Egg Muffins with Biscuit Crust (Low Calorie)

A biscuit cup cradles an egg and vegetable scramble in this healthy and quick breakfast recipe for Egg Muffins with Biscuit Crust.

Pin Egg Muffins with Biscuit Crust here.

Great breakfast to grab and go - Egg Muffins with Biscuit Crust. Love to find healthy breakfast recipesBreakfast, the most important meal of the day or so they say.  I am a reluctant breakfast eater.  It is my least favorite meal of the day and the one I am most picky about.  I don’t like sweet things at breakfast.  I hate mushy cereal, yuck!  Some mornings I like oatmeal others I can’t stand the texture.  I like the taste of eggs but hate the smell of them cooking.  It only bothers me in the morning.  I have weird morning food issues.   So having something per-made that I can pull out of the freezer and pop in the microwave for a minute is perfect for me.

As much as I love to make my own biscuits, I wanted something quick and easy for this recipe.  So I used Pillsbury Grands Reduced Fat Whole Wheat Biscuits to make these egg muffins.  They puff up nicely and make a beautiful little cup to hold the egg and vegetables.  I was really happy that I could get 3 cups out of one biscuit.  That means you can eat more and get a little more protein in each serving.  I bake up a batch of these, put them on a large cutting board and freeze them.  Once they are frozen, I pop them into a ziplock bag.  If you freeze them separately, they will not stick together.  My hubby takes out a few in the morning and pops them in the microwave for a minute or two.

The best part about these little Egg Muffins in Biscuit Crust s is knowing my husband is having a healthy breakfast to start to his day.  There is only so much I can do to help him fight heart disease.  Most of it is up to him.  This is a small way I can help and give him one less thing to worry about.  This has been a very hard journey for us and there always seems to be a new symptom or medical condition popping up.  There is rarely a time we are not worrying about test results or what this new symptom means.  Since I have a type “A” personality, I abhor the fact I cannot control any of it.  This is my way of taking a little control and saying “I Love You”.

Great breakfast to grab and go - Egg Biscuit Cups. Love to find healthy breakfast recipes

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Great breakfast to grab and go - Egg Biscuit Cups. Love to find healthy breakfast recipes

Egg Muffins with Biscuit Crust

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 24
Calories 73 kcal
Author Christie Daruwalla

Ingredients

  • 1 container of Pillsbury Grands – Homestyle Reduced Fat Golden Wheat Biscuit
  • 2 cups egg beaters or egg substitute
  • 2/3 cup minced onion
  • 2/3 cup minced green peppers
  • 6 tbsp . nutritional yeast or Parmesan cheese
  • ½ tsp . kosher salt

Instructions

  1. Preheat oven to 375.
  2. Spray two 12-count muffin tins with cooking spray.
  3. Divide each biscuit into 3 and roll each 1/3 into a ball.
  4. Press the biscuit ball into the tin and press down to the bottom and slightly up the side. Repeat until all cups are filled.
  5. In a medium bowl, mix the remaining ingredients.
  6. Pour 1 to 1 ½ tbsp. of egg mixture into each cup.
  7. Bake for about 15 minutes or until egg is set.
  8. Cool for 5 minutes on a wire rack then place biscuit cups directly on wire rack to cool or serve immediately.
Nutrition Facts
Egg Muffins with Biscuit Crust
Amount Per Serving
Calories 73 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

Happy Healthy Eating,

Christie

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Comments

  1. Love this idea! Like to use egg whites and especially like making ahead and freezing them. Once again thanks for such super ideas! :)
  2. Julia Gilman says
    Just a helpful hint regarding eggcups. I have my own recipe which has helped me to lose 30lbs. No crust, for one thing. Use 1 lg. carton egg whites, free range is poss. Add 2 eggs & 1/4 cup water. Whisk it up, set aside. Saute onions,peppers,mushrooms,garlic,spinach or whatever vegeez you enjoy, ie zucchini, etc. Add to that ground turkey or turkey sausage or no "meat" at all. We like turkey bacon pieces. Fill 2 muffin tins= 18 cups (so 1 large tin= 12 & 1 small 1= 8. Fill each tin 1/2 way with egg mixture, then fill up the cups with sautéed mixture. Sprinkle with parm. & douse with paprika & no salt Italian seasoning. Bake @ 350 degrees for 35 minutes. May be frozen! These have saved my life. Try them & be creative!
    • Christie Daruwalla says
      Congratulations on a wonderful weight loss Julia. We do make crustless eggcups. That is what is wonderful about recipes, you can change them up to make them anyway you like them.
  3. Where do you get the Pillsbury grands what else could you substitute for them
    • Christie Daruwalla says
      My local grocery store has them. Any low fat whole wheat biscuit will do. You may find some in the freezer section of your grocery store.

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