Servings – 6 (2 muffins per serving)

This recipe is fine for all stages of the program:

Ingredients:

Muffin cup biscuit portion:

• 2 cups Carbquik
• ½ cup water plus a little more to make dough stick together
• garlic powder (to taste)
• pinch pepper
• 1/4 cup shredded part skim mozzarella
  • Mix up into soft dough and form tube
  • cut into approximately 12 slices
  • lightly grease muffin tin and push dough into bottom
  • bake at 350°F for about 20 minutes (they appear soft when done)

Filling portion:

• 1 dozen eggs – beaten
• salt and pepper to taste
• 1 cup finely diced mushrooms, green peppers and green onions (total, not 1 cup each)
• 6 slices low sodium turkey bacon

Directions:

For the muffin cup biscuit portion:

• Mix up into soft dough and form it into a roll
• cut into 12 slices
• lightly grease muffin tin and push dough into bottom
• bake at 350°F for about 20 minutes – while these are baking, prepare your egg mixture for the filling.

For the filling:

• crumble cooked turkey bacon and add to beaten eggs along with the diced veggies and salt and pepper.
• Divide into muffin tins, filling almost to the top.  If you want, you could sprinkle the top with a little more skim milk mozzarella.
• Place back in the oven to bake until eggs are set.