Breakfast Recipes
Mexican Breakfast Wraps, submitted by kerrib11
prep time: 20 minutes
start to finish: 20 min
makes: 4 servings
1 large green bell pepper, chopped (1 cup)
1 large onion, chopped (1 cup)
1 3/4 cups fat-free egg product
1/3 cup fat-free (skim) milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 fat-free flour tortillas (8 to 10 inch)
1/2 cup shredded fat-free Cheddar Cheese (2 oz.)
1/4 cup chunky style salsa
1. Spray skillet with cooking spray, heat over medium heat. Add bell pepper and onions. cover and cook 4 to 6 minutes, stirring occasionally, until tender
2. In medium bowl, mix egg product, milk, salt and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently
3. Meanwhile, heat tortillas as directed on package
4. To serve, place warm tortillas on plates. Spoon scramble egg mixture down center of each tortilla. Top each with cheese and salsa. Roll up tortillas.
I'm using egg substitue, but you could use real eggs
start to finish: 20 min
makes: 4 servings
1 large green bell pepper, chopped (1 cup)
1 large onion, chopped (1 cup)
1 3/4 cups fat-free egg product
1/3 cup fat-free (skim) milk
1/2 teaspoon salt
1/8 teaspoon pepper
4 fat-free flour tortillas (8 to 10 inch)
1/2 cup shredded fat-free Cheddar Cheese (2 oz.)
1/4 cup chunky style salsa
1. Spray skillet with cooking spray, heat over medium heat. Add bell pepper and onions. cover and cook 4 to 6 minutes, stirring occasionally, until tender
2. In medium bowl, mix egg product, milk, salt and pepper until well blended. Spray vegetables and skillet with cooking spray. Pour egg product mixture over vegetables; cook until set, occasionally stirring gently
3. Meanwhile, heat tortillas as directed on package
4. To serve, place warm tortillas on plates. Spoon scramble egg mixture down center of each tortilla. Top each with cheese and salsa. Roll up tortillas.
I'm using egg substitue, but you could use real eggs
Greek Omelet "Muffins" or Frittata, submitted by StokedWifey
2 whole eggs
4 egg whites
1/2-1 whole onion, diced
1 bag fresh baby spinach
1 can diced tomatoes, drained (I use no salt added)
1 oz [reduced fat] feta cheese
- Dice the onions and saute in a teaspoon of oil (I use canola).
- When the onions are translucent, pour in the spinach. Let it wilt down.
- Dump everything on a paper towel (to get rid of oil and juices). Let it cool for a few minutes.
- Combine eggs, feta, and tomatoes.
- Add spinach & onions when cool.
- Whisk everything together until well combined.
- Season with salt and pepper, if desired.
- Pour the mixture into a muffin tin. (I use small cups and this usually makes 8-10 "muffins"). Cook in 350 degree oven until firm.
- Alternatively, you can pour into a pre-heated ovenproof skillet (spray with cooking spray before pouring it in). Cook until the food pulls away from the sides then place in a 350-degree oven until the frittata is firm. (feta doesn't melt well so don't use this as a factor for determining when to remove it)
Eggs are so versatile- you can change this up. I've used chopped broccoli, canadian bacon and reduced fat cheddar cheese too. Both ways are good, quick and convenient.
4 egg whites
1/2-1 whole onion, diced
1 bag fresh baby spinach
1 can diced tomatoes, drained (I use no salt added)
1 oz [reduced fat] feta cheese
- Dice the onions and saute in a teaspoon of oil (I use canola).
- When the onions are translucent, pour in the spinach. Let it wilt down.
- Dump everything on a paper towel (to get rid of oil and juices). Let it cool for a few minutes.
- Combine eggs, feta, and tomatoes.
- Add spinach & onions when cool.
- Whisk everything together until well combined.
- Season with salt and pepper, if desired.
- Pour the mixture into a muffin tin. (I use small cups and this usually makes 8-10 "muffins"). Cook in 350 degree oven until firm.
