Biscuit Brunch Boats
1 (7.5-ounce) can Pillsbury refrigerated buttermilk biscuits
5 eggs or equivalent in egg substitute
1/2 cup skim milk
1/4 teaspoon JO's Lemon Herb Pepper
2 tablespoons Hormel Bacon Bits
1 (10 3/4-ounce) can Healthy Request Cream of Mushroom soup
Full 1/2 cup (2 1/4 ounces) shredded Kraft reduced-fat Cheddar cheese
1 teaspoon dried parsley flakes
Preheat oven to 375 degrees. Pat biscuits into 10 muffin cups sprayed with butter-flavored cooking spray. In a 4-cup glass measure, combine eggs, 2 tablespoons skim milk, JO's Lemon Herb Pepper and Bacon Bits. Mix well. Evenly spoon mixture into biscuit "boats." Bake 15 minutes or until eggs are set. Meanwhile, in a medium saucepan, combine mushroom soup, remaining 6 tablespoons skim milk, Cheddar cheese and parsley flakes. Cook over medium-low heat until cheese is melted and "boats" are done. For each serving, place 2 "boats" on a plate and spoon about 1/3 cup cheese sauce over top.
Each serving equals: 266 calories, 10 grams fat, 16 grams protein, 28 grams carbohydrates, 913 milligrams sodium and 2 grams fiber.
Hint: 1. Substitute any reputable brand for JO's Lemon Herb Pepper. 2. Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
Healthy Exchanges is a column printed weekly in The Newton Kansan. Recipes are prepared and tested in the kitchen of JoAnna Lund of DeWitt, Iowa.