Breakfast Biscuit Cups

I've been looking for a quick fix breakfast for a while now, and I think I found a winner! I modified this recipe from one I found at "Cooking During Stolen Moments". I made two dozen of these, and my husband (who despises breakfast food) kept stealing them while I had my back turned so I ended up with only 20 in the end. I froze them and now when we are ready to eat them I can either pop them in the microwave or oven to heat them through. They have been great for fast breakfast in the car on the way to work!

I made these again for brunch after my son's Baptism this weekend, I made a double batch (1/2 with bacon, 1/2 with sausage) for a total of 4 dozen and they were all gone before I even got the chance to steal one for myself!

Breakfast Biscuit Cups (makes 2 dozen) - Modified from Cooking During Stolen Moments


Dough:

• 2 1/2 c. flour
• 2 1/2 t. baking powder
• 1/2 t. salt
• 1 T. sugar
• 1/2 c. butter, cut into small pieces
• 1/2 c. milk
• 1 egg, slightly beaten

Dough Directions:

In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Cut in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

Filling:

• 1 1/2 cups egg beaters
• 3 oz. reduced fat cream cheese
• 1/2 c. 1% milk
• 1 lb. turkey bacon, cooked and crumbled (I've also used turkey breakfast sausage)
• 1 1/2 c. reduced fat shredded cheddar cheese

Filling Directions:
Whisk egg beaters in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.

To Assemble:

Press biscuit dough into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 400 degrees for 3 minutes.Fill each biscuit cup with egg mixture and bake for 12-15 minutes longer, until eggs are completely set and biscuit cups are slightly browned.