Breakfast Biscuit Cupcakes

My kids love anything that comes in cupcake form so I am a big fan of recipes that let me sneak veggies in and not have to fight about eating them! This recipe is great because to you can use whatever you have in the fridge and no special trips to the store are needed. I am also watching what I eat and counting calories with the “my fitness pal” app and yet I don’t want to feel like I am missing out on all the yummy food that everyone else is eating. This recipe is great for that as well because each cupcake (following this recipe combination) is only 125 calories! Score!

Breakfast Biscuit Cupcakes

• 1 can of reduced fat Grands flaky biscuits
• 8 little smokies sausages
• diced onion
• diced bell peppers
• 8 eggs; beaten with your favorite seasonings added
• shredded cheese

Start by taking one of the biscuits out and cutting it into four pieces. Then on a floured board roll them out until they are about 3″ around. By using only 1/4 of a biscuit for each cupcake you are able to get that buttery flaky flavor without all the calories!

Once your have your muffin tin filed with biscuit cups, start chipping up your sausages and veggies. Full the cups about 3/4 of the way full with these ingredients. Then add your egg mixture. Fill the cups until they are just below the edge, this will allow them to puff up while cooking and they will look like mini soufflés. Add a tiny sprinkle of shredded cheese to the top and toss them in the oven.

Bake the cupcakes at 350* for approximately 20 minutes or until the eggs are firm to the touch in the center.

These are ready to serve now, I like them just like this, but my hubby likes them topped with salsa! No matter how you like them, they are an easy healthy dinner that is sure to please even your pickiest eater!