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Breakfast Tarts serves 5 (2 each)
From Kids in Mind cookbook
1 (7.5 oz) can Pillsbury refrig. buttermilk biscuits
1 full cup (6 oz) finely diced Dubuque 97% f/f ham or any extra lean ham
1/3 cup (1 1/2 oz) shredded Kraft r/f Cheddar cheese
4 eggs or equivalent in egg substitute
2 tabl. skim milk
1/2 tsp. lemon pepper
1 tsp. dried parsley flakes
Preheat oven to 400 degrees. Spray 10 wells of a 12 hole muffin pan with butter flavored cooking spray. Separate biscuits and place each biscuit into muffin cup, pressing dough up sides to edge of cup. Evenly divide ham and Cheddar cheese among biscuit cups. In a medium bowl, combine eggs, skim milk, lemon pepper, and parsley flakes. 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.
HINT: Fill unused muffin wells with water. It protects the muffin tin and ensures even baking.
Each serving equals:
HE: 2 protein (3/4 limited), 1 1/2 bread, 3 opt calories.
224 calories, 8g fat, 16g protein, 22g carbo, 775mg sodium, 82mg calcium 2g fiber
Diabetic: 2 meat, 1 1/2 starch
Ann in San Diego