Wake up your sleepyheads with the wonderfully warm aroma of peaches and brown sugar in this delectable breakfast bake. Susan Westerfield - Albuquerque, NM
Nutrition Facts: 1 serving (1 piece) equals 273 calories, 18 g fat (10 g saturated fat), 153 mg cholesterol, 477 mg sodium, 8 g carbohydrate, 1 g fiber, 18 g protein.
* Exported from MasterCook *
WW Breakfast Pie
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Breakfast Brunch
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 slices Oscar Mayer Center Cut Bacon (30% Lower Fat) -- skillet cooked -- crisp
1 tablespoon bacon drippings -- RESERVED
1/2 cup cornflake crumbs -- 1.2 oz.
1 1/4 cups Egg Beaters® 99% egg substitute -- or 5 eggs
2 1/2 cups hash browns, frozen
4 ounces shredded lowfat Swiss cheese -- or lowfat mozzarella
1/2 cup fat-free cottage cheese
1/3 cup skim milk
1 whole green onion -- thinly sliced
1 teaspoon salt
1/8 teaspoon pepper
4 drops Tabasco sauce -- or to taste
Crumble crisp-cooked bacon (with scissors). Set Aside. Mix corn flake crumbs (may make
in food processor from 1.2 oz. cornflakes) with the 1 T. reserved bacon drippings.
Set aside.
In medium-size bowl, beat eggs until foamy. Stir in remaining ingredients (EXCEPT
crumb mixture and bacon). Pour into a PAMed 9-inch pie pan. Sprinkle with crumb-mixture
and bacon. Cover. REFRIGERATE OVERNIGHT.
Remove pan from refrigerator. Uncover and bake in oven at 325 deg. F. about 50 min. or
until knife inserted near center come out clean. Let set 5 minutes. Makes 6-8 servings.
Each serving (1/6 recipe) equals:
2 Pro, 1 1/4 Brd, 4 Opt. Cal.
(Exchanges estimated with the FREE Exchange Estimator:
http://home.earthlink.net/~ruthbond/exchangeestimator.html )
4.6 Points
224 cal, 6 g fat, 2 g fiber,
17 g prot, 25 g carb, 822 mg sod, 238 mg calc
Each serving (1/8 recipe) equals:
1 1/2 Pro, 8/9 Brd, 3 Opt. Cal.
3.5 Points
168 cal, 4.5 g fat, 1.5 g fiber,
12.8 g prot, 18.8 g carb, 617 mg sod, 179 mg calc
MasterCook nutrition info below is based on 6 servings:
Source:
"old Houston Chronicle"
- - - - - - - - - - - - - - - - - - -
Per Serving: 224 Calories; 6g Fat (25.7% calories from fat); 17g Protein; 25g Carbohydrate;
2g Dietary Fiber; 20mg Cholesterol; 822mg Sodium.
Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
This would be good either for breakfast or as a breakfast for
dinner meal
VEGETABLE PUFF
Yield: 6 servings
Source: "1,001 Delicious Recipes for People with Diabetes"
Info: http://diabeticgourmet.com/book_archive/details/22.shtml
Note: Perfect for brunch or lunch,
vegetables are baked with an egg custard.
INGREDIENTS
- Vegetable cooking spray
- 4 ounces mushrooms, sliced
- 1/2 cup chopped red bell pepper
- 1/2 cup finely chopped shallots
- 2 cloves garlic, minced
- 1 pound broccoflower, cooked, coarsely chopped
- 1 cup finely shredded carrots, cooked
- 2/3 cup frozen corn, thawed
- 2 teaspoons lemon juice
- 3/4 teaspoon dried thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup fat-free half and half or fat-free milk
- 2 tablespoons flour
- 1 cup no-cholesterol real egg product
- 5 large egg whites
- 1/2 teaspoon cream of tartar
DIRECTIONS
Spray large skillet with cooking spray; heat over medium heat
until hot. Saute mushrooms, bell pepper, shallots, and garlic
until tender, about 4 minutes. Stir in broccoflower, carrots,
corn, lemon juice, and thyme; saute 5 minutes. Transfer
mixture to large bowl and stir in salt and pepper.
Whisk half and half and flour until smooth in small
saucepan. Heat to boiling; boil, whisking constantly,
until thickened, about 1 minute. Whisk about half the
mixture into egg product; whisk egg mixture back into
half and half. Stir into vegetable mixture.
Beat egg whites in large bowl until foamy. Add cream of
tartar and continue beating until stiff peaks form; fold
into vegetable mixture. Transfer mixture to a lightly greased
1-1/2 quart casserole. Place casserole in a large roasting
pan on center rack of oven; add 2 inches hot water to pan.
Bake, uncovered, at 375 degrees 35 minutes or until casserole
is puffed and lightly browned on top. Serve immediately.
Nutritional Information Per Serving (1/6 of recipe):
Calories: 133, Fat: 0.5 g, Cholesterol: 0 mg,
Sodium: 359 mg, Protein: 11.8 g, Carbohydrate: 21.2 g
Diabetic Exchanges: 2 Vegetable, 1/2 Bread, 1 Meat
This recipe came out of More Healthy Homestyle Cooking.
