In honor of my BFFFF Ariana Ziskin, who JUST started her own website full of “skinnified” recipes and blogs about her amazing work towards weight-loss and a healthy lifestyle, I have attempted to skinnify the Breakfast Biscuit Cup recipe I came across in the “Dude Food” section of my Simple & Delicious magazine last month!! (August/September 2011)
Original recipe = 334 calories per biscuit
Skinnified version = 245 calories per biscuit
Which means…89 CALORIES CUT!!
But the very very VERY best part? THEY FREEZE!! I packaged them separately, reheated them for breakfast (I did 1:15 min in the microwave, magazine said 50-60 sec) and they came out AWESOME. Not soggy at ALL! Makes the perfect breakfast on the go!
2/3 C Jimmy Dean Turkey Sausage crumbles
1 tbs flour
1/8 tsp salt
1/2 tsp pepper
3/4 C + 1 tbs Skim Milk (divided)
1 tbs butter (I used Brummel & Brown spread)
1/2 C frozen hash brown potatoes, thawed (recipe called for cubed, I used shredded)
1/2 C Egg Beaters
1/8 tsp garlic salt
1 can (16.3 oz) large refrigerated flaky biscuits Reduced Fat
1/2 C shredded Colby-Jack cheese, reduced fat
Heat the sausage crumbles in a large skillet over medium heat. Stir in flour, salt, and 1/4 tsp pepper until blended; gradually add 3/4 C milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.
Add butter and potatoes to a large skillet. Cook over medium heat until potatoes are tender. Whisk the eggs, garlic salt, and remaining milk and pepper; add to skillet. Cook and stir until almost set.
Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups.
Spoon the egg mixture, half of the cheese and sausage into cups; sprinkle with remaining cheese.
Bake at 375 degrees for 18-22 minutes or until golden brown. Cool for 5 minutes before removing from pan. Serve immediately or let cool completely before freezing. 🙂
LOOK AT THESE BEAUTIFUL BREAKFAST BISCUITS!!!