I've mentioned to you guys before that one of my most-visited recipe websites is Emily Bites. Emily is a Weight Watcher and she has been posting incredible recipes for quite a while. I've never made anything of hers that wasn't just really good.
Now...I don't know about you, but one of my very favorite things pre-lapband was a good Breakfast Casserole. Cheesy, sausage-y, carbohydrate-rich deliciousness. My mom makes one with Pillsbury Crescent Rolls every Christmas morning. It's amazing. I'm sure you've all had a version of it.
I was looking at Emily's website for a WW version, and I came across her Bacon, Egg & Cheese Biscuit Cups. Bingo. I was immediately inspired to do a lapband-friendly sausage version. I wanted to see if I could keep the calories about the same, but up the protein slightly. And...guess what....success!!
Here's what you'll need:
Refrigerated Biscuits -10 count (I used the Great Value brand)
3 Morningstar Farms Veggie Sausage Patties (if you're not down with the veggie, try turkey or reduced fat pork sausage)
1 T. fat free half and half (you could also use skim or 2% milk)
1/3 cup finely shredded cheese ( I used a Colby and Monterrey Jack mix)
Salt and Pepper
Heat the veggie sausage patties according to directions. Dice those up and set aside.
While the sausage is cooking, spray a muffin tin with cooking spray. Take the 10 biscuits and roll them out with a rolling pin slightly. Press each one into the muffin cups... pressing the dough up against the sides.
Divide the sausage mixture and the 1/3 cup cheese evenly among each one. I was really impressed with how much cheese a 1/3 cup truly is.
Beat the 3 eggs and fat free half and half well. Pour this mixture evenly into each cup. Salt and pepper the tops of each one.
Bake for 10 to 12 minutes until the eggs are set and the biscuits are golden brown.
Here is what they look like fresh out of the oven:
And because they are so pretty....one more angle:
I have a pretty good fill right now, and one of these was a perfect bandster portion. Just delicious. Maybe my favorite thing I've made in quite some time.
Nutrition stats per muffin:
Fat: 4 grams
Carbs: 12 grams
Protein: 7 grams
Thanks for reading!