Egg and Cheese Breakfast Biscuit Baskets
(Makes 8 servings)
Refrigerated Biscuit Dough (8 Jumbo Biscuits = 16 oz. package)
7 eggs
2 oz. (1 cup) reduced fat Cheddar Cheese
Button Mushrooms (optional)
Chives Cherry Tomatoes (optional)
Red Bell Pepper (optional)
Directions:
1. Dice the cherry tomatoes, mushrooms, and red bell pepper.
2. Grate the cheese.
3. One at a time, flatten and stretch each biscuit to twice its original size.
4. Lightly grease a muffin pan, and place a biscuit into each one.
5. Whip up the eggs one at a time, then pour into the muffin pan. (use a little less than one egg for each muffin).
6. Add 1 Tablespoon of each of the toppings of your choice, (mushrooms, cherry tomatoes, and red bell pepper).
(Makes 8 servings)
Refrigerated Biscuit Dough (8 Jumbo Biscuits = 16 oz. package)
7 eggs
2 oz. (1 cup) reduced fat Cheddar Cheese
Button Mushrooms (optional)
Chives Cherry Tomatoes (optional)
Red Bell Pepper (optional)
Directions:
1. Dice the cherry tomatoes, mushrooms, and red bell pepper.
2. Grate the cheese.
3. One at a time, flatten and stretch each biscuit to twice its original size.
4. Lightly grease a muffin pan, and place a biscuit into each one.
5. Whip up the eggs one at a time, then pour into the muffin pan. (use a little less than one egg for each muffin).
6. Add 1 Tablespoon of each of the toppings of your choice, (mushrooms, cherry tomatoes, and red bell pepper).
7. Sprinkle with 1 Tablespoon of cheese.
8. Bake in a preheated 350 degree oven, until golden brown on top, and egg is cooked through. You did it! Yum!
Note: Biscuit baskets can be cooled and kept refrigerated overnight and then microwaved on medium heat for 1 – 2 minutes.
8. Bake in a preheated 350 degree oven, until golden brown on top, and egg is cooked through. You did it! Yum!
Note: Biscuit baskets can be cooled and kept refrigerated overnight and then microwaved on medium heat for 1 – 2 minutes.
Comments (0)