Gluten Free Ham and Cheese Egg Biscuits
1 1/2 csprouted rice & quinoa blend
1/4 cskim milk
3/4 cfat free cottage cheese
1/4 ccooking onion
3 tspbaking powder
1/2 Tbspbasil, dried
1/2 cham, chopped
1/2 cpartly skim milk mozzarella cheese, shredded
1/3 cvegetable oil
1/2 cegg whites
How to Make Gluten Free Ham and Cheese Egg Biscuits
- Per serving (two biscuits)
Fat: 14g *3g saturated, 0g trans*
- Mix the flour, baking powder and salt in large bowl and set aside. Mix the cottage cheese, egg whites, oil and skim milk in another large bowl. Fold the ham, mozzarella cheese and onions into the cottage cheese mixture. Stir the wet mixture into the dry ingredients until moist.
- Spray 12 nonstick muffin cups very well with nonstick spray. Fill each muffin cup 2/3 full with batter. Bake in a preheated 375F oven 20 to 25 minutes or until the muffins are golden brown on top and toothpick inserted in center comes out clean.