Paris Madeleine
11-13-2003, 11:35 AM
Denver Brunch Bake
½ cup Eggbeaters
¼ cup 1% Milk or Skim Milk
2 tbsp Non-Fat Sour Cream
1 ½ cups Reduced-Fat Bisquick
9 oz Cumberland Gap diced ham OR any 1 point for 2 oz diced ham
3 oz shredded Cabot 75% Cheddar OR any 1 point for 1 oz low-fat cheese
½ cup chopped onion
½ cup chopped red bell pepper
Preheat oven to 350*. Mist a 9 x 9 round baking pan with olive oil. In a medium bowl, stir Eggbeaters, milk and sour cream. Add baking mix, ham, cheese, onion, and red pepper. Mix well to combine. Spread mixture evenly into pan. Bake for 25 – 30 minutes. Place cake pan on a wire rack to cool for 5 minutes.
Serves 8 @ 3 Points Per Serving
½ cup Eggbeaters
¼ cup 1% Milk or Skim Milk
2 tbsp Non-Fat Sour Cream
1 ½ cups Reduced-Fat Bisquick
9 oz Cumberland Gap diced ham OR any 1 point for 2 oz diced ham
3 oz shredded Cabot 75% Cheddar OR any 1 point for 1 oz low-fat cheese
½ cup chopped onion
½ cup chopped red bell pepper
Preheat oven to 350*. Mist a 9 x 9 round baking pan with olive oil. In a medium bowl, stir Eggbeaters, milk and sour cream. Add baking mix, ham, cheese, onion, and red pepper. Mix well to combine. Spread mixture evenly into pan. Bake for 25 – 30 minutes. Place cake pan on a wire rack to cool for 5 minutes.
Serves 8 @ 3 Points Per Serving