Breakfast Casserole with Biscuit Crust

Breakfast Casserole with Biscuit Crust
Found on Food.com
Makes 8 Servings

1 can biscuit dough
1 pound reduced fat sausage
2 oz. Cabot 75% reduced fat cheddar cheese
6 eggs, well beaten
1/2 cup fat-free milk
1/4 teaspoon each salt and pepper

Preheat oven to 425. Spray a medium-sized pan with nonstick cooking spray. Add to medium heat, and cook sausage for 7 – 8 minutes until no longer pink. In the meantime, spray a rectangular baking dish with nonstick cooking spray. Press biscuits into bottom of dish, sealing areas to make a crust. Mix eggs, milk, salt and pepper together. Sprinkle now-cooked sausage on top, then cheese. Pour egg mixture over the meat and cheese. Bake for 15 minutes or until firmly set in center.

Nutritional Information: 344 calories, 26 carbs, 19 fat grams and 16 protein grams.

Review: Fab - easy, peasy, 8 filling servings, not a lot of work - YES, a keeper. And bonus, it looks pretty and puffy and reheated well. Done and done and quickly to the top of our always-in-rotation dishes!

BBQ Chicken Pizza Cups

BBQ Chicken Pizza Cups
Makes 4 Servings or 12 appetizers
Recipe Inspired by For the Love of Cooking

Cooking spray
1 tube of refrigerator biscuits
2 oz. 75% reduced fat Cabot cheese, grated
2 oz. reduced fat mozzarella cheese, grated
6 oz. cooked chicken
1/2 cup BBQ sauce
¼ cup red onion, finely diced
¼ cup parsley, finely diced

Preheat the oven to 375. Coat a 12-hole muffin tin with cooking spray. Cut each biscuit in half then press dough into the bottom and sides of each muffin tin. Repeat with remaining dough. Shred chicken. Add 2 tbsp BBQ sauce to chicken and microwave for 30 seconds. Stir. Add 2 more tbsp of BBQ sauce and microwave for 15 seconds. Stir. Spoon 2 tbsp BBQ chicken onto each biscuit. Microwave remaining 4 tbsp BBQ sauce for 20 seconds. While it cooks, mix together cheeses, and top each BBQ chicken biscuit with 10 grams cheese and 1 tsp red onion. Spoon a dollop of BB sauce on top of each. Bake for 10 minutes; remove from onion, sprinkle on parsley, then bake for remaining 5 minutes or until the crust is brown. Let sit for 5 minutes to cool down, then use spoon around edges to ensure each biscuit stays in tact.

Nutritional Information (for 3): 448 calories, 49 carbs, 16 fat grams and 25 protein grams. For 1 (appetizer): 149 calories, 16 carbs, 5 fat grams and 8 protein grams.

Review: LOVED THESE LITTLE GUYS! I had 3 for a meal and was filled up and happy - the flavor was great, the fresh parsley gave it a nice twist and I really liked that BBQ chicken flavor, especially with the blend of cheeses. Awesome little bites - think they would make a great appetizer and tested them - they reheat well. I'm loving the biscuit cup idea I got from Pam, and hope to try more mix ins to the biscuit bites! Try these if you're a fan of BBQ pizza.

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!)

Pepperoni Pizza Cups

Pepperoni Pizza Cups
Recipe adapted from For the Love of Cooking

Makes 12 appetizers or snacks

Cooking spray
1 tube of refrigerator biscuits
1 ½ cups low-calorie spaghetti sauce
4 oz. 50% reduced fat Cabot cheese, shredded
24 turkey pepperoni slices
30 grams Parmesan Cheese, shredded
dried oregano
dried red pepper flakes

Preheat the oven to 375. Coat a 12-hole muffin tin with cooking spray. Cut each biscuit in half then press dough into the bottom and sides of each muffin tin. Repeat with remaining dough. Spoon 2 tbsp sauce into each cup. Top each with 2 slices of pepperoni, 10 grams cheddar cheese, 3 grams Parmesan cheese, and oregano and red pepper flakes. Bake for 15 minutes or until the crust is brown.

Nutritional Information (per cup): 140 calories, 15 carbs, 7 fat grams and 5 protein grams.

Review: Perfection in a cup! I love the biscuit bites and know these will become a standard, fabulous little snack, much like the big pigs in a blanket. You could toss anything in here, but I loved the simple pepperoni, cheese and sauce mix. They were also SO easy - it took me about 5 minutes to assemble - the same time it took the oven to preheat. They tasted well reheated, too. Can't wait to make these again!

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