We all know that breakfast is important, but for many of us it’s tough to sit down for a proper meal in the morning. I am perpetually late for work and tend to grab a bite on the run. Sometimes it’s a Greek yogurt with granola (my recipe is here), but sadly too often it’s a Chik-fil-A Chicken Biscuit from the tuck shop in our building.
Lemme tell you, I love those Chik-fil-A biscuits … all golden breaded & deep fried chicken breast filet on hot buttery biscuit. Mmmm. Those little gems are not particularly healthy, ringing in at 440 calories with 20 grams of fat. Yummy and completely satisfying, but hardly the best choice. So I started looking around for a healthier alternative.
Months ago I saw a recipe for a homemade stuffed breakfast sandwich. The ingredients weren’t very appealing to me (I’m anti-vegetable at 7 am!), but the idea of a lower calorie homemade grab-and-go breakfast was, so I decided to create my own. I’ve been experimenting with different combinations and think I’ve come up with a recipe that is simple and good. There are similar recipes out there, but I couldn’t find one that was just biscuit, eggs, cheese and bacon. The four morning food groups!
This recipe makes 10 stuffed breakfast biscuits. I keep them in the fridge and grab one or two when I head out the door in the morning. All they need is about 25 seconds in the microwave when you’re ready to eat!
Time Required: 35 minutes (20 min prep, 15 min bake)
1 package of refrigerated Pillsbury Simply Buttermilk Biscuits or Grands Jr. (makes 10 biscuits)
3 whole Eggs + 3 Egg Whites
1/2 cup Grated 2% cheddar cheese
Pre-cooked REAL bacon bits (if you have time, cook up some strips of bacon and chop them)
Preheat the oven to 350 F.
- Mix together the egg whites and whole eggs.
- Pour the eggs into a hot frying pan and cook just like scrambled eggs.
- When the eggs just begin to set, stir in the 1/2 cup of grated cheese.
- While the eggs are cooking, put paper cupcake liners into a cupcake/muffin pan. Continue to keep an eye on the eggs and stir as needed.
- Continue cooking the eggs until they’re almost completely set. You don’t want them runny, but they also should not be cooked dry.
- Remove eggs from the stove and set aside.
- Take one of the refrigerated biscuits and use scissors or a knife to cut off about 1/5 of the biscuit. Set that small piece aside. Using either a rolling pin, or even a glass, roll out the larger piece of biscuit so it’s quasi round and about the size of your palm.
- Hold the biscuit like a little cup in the palm of your hand, and scoop in 1/10th of the egg mixture.
- Sprinkle 1 tsp of bacon bits on the egg mixture in the biscuit.
- Set the biscuit ‘cup’ into one of the cupcake liners. You don’t need to press it in; the biscuit will settle in while you work on the remaining biscuits.
- Continue with the remaining 9 biscuits.
- Now take the smaller pieces of biscuit and either flatten with your fingers, or roll out.
- Place one small piece on top of each biscuit, like a little hat.
- Pinch the ‘hat’ onto the main biscuit so the ingredients are contained within the biscuit.
- Place the pan onto the middle rack of the oven and cook for 15 minutes.
- The biscuits should be golden brown on top after 15 minutes. Remove from oven and place on a rack to cool.
- Refrigerate any uneaten biscuits. They’ll keep well in the fridge for about 4-5 days. Microwave on high for 20-25 seconds to reheat before eating.
Each time I make these I try something different, such as putting cheese on top of the biscuit, or using back bacon (that’s Canadian bacon to the Americans) or just eggs and cheese. I may even throw in some onions and green peppers for G some time 😉
If you try these biscuits, please let me know how you like them, and if you have any suggestions for additional ingredients!
Nutrition (per My Fitness Pal):
Each biscuit has:
- 151 calories
- 3 g fat
- 7 g protein
- 15 g carbohydrate