bacon biscuit cupsIngredients:

1/2 cup Rice Dreams Enriched Vanilla rice milk (or your favorite milk, any will work)
1 1/2 cups Gluten-free Bisquick 
1 1/2 cup Egg beaters (I like the Southwest style Egg Beaters in this recipe)
3 slices Canadian-style bacon
1/3 cup Soy Veggie shreds, cheddar flavor (or your favorite cheese)
1/2 tsp black pepper
1/2 tsp salt

Directions:

1. Preheat oven to 450°.  Lightly mist a regular muffin pan with non-stick cooking spray.  
2. In a large bowl, mix together milk and Bisquick mix.  To make dough easier to work with, I recommend refrigerating for at least 1 hour before trying to put it in the muffin cups.  
3. Once dough is ready to work with, spoon dough evenly into muffin cups.  Using your fingers, press the dough into the bottom of the muffin cups and up the sides.  
4. In a small bowl, mix together egg beaters, pepper, and salt.  Pour egg mixture evenly into the middle of each muffin cup.  
5. Cut bacon slices into small pieces.  Sprinkle bacon pieces and cheese over the top of the egg mixture.  
6. Bake 10-12 minutes or until eggs are set and biscuits are golden brown.
 
Yields about 12 serving, serving size 1 biscuit
2 points on Weight Watchers Points+ System
 
I am in no way affiliated with Weight Watchers.
 
Recipe modified from emilybites.com
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