Cheesy Bacon Breakfast Biscuits

Having bacon in the house from making the Smoky Bacon Chili this week, I needed something to make with that leftover bacon… you just can’t let that stuff go to waste.

When it comes to breakfast, there are only a few things that I eat on the regular.  When I started to make my Lightened Up Biscuits and Gravy a few days ago, an idea popped in my head about how my friend Jen used to love a good bacon biscuit.  I was sure I could replicate this biscuit for breakfast… and lighten it up a little.  Here’s what I came up with…

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

The bacon matched with the creamy Laughing Cow cheese was the perfect combination, and (importantly) kept me full until midday…

Cheesy Bacon Breakfast Biscuits

Serves 1

INGREDIENTS

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

1/3 cup Bisquick Heart Smart mix, plus more to knead with

2 Tbsp. skim milk

2 slices center-cut bacon

1 wedge Laughing Cow Cheese – Garlic and Herb flavor

INSTRUCTIONS

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

3.  Remove to paper towels and pat to remove excess grease.

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

4.  Meanwhile in a small bowl, combine your Bisquick and milk with a fork.  The texture will be slightly crumbly and doughlike.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

5.  Knead the mixture 8-10 times just inside the bowl.  Adding more Bisquick atop the bowl to make it less sticky to the touch.  To knead, if you have never done it before, simple using a folding technique  where you are folding the dough in half and pressing down against the bowl firmly and repeatedly until you’ve folded it over 10 times.

Grilled Tomato Biscuits with Laughing Cow Cheese | No Thanks to Cake

6.  Form your dough ball into a flat circular shape and place it on an unprepared baking sheet.

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

 

7.  Bake for 10-12 minutes until fully cooked.

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

8.  Split the biscuit with a knife, and top with Laughing Cow cheese.

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

 

9.  Add one slice of bacon per side, and breakfast is served!

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

 

Cheesy Bacon Breakfast Biscuits | No Thanks to Cake

Per entire recipe serving:

CAL 249; CARB 30g; FAT 9g; PROT 9g; FIB 1g; WW Points Plus: 6

Related posts:

Gingerbread Overnight Oats

While I know that Thanksgiving is just around the corner, is it wrong that I have my eyes on Christmas?  Yep, I’m one of those that looks past that fancy feast… and really prefers Christmas.

I mean, there’s something special about the flavors of peppermint and gingerbread that far exceed my excitement for pumpkin.  And, with major retail being in a HUGE rush for Christmas, it makes it even easier to skip over Thanksgiving and look ahead to my favorite wintry holiday

PS.. If you haven’t tried the Gingerbread Biscotti at Starbucks, you should.  So delicious.  A bit indulgent, but worth it.  Tasting that for the first time on Saturday officially pushed me over the edge into gingerbread territory… and inspired today’s recipe.

Gingerbread Overnight Oats | No Thanks to Cake

It’s spicy and rich… and incredibly filling.  I love eating oats like this because I get major mileage out of them… full for hours.  This one is perfect for the season.  Try it!

Gingerbread Overnight Oats

Inspired by My Whole Food Life

Serves 1

INGREDIENTS

Gingerbread Overnight Oats | No Thanks to Cake

1/2 cup old fashioned oats
2 tsp. brown sugar
1 tsp. chia seeds
1/4 tsp. cinnamon
1/4 tsp. ginger
1 tsp. molasses
1/3 cup skim milk + a splash of milk
1/2 tsp. vanilla extract

INSTRUCTIONS

1.  Place all of the dry ingredients in a small bowl.

Gingerbread Overnight Oats | No Thanks to Cake

2.  Add wet ingredients and stir to combine well.

Gingerbread Overnight Oats | No Thanks to Cake

Gingerbread Overnight Oats | No Thanks to Cake

3.  Refrigerate for at least 30 minutes or overnight, if desired.  If overnight, add a splash of milk in the morning to mix the oats well.  Drizzle with honey, if desired.  Enjoy!  Note:  I’ve grown to enjoy the oats after they’ve sat for just about 30 minutes, leaving them slightly chewy.  Both ways are delicious though!

Gingerbread Overnight Oats | No Thanks to Cake

Gingerbread Overnight Oats | No Thanks to Cake
Per entire recipe serving:

CAL 262; CARB 49g; FAT 4g; PROT 9g; FIB 6g; WW Points Plus: 7

Related posts:

Healthy Pumpkin Pancakes

True Story:  I tried pumpkin for the first time last year.  Yep.

