Prep Time 10 Mins

Cook Time 25 Mins

Total Time 35 Mins

INGREDIENTS:

2 Cups Gold Medal self-rising flour

2 Cups Chobani Greek, nonfat plain yogurt

½ tsp. Table salt

½ tsp garlic powder

7 Large Eggs

9 Slices Kroger brand fully cooked bacon

4.5 Slices of 2% milk American Cheese

INSTRUCTIONS:

Preheat the Oven to 400 degrees. Mix flour, salt, garlic powder, and yogurt till there are no crumbles left inside the backside of the Cup; the facets of the Cup are mostly “smooth,” and the dough appears nicely combined. Lay out dough on a floured surface.

Pat out the dough till it is about ½ inch thick. Using a biscuit cutter (sprayed with nonstick cooking spray), reduce out 9 biscuits.

Spray a baking sheet with nonstick cooking spray and lay biscuits 2 inches apart. Bake for 19-22 minutes or till golden brown on the pinnacle.

While baking your biscuits, using a fork and a medium-sized Cup, whisk collectively 7 eggs collectively. To enhance the flavor, include a small amount of salt and Pepper. (I like white Pepper).

Spray a large skillet with nonstick cooking spray and prepare dinner eggs on low heat. Cook till edges are achieved, after which turn over. Continue cooking till the eggs are done.

You should be able to slide your cooked egg out of the pan onto a flat, smooth surface. Using your biscuit cutter, cut out 9 egg rounds and lay ½ slice of cheese on the pinnacle.

Heat your pre-cooked microwave as directed at the container and dab any more excellent bacon grease with paper towels as soon as the bacon is cooked and crispy.

Using a knife, cut the biscuit in half. Place a cheese-crowned egg spherical at the biscuit, then one strip of bacon on the pinnacle, and sandwich collectively with the height of the biscuit.

To freeze, wrap in aluminum foil, then put the area in a freezer zip lock bag. Thaw in a single day in the refrigerator, then wrap in a paper towel and warm in the microwave for 30-45 seconds.

NUTRITION FACTS Calories 103 Fat 2.6g Sat fat 0.6g Carbs 4g Fiber 0.7g Sugar 1.9g Protein 15.2g