Daily Dish for October 4th Sunday Brunch :

Quick Fluffy Scrambled Eggs

Ingredients

• 8 eggs

• 1 can (5 ounces) evaporated milk

• 2 tablespoons butter

• onion flakes and garlic salt to taste

• Minced Garlic one clove

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• In a bowl, whisk the eggs and milk. In a large skillet, heat butter until hot. Add egg mixture; cook and stir over medium heat until eggs are completely set. Season with salt and pepper.

Nutrition Facts 1 piece: 244 calories, 18g fat (8g saturated fat), 452mg cholesterol, 218mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 15g protein.

Bird’s Nest Breakfast Cups

Ingredients

• 12 turkey bacon strips

• 1-1/2 cups egg substitute

• 6 tablespoons shredded reduced-fat Mexican cheese blend

• 1 tablespoon minced fresh parsley

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• In a large skillet, cook bacon over medium heat for 2 minutes on each side or until partially set but not crisp. Coat six muffin cups with cooking spray; wrap two bacon strips around the inside of each cup. Fill each with 1/4 cup egg substitute; top with cheese.

• Bake at 350° for 18-20 minutes or until set. Cool for 5 minutes before removing from pan. Sprinkle with parsley.

Nutrition Facts 1 each: 120 calories, 7g fat (2g saturated fat), 30mg cholesterol, 515mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 12g protein. Diabetic Exchanges: 2 lean meat.

Crustless Spinach Quiche

Ingredients

• 1 cup chopped onion

• 1 cup sliced fresh mushrooms

• 1 tablespoon vegetable oil

• 1 package (10 ounces) frozen chopped spinach, thawed and well drained

• 2/3 cup finely chopped fully cooked ham

• 5 large eggs

• 3 cups shredded Muenster or Monterey Jack cheese

• 1/8 teaspoon onion flakes

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Directions

• In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.

Test Kitchen TipsTo ensure perfectly cooked quiche, start checking early to see whether it's done. Baking times are great guidelines, but because every oven heats differently, we recommend taking an early look, especially for cakes, cookies, muffins and delicate egg-based dishes. For cheese that's extra melty, shred or grate it yourself. Check out 10 of our best quiche recipes.

Nutrition Facts 1 piece: 251 calories, 18g fat (10g saturated fat), 164mg cholesterol, 480mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 18g protein.

Poached Eggs with Tarragon Asparagus

Ingredients

• 1 pound fresh asparagus, trimmed

• 1 tablespoon olive oil

• 1 garlic clove, minced

• 1 tablespoon minced fresh tarragon

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon butter

• 1/4 cup seasoned bread crumbs

• 4 large eggs

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• Place 3 in. of water in a large skillet with high sides; bring to a boil. Add asparagus; cook, uncovered, 2-4 minutes or until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry.

• In a separate large skillet, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add asparagus, tarragon, salt and pepper; cook asparagus 2-3 minutes or until crisp-tender, turning occasionally. Remove from pan; keep warm. In same skillet, melt butter over medium heat. Add bread crumbs; cook and stir 1-2 minutes or until toasted. Remove from heat.

• Add 2-3 in. fresh water to skillet used to cook asparagus. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to surface of water, slip egg into water.

• Cook eggs, uncovered, 3-4 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water; serve over asparagus. Sprinkle with toasted bread crumbs.

Nutrition Facts 1 serving: 170 calories, 12g fat (4g saturated fat), 194mg cholesterol, 513mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 9g protein. Diabetic Exchanges: 1-1/2 fat, 1 medium-fat meat, 1 vegetable.

Caramelized Bacon Twists

Ingredients

• 1/2 cup packed brown sugar

• 2 teaspoons ground cinnamon

• 1 pound bacon strips

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• Preheat oven to 350°. Line a 15x10x1-in. pan with foil.

• In a shallow bowl, mix brown sugar and cinnamon. Cut bacon strips crosswise in half; dip in sugar mixture to coat. Twist 2 or 3 times, then place in prepared pan. Bake until browned and crisp, 15-20 minutes. Freeze option: Freeze cooled bacon twists in freezer containers, separating layers with waxed paper. If desired, reheat in a microwave oven or on a foil-lined baking sheet in a preheated 350° oven before serving.

Nutrition Facts 1 bacon twist: 35 calories, 2g fat (1g saturated fat), 5mg cholesterol, 81mg sodium, 3g carbohydrate (3g sugars, 0 fiber), 2g 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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• 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.

Italian Garden Frittata

Ingredients

• 4 large eggs

• 6 large egg whites

• 1/2 cup grated Romano cheese, divided

• 1 tablespoon minced fresh sage

• 1/2 teaspoon salt

• 1/4 teaspoon Garlic

• 1 teaspoon olive oil

• 1 small zucchini, sliced

• 2 green onions, chopped

• 2 plum tomatoes, thinly sliced

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• Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.

• In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.

• Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut into wedges.

Health Tip: Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving. Nutrition Facts 1 slice: 183 calories, 11g fat (5g saturated fat), 228mg cholesterol, 655mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

Decadent Broccoli Souffle

Ingredients

• 3 large eggs

• 4 tablespoons butter, divided

• 2 bunches broccoli

• 2 tablespoons all-purpose flour

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1-1/2 cups 2% milk

• 2 cups shredded cheddar cheese, divided

• 1 teaspoon Dijon mustard

• 2 tablespoons dry bread crumbs

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Directions

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside.

• Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender.

• In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted.

• Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly.

• In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs.

• Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.

Nutrition Facts 3/4 cup: 205 calories, 14g fat (9g saturated fat), 102mg cholesterol, 321mg sodium, 11g carbohydrate (4g sugars, 4g fiber), 12g protein.

Hash Brown Pancetta Casserole

Ingredients

• 1 large onion, finely chopped

• 1 tablespoon olive oil

• 2 garlic cloves, minced

• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 2 ounces sliced pancetta or bacon, finely chopped

• 3 cups frozen shredded hash brown potatoes, thawed

• 8 large eggs

• 2 cups 2% milk

• 1 cup shredded fontina cheese, divided

• 1 cup shredded cheddar cheese, divided

• 1/4 cup minced fresh parsley

• 1 tablespoon Worcestershire sauce

• 1 teaspoon ground mustard

• 1/4 teaspoon ground nutmeg

• Freshly ground pepper and additional fresh parsley, optional

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• In a large skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the spinach, salt and pepper. Remove from the heat.

• In another skillet, cook pancetta over medium heat until crisp. Remove to paper towels with a slotted spoon; drain.

• In a greased 13x9-in. baking dish, layer the hash browns, spinach mixture and pancetta. In a large bowl, whisk the eggs, milk, 1/2 cup fontina cheese, 1/2 cup cheddar cheese, parsley, Worcestershire sauce, mustard and nutmeg; pour over casserole. Sprinkle with remaining cheeses.

• Bake, uncovered, at 350° for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. If desired, sprinkle with freshly ground pepper and garnish with additional parsley.

Nutrition Facts 1 piece: 291 calories, 19g fat (9g saturated fat), 253mg cholesterol, 557mg sodium, 13g carbohydrate (5g sugars, 2g fiber), 18g protein.

Mediterranean Omelet

Ingredients

• 4 large eggs

• 1/4 cup water

• 1/8 teaspoon salt

• Dash pepper

• 1 tablespoon butter

• 1/4 cup crumbled feta or goat cheese

• 1/4 cup chopped tomato

• 1 green onion, chopped

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Directions

• In a small bowl, whisk eggs, water, salt and pepper until blended. In a large nonstick skillet, heat butter over medium-high heat. Pour in egg mixture. Mixture should set immediately at edge. As eggs set, push cooked portions toward the center, letting uncooked eggs flow underneath.

• When eggs are thickened and no liquid egg remains, add cheese, tomato and green onion to 1 side. Fold omelet in half and cut into 2 portions; slide onto plates.

Nutrition Facts 1/2 omelet: 236 calories, 18g fat (8g saturated fat), 395mg cholesterol, 472mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 15g protein.

Easy Morning Waffles

Ingredients

• 2 cups all-purpose flour

• 1 tablespoon brown sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 3 large eggs, separated, room temperature

• 2 cups 2% milk

• 1/4 cup canola oil

• 3/4 teaspoon vanilla extract

• SYRUP:

• 1/2 cup butter, cubed

• 1/2 cup honey

• 1 teaspoon ground cinnamon

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Directions

• In a large bowl, combine the flour, brown sugar, baking powder, salt and cinnamon. In a small bowl, whisk the egg yolks, milk, oil and vanilla; stir into dry ingredients just until moistened. In a small bowl, beat egg whites until stiff peaks form; fold into batter.

• Bake in a preheated waffle maker according to manufacturer's directions until golden brown.

• In a microwave, melt the butter, honey and cinnamon; stir until smooth. Serve waffles with syrup. Freeze option: Arrange waffles in a single layer on sheet pans. Freeze overnight or until frozen. Transfer to a freezer container. Pour remaining syrup into a freezer container. Freeze up to 2 months. To use, reheat waffles in a toaster. Microwave syrup until heated through, and serve with waffles.

Test Kitchen VariationsChocolate Waffles Stir 1/4 cup unsweetened baking cocoa into the flour mixture and proceed as directed. Bacon-Cheddar Waffles Prepare batter as directed, eliminating vanilla extract and cinnamon. Stir in 4 cooked and crumbled bacon strips and 1/2 cup shredded sharp cheddar cheese. Cook as directed. Dairy-Free Orange-Almond Waffles Use unsweetened almond milk instead of 2% milk. Prepare recipe as directed, adding 2 teaspoons orange zest and 1/2 teaspoon almond extract. Pesto-Parmesan Waffles Prepare batter as directed, eliminating vanilla extract and cinnamon. Stir in 1/3 cup grated Parmesan cheese and 2 tablespoons prepared pesto. Cook as directed.

