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:

Smoky Bacon Chili

While on most days, I am FAR from paleo… I couldn’t resist making this paleo recipe from PaleOMG when I spotted it on Pinterest.  She totally had me at bacon…

Smoky Bacon Chili | No Thanks to Cake

This chili.  OMG… there’s a reason Juli calls herself PaleOMG… This bean-less, bacon-full chili is a big ol’ party in your mouth.  I ended up modifying the recipe a little bit, adding the sweet potatoes to the mix and thinning it out with a little extra water… but I promise you’re going to love my version below and all that bacon.

Smoky Bacon Chili

Adapted from PaleOMG

Serves 7

INGREDIENTS

Smoky Bacon Chili | No Thanks to Cake

6 slices center-cut bacon, cubed

1 garlic clove, minced

1 yellow onion, diced

1 red pepper, diced

1 green pepper, diced

1 lb. extra lean ground beef

1 Tbsp. garlic powder

1 Tbsp. chili powder

2 Tbsp. smoked paprika

2 tsp. ground cumin

1 tsp. cayenne pepper

1 (14-oz) can fire roasted tomatoes

1 (8-oz) can of tomato sauce + 1 1/2 can water

2 sweet potatoes, peeled and cubed

INSTRUCTIONS

1.  In a large pot, add the cubed bacon and let cook.

Smoky Bacon Chili | No Thanks to Cake

2.  While the bacon is cooking, chop all the veggies.  Note:  My knife skills are not this good.  I used this veggie chopper, which you should seriously add to your Christmas list.

Smoky Bacon Chili | No Thanks to Cake

3.  In a separate pan, brown your ground beef.  If desired, grind your meat in a food processor – –  I always do this.

Smoky Bacon Chili | No Thanks to Cake

4.  When the bacon has browned and is a bit crisp, add garlic clove and veggies.

Smoky Bacon Chili | No Thanks to Cake

5.  Let cook for about 6 or so minutes, then add your ground beef and all the spices.

Smoky Bacon Chili | No Thanks to Cake

6.  Add your tomato sauce, water, sweet potatoes, and fire roasted tomatoes.

Smoky Bacon Chili | No Thanks to Cake

7.  Mix well and let all the flavors meld together, cooking on low for the next 30-40 minutes or so, stirring occasionally until the sweet potatoes are tender.

Smoky Bacon Chili | No Thanks to Cake

8.  Serve and enjoy!

Smoky Bacon Chili | No Thanks to Cake

Smoky Bacon Chili | No Thanks to Cake

Per 1 cup serving:

CAL 225; CARB 19g; FAT 9g; PROT 19g; FIB 5g; WW Points Plus: 6

- See more at: http://www.nothankstocake.com/2014/11/18/gingerbread-overnight-oats/?utm_source=feedburner&utm_medium=feed&utm_campaign=Feed%3A+NoThanksToCake+%28No+Thanks+to+Cake%29#sthash.4NF7vITF.dpuf

Related posts:

Cauliflower Red Pepper Soup

I’ve been going through a soup phase… as you’ll notice over the next few weeks.  With the weather getting cooler here in Colorado, it’s perfect time for a warm, soupy dinner!  My friend Jen posted this recipe on Facebook a few weeks ago, and I couldn’t resist trying it!

Cauliflower Red Pepper Soup

It’s my very first attempt at Cauliflower Soup, and I’m officially a fan!  It’s loaded with cauliflower, red pepper, and has a warm potato base.  It reminds me of a rich, flavorful mashed potato… and I love mashed potatoes.  Enjoy!

Cauliflower Red Pepper Soup

Adapted from this recipe

Serves 4

INGREDIENTS

Cauliflower Red Pepper Soup | No Thanks to Cake

1 Tbsp. olive oil

1 clove garlic, minced

1 red pepper, cored and diced

1 potato, peeled and diced

1/2 onion, diced

2 cups cauliflower, chopped

2 cups chicken stock

1 cup skim milk

1 bay leaf

1/2 tsp. salt

1/4 tsp. coriander

1/4 tsp. cumin

INSTRUCTIONS

1.  Heat olive oil over medium heat. Add garlic, onion, and red pepper, cooking down until the pepper and onion is softened, 8 to 10 minutes.

Cauliflower Red Pepper Soup | No Thanks to Cake

2.  Add potato, cauliflower, stock, milk, bay leaf, salt, and spices. Bring to a boil and then lower heat to a simmer, cooking for 10 to 15 minutes or until the potato and cauliflower are softened. Stir occasionally.

Cauliflower Red Pepper Soup | No Thanks to Cake

Cauliflower Red Pepper Soup | No Thanks to Cake

 

Cauliflower Red Pepper Soup | No Thanks to Cake

3.  Blend soup with an immersion blender, until smooth.  Note:  Add an additional splash of milk, if needed.

Cauliflower Red Pepper Soup | No Thanks to Cake

Cauliflower Red Pepper Soup | No Thanks to Cake

4.  Serve the soup with your choice of garnish:  black pepper, Williams-Sonoma Pizza Seasoning (my fave!), or parmesan cheese.

Cauliflower Red Pepper Soup | No Thanks to Cake

Cauliflower Red Pepper Soup | No Thanks to Cake

Per about 1 1/4 cup serving:

CAL 134; CARB 22g; FAT 4g; PROT 5g; FIB 4g; WW Points Plus: 4

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:

AWP-DO