- Alternatively, you can pour into a pre-heated ovenproof skillet (spray with cooking spray before pouring it in). Cook until the food pulls away from the sides then place in a 350-degree oven until the frittata is firm. (feta doesn't melt well so don't use this as a factor for determining when to remove it)
Eggs are so versatile- you can change this up. I've used chopped broccoli, canadian bacon and reduced fat cheddar cheese too. Both ways are good, quick and convenient.
French Toast with Strawberry butter (idea courtesy of The Pioneer Woman), submitted by Kimberet
6 slices of bread (left over french bread, regular slices, whatever)
8 egg yolks
1/3 cup half & half
Cinnamon
Powdered Sugar
Fresh strawberries (4-7 depending on the size), chopped
16 tbsp butter (I used unsalted), softened
Mix the egg yolk, half & half, and cinnamon in a low dish. Place a couple of slices of bread on the mixture and let soak in for a minute or so, then flip, let it soak, and remove. Repeat with the rest of your bread slices.
While your bread is soaking, whip the butter so that it is smooth & creamy. Add in the strawberries (blackberries or raspberries work too!) and stir on low for a few seconds until just incorporated. Throw in 2-3 tbsp of powdered sugar, if you want to add sweetness to the butter. Create a butter "log" using some plastic wrap, and throw in freezer for about 20-30 minutes until it has firmed up (it can be stored in the fridge or freezer after).
Cook the bread in skillet (or griddle) on medium heat on both sides until lightly golden. Sprinkle with some powdered sugar, top with butter, and some syrup!
8 egg yolks
1/3 cup half & half
Cinnamon
Powdered Sugar
Fresh strawberries (4-7 depending on the size), chopped
16 tbsp butter (I used unsalted), softened
Mix the egg yolk, half & half, and cinnamon in a low dish. Place a couple of slices of bread on the mixture and let soak in for a minute or so, then flip, let it soak, and remove. Repeat with the rest of your bread slices.
While your bread is soaking, whip the butter so that it is smooth & creamy. Add in the strawberries (blackberries or raspberries work too!) and stir on low for a few seconds until just incorporated. Throw in 2-3 tbsp of powdered sugar, if you want to add sweetness to the butter. Create a butter "log" using some plastic wrap, and throw in freezer for about 20-30 minutes until it has firmed up (it can be stored in the fridge or freezer after).
Cook the bread in skillet (or griddle) on medium heat on both sides until lightly golden. Sprinkle with some powdered sugar, top with butter, and some syrup!
Sausage Gravy, submitted by thebennerhalf
1 lb ground breakfast sausage
2 tbsp reserved fat
2 tbsp flour
2 cups milk (at LEAST 2%... this ain't a dish to skimp on!)
Brown sausage in a pan till it begins to crisp. Drain, reserving fat. Return 2 tbsp fat to pan and whisk in flour to make a roux. Slowly add milk. Stir frequently until thickened, about 5-7 minutes. Add sausage and continue stirring 3-5 minutes. Serve with biscuits!
2 tbsp reserved fat
2 tbsp flour
2 cups milk (at LEAST 2%... this ain't a dish to skimp on!)
Brown sausage in a pan till it begins to crisp. Drain, reserving fat. Return 2 tbsp fat to pan and whisk in flour to make a roux. Slowly add milk. Stir frequently until thickened, about 5-7 minutes. Add sausage and continue stirring 3-5 minutes. Serve with biscuits!
Basic Egg Bake, submitted by ogrady88
Blend in blender until foamy:
1 dozen eggs
1 cup milk
1 cup sour cream
salt and pepper
In 9x13 pan melt:
1/2 to 1 stick butter
Add:
chopped onion
Ham, Bacon, Sausage, and/or veggies-whatever you want
8 oz. cheese 1/2 mozzarella, 1/2 sharp cheddar
Pour egg mixture over top
Top with:
Another 8 oz. cheese 1/2 mozzarella, 1/2 sharp cheddar
Sprinkle with Paprika!
Bake: 350 for 45 minutes, or until set.
1 dozen eggs
1 cup milk
1 cup sour cream
salt and pepper
In 9x13 pan melt:
1/2 to 1 stick butter
Add:
chopped onion
Ham, Bacon, Sausage, and/or veggies-whatever you want
8 oz. cheese 1/2 mozzarella, 1/2 sharp cheddar
Pour egg mixture over top
Top with:
Another 8 oz. cheese 1/2 mozzarella, 1/2 sharp cheddar
Sprinkle with Paprika!
