Monday, June 27, 2011

Biscuit Soufflé Breakfast

Biscuit Soufflé Breakfast
Recipe inspired by Cooking with My Kid
Makes 6 Servings

6 ready to bake biscuits (reserve other 2 for breakfast sandwiches)
4 large eggs
1 cup egg substitute
1 1/2 cups nonfat milk
½ cup Cabot 75% reduced fat cheddar cheese
3 servings Jimmy Dean crumbles
1/2 tsp creole seasoning
Salt and Pepper to taste

Preheat the oven to 375 degrees. Grease a rectangular baking dish with cooking spray. Line the bottom of the dish with unbaked biscuits. Mix eggs, egg whites, milk, creole seasoning and cheese together and then pour it over the biscuits. Sprinkle with crumbled sausage (and salt and pepper to taste) and bake for 45 minutes or until biscuits are golden brown and egg is set.

Nutritional Information: 328 calories, 30 carbs, 14 fat grams and 17 protein grams.

Review: Good stuff! I love how the biscuits bake into the egg/sausage/cheese mixture - it really tasted great and was very filling. A nice twist on breakfast, and probably one of the easiest recipes to put together (didn't even have to cook any meat - nice!). We'll definitely be having this again soon. (and FYI - I just cooked the extra two biscuits in the oven with the casserole, and we just froze them for later breakfast sandwiches!)


KatiePerk said...

This looks good. Did it reheat well?

April said...

Thanks for the recipe! The ladies at work and Mike will love this!

Regan the Cabot RD said...

I have been looking for a better breakfast casserole recipe for a while. May have to give this one a try!

Thanks for the cheese shout-out ;-)

Cabot Creamery

fittingbackin said...

Thanks you guys! It DID reheat well! I heated it for 1 minute 30 seconds on power level 7!

Absolutely - you know i'm obsessed with Cabot!