.

Yields 10 breakfast cups. Weight Watchers Points Plus: 4 per cup



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