Categories

Breakfast

Fruit-Filled French Toast Wraps

3/4 cup vanilla yogurt

2/3 cup sliced ripe banana

1 large egg

1/4 cup 2% milk

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 whole wheat tortillas (8 inches)

2 teaspoons butter

2/3 cup sliced fresh strawberries

2/3 cup fresh blueberries

1/4 cup granola

 

OPTIONAL TOPPINGS: additional vanilla yogurt, strawberries, blueberries and granola

In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side.

Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola.

Breakfast Enchilada casserole

2 cups Cubed, Cooked Ham

½ cups Chopped Green Onions

2-½ cups Shredded Cheddar Cheese, Divided

10 Flour Tortillas

2 cups Half-and-half

6 whole Eggs

1 Tablespoon Flour

Salsa, To Serve

Prep this the night before and cook in the morning.

Stir together ham, green onions and 2 cups of cheese. Use a 1/3-cup measuring cup to scoop out cheese mixture onto a tortilla. Roll up tortilla and place seam side down in a 9 x 13 inch baking dish. Roll up all tortillas and squeeze them into the baking dish.

Whisk together half-and-half, eggs and flour. Pour over tortillas. Cover and let sit overnight.

In the morning, preheat oven to 350ºF. Bake for 30-40 minutes. Remove and sprinkle remaining 1/2 cup of cheese over enchiladas. Bake for 10 more minutes.

Serve with salsa.

Pumpkin Pie Oatmeal

1 cup water

1 cup milk

1 cup old-fashioned oats

1/2 cup canned pumpkin

1/4 teaspoon pumpkin pie spice

2 tablespoons sugar

1/4 teaspoon vanilla extract

Dried cranberries, optional

In a small saucepan, combine the water, milk, oats, pumpkin and pie spice. Bring to a boil; cook and stir for 5 minutes.

Remove from the heat; stir in sugar and vanilla. Sprinkle with cranberries if desired.

Turkey Sausage Egg Bake

Serves 8

Nutrition Information
Serving size: 1/8th Calories:187 Fat: 10.7g Saturated fat: 3.7g Carbohydrates: 4.3g Sugar: 1.1g Sodium:699mg Fiber:7g Protein:17.2 g Cholesterol: 176mg

  • 1 pound Italian turkey sausage
  • 1 cup diced onion
  • 8 ounces frozen or fresh spinach
  • 1 cup fresh sliced cremini mushrooms
  • 2 tablespoons fresh basil, chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 3 ounces crumbled goat cheese
  • 6 eggs
  • ½ cup milk, 1%
  • Optional: sprinkle of chopped scallions

 

Preheat oven to 400 degrees

Heat 1 tablespoon oil in skillet and cook onion and sausage until cooked through and onion is tender about 8-10 minutes

Add spinach, mushrooms, basil, salt and pepper.

Whisk 6 eggs and milk together and combine with sausage and veggies and pour into a buttered 9 by 13 baking dish.

Top with goat cheese.

Bake 20 minutes until cheese is melted and eggs are fluffy.

Breakfast Granola Cups

Yield: About 12 regular sized cups or 24 to 30 Mini Cups

 

Ingredients:

 

4 Tbsp Butter

1/4 Cup Honey

1/4 Cup Molasses

2 Tbsp Brown Sugar

1 tsp Cinnamon

1/2 tsp Ginger

1/4 tsp Cloves

1/4 tsp Salt

1 tsp Vanilla

2 Cups Old Fashioned Oats (Not Quick Cook)

1/2 Cup Wheat Germ

1/4 Cup Flax Seed

1/4 Cup Sliced Almonds

1/4 Cup Dried Cranberries

To a small sauce pan, add the butter, honey, molasses, brown sugar, cinnamon, ginger, cloves and salt.

Heat until butter is melted and ingredients are combined. Remove from heat and stir in the vanilla.

In a separate bowl mix together the oats, wheat germ, flax seed, almonds and cranberries.

Pour the liquid over the dry ingredients and stir until completely coated.

Place the mixture into the fridge for about 30 minutes to cool.

When ready to bake, grease up a muffin tin and fill each opening about 2/3 full.

Using your fingers press into the center of the hole and then work your way around the edges to form a bowl. If the dough is sticky, wet your fingers with cold water, shake them out, and proceed. Repeat as necessary.

Place the bowls into an oven preheated to 325 degrees. For regular sized muffin cups, cook about 15-17 minutes. For mini muffin cups, cook about 10-12 minutes.

