Low Fat Bacon Egg and Cheese Biscuit
Start your morning on a healthier note with this satisfying Low Fat Bacon Egg and Cheese Biscuit recipe! Featuring fluffy whole wheat biscuits made from scratch, savory low-fat turkey bacon, creamy scrambled eggs, and melted reduced-fat cheddar, this breakfast classic gets a nutritious upgrade without sacrificing flavor. Lightened with low-fat buttermilk and a touch of heart-healthy whole grains, these handheld delights are perfect for a quick breakfast, brunch feast, or on-the-go snack. With a prep time of just 20 minutes and packed with protein and wholesome ingredients, this recipe is a delicious option for those watching their fat intake while craving a hearty, comforting meal.
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Recipe Information
Ingredients
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 4 tablespoons cold unsalted butter
- 0.75 cup low-fat buttermilk
- 4 slices low-fat turkey bacon
- 4 units large eggs
- 1 cup reduced-fat cheddar cheese
- 1 as needed cooking spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
Cut the cold unsalted butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to work the butter into the flour until it resembles coarse crumbs.
Pour the low-fat buttermilk into the flour mixture and stir gently until combined. Be careful not to over-mix.
Turn the dough onto a lightly floured surface and knead gently about 5-6 times until it just comes together. Roll out the dough to about 3/4-inch thickness.
Use a round biscuit cutter or a glass to cut out biscuits from the dough and transfer them onto the prepared baking sheet.
Bake in the preheated oven for 12-15 minutes or until biscuits are golden brown on top. Remove from oven and let cool slightly.
While the biscuits are baking, cook the low-fat turkey bacon in a skillet over medium heat until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain excess fat.
In the same skillet, spray with cooking spray and scramble the eggs, cooking until they are just set. Season with a pinch of salt if desired.
Split each cooled biscuit in half, layering each bottom half with a slice of turkey bacon, a portion of scrambled egg, and a sprinkle of reduced-fat cheddar cheese.
Place the top halves of the biscuits over the filling and serve warm.
Nutrition Facts
Calories |
2273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 71.2 g | 356% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1046 mg | 349% | |
| Sodium | 5188 mg | 226% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 10.2 g | ||
| Protein | 122.3 g | 245% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 2128 mg | 164% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1708 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
