There's no more romantic gesture than when a man makes breakfast for the woman he loves. Here's a dish you can both enjoy, without the man worrying about ease of preparation or the woman worrying about her waistline! Leave the dishes for later . . .
1 (7.5 ounce) can Pillsbury refrigerated buttermilk biscuits 4 eggs or equivalent in egg substitute 1/4 cup skim milk 1 teaspoon parsley flakes 1 teaspoon dried onion flakes 1/2 teaspoon lemon pepper 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese*
Preheat over to 450 degrees. Sprat both a cookie sheet and and 8-by-8-inch baking dish with butter flavored cooking spray. Separate biscuits and arrange on prepared cookie sheet. Lightly spray tops of biscuits with butter-flavored cooking spray. Bake 8 minutes. Place cookie sheet on a wire rack and allow to cool. Reduce oven temperature to 375 degrees. Break each biscuit into 3 pieces and set aside. In a large bowl, combine eggs, skim milk, parsley flakes, onion flakes, and lemon pepper. Mix well using a wire whisk. Stir in the biscuit pieces and 1/2 cup Cheddar cheese. Pour mixture into prepared baking dish. Bake 15 to 20 minutes or until the center is set. Sprinkle remaining 1/4 cup Cheddar cheese evenly over top. Continue baking 5 minutes or until cheese starts to melt. Place baking dish on a wire rack and let set 5 minutes. Cut into 6 servings.
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