Here’s a revised version of the Bacon, Egg & Cheese Biscuit Bake recipe with lower points, along with instructions and nutritional information:
Ingredients:
- 6 slices turkey bacon (or vegan bacon), chopped
- 6 large eggs
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 4 reduced-fat cheese slices, chopped (such as reduced-fat cheddar or vegan cheese)
- 1 (16 oz) can reduced-fat refrigerated biscuit dough
Instructions:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray.
- In a skillet over medium heat, cook the chopped turkey bacon until crispy. Remove from heat and set aside.
- In a large mixing bowl, whisk together the eggs, unsweetened almond milk, Dijon mustard, salt, and black pepper until well combined.
- Stir in the chopped reduced-fat cheese slices and cooked turkey bacon.
- Open the can of reduced-fat refrigerated biscuit dough and separate the biscuits. Cut each biscuit into quarters.
- Arrange the biscuit quarters evenly in the prepared baking dish.
- Pour the egg mixture over the biscuit quarters, making sure to cover them evenly.
- Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the biscuits are golden brown.
- Remove from the oven and let it cool for a few minutes before slicing into squares.
- Serve hot and enjoy!
Nutritional Information (per serving, makes 6 servings):
- Calories: 270
- Total Fat: 13g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 205mg
- Sodium: 790mg
- Total Carbohydrates: 24g
- Dietary Fiber: 1g
- Sugars: 2g
- Protein: 15g
Note: Nutritional values are approximate and may vary depending on specific ingredients used.