Bake: 350 for 45 minutes, or until set.
Breakfast Cookies, submitted by Calistic
Again don't have any measurements (I'm not sure I even know where my measuring cups are)
Start with 1 box of cake mix. I usually use yellow or white. Make the cake mix as it says on the package but instead of oil use apple sauce (add a little more that the package says, I usually add double for moist cookies). add one additional egg. Mix in dried cranberries, any other dried fruit you like, nuts(I like almonds), chocolate chips if you want them. then add in oatmeal until the oatmeal outweighs the cake mix. I keep adding it until the cake mix is used for sticking it together the oats. The more you add the healthier they are, but the dryer they are.
Drop about 1/2 TBSP on a cookie sheet about 1/2 inch apart and bake at 350 for 15 minutes or until brown. You can do the same thing with any cookie batter instead of the cake mix. When I was on a diet i made a sugar free cookie dough batter so that it was pretty healthy (if you do this add more fruit for sweetness, or try Stevia)
Start with 1 box of cake mix. I usually use yellow or white. Make the cake mix as it says on the package but instead of oil use apple sauce (add a little more that the package says, I usually add double for moist cookies). add one additional egg. Mix in dried cranberries, any other dried fruit you like, nuts(I like almonds), chocolate chips if you want them. then add in oatmeal until the oatmeal outweighs the cake mix. I keep adding it until the cake mix is used for sticking it together the oats. The more you add the healthier they are, but the dryer they are.
Drop about 1/2 TBSP on a cookie sheet about 1/2 inch apart and bake at 350 for 15 minutes or until brown. You can do the same thing with any cookie batter instead of the cake mix. When I was on a diet i made a sugar free cookie dough batter so that it was pretty healthy (if you do this add more fruit for sweetness, or try Stevia)
Hash Browns, submitted by mstar284
Ingredients:
1/4 cup butter
1 chopped onion
1 (16 oz) container of sour cream
1 can of celery soup
1 pkg shredded Cheddar and Monterey Jack cheese
1/2 tp garlic powder
1 pkg frozen shredded hash brown potatoes, thawed
1 tsp salt
1/2 tsp black pepper
2 cups of crushed potato chips (I use orginal Ruffles)
Directions:
Preheat oven to 350 degrees
Lightly butter a casserole dish
In a small skillet melt 1/4 c of butter, add onion, and cook for 3-4 minutes or until they are soft.
Pour mixture into a large bowl, and combine sour cream, cream of celery soup, cheese, garlic powder, thawed hash browns, salt, and pepper.
Pour into buttered casserole dish and top with crushed potato chips.
Bake for 45 minutes or until cheese is bubbling
1/4 cup butter
1 chopped onion
1 (16 oz) container of sour cream
1 can of celery soup
1 pkg shredded Cheddar and Monterey Jack cheese
1/2 tp garlic powder
1 pkg frozen shredded hash brown potatoes, thawed
1 tsp salt
1/2 tsp black pepper
2 cups of crushed potato chips (I use orginal Ruffles)
Directions:
Preheat oven to 350 degrees
Lightly butter a casserole dish
In a small skillet melt 1/4 c of butter, add onion, and cook for 3-4 minutes or until they are soft.
Pour mixture into a large bowl, and combine sour cream, cream of celery soup, cheese, garlic powder, thawed hash browns, salt, and pepper.
Pour into buttered casserole dish and top with crushed potato chips.
Bake for 45 minutes or until cheese is bubbling
Sausage Breakfast Cups, submitted by kmangiamele
1/3 lb ground sausage
1 Tbsp flour
3/4 C Milk
1/8 tsp. salt
1/2 tsp black pepper
2 Eggs
1 Tbsp Half and Half
1/2 tsp parsley
1/8 tsp garlic salt
1Tbsp Butter
1/2 C frozen souther style cubed has-brown potatoes
1 can Pillsbury Grands Homestyle refrigerated biscuits
1. Heat oven to 375. Cook sausage in a skillet over medium heat, drain and return to skillet. Stir flour into sausage, gradually add milk until bubbly and thickened. Add salt and half of the pepper, and set aside.
