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.
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
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.
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.
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
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:
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
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:
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.
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.
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.
Ingredients:
1 20 oz. package pre-shredded hash brown-style potatoes
2 Large Eggs, lightly beaten
4 Tbsp. Flour
1 Small Sweet Onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 Cup Shredded Mozzarella Cheese
½ cup grated Parmesan Cheese
Salt and freshly ground black pepper to taste
1 dozen eggs, scrambled
Chives for garnish
Directions:
Preheat oven to 400° F, and lightly spray a 12-cup muffin tin with non-stick cooking spray.
Mix the first 8 ingredients together in a large bowl.
Spoon potato mixture into each prepared muffin cup until about 1/3 full.
Gently press the potato mixture down in the middle and up the sides of each cup.
Bake until golden brown, about 25-30 minutes.
If the nests have puffed up too much in the center, scoop out a little with a teaspoon.
Spoon a few tablespoons of scrambled eggs into each nest and top with chives.
Ingredients:
1 large baguette
2 large, caramel filled chocolate bars (Harmony)
3 eggs
1 cup milk
2 Tbsp granulated sugar
1 tsp vanilla
¾ tsp cinnamon
½ tsp salt
3 tbsp butter
Directions:
Slice baguette into 1 ½ inch thick rounds. Using a serrated knife, cut through the middle of the bottom crusty side of each round to make a slit large enough to hold a square of chocolate. Widen slits and tuck chocolate into each. Place in a 9X13 in baking dish, bunching bread close together to fit.
In a bowl, whisk eggs with milk, sugar, vanilla, cinnamon and salt. Pour over bread. Turn bread over to fully soak up the egg mixture. Cover and refrigerate at least one hour or overnight.
Preheat oven to 450°.
Generously brush a large wide baking sheet with melted butter. Spaced soaked bread on baking sheet so pieces are not touching. Bake in center of oven for 8 minutes.
Remove and brush tops of bread with remaining melted butter, turn slices over.
Continue to bake until crusty and deep golden, 8 to 10 more minutes.
Place toasts on plates. Drizzle with chocolate sauce, sprinkle with powdered sugar.
