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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"
224 cal. 8 gm. fat, 16 gm. prot., 22 gm carbs, 775 mg sodium,
82 mg calcium, 2 gm. fiber
HE: 2 prot., 1 1/2 bread, 3 optional cal.
WW POINTS: 5