I just came across a new blog that has a lot of healthy recipes and I was excited to try this recipe for breakfast. I'm always looking for protein-rich, filling breakfasts that taste good and can be made ahead of time. I was hoping this would be one recipe that fulfilled all of my breakfast requirements. I decided to halve this recipe since Matthew and I would be the only ones eating it. I loved this. Absolutely loved it. I had to portion it out into smaller containers so I wouldn't eat the whole thing. It was good!
Here is the original recipe:
12 small refrigerated buttermilk biscuits
24 oz. egg beaters
5 oz. Canadian bacon, chopped
1 c. reduced fat shredded cheddar cheese
1 c. part-skim mozzarella, shredded
Arrange biscuits in a 13 x 9 pan coated with cooking spray. In a bowl, combine the remaining ingredients. Pour over the biscuits. Bake uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
Here's my version (which I loved but would add more veggies next time):
10 small reduced fat refrigerated buttermilk biscuits 12 oz. egg beaters
5 oz. Canadian bacon, chopped 1 c. reduced fat shredded cheddar cheese 1 bell pepper, diced
Arrange biscuits in an 8x8 pan coated with cooking spray. In a bowl, combine the remaining ingredients. Pour over the biscuits. Bake uncovered at 350 for 30-35 minutes or until a knife inserted near the center comes out clean.
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