2. Beat eggs, half and half, parsley, garlic and the rest of the pepper until well blended.
3. Melt 1/2 Tbsp. of butter in another skillet, stir in potatoes. Cook about 5 minutes stirring frequently until lightly brown. Reduce to bedium low and stir remaining 1/2 Tbsp of butter into potatoes. Pour egg mixture over potatoes cook folding potatoes into egg mixture just until firm and moist. Remove from heat and set aside.
4. Place each biscuit in ungreased muffin cup. Firmly press dough in bottom and up sides of each cup forming a 1/2 inch rim. Spoon potato mixture evenly into the cups. Spoon sausage mixture evenly over potato mixture (the cups will be very full)
5. Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes and remove from muffin cups.
1 Tbsp flour
3/4 C Milk
1/8 tsp. salt
1/2 tsp black pepper
2 Eggs
1 Tbsp Half and Half
1/2 tsp parsley
1/8 tsp garlic salt
1Tbsp Butter
1/2 C frozen souther style cubed has-brown potatoes
1 can Pillsbury Grands Homestyle refrigerated biscuits
1. Heat oven to 375. Cook sausage in a skillet over medium heat, drain and return to skillet. Stir flour into sausage, gradually add milk until bubbly and thickened. Add salt and half of the pepper, and set aside.
2. Beat eggs, half and half, parsley, garlic and the rest of the pepper until well blended.
3. Melt 1/2 Tbsp. of butter in another skillet, stir in potatoes. Cook about 5 minutes stirring frequently until lightly brown. Reduce to bedium low and stir remaining 1/2 Tbsp of butter into potatoes. Pour egg mixture over potatoes cook folding potatoes into egg mixture just until firm and moist. Remove from heat and set aside.
4. Place each biscuit in ungreased muffin cup. Firmly press dough in bottom and up sides of each cup forming a 1/2 inch rim. Spoon potato mixture evenly into the cups. Spoon sausage mixture evenly over potato mixture (the cups will be very full)
5. Bake 17 to 22 minutes or until edges of biscuits are deep golden brown. Cool 5 minutes and remove from muffin cups.
Almost No Fat Banana Bread, submitted by Becca0517
Directions:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. Add egg whites, bananas and applesauce; stir just until combined and white chocolate chips (if you're adding them) Pour batter into prepared pan.
- Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Turn out onto wire rack and allow to cool before slicing.
Double Chocolate Chip Waffles with Bananas and Strawberry Coulis, submitted by saltypearl
2 bananas sliced
1 + 1/4 c flour
1/4 c cocoa powder
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1/4 c buttermilk
2 tbsp melted butter
1/3 c mini chocolate chips
1tbsp vegetable oil
2c frozen strawberries thawed
1 tsp lemon juice
Strawberry Coulis: Blend strawberries with lemon juice until smooth, sset aside
Waffles: Combine dry ingredients in a large bowl. Whisk liquid ingredients in a seperate bowl then pour over flour mixtureand sprinkle with chocolate chips. Stir until just combined.Heat waffle iton and brush lightly with oil. Usse 1/2 c of batter per waffle. Cook ~8 min in the waffle iron.
Top with bananas and strawberry coulis.
1 + 1/4 c flour
1/4 c cocoa powder
2 tbsp sugar
1 tsp baking powder
1/4 tsp salt
2 eggs
1/4 c buttermilk
2 tbsp melted butter
1/3 c mini chocolate chips
1tbsp vegetable oil
2c frozen strawberries thawed
1 tsp lemon juice
Strawberry Coulis: Blend strawberries with lemon juice until smooth, sset aside
Waffles: Combine dry ingredients in a large bowl. Whisk liquid ingredients in a seperate bowl then pour over flour mixtureand sprinkle with chocolate chips. Stir until just combined.Heat waffle iton and brush lightly with oil. Usse 1/2 c of batter per waffle. Cook ~8 min in the waffle iron.
Top with bananas and strawberry coulis.
