Here is a good breakfast start of the day
- Katherine Victoria Vananderland
- Dec 11, 2020
- 16 min read
Get-Up-and-Go Granola
Ingredients
6 cups old-fashioned oats
1/2 cup unblanched almonds, coarsely chopped
1/4 cup packed brown sugar
1/4 cup flaxseed
1/4 cup canola oil
1/4 cup honey
1 tablespoon maple syrup
1 teaspoon apple pie spice
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup dried cranberries
1/2 cup raisins
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Directions
Preheat oven to 300°. In a large bowl, combine oats, almonds, brown sugar and flax. In a microwave-safe dish, whisk oil, honey, maple syrup, pie spice and salt. Microwave on high for 30-45 seconds or until heated through, stirring once. Stir in vanilla. Pour over oat mixture; toss to coat.
Spread evenly in a 15x10x1-in. baking pan coated with cooking spray. Bake 30-40 minutes or until golden brown, stirring every 10 minutes. Cool completely on a wire rack. Stir in cranberries and raisins. Store in an airtight container.
Nutrition Facts
1/2 cup: 255 calories, 10g fat (1g saturated fat), 0 cholesterol, 84mg sodium, 40g carbohydrate (15g sugars, 5g fiber), 7g protein.
Ingredients
1/2 cup packed brown sugar
2 tablespoons lemon juice
2 tablespoons molasses
3 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
4 medium apples, peeled and cut into 1-inch slices
2 cups steel-cut oats
2 large eggs
2-1/2 cups water
2 cups 2% milk
1 cup refrigerated vanilla dairy creamer
Optional: Chopped pecans and additional milk
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Directions
Mix first 8 ingredients. Place apples in a greased 4-qt. slow cooker. Top with brown sugar mixture, then with oats.
Whisk together eggs, water, milk and creamer; pour over oats. Cook, covered, on low until oats are tender, 4-1/2 to 5 hours. If desired, serve with pecans and additional milk.
Editor's Note: This recipe was tested with Coffee-mate Natural Bliss vanilla coffee creamer.
Test Kitchen TipsSteel-cut oats give this oatmeal more texture than old-fashioned or quick-cooking oats.
If you start this before going to bed and cook it longer than 5 hours, you'll risk burning the outside edges of the oatmeal mixture.
Health Tip: The oats plus apples add up to 5g fiber per serving, which will help keep you feeling full longer.
Nutrition Facts
1 cup: 290 calories, 7g fat (3g saturated fat), 49mg cholesterol, 109mg sodium, 53g carbohydrate (30g sugars, 5g fiber), 7g protein.
Raspberry Peach Puff Pancake
Ingredients
2 medium peaches, peeled and sliced
1/2 teaspoon sugar
1/2 cup fresh raspberries
1 tablespoon butter
3 large eggs, room temperature, lightly beaten
1/2 cup fat-free milk
1/8 teaspoon salt
1/2 cup all-purpose flour
1/4 cup vanilla yogurt
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Directions
Preheat oven to 400°. In a small bowl, toss peaches with sugar; gently stir in raspberries.
Place butter in a 9-in. pie plate; heat in oven until butter is melted, 2-3 minutes. Meanwhile, in a small bowl, whisk eggs, milk and salt until blended; gradually whisk in flour. Remove pie plate from oven; tilt carefully to coat bottom and sides with butter. Immediately pour in egg mixture.
Bake until pancake is puffed and browned, 18-22 minutes. Remove from oven; serve immediately with fruit and yogurt.
Nutrition Facts
1 piece with 1/2 cup fruit and 1 tablespoon yogurt: 199 calories, 7g fat (3g saturated fat), 149mg cholesterol, 173mg sodium, 25g carbohydrate (11g sugars, 3g fiber), 9g protein. Diabetic Exchanges: 1 medium-fat meat, 1 fruit, 1/2 starch, 1/2 fat.
True Belgian Waffles
Ingredients
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract
Sliced fresh strawberries or syrup
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Directions
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.
True Belgian Waffles Tips
Is pancake and waffle mix the same?
Pancake mix and waffle mix are very similar, but not quite the same. Waffle mix tends to incorporate more fat (butter and/or oils) than pancake mix. Sometimes, waffles also depend on baking powder for “lift” to get that fluffy interior, while pancakes usually rely on whipped egg whites incorporated into the batter to help them rise.Why aren't my waffles crispy?
Soggy, softer waffles typically happen when the waffle iron isn't heated to a high enough temperature. Always make sure your waffle iron is good and hot before adding your batter. To test the heat, drop a small bit of batter on the iron—it should sizzle and start to cook upon contact. Once you've attained a crispy waffle, top them off with our favorite waffle toppings.What's the difference between a standard waffle and a Belgian waffle?
