Egg in a Biscuit Basket
Nutrition
Calories: 57 kcalCarbohydrates: 6 gProtein: 10 gFat: 6 gSaturated Fat: 5 gCholesterol: 89 mgSodium: 102 mgSugar: 4 gVitamin A: 5.075 IUCalcium: 72 mgIron: 6 mg
Ingredients
- 2 whole large u.s. grade a large eggs
- 1/2 cup fat-free egg substitute
- 1/4 cup low-fat milk
- 1 cup bisquick
- 3 tbsp low-fat buttermilk
- 3 tbsp skim milk
Instructions
- Preheat oven to 450°F.
- Coat a large-size muffin pan with nonstick cooking spray. Blend the eggs with the egg substitute and the milk and set aside.
- Stir the baking mix with the buttermilk and skim milk in a medium-size bowl or 4-cup measure until a soft dough forms. If the dough is too sticky, gradually stir in enough of the baking mix (up to 1 tablespoon) to make the dough easy to handle. Turn the dough onto a surface dusted generously with flour or baking mix.
- Knead the dough about 10 times and then roll the dough to 1/4-inch thick. Cut the dough with a 3-inch cutter. Place each biscuit into the prepared muffin cups and press and spread each biscuit to the shape of the muffin cup (about 1/4 inch from the top). Bake about 7 minutes or until golden brown.
- While the biscuit baskets are baking, you can cook the scrambled eggs as you would normally.
- When the biscuit baskets are baked, fill them with some of the scrambled eggs. Top with the parsley flakes, chopped tomatoes, or grated cheese if desired.