Overnight Brunch Bake
6 oz bulk turkey sausage or 2 links, casing removed
6 slices potato bread, crusts removed
1 1/2 cups shredded reduced fat sharp Cheddar cheese, preferably sharp
(6oz)
6 egg whites
1 can fat free evaporated milk
1/2 cup 1% milk
1 teaspoon mustard powder
1/4 teaspoon salt
Coat an 11x7 baking dish with nonstick spray.
Coat a small nonstick skillet with nonstick spray and warm over medium
heat.
Add the sausage and cook, stirring to break it up, until crumbly and no
longer
pink. Remove from the heat and set aside.
Cut the bread into 1/2"cubes. Place half of the cubes in the prepared
baking
dish. Top with 3/4 cup of the cheese. Top with remaining bread cubes
and the
sausage. Sprinkle the reamining 3/4 cup cheese evenly over the top.
In a medium bowl, beat together the egg whites, evaporated milk, 1%
milk,
mustard powder, and salt. Pour over the bread, cover and refrigerate
overnight.
Preheat oven to 350. uncover and bake for 45 minutes or until golden
and
puffy. Serve immediately.
Makes 6 serving
per serving : 300 calories, 27g protein, 23g carb, 11g fat, 6g sat fat,
47mg
chol, 784 sod, 1g fiber
* My notes - I will be using skim milk and fat free cheese which will
lower
the nutritional facts some.
Gingerbread Pancakes - Recipe
Something about the smell of gingerbread sums up the spicy,
warming spirit of the winter holidays--but usually we serve
gingerbread as a dessert (and often after a heavy festive meal).
Now you can have gingerbread for breakfast, in the form of these
tender, delectable pancakes.
Whip up a batch for your holiday revellers and get everyone off
to a good start. Serve them plain, or with maple syrup, yogurt,
toasted pecans, or fresh fruit. What a lovely way to start a
holiday--or any day!
INGREDIENTS
2 cups Heart Healthy Bisquick
1 c. old Fashioned Oats
1 teaspoon cinnamon
1 teaspoon dried ginger OR 1 tablespoon fresh ginger, grated
1/4 teaspoon ground cloves
1 egg
1-1/4 cups buttermilk (ff)
1/4 cup molasses (if using dark molasses, cut this amount to 1/8 c.)
2 tablespoons brown sugar
or 1 tsp Brown sugar twin)
1/4 cup canola oil
1. Combine bisquick, oatmeal and spices.
In a separate bowl, beat egg and whisk in the remaining
ingredients. Combine wet and dry ingredients and mix well.
2. Oil a medium-hot griddle or frying pan--water tossed on
surface jumps and spatters--and ladle about 1/4 cup of batter
onto the hot surface for each pancake. Let the first side cook
3-4 minutes (bubbles form and pop on the top) Turn once and
cook on the second side briefly to finish. Serves 4-6.
Copyright: Adapted from The Tassajara Recipe Book, by Edward Espe Brown (Shambhala, 2000).
From Healthy Exchanges newsletter Jan. 2002
"EAT YOUR VEGGIES" HASH BROWN BAKE
2/3 cup Carnation Nonfat Dry Milk Powder
1/2 cup water
1/3 cup Land O Lakes no-fat sour cream
2 teaspoons dried parsley flakes
1/8 teaspoon black pepper
4 1/2 cups (15 ounces) shredded loose-packed frozen potatoes
1/2 cup chopped onion
1 cup shredded carrots
1 cup frozen cut green beans, thawed
1 (2.5-ounce) jar sliced mushrooms, drained
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
Preheat oven to 350 degrees. Spray an 8-by-8-inch baking dish with
butter-flavored cooking spray. In a large bowl, combine dry milk
powder and water. Fold in sour cream, parsley, and pepper.
Add potatoes. Mix well to combine. Stir in onion, carrots, green beans, and
mushrooms. Evenly spread mixture into prepared baking dish. Bake 45 minutes.
Sprinkle Cheddar cheese evenly over top and continue baking 10 minutes
or until cheese melts. Place baking dish on a wire rack; cool 5 minutes.
Divide into 6 servings. Freezes well.
Serves 6 - Each serving equals:
HE: 1 Ve, 1/2 Br, 1/2 Pr, 1/3 SM, 13 OC
168 Calories, 4g Fa, 10g Pr, 23g Ca, 211mg So, 213mg Cl, 3g Fi
DIABETIC: 1 Ve, 1 St, 1/2 Mt
Just thought I would share with you a little recipe I made up that
tasted very good and didn't make me sin!
1 whole wheat flour tortilla
1 tbs Kraft Philladelphia Ultra low fat cream cheese
1 scant tsp. strawberry jam
Spread the tortilla with the cream cheese and then mix the jam into
the cheese, roll up and enjoy! A quick breakky on the go with some
oj or a smoothie!
