Biscuit Breakfast

2 tubes (4 oz. each) refrigerated buttermilk biscuits

24 oz. frozen egg substitute, thawed

7 oz. Canadian bacon or regular ham, chopped (I used 24 slices of Deli Select ham)

1 cup (4 oz.) shredded reduced-fat cheddar cheese

1 cup (4 oz.) shredded reduced-fat mozzarella cheese

1/2 cup chopped fresh mushrooms

1/2 cup finely chopped onion, sauteed

1/4 tsp. pepper

Arrange biscuits in a 13 x 9 inch baking dish coated with nonstick cooking spray.  Spread them out a little to somewhat cover the bottom of the pan. 

In a bowl, combine the remaining ingredients; pour over biscuits. 

Bake, uncovered, at 350* for 30 – 35 minutes or until knife inserted near the center comes out clean.

Makes 12 servings – each person will probably want to eat 2 biscuit sections – so it is actually only 6 servings.  

FREEZE AHEAD:  Saute onions.  Mix egg sustitute, ham, onions and pepper and pour into a pint size freezer bag.  Put both cheeses in another freezer bag.  Put both of these bags into one larger freezer bag.  Write on the bag that the recipe needs fresh mushrooms and biscuits.