Idaho® Potato Cheesy Biscuit Scramble

Recipe courtesy of Stephen Ganser, General Manager, Metz Culinary Management, West Perry School District, Elliottsburg, Pennsylvania.

Recipe Ingredients:

12 pre-made refrigerated biscuit dough rounds
12 ounces scrambled egg, salt and ground black peppered to taste
12 ounces Idaho® hash browns
3 slices turkey bacon
1 small onion, diced
1 green pepper, seeded and diced
3 ounces low-fat shredded cheese

Cooking Directions:

1. Press biscuit flat and mold into greased muffin tin.
2. Brown peppers and onions.
3. Brown hash browns.
4. Lightly scramble egg (leave wet).
5. Cook and chop bacon slices.
6. Mix potatoes, green peppers, and onion.
7. Fill biscuit cup with egg, bacon, hash browns and top with cheese.
8. Bake in a preheated 350°F (175°C) oven for 11 to 13 minutes or until biscuits are golden brown.

Makes 12 servings.

Nutritional Information Per Serving (1/12 of recipe): Calories: 150; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 130mg; Total Carbs: 16g; Fiber: 1g; Protein: 8g; Sodium: 330mg.

Recipe and photograph courtesy of the Idaho Potato Commission.