Nutrition Facts 2 each: 464 calories, 25g fat (10g saturated fat), 130mg cholesterol, 442mg sodium, 53g carbohydrate (26g sugars, 1g fiber), 9g protein.

Blueberry Oatmeal

Ingredients

• 1-3/4 cups 2% milk

• 1 cup quick-cooking oats

• 1/8 teaspoon salt

• 1/3 cup packed brown sugar

• 1/2 teaspoon ground cinnamon

• 3/4 cup fresh or frozen unsweetened blueberries, thawed

• Maple Brown Sugar with walnuts and pecans optional

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Directions

• In a small saucepan, bring milk to a boil. Stir in oats and salt. Cook over medium heat until thickened, 1-2 minutes, stirring occasionally. Stir in brown sugar and cinnamon. Divide between two serving bowls; top with blueberries.

Nutrition Facts 1 cup: 455 calories, 7g fat (3g saturated fat), 16mg cholesterol, 271mg sodium, 89g carbohydrate (57g sugars, 7g fiber), 13g protein.

Best Ever Stuffed Mushrooms

Ingredients

• 1 pound bulk pork sausage

• 1/4 cup finely chopped onion

• 1 garlic clove, minced

• 1 package (8 ounces) reduced-fat cream cheese

• 1/4 cup shredded Parmesan cheese

• 1/3 cup seasoned bread crumbs

• 3 teaspoons dried basil

• 1-1/2 teaspoons dried parsley flakes

• 30 large fresh mushrooms (about 1-1/2 pounds), stems removed

• 3 tablespoons butter, melted

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Directions

• Preheat oven to 400°. In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain. Add cream cheese and Parmesan cheese; cook and stir until melted. Stir in bread crumbs, basil and parsley.

• Meanwhile, place mushroom caps in a greased 15x10x1-in. baking pan, removed-stem side up. Brush with butter. Spoon sausage mixture into mushroom caps. Bake, uncovered, 12-15 minutes or until mushrooms are tender.

Watch the Video Test Kitchen TipsWhen you want a change, consider fixing the filling on its own—instead of having stuffed mushrooms. It's a good spread on baguette slices and crackers. Learn how to clean and prep mushrooms for stuffing here.

Nutrition Facts 1 appetizer: 79 calories, 6g fat (3g saturated fat), 17mg cholesterol, 167mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 3g protein.

Fruit Salad in a Pineapple Boat

Ingredients

• 1 fresh pineapple

• 2 cups cubed cantaloupe

• 1 cup halved fresh strawberries

• 1 cup fresh blueberries

• 1 tablespoon lime juice

• SAUCE:

• 1 cup fresh strawberries, mashed

• 1 cup reduced-fat plain yogurt

• 2 tablespoons honey

• 1 tablespoon lime juice

• 1-1/2 teaspoons grated lime zest

• 1/2 teaspoon vanilla extract

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• Stand pineapple upright; vertically cut about a third from 1 side, leaving the top attached. Remove fruit and discard outer peel from the smaller section. Remove fruit from the large section, leaving a 1/2-in. shell.

• Chop fruit; place in a large bowl. Add the cantaloupe, strawberries, blueberries and lime juice; toss to coat. Place in pineapple shell.

• In a small bowl, combine the sauce ingredients. Serve with fruit.

Nutrition Facts 1 each: 81 calories, 1g fat (0 saturated fat), 1mg cholesterol, 21mg sodium, 19g carbohydrate (15g sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 fruit.

Yogurt & Honey Fruit Cups

Ingredients

• 4-1/2 cups cut-up fresh fruit (pears, apples, bananas, grapes, etc.)

• 3/4 cup mandarin orange, vanilla or lemon yogurt

• 1 tablespoon honey

• 1/2 teaspoon grated orange zest

• 1/4 teaspoon almond extract

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Directions

• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

Nutrition Facts 3/4 cup: 97 calories, 0 fat (0 saturated fat), 2mg cholesterol, 22mg sodium, 23g carbohydrate (9g sugars, 2g fiber), 2g protein. Diabetic exchanges: 1 fruit, 1/2 starch.

Orange Juice Spritzer

Ingredients

• 4 cups orange juice

• 1 liter ginger ale, chilled

• 1/4 cup maraschino cherry juice

• Orange wedges and maraschino cherries, optional

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Directions

• In a 2-qt. pitcher, mix orange juice, ginger ale and cherry juice. Serve over ice. If desired, top servings with orange wedges and cherries.

Nutrition Facts 1 cup: 103 calories, 0 fat (0 saturated fat), 0 cholesterol, 9mg sodium, 25g carbohydrate (23g sugars, 0 fiber), 1g protein.