Breakfast of Champions - Something Different

Hash Brown Nests with Portobellos and Eggs

Ingredients

• 2 tablespoons butter

• 1/2 pound sliced baby portobello mushrooms, chopped

• 1/4 cup chopped shallots

• 1 garlic clove, minced

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 2 tablespoons sour cream

• 1 tablespoon minced fresh basil or 1 teaspoon dried basil

• 4 cups frozen shredded hash brown potatoes (about 1 pound), thawed

• 7 large eggs, lightly beaten

• 1/4 cup shredded Swiss cheese

• 2 bacon strips, cooked and crumbled

Buy IngredientsPowered by Chicory

Directions

• Preheat oven to 400°. In a large skillet, heat butter over medium-high heat; saute mushrooms and shallots until tender. Add garlic and seasonings; cook and stir 1 minute. Remove from heat; stir in sour cream and basil.

• Press about 1/4 cup potatoes onto bottom and up sides of each of 12 greased muffin cups. Fill each with about 2 tablespoons beaten egg. Top with mushroom mixture, cheese and bacon.

• Bake until eggs are set, 15-18 minutes.

Nutrition Facts 1 serving: 105 calories, 7g fat (3g saturated fat), 118mg cholesterol, 191mg sodium, 6g carbohydrate (1g sugars, 1g fiber), 6g protein. Diabetic exchanges: 1 medium-fat meat, 1/2 starch, 1/2 fat.

Pumpkin Spice Oatmeal

Ingredients

• 1 can (15 ounces) solid-pack pumpkin

• 1 cup steel-cut oats

• 3 tablespoons brown sugar

• 1-1/2 teaspoons pumpkin pie spice

• 1 teaspoon ground cinnamon

• 3/4 teaspoon salt

• 3 cups water

• 1-1/2 cups 2% milk

• Optional toppings: Toasted chopped pecans, ground cinnamon, and additional brown sugar and milk

Buy IngredientsPowered by Chicory

Directions

• In a large bowl, combine the first 6 ingredients; stir in water and milk. Transfer to a greased 3-qt. slow cooker. Cook, covered, on low 5-6 hours or until oats are tender, stirring once. Serve with toppings as desired.

Test Kitchen tipsDrizzle oatmeal with maple syrup, honey or agave nectar. Dairy-free? Substitute almond or soy milk for the 2% milk. To make gingerbread oatmeal, replace half the brown sugar with molasses and sprinkle with candied ginger.

Nutrition Facts 1 cup: 183 calories, 3g fat (1g saturated fat), 5mg cholesterol, 329mg sodium, 34g carbohydrate (13g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Asparagus-Mushroom Frittata

Ingredients

• 8 large eggs

• 1/2 cup whole-milk ricotta cheese

• 2 tablespoons lemon juice

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon olive oil

• 1 package (8 ounces) frozen asparagus spears, thawed

• 1 large onion, halved and thinly sliced

• 1/2 cup finely chopped sweet red or green pepper

• 1/4 cup sliced baby portobello mushrooms

Buy IngredientsPowered by Chicory Directions

• Preheat oven to 350°. In a large bowl, whisk eggs, ricotta cheese, lemon juice, salt and pepper. In a 10-in. ovenproof skillet, heat oil over medium heat. Add asparagus, onion, red pepper and mushrooms; cook and stir 6-8 minutes or until onion and pepper are tender.

• Remove from heat; remove asparagus from skillet. Reserve eight spears; cut remaining asparagus into 2-in. pieces. Return cut asparagus to skillet; stir in egg mixture. Arrange reserved asparagus spears over eggs to resemble spokes of a wheel.

• Bake, uncovered, 20-25 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Nutrition Facts 1 wedge: 130 calories, 8g fat (3g saturated fat), 192mg cholesterol, 240mg sodium, 5g carbohydrate (3g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 vegetable, 1/2 fat.

Whole Grain Banana Pancakes

Ingredients

• 1 cup whole wheat flour

• 1 cup all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1/2 teaspoon salt

• 2 large eggs

• 2 cups fat-free milk

• 2/3 cup mashed ripe banana (about 1 medium)

• 1 tablespoon olive oil

• 1 tablespoon maple syrup

• 1/2 teaspoon vanilla extract

• Sliced bananas and additional syrup, optional

Buy IngredientsPowered by Chicory Directions

• Whisk together first 5 ingredients. In another bowl, whisk together eggs, milk, mashed banana, oil, 1 tablespoon syrup and vanilla. Add to flour mixture; stir just until moistened.

• Preheat a griddle coated with cooking spray over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown. If desired, serve with sliced bananas and additional syrup. Freeze option: Freeze cooled pancakes between layers of waxed paper in a freezer containerresealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven until heated through, 10-15 minutes. Or, place a stack of 2pancakes on a microwave-safe plate and microwave on high until heated through, 45-60 seconds.

Nutrition Facts 2 pancakes: 186 calories, 4g fat (1g saturated fat), 48mg cholesterol, 392mg sodium, 32g carbohydrate (7g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Whole Wheat Pecan Waffles

Ingredients

• 2 cups whole wheat pastry flour

• 2 tablespoons sugar

• 3 teaspoons baking powder

• 1/2 teaspoon salt

• 2 large eggs, separated, room temperature

• 1-3/4 cups fat-free milk

• 1/4 cup canola oil

• 1/2 cup chopped pecans

Buy IngredientsPowered by Chicory Directions

• Preheat waffle maker. Whisk together first 4 ingredients. In another bowl, whisk together egg yolks, milk and oil; add to flour mixture, stirring just until moistened.

• In a clean bowl, beat egg whites on medium speed until stiff but not dry. Fold into batter. Bake waffles according to manufacturer’s directions until golden brown, sprinkling batter with pecans after pouring. Freeze option: Cool waffles on wire racks. Freeze between layers of waxed paper in a freezer container. Reheat waffles in a toaster or toaster oven on medium setting.

Nutrition Facts 2 (4-in.) waffles: 241 calories, 14g fat (1g saturated fat), 48mg cholesterol, 338mg sodium, 24g carbohydrate (6g sugars, 3g fiber), 7g protein. Diabetic Exchanges: 2-1/2 fat, 1-1/2 starch.

Pineapple Sunrise Smoothies

Ingredients

• 1 can (14 ounces) unsweetened pineapple tidbits

• 1 small ripe banana, sliced

• 3/4 cup fresh or frozen raspberries

• 2 tablespoons sugar

• 2 ice cubes

Buy IngredientsPowered by Chicory

Directions

• Drain pineapple, reserving juice and 1 cup pineapple (refrigerate remaining pineapple for another use). In a blender, combine the pineapple juice, pineapple, banana, raspberries, sugar and ice; cover and process until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

Nutrition Facts 1-1/2 cups: 205 calories, 1g fat (0 saturated fat), 0 cholesterol, 18mg sodium, 56g carbohydrate (0 sugars, 6g fiber), 1g protein.