Wednesday, January 2, 2013

#765: Brunch Bake


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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