1 (.5 oz) can Pillsbury refrigerated buttermilk biscuits 1 full cup (6 oz) finely chopped 97% fat free ham 1/3 cup (1 1/2 oz) shredded Kraft reduced fat cheddar cheese 4 eggs or equivalent in egg substitute 2 T skim milk 1/2 tsp lemon pepper 1 tsp dried parsley
Preheat oven to 400. Spray 10 wells of a 12 hole muffin pan with cooking spray. Separate biscuits and place each biscuit into a muffin cup, pressing dough up sides to edge of cup. Evenly divide ham and cheese among the cups. In a med bowl combine eggs, milk and seasonings. Spoon mixture evenly over top. Bake for 10-15 min or until centers are firm. Place muffin pan on a wire rack and let set for 2-3 min. Serve at once. 5 SERVINGS OF 2 EACH
Exchanges: 2 meat and 1 1/2 starch Page 90 "Cooking Healthy with the Kids in Mind"
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