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. Serves 5.
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