Sausage Egg and Cheese Biscuit Cups

Every Thursday, someone from my unit at work brings in a breakfast snack for the rest of the unit. We usually bring in donuts or McDonald's or something else delicious, greasy, and fattening. I have been trying to come up with a way to bring in something that everyone can enjoy without wasting my whole calorie allowance. Using a recipe from Emily Bites, I altered it to my preference and came up with these delicious little breakfast cups!

Ingredients:

3 large eggs

3 tbsp fat free milk

1/4 cup Kraft 2% Shredded Reduced Fat Mild Cheddar Cheese

1/2 cup Jimmy Dean Turkey Sausage Crumbles

Salt and pepper to taste

2 containers (5 each) Pillsbury Grands Jr Golden Homestyle Buttermilk Biscuit

Directions:

1.    Preheat the oven to 375° F. Spray a muffin tin with cooking spray
2.    In a medium bowl, combine the eggs, milk, salt and pepper and whisk together until thoroughly blended. Add in sausage and cheese and stir.
4.    Using a rolling pin, roll each biscuit into a larger flat circle and place into a cup in the prepared muffin tin. Using your fingers, press the dough into the bottom of each cup and up the sides. Divide the egg mixture evenly between each cup. Bake 15-20 minutes until biscuits are golden brown and eggs are set.

Serves 10

Calories: 138

Carbs: 15g  

Fat: 6g

Spaghetti Squash Au Gratin

I am absolutely obsessed with Pinterest and all of the amazing new recipes that I find there. Recently, I came across this recipe for Spaghetti Squash Au Gratin. As I'm actively counting calories, I figured that although the recipe sounded delicious, I'd try my hand at lightening it up. The results were fantastic and it tasted absolutely amazing. This is definitely something I'll be making again in the future!

Ingredients:

1 medium spaghetti squash (about 5 cups cooked)

2 tablespoons Blue Bonnet Light margarine

1/2 small yellow onion, diced

1/4 teaspoon red pepper flakes

1 teaspoon fresh thyme

1 teaspoon minced garlic

1/2 cup Daisy light sour cream

3/4 cup Kraft shredded 2% mild cheddar cheese

2 teaspoons Kraft reduced-fat Parmesan cheese

Directions:

1. Preheat the oven to 375° F. 

2. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.  

3. In a medium sized skillet over medium heat, add the butter, onions, red pepper, thyme, and minced garlic and cook until the onions are slightly brown in color. Salt and pepper to taste. 
4. Using a fork, scrape the insides of the squash and transfer to a small bowl.  Combine the squash, onions, sour cream and 1/2 cup cheese together and mix well.  

5. Transfer the mixture to a buttered baking dish and top with remaining cheese. Sprinkle with Parmesan cheese.

6. Bake, uncovered, at 375° for 15-20 minutes or until golden brown on top.

Serves 6

Calories: 139

Carbs: 13g  

Fat: 7g