Breakfast Stuffed Biscuits

These little bubbles are full of breakfast essentials and perfect for hungry eaters in the morning!  They store well so you can make them for the week and reheat quick for breakfast. They can also be customized with your favorite breakfast ingredients such as sausage or ham.

Breakfast Stuffed Biscuits

Adapted from: Riches to Rags

Ingredients:

1/2 Package LF Refrigerated Biscuits

3 oz Frozen Hash Browns

2 Slices Bacon

3 Egg Whites

2 Laughing Cow Cheese Wedges

Directions:
Split biscuits into six balls and flatten dough.
Cook hash browns as desired and season with salt and pepper.
Stir in laughing cow cheese wedges.
Microwave for 15 seconds and stir hash browns and cheese until well mixed. Set aside.
Cook bacon as desired.  Set aside.
Scramble and cook egg whites. Set aside.
Pre-heat oven to 425.
Spray tin foil with cooking spray and place on baking sheet.
Scoop hash browns, cheese, bacon, and eggs evenly onto each flat of biscuit dough.
Roll up sides and pinch to close and create a closed ball around fillings.
Place breakfast bubbles on tin foil and spray tops lightly with cooking spray.
Bake for 7-8 minutes until golden brown.

WW Points +: 3 per breakfast biscuit

(Makes six biscuits)

Tips:

-Make sure you stir the cheese in with the hashbrowns instead of just putting a piece into each biscuit.  This helps spread the cheese more evenly throughout the entire biscuit.  (I didn't do this and some bites were much cheesier than others!)

-I used the big homestyle biscuits so I had to tear mine in halves.  This is okay.

-Don't be afraid to really stretch the dough out.