Breakfast-worthy biscuits

2 cups light biscuit mix

½ cup skim milk

1 tablespoon light mayonnaise

1 tablespoon Dijon mustard

cup finely chopped deli ham

cup finely shredded sharp cheddar cheese

1 cup (5 servings) liquid egg substitute (such as Egg Beaters)

Heat oven to 425 degrees.

In a medium bowl, combine biscuit mix, milk, mayonnaise, Dijon mustard, ham and cheese. If dough is dry or crumbly, add up to 2 tablespoons water until dough is moist and soft. Turn out dough onto floured surface and roll to 1-inch thickness. Cut biscuits using 3-inch biscuit cutter or glass with 3-inch diameter. Place on a baking sheet and bake 10-12 minutes, until golden brown.

While biscuits are baking, fry egg substitute in a nonstick pan. Cut egg substitute into 5 equal pieces. Remove from pan directly onto hot, baked and sliced biscuits. Serve immediately.

Serves five.

Nutrition values per serving: 264 calories, 7 g fat (2.5 g saturated), 14 mg cholesterol, 13 g protein, 35 g carbohydrates, 1 g dietary fiber, 927 mg sodium.