It’s all in the appearance! A Belgian waffle is thicker and has fewer, but deeper, indentations—hello, big, beautiful pools of syrup!—than a standard waffle, like our easy morning waffles, and usually requires a different waffle iron that is specifically made to create Belgian waffles.
Nutrition Facts
2 each: 696 calories, 41g fat (25g saturated fat), 193mg cholesterol, 712mg sodium, 72g carbohydrate (34g sugars, 1g fiber), 10g protein.
Mushroom Asparagus Quiche
Ingredients
1 tube (8 ounces) refrigerated crescent rolls
2 teaspoons prepared mustard
1-1/2 pounds fresh asparagus, trimmed and cut into 1/2-inch pieces
1 medium onion, chopped
1/2 cup sliced fresh mushrooms
1/4 cup butter, cubed
2 large eggs, lightly beaten
2 cups shredded part-skim mozzarella cheese
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon each dried basil, oregano and rubbed sage
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Directions
Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside.
In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust.
Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.
Nutrition Facts
1 piece: 272 calories, 18g fat (8g saturated fat), 84mg cholesterol, 580mg sodium, 16g carbohydrate (5g sugars, 1g fiber), 12g protein.
Blueberry Streusel Coffee Cake
Ingredients
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup butter, softened
1 large egg, room temperature
1/2 cup whole milk
1 cup fresh or frozen blueberries
1 cup chopped pecans
STREUSEL TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/4 cup cold butter
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Directions
Preheat oven to 375°. Whisk flour, baking powder and salt. In another bowl, cream sugar and butter until light and fluffy. Add egg and milk; stir into dry ingredients. Fold in blueberries and pecans. Spread into a greased 9-in. square baking pan.
For topping, combine sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 slice: 476 calories, 26g fat (11g saturated fat), 66mg cholesterol, 323mg sodium, 57g carbohydrate (30g sugars, 3g fiber), 6g protein.
Biscuits and Sausage Gravy
Ingredients
1/4 pound bulk pork sausage
2 tablespoons butter
2 to 3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/4 to 1-1/3 cups whole milk
Warm biscuits
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Directions
In a small skillet, cook sausage over medium heat until no longer pink, 3-5 minutes, breaking into crumbles; drain. Add butter and heat until melted. Add the flour, salt and pepper; cook and stir until blended. Gradually add the milk, stirring constantly. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with biscuits.
Biscuits and Sausage Gravy Tips
What can I add to sausage gravy?
To add more flavor to your gravy, consider stirring in some fresh herbs like chopped thyme or parsley (learn how to grow fresh herbs!).How can I thicken gravy without flour?
Cornstarch and arrowroot are gluten-free thickening agents you can try. They’ll also keep your sauce clear and cloud-free. You’ll need about 1 tablespoon for every cup of liquid in the recipe. To use, mix the agent with equal parts water to create a slurry and pour it into the pot. Whisk continuously over high heat until the agent is well incorporated and the sauce starts to thicken.Can I reheat sausage gravy?
Yes, you can reheat sausage gravy. The trick to reheating gravy is to start it at a low temperature, and then whisk vigorously once it comes to a boil to mix the ingredients back together.Can I make this recipe without milk?
You can make this breakfast recipe without milk. Try substituting the whole milk with heavy cream or skim milk. Do keep in mind that using a milk alternative may thin out your gravy.
Nutrition Facts
3/4 cup: 337 calories, 27g fat (14g saturated fat), 72mg cholesterol, 718mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 10g protein.
Raisin Nut Oatmeal
Ingredients
3-1/2 cups fat-free milk
1 large apple, peeled and chopped
3/4 cup steel-cut oats
3/4 cup raisins
3 tablespoons brown sugar
4-1/2 teaspoons butter, melted
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 cup chopped pecans
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Directions
In a 3-qt. slow cooker coated with cooking spray, combine the first 8 ingredients. Cover and cook on low for 7-8 hours or until liquid is absorbed. Spoon oatmeal into bowls; sprinkle with pecans.
Editor's Note: You may substitute 1-1/2 cups quick-cooking oats for the steel-cut oats and increase the fat-free milk to 4-1/2 cups.