Brown Hash Casserole
1 C. thinly sliced green onions
1 C. shredded reduced-fat (2%) cheddar cheese
2 T. stick marg.(melted)
1/4 t. pepper
1 (32 oz.)pkg, frozen Southern style Hash Browns,
thawed
1 (16oz) carton fat-free sour cream
1(10 3/4)can condensed reduced fat, reduced salt,
Cream of Mushroom soup (undiluted)
1/2 t.top paprika
Preheat oven to 350 degrees.
Combine first 7 ingredients in a lg. bowl & stir well.
Spoon mixture into a 13 x 9 baking dish coated with
cooking spray. Sprinkle paprika evenly over casserole.
Bake at 350 degrees for one hour or until bubbly.
Yield: 9 servings @ 3 Points each
Chocolate Chip Pancakes
1 cup reduced-fat Bisquick
1/4 cup unsweetened cocoa
1/4 cup eggbeaters
2 TBSP Splenda (I don't feel this is necessary in this recipe)
1/3 cup mini chocolate chips
1 cup fat-free buttermilk (I use reconstituted non-fat dry milk;
1 c water and 1/3 dry milk powder)
Mix all ingredients together and cook on hot griddle or pan.
Watch carefully, as the batter is brown colored and so are
burned pancakes! Cook on one side until bubbles form and
edges are cooked, then flip and cook for another minute
or so, checking to be sure they don't burn.
2 WW points each. These are so sweet they don't need syrup!
We have had this a number of times in our house and it never lasts long. I usually toss in
some green peppers and onions as well, I have even used a little broccoli in it.
BREAKFAST BISCUIT BAKE
COOKING HEALTHY WITH A MAN IN MIND
PAGE 294...........SERVES 6
FREEZABLE
***********************************
1 ( 7.5 ounce can ) Pillsbury refrigerated buttermilk biscuits
6 eggs or equivalent in egg substitute ( 1/4 cup = 1 egg )
1/4 cup skim milk
1 teaspoon parsley flakes ( I did not use in the recipe )
1 teaspoon dried onion flakes (I use 1 chopped onion)
1/2 teaspoon lemon pepper ( I use ground pepper)
3/4 cup ( 3 ounces ) shredded Kraft reduced fat cheddar cheese
Preheat oven to 450 degrees. Spray both a cookie sheet and an 8x8"
baking dish with cooking spray.
Separate biscuits and arrange on prepared cookie sheet. Lightly spray
tops of biscuits with butter flavor cooking spray.
Bake 8 minutes. Place cookie sheet on a wire rack and allow to cool.
Reduce oven temperature to 375 degrees. Break each biscuit into 3
pieces and set aside.
In a large bowl, combine eggs, skim milk, parsley, onion flakes and
pepper. Mix well using a wire whisk. Stir in the biscuit pieces and 1/2
cup of cheddar cheese. Pour into prepared baking dish.
Bake 15 to 20 minutes or until the center is set. Sprinkle remaining
1/4 cup cheese evenly over top. Bake 5 minutes longer or until cheese melts.
Cool 5 minutes and cut into 6 servings.
EACH SERVING EQUALS: HE: 1 2/3 PROTEIN...( 1 LIMITED)...1 1/4 BREAD...4
OPTIONAL CALORIES
************************************************************
200 CALORIES...8 GM FAT...13 GM PROTEIN...19 GM CARBOHYDRATE...482 MG
SODIDUM...2 GM FIBER
************************************************************
DIABETIC: 1 1/2 MEAT...1 1/2 STARCH
************************************************************
Baked Apple Pancake - Recipe
Adapted from Mom’s Big Book of Baking, by Lauren Chattman
(Harvard Common Press, 2001).
Simple Solution
This sumptuous breakfast treat is simpler to make and serve than griddle cakes.
The batter can be mixed in the food processor, and the whole thing
comes out of the oven at once: no slaving away over a hot stove
while the hordes clamor for their share! Egalitarian--and completely delicious.
Caramelized apples and tender cake make a fabulous combination, and
the presentation is pretty, a factor if you have guests.
INGREDIENTS
1/2 (1/4 cup) stick unsalted butter
1 1/4 pounds firm, tart apples (about 3 medium),
such as Granny Smith, peeled, cored, and cut into
1/4-inch-thick slices
1/4 cup granulated sugar or Splenda
1/4 teaspoon ground cinnamon
3 large eggs
1/2 cup skim milk or reconst. non-fat dry
1/2 cup unbleached all-purpose flour
(oatmeal for core)
1/4 teaspoon salt
Confectioner’s sugar (optional-leave off for core)
1. Preheat oven to 425F. Melt butter over medium-high heat in an
ovenproof 10-inch skillet. Add apples, granulated sugar, and cinnamon
and cook, stirring occasionally, until the apples begin to brown
and most of the juices have evaporated, 5 to 7 minutes.
Remove skillet from heat.
2. Combine eggs, milk, flour, and salt in a food processor and
process until smooth. (This can also be done with an electric
mixer or by hand with a whisk.)
3. Spread the browned apples evenly across the bottom of the pan.
Pour the batter over the apples. Place the skillet in the oven and
bake until the pancake is golden and