Bacon, Egg, & Cheese Biscuit Cups

Has it become obvious that I like eggs? I really think I could eat them every morning. First, it was just scrambled eggs. Then I stepped out of the box a little when I discovered the glorious "omelet." Now, I've even grown to like them poached, boiled, and over-easy. The home-made egg mcmuffin was great for a while. Then came the eggs cups. Various omelets i've concocted. I just wanted to try something a little different, maybe a smidge more tasty (aka less healthy), but still within the realm of my healthy cooking pursuit.

I actually found this recipe on a weight watchers website. I don't know about you, but when I hear the terms weigh watchers and food in one sentence, nothing appealing comes to mind. I automatically think of bland, unsatisfying, not very filling food. But this was an exception. It had just the ingredient I'd been missing so much- biscuits! 

This recipe was great because you can make them in the morning, heat them up later or even the next day, and they are still good. I used turkey bacon instead of regular bacon to reduce the fat. BTW, if you haven't tried turkey bacon yet, you are severely missing out. I am obsessed with the lean meat and it is a perfect substitute for many recipes that call for bacon. But that's beside the point…

To make it even more healthy I used skim milk instead of whole milk, and reduced fat cheese. And remember, many of these ingredients can be substituted to adjust to your own liking. Many types of cheese would work fine, and the bacon can always be substituted for sausage (turkey sausage if it were me). Enjoy!

Ingredients:
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 sliced jalapeno placed on top 

Directions:
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. Top with jalapeno when out of oven. 

http://www.emilybites.com/2011/10/bacon-egg-cheese-biscuit-cups.html