Let cool completely before removing from the tin

 

Store in an air tight container. When ready to eat, pull one out and fill with the yogurt of your choice. Top with fresh berries.

Irish Potato Apple Pancakes

Ingredients:

2 large ptoates, peeled
2 medium apples, peeled
2 eggs, lighly beaten
¼ c finely chopped onion
2 Tbsp all-purpose flour
1 tsp salt
Oil for frying
Sour cream for garnish

Directions:

Finely shred potatoes and apples, pat dry. Combine in a bowl with the eggs, onion, flour and salt. In a skillet,
heat ¼ – ½ inch oil over medium high heat.  Drop batter by heaping tablespoons into hot oil.  Flatted to form 3-in pancakes.  Fry until golden brown, turning once. Drain on paper towels.  Serve immediately with sour cream

Tex Mex Sausage and Egg Bake

Ingredients:

12 oz pork sausage
5 cups potatoes
1 can green chiled peppers
3 cups Monterey jack and Colby blended
6 eggs
1 ½ cup milk
¼ teaspoon salt
1 cup salsa

Directions:

Spray 13×9 glass baking dish with cooking spray 10 inch skillet cook sausage over medium for 8 to minutes stir till no more pink

Spread frozen potatoes in baking dish sprinkle sausage green chiles and 1 ½  cup of cheese

Beat egg milk salt in medium bowl with fork or whisk until blended pour potatoes mixture sprinkle the rest of the cheese cover refrigerate at least 8 hours

Heat oven 350 bake 50 to 60 minutes or until knife inserted near center comes out clean let stand for 10 minutes before serving. Serve with salsa

Bananas Foster French Toast

Ingredients:

8 slices unfrosted cinnamon bread, cut into ½ -inch cubes (about 8 cups)
8 eggs
1 cup milk
2 ½ cups real maple syrup
1 teaspoon rum extract
6 firm ripe bananas cut into ½-inch slices
1 cup chopped pecans

Directions:

Spray bottom of 13×9-inch (3-quart) glass baking dish with cooking spray.
In baking dish, place bread cubes.
In large bowl, beat eggs, milk and ½ cup of the maple syrup with wire whisk.
Pour over bread cubes. Cover tightly; refrigerate at least 8 hours or overnight.

Heat oven to 350*F. Uncover; bake 35 to 40 minutes or until edges are golden brown.

Top with the banana slices.
In a microwave safe bowl, heat the remaining 2cups of syrup and the 1 tsp of rum extract.
Pour this over the bananas.

Let stand about 10 minutes before serving.

Cheeseburger omelette

Ingredients:

2 tsp olive oil, divided
½ lb lean ground beef
Several dashes Worcestershire sauce
½ small onion, finely chopped
½ small green pepper, finely chopped
½ small tomato, finely chopped
8 large eggs
1 cup cheddar cheese

Directions:

Brown ground beef with green pepper and onion until no longer pink, drain and rinse.

Return to skillet, add Worcestershire sauce salt and pepper.

Add tomato and cook one minute.

Crack two eggs into a small bowl and beat with 2 Tbsp water, season with salt and pepper.

Put a small nonstick skillet over medium-high heat.

Add ½ tsp oil to pan, add eggs and immediately pull edges toward center of pan with a spatula and allow uncooked eggs to run immediately underneath; continue until larger pieces of egg have set, then let cook until bottom is set.

Shake pan to loosen eggs from bottom and sides of skillet.

Fill half of egg disk with ½ cup beef mixture, fold over and top with cheese.

Serve immediately.

Apple Raisin French Toast Strata

Ingredients:

1 (1 pound) loaf cinnamon raisin bread, cubed
1 (8 oz) package cream cheese
1 cup diced, peeled apples
8 eggs
1 ½ cups half and half cream
6 Tbsp butter, melted
¼ cup maple syrup

Directions:

Coat a 9 x 13 inch baking dish with cooking spray.

Arrange ½ of the cubed raisin bread in the bottom of the dish.

Sprinkle the cream cheese and apple evenly over the bread.

Top with remaining bread cubes.

In a large mixing bowl, beat the eggs with the cream, butter, and maple syrup.

Pour over the bread mixture.

Cover with plastic wrap, press down do that all the bread pieces are soaked.

Refrigerate 2 hours or overnight.

Bake uncovered 45 minutes in a preheated 325° oven.

Let stand 10 minutes before serving.