Breakfast Biscuit Cups for Two

By CJKK

Ingredients

• % Daily Value*:
• 3 eggs, beaten
• 2 tablespoons water Save $
• 3 tablespoons real crumbled bacon bits
• 2 Pillsbury™ frozen buttermilk or southern style biscuits (from 25-oz bag)
• 1/4 cup shredded Mexican cheese blend or shredded Cheddar cheese (1 oz)
• Freshly ground black pepper
• Salsa, if desired
• Serving Size: 1 Serving
• Calories
• 380 380
• Calories from Fat200
• Total Fat
• 22g34% 22g34%
• Saturated Fat
• 8g41% 8g41%
• Trans Fat
• 7g 7g
• Cholesterol
• 300mg101% 300mg101%
• Sodium
• 900mg38% 900mg38%
• Potassium
• 150mg4% 150mg4%
• Total Carbohydrate
• 24g8% 24g8%
• Dietary Fiber
• 0g0% 0g0%
• Sugars
• 1g 1g
• Protein
• 19g 19g
• Vitamin A
• 10% 10%
• Vitamin C
• 0% 0%
• Calcium
• 15% 15%
• Iron
• 10% 10%

Details

Servings 2
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

Heat oven to 375°F. Spray 2 (10-oz) custard cups or soufflé dishes with cooking spray. In small bowl, beat eggs and water; set aside.
2 In each cup, place 1 tablespoon bacon bits; top with 1 frozen biscuit, 2 tablespoons cheese and half of the egg mixture. Sprinkle with pepper. Place custard cups on cookie sheet with sides.
3 Bake 24 to 27 minutes or until biscuits are golden brown. Sprinkle with remaining bacon. Serve immediately with salsa