Some of my visitors ask me, “Do you ever make anything salty for breakfast?” to which I respond, “Not . . . really,” until I made my Skinny Egg Breakfast Muffin. Yup. Unsure of how this happened, but certain it did, I – at some point – forgot that many people crave salt in the morning. And this blog is for the people, duh! So after getting questioned about my versatility, I decided to make one of my favorite breakfast sandwiches . . . which I usually eat for lunch instead 😉I love these Greek yogurt biscuits. They make my mouth straight-up drool. They’re so crumbly, soft and doughy! You may also want to check out my Greek Yogurt Biscuits with Turkey Gravy Sausage!I like to make my Skinny Egg Breakfast Muffin the good old fashioned way, with good old fashioned equipment. Check out my breakfast favorites:
When cooking turkey sausage gravy, I have to admit: I am head-over-heels in love with this copper turkey ladle. Copper everything is literally taking over my kitchen. Also, this gravy boat and warming base is of utmost convenience, right? And finally, how obsessed are you with those salt & pepper shakers?
- 1/3 cup all-purpose flour (134 calories)
- 1/2 teaspoon Truvia (or double with sugar)
- Sprinkle of salt
- 1 teaspoon baking powder (2 calories)
- 2 tablespoons Greek yogurt (17 calories)
- 1/2 tablespoon eggbeaters (May substitute with egg whites - 4.5 calories)
- Egg Ingredients:
- 1/4 cup eggbeaters (May substitute with 2 eggs, scrambled, or egg whites - 30 calories) (If substituting with eggs, your caloric count will jump to 140 calories)
- 1 tablespoon Kernel Season's All-Natural Popcorn Seasoning, White Cheddar (24 calories)
- 1/4 cup low-fat feta cheese (50 calories - or you can do white cheddar, sharp cheddar or swiss cheese)
- 1 tablespoons raspberry preserves (25 calories)
- Preheat oven to 400F.
- Mix together all dry ingredients for biscuit only, followed by wet ingredients. Stir until all ingredients have been combined, but do not over mix.
- Your batter should clump into a thick ball of dough.
- Place your dough in an individual-sized cooking tin or shape it into a rounded square and place on non-stick foil. Bake in the oven for approximately 10 - 15 minutes, or until the center of your biscuit is no longer doughy.
- While your biscuit is baking, beat together egg beaters and white cheddar seasoning in a small bowl.
- Heat a non-stick pan over medium-high heat. After a minute, drop your egg mix into the pan. Scramble, or cook as an omelette (which you'll eventually fold in half) until cooked, no longer runny.
- Cut your biscuit in half. Spread the top half in raspberry preserves and add your white cheddar eggs onto the bottom half. Sprinkle with feta cheese.