Here's another super easy, inexpensive breakfast idea that's completely portable if you and your crew are in a rush. Made this way, they have 254 calories and 14 g fat. I figured my cost at 34 cents per biscuit, but you could make them cheaper if you use homemade biscuits, have farm fresh eggs, or buy cheese in bulk. Waaayy cheaper than boxed cereal or frozen breakfast biscuits! If the recipe makes more than you need, let the extras cool and freeze in ziplocs for a quick microwaveable meal later!
Easy Cheesy Breakfast Biscuits
1 can Pillsbury Grands reduced fat biscuits (8)
vegetable cooking spray
3/4 cup reduced fat shredded cheddar cheese
salt and pepper to taste
Preheat oven to 350 degrees. Place biscuits on a cookie sheet and bake according to package directions, about 13-17 minutes. About half way through the baking time, spray an electric skillet with cooking spray and preheat to medium-high setting (about 3 minutes in my pan). For over-medium eggs, space eggs evenly in the pan (to allow for easy turning), salt and pepper to taste, and cook for about 2 minutes or until the whites are firm. With a non-stick spatula, gently flip eggs and cook for another 30 seconds. Remove to plate. When biscuits are done, slice them open and put one egg on the bottom half of each hot biscuit, top with a heaping tablespoon of shredded cheese, and cover with the top biscuit half. In about a minute, the cheese melts and they are ready to eat! If your biscuits have cooled, assemble as above, wrap in a paper towel and microwave for 10-12 seconds to melt the cheese.
*To reheat a frozen biscuit, wrap in a paper towel, and cook for 1 min 45 sec on 50% power. (Remember microwaves vary widely, and you may have to adjust time for your oven's wattage.)