You don’t become the “pickiest human” by trying all the foods along the way… and pumpkin is just one of a long list of foods that I haven’t ever tried.  Someday, I may share a bigger list of these foods.  I text back and forth with a friend last week about it and she found it fascinating… so, who knows?  It could happen.  Although, you’d have to promise me that you wouldn’t take me through a round of “try it, you’ll like it.”  Hmmm….

So, I’m a fan of pumpkin treats, and it seems like I’m EVEN MORE into them this year than last year!  I whipped up these pancakes last weekend, and they are seriously AMAZING.

Healthy Pumpkin Pancakes | No Thanks to Cake

These pancakes are INCREDIBLE.  Spicy, fluffy, filling… You can’t go wrong with them.  I also love that they don’t have eggs in them.  I don’t usually have eggs in my fridge unless I’m baking… so, an egg-free pancake is the best.  Especially when it tastes like this!

Healthy Pumpkin Pancakes

Adapted from Chocolate Covered Katie

Serves 2

INGREDIENTS

Healthy Pumpkin Pancakes | No Thanks to Cake

1/2 cup all-purpose flour
just under 1/4 tsp. salt
1/4 tsp. baking soda
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. pumpkin pie spice
pinch of stevia
1/2 cup + 2 Tbsp. skim milk
1/2 tsp. white vinegar
level 1/4 cup plus 4 tbsp pumpkin
1 tsp. pure vanilla extract

INSTRUCTIONS

1.  In a separate bowl, whisk together all liquid ingredients.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

2.  Pour dry ingredients into wet, and stir together to form a batter.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

3.  Lightly grease a skillet, then place the skillet over medium heat.  Using a 1/4 cup measuring cup, pour your batter onto your pan.  Note:  I used my favorite pancake pan – The Perfect Pancake Pan!

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

4.  Flip pancakes, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

5.  Top with sugar-free maple syrup (optional) and ENJOY!!  Makes about 5 pancakes.

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Healthy Pumpkin Pancakes | No Thanks to Cake

Per 1/2 entire recipe serving:

CAL 165; CARB 33g; FAT 1g; PROT 7g; FIB 4g; WW Points Plus: 4

 

Related posts:

Whole Wheat Pumpkin Waffles

Fall in Colorado is beyond gorgeous… and almost here.

Of course, as in previous years, the world is in a hurry for fall to show up.  Pumpkin Spice Lattes and pumpkin everything showing up all over town…

While I don’t enjoy the Pumpkin Spice Latte (I know, it’s nearly sacrilegious), I prefer the Salted Caramel Mocha, which to me is ten times more delicious!  It wouldn’t be a season if I didn’t remind you of my doctored-up, long-winded, high-maintenance, yet totally-delicious-and-healthier version.  Refer to this post for the details, but I had my first one on Friday.  Yum-o!

Lightened Up Starbucks Salted Caramel Mocha | No Thanks to Cake

With the cooler weather we’re starting to see… I just couldn’t resist getting in on the early pumpkin-ing that’s going on.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Baking pumpkin cakes and pumpkin cookies and even pumpkin bread can be a little dangerous in my place, so I opted for a lighter breakfast pumpkin dish.  These waffles are AWESOME.  The frothy egg whites make them fluffy and thick.  The whole wheat, grainy flour that it includes give you mileage.  The pumpkin flavor makes you want to curl up on the couch under a blanket and knit… oh wait, that might just be me. 

Whole Wheat Pumpkin Waffles

Adapted from The Happy Gal

INGREDIENTS

Whole Wheat Pumpkin Waffles | No Thanks to Cake

2 egg whites

3/4 cup whole wheat flour

1 tsp. baking powder

1/2 tsp. baking soda

1 tsp. cinnamon

1/8 tsp. salt

1/4 cup skim milk

1/2 cup canned pumpkin puree (not pie filling)

2 Tbsp. honey

1 1/2 Tbsp. natural, no-sugar applesauce

1/2 tsp. vanilla

INSTRUCTIONS

1.  Coat a waffle iron with cooking spray and preheat.

2.  Place the egg whites in a mixing boal and beat on high until frothy.  Note:  Mix it a few minutes beyond this point, so you have light peaks.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

3.  In another bowl, whisk the the soy milk, pumpkin, honey, oil, and vanilla.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

4.  Gradually add in dry ingredients.  Gently fold in the egg whites until combined.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

5.  Place ½ cup of batter on a preheated waffle iron. Close and bake until done.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

6.  Serve with sugar-free syrup and butter spray.  Sprinkle with cinnamon sugar, if desired.

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Whole Wheat Pumpkin Waffles | No Thanks to Cake

Per 1/2 cup batter made into a waffle:

CAL 189; CARB 41g; FAT 1g; PROT 8g; FIB 6g; WW Points Plus: 5

Related posts:

AWP-DO