Thursday, April 24, 2014

Bacon Egg & Cheese Breakfast Muffins - Weight Watchers 2 Points Plus!

These are So easy to make! Great for freezing, throw in your lunch bag and heat it up at work... so many possibilities! 

2/3 Cup Bisquick (Heart Smart)
3/4 Cup Reduced Fat Cheese
1 Container of Eggbeaters (16 oz)
4 TBSP Oscar Mayer Real Bacon Bits
1 Cup of mixed Diced Vegetables (I used Broccoli, Green Peppers & Onions)
2 tsp Garlic Powder
Salt & Pepper to taste (any any other Seasonings of your choice)

Preheat oven to 375
Spray your Muffin tins with Pam or other cooking spray
Take 2/3 Cup Bisquick and 1/4 Cup of Eggbeaters and Mix well
Add 3 to 4 TBSP of water until thin but creamy. (leave the rest of the box of Eggbeaters to the side for now)
Add Bisquick mixture into each muffin cup
Saute your veggies for about 5 minutes
Pour remainder of eggbeaters into a medium size bowl and add seasonings
Pour Eggbeaters into each muffin cup (evenly distribute)
Evenly distribute Veggies into all 12 Cups
Sprinkle Bacon Bits evenly into all 12 Muffin cups
Put in oven and bake for 20 minutes - Remove from oven
Add 3/4 Cup of cheese and bake for additional 3 minutes
Remove from oven
Each Bacon Egg & Cheese Muffin is only 2 Points Plus!
**See how it's made on youtube
Watch how it's made on Youtube
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