Bacon and Egg Savory Cupcakes Recipe INGREDIENTS: 16 slices bacon 1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits 8 eggs Salt and pepper, if desired DIRECTIONS: 1. Heat oven to 350°F. In 10-inch skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in the oven.) Set aside. 2. Spray 8 jumbo muffin cups or 8 (6-oz) glass custard cups with cooking spray. Separate dough into 8 biscuits. Place 1 biscuit in each muffin cup, pressing dough three-fourths of the way up sides of cups. Place 2 bacon slices in each biscuit cup, and crack an egg over each. Season with salt and pepper. 3. Bake 25 to 30 minutes or until egg whites are set. Run a small knife around cups to loosen. Serve immediately.
300 calorie breakfast: Oven to 425 degrees. Cut a circle the size of a 4-inch ramekin out of a piece of toasted whole wheat bread. Mist ramekin with nonstick cooking spray and place bread in the bottom; add 1 slice tomato. Beat together 1 egg, a splash skim milk, 1 tsp chopped chives and 1 tsp chopped dill. Pour into ramekin and top with 1 slice tomato and 1 tbsp shredded low-fat Swiss cheese. Bake 10 minutes. Serve with 1 cup raspberries mixed with 1 tbsp lemon juice and 2 tsbps sliced almonds.