Nutrition Facts
3/4 cup: 289 calories, 9g fat (3g saturated fat), 10mg cholesterol, 282mg sodium, 47g carbohydrate (28g sugars, 4g fiber), 9g protein
Cheesy Egg Puffs
Ingredients
1/2 pound sliced fresh mushrooms
4 green onions, chopped
1 tablespoon plus 1/2 cup butter, cubed, divided
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
10 large eggs, lightly beaten
4 cups shredded Monterey Jack cheese
2 cups 4% cottage cheese
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Directions
In a skillet, saute the mushrooms and onions in 1 tablespoon butter until tender. In a large bowl, combine the flour, baking powder and salt.
In another bowl, combine eggs and cheeses. Melt remaining butter; add to egg mixture. Stir into dry ingredients along with mushroom mixture.
Fill greased muffin cups three-fourths full. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Carefully run the knife around edge of muffin cups before removing.
Nutrition Facts
2 each: 275 calories, 21g fat (12g saturated fat), 194mg cholesterol, 486mg sodium, 6g carbohydrate (2g sugars, 0 fiber), 16g protein.
Bacon ‘n’ Egg Lasagna
Ingredients
1 pound bacon strips, diced
1 large onion, chopped
1/3 cup all-purpose flour
1/2 to 1 teaspoon salt
1/4 teaspoon pepper
4 cups 2% milk
12 lasagna noodles, cooked and drained
12 hard-boiled large eggs, sliced
2 cups shredded Swiss cheese
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley, optional
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Directions
In a large skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels. Drain, reserving 1/3 cup drippings. In the drippings, saute onion until tender. Stir in the flour, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
Spread 1/2 cup sauce in a greased 13x9-in. baking dish. Layer with 4 noodles and a third each of the eggs, bacon, Swiss cheese and remaining sauce. Repeat layers twice. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° until bubbly, 35-40 minutes. If desired, sprinkle with parsley. Let stand for 15 minutes before cutting.
Nutrition Facts
1 piece: 386 calories, 20g fat (9g saturated fat), 252mg cholesterol, 489mg sodium, 28g carbohydrate (7g sugars, 1g fiber), 23g protein.
Toad in the Hole
1 serving
Read Next
Ingredients
1 slice of bread
1 teaspoon butter
1 large egg
Salt and pepper to taste
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Directions
Cut a 3-in. hole in the middle of the bread and discard. In a small skillet, melt the butter; place the bread in the skillet.
Place egg in the hole. Cook for about 2 minutes over medium heat until the bread is lightly browned. Turn and cook the other side until egg yolk is almost set. Season with salt and pepper.
Nutrition Facts
1 serving: 183 calories, 10g fat (4g saturated fat), 196mg cholesterol, 244mg sodium, 15g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1 starch, 1 medium-fat meat, 1 fat
Baked Omelet Roll
Ingredients
6 large eggs
1 cup 2% milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
Thinly sliced green onions, optional
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Directions
Place eggs and milk in a blender. Add the flour, salt and pepper; cover and process until smooth. Pour into a greased 13x9-in. baking pan. Bake at 375° until eggs are set, 20-25 minutes.
Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place seam side down on a serving platter. Cut into 3/4-in. slices. If desired, sprinkle with green onions.
Nutrition Facts
2 slice: 204 calories, 12g fat (6g saturated fat), 238mg cholesterol, 393mg sodium, 11g carbohydrate (3g sugars, 0 fiber), 13g protein.
Creamy Frozen Fruit Cups
Ingredients
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 jar (10 ounces) maraschino cherries, drained
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) crushed pineapple, drained
1/2 cup chopped pecans
1 carton (8 ounces) frozen whipped topping, thawed
Fresh mint, optional
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Directions
In a large bowl, beat the cream cheese and sugar until fluffy. Halve 9 cherries; chop the remaining cherries. Set aside halved cherries and 18 orange segments for garnish. Add the pineapple, pecans and chopped cherries to cream cheese mixture. Fold in whipped topping and remaining oranges.
Line muffin cups with paper or foil liners. Spoon fruit mixture into cups; garnish with reserved cherries and oranges. Freeze until firm. Remove from the freezer 10 minutes before serving. Top with mint if desired.
Nutrition Facts
1 each: 161 calories, 9g fat (5g saturated fat), 14mg cholesterol, 39mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 1g protein.
Mom’s Potato Pancakes
Ingredients
4 cups shredded peeled potatoes (about 4 large potatoes)
1 large egg, lightly beaten
3 tablespoons all-purpose flour
1 tablespoon grated onion
1 teaspoon salt
1/4 teaspoon pepper
Oil for frying
Optional: Chopped parsley, applesauce and sour cream
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Directions
Rinse shredded potatoes in cold water; drain well, squeezing to remove excess water. Place in a large bowl. Stir in egg, flour, onion, salt and pepper.
In a large nonstick skillet, heat 1/4 in. oil over medium heat. Working in batches, drop potato mixture by 1/3 cupfuls into oil; press to flatten slightly. Fry both sides until golden brown; drain on paper towels. Serve immediately. If desired, sprinkle with parsley and top with applesauce and sour cream.
Nutrition Facts
2 pancakes: 171 calories, 7g fat (1g saturated fat), 31mg cholesterol, 411mg sodium, 24g carbohydrate (1g sugars, 2g fiber), 3g protein.
Spinach-Mushroom Scrambled Eggs
Ingredients
2 large eggs
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon pepper
1 teaspoon butter
1/2 cup thinly sliced fresh mushrooms
1/2 cup fresh baby spinach, chopped
2 tablespoons shredded provolone cheese
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Directions
In a small bowl, whisk eggs, egg whites, salt and pepper until blended. In a small nonstick skillet, heat butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Add spinach; cook and stir until wilted. Reduce heat to medium.
Add egg mixture; cook and stir just until eggs are thickened and no liquid egg remains. Stir in cheese.
Nutrition Facts
1 serving: 162 calories, 11g fat (5g saturated fat), 226mg cholesterol, 417mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 14g protein. Diabetic Exchanges: 2 medium-fat meat.
Hash Brown Egg Brunch
Ingredients
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 medium green pepper, chopped
1-1/2 cups shredded cheddar cheese
12 large eggs
1 cup 2% milk
1/2 teaspoon salt
1/2 teaspoon pepper
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Directions
In a greased 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon, onion, green pepper and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over layers.
Cook, covered, on high 30 minutes. Reduce heat to low; cook, covered, until a thermometer reads160°, 3-1/2 to 4 hours.
Nutrition Facts
1 cup: 315 calories, 17g fat (8g saturated fat), 289mg cholesterol, 589mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein.
Fruit-Filled French Toast Wraps
Ingredients
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
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Directions
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.
Nutrition Facts
1 wrap: 399 calories, 10g fat (4g saturated fat), 72mg cholesterol, 256mg sodium, 68g carbohydrate (29g sugars, 9g fiber), 15g protein]
Mushroom Sausage Strata
Ingredients
1 pound bulk pork sausage
10 slices whole wheat bread, cubed
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup shredded cheddar cheese
1/2 cup shredded Swiss cheese
6 large eggs
1 cup 2% milk
1 cup half-and-half cream
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
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Directions
In a large skillet, cook sausage over medium heat until no longer pink; drain. Place bread cubes in a greased 13x9-in. baking dish. Sprinkle with the sausage, mushrooms and cheeses.
In a large bowl, whisk the remaining ingredients; pour over the cheese. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, for 35-45 minutes or until a knife inserted in the center comes out clean.
Freeze option: After assembling, cover and freeze strata. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata as directed, increasing time as necessary for a knife inserted in the center to come out clean.
Nutrition Facts
1 each: 296 calories, 19g fat (8g saturated fat), 170mg cholesterol, 491mg sodium, 17g carbohydrate (4g sugars, 2g fiber), 14g protein.
Upside-Down Orange French Toast
Ingredients
1/2 cup butter, melted
1/2 cup sugar
1/4 cup chopped pecans
2 tablespoons grated orange zest
2 teaspoons ground cinnamon
12 slices French bread (3/4 inch thick)
4 ounces cream cheese, softened
8 large eggs
1 cup orange juice
1 tablespoon orange liqueur, optional
1/2 teaspoon butter flavoring
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Directions
Place butter in a 13x9-in. baking dish. Combine the sugar, pecans, orange zest and cinnamon; sprinkle over butter. Arrange bread in dish. Spread with cream cheese. In a large bowl, whisk the eggs, orange juice, orange liqueur if desired and butter flavoring; pour over bread. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 325° for 25-30 minutes or until a knife inserted in the center comes out clean. To serve, invert slices onto plates.
Nutrition Facts
2 each: 517 calories, 33g fat (16g saturated fat), 343mg cholesterol, 470mg sodium, 42g carbohydrate (21g sugars, 2g fiber), 14g protein.
Veggie-Packed Strata
Ingredients
2 medium sweet red peppers, julienned
1 medium sweet yellow pepper, julienned
1 large red onion, sliced
3 tablespoons olive oil, divided
3 garlic cloves, minced
2 medium yellow summer squash, thinly sliced
2 medium zucchini, thinly sliced
1/2 pound fresh mushrooms, sliced
1 package (8 ounces) cream cheese, softened
1/4 cup heavy whipping cream
2 teaspoons salt
1 teaspoon pepper
6 large eggs, room temperature
8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
2 cups shredded Swiss cheese
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Directions
In a large skillet, saute peppers and onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 tablespoons oil until tender. Drain; pat dry and set aside.
Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand for 10-15 minutes before serving. Run a knife around edge of pan to loosen; remove sides. Cut into wedges.
Nutrition Facts
1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g protein.
Apple-Sage Sausage Patties
Ingredients
1 large apple
1 large egg, lightly beaten
1/2 cup chopped fresh parsley
3 to 4 tablespoons minced fresh sage
2 garlic cloves, minced
1-1/4 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
1-1/4 pounds lean ground turkey
6 teaspoons olive oil, divided
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Directions
Peel and coarsely shred apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels.
In a large bowl, combine egg, parsley, sage, garlic, seasonings and apple. Add turkey; mix lightly but thoroughly. Shape into sixteen 2-in. patties. Place patties on waxed paper-lined baking sheets. Refrigerate, covered, 8 hours or overnight.
In a large nonstick skillet, heat 2 teaspoons oil over medium heat. In batches, cook patties 3-4 minutes on each side or until golden brown and a thermometer reads 165°, adding more oil as needed.
Freeze option: Place uncooked patties on waxed paper-lined baking sheets; wrap and freeze until firm. Remove from pans and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time to 4-5 minutes on each side.
Nutrition Facts
1 patty: 79 calories, 5g fat (1g saturated fat), 36mg cholesterol, 211mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 8g protein. Diabetic exchanges: 1 lean meat, 1/2 fat.
Mozzarella & Spinach Breakfast Casserole
Ingredients
1 pound bulk Italian sausage
4 cups frozen shredded hash brown potatoes, thawed
1 cup shredded cheddar cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
1 cup shredded part-skim mozzarella cheese
4 large eggs
3/4 cup 2% milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese
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Directions
Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts
1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.
Breakfast BLT Waffles
Ingredients
8 bacon strips
4 cups chopped fresh kale
4 large eggs
4 frozen waffles
1 large tomato, sliced
1/2 cup shredded cheddar cheese
Optional: chipotle mayonnaise and minced fresh parsley
Directions
In a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Discard drippings, reserving 2 tablespoons. Cook and stir kale in 1 tablespoon drippings in same pan over medium heat until tender, 6-8 minutes. Remove and keep warm. Add remaining 1 tablespoon drippings to pan. Break eggs, one at a time, into pan; reduce heat to low. Cook until whites are set and yolks begin to thicken, turning once if desired.
Meanwhile, prepare waffles according to package directions. Top each waffle with kale, tomato slices, 1 egg, cheese and 2 bacon strips. If desired, serve with chipotle mayonnaise and parsley.
Nutrition Facts
1 serving: 382 calories, 26g fat (9g saturated fat), 228mg cholesterol, 695mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 18g protein.
Tahitian Breakfast Treats
Ingredients
1/4 cup warm water (110° to 115°)
1 package (1/4 ounce) active dry yeast
1/2 cup warm coconut milk (110° to 115°)
1/3 cup sugar
2 to 2-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sweetened shredded coconut
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 vanilla bean
1/4 cup butter, melted
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Directions
Add yeast to warm water and stir to dissolve; allow to sit until yeast has bubbled, 5-7 minutes. Add yeast mixture to warm coconut milk. In a large bowl, combine coconut, sugar, salt, yeast mixture and 1 cup flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky). Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch down dough. Turn onto a lightly floured surface; divide into 8 portions. Roll each into a 12-in. rope. Curl ends in opposite directions to form a figure 8. Tuck each end under where it meets center of roll and pinch lightly to seal. Place 2 in. apart on a parchment-lined baking sheet. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 375°. Bake until light brown, 10-12 minutes. Meanwhile, place sugar, cinnamon and ginger in a shallow bowl. Split vanilla bean lengthwise. Using the tip of a sharp knife, scrape seeds from the center; stir into sugar mixture. Brush warm pastries with melted butter; roll in sugar mixture to coat.
Test Kitchen tipsIf you choose to fry: heat oil to 375°F, and fry until golden brown, about 1 minute. Omit the butter step and roll in sugar mixture. Serve warm.
Add chopped crystalized ginger to the dough when adding the flaked coconut.
Try drizzling with a glaze! Combine 1 cup powdered sugar, 3 tablespoons dark rum and 2 tablespoons melted butter.
Nutrition Facts
1 pastry: 251 calories, 8g fat (6g saturated fat), 8mg cholesterol, 191mg sodium, 42g carbohydrate (18g sugars, 1g fiber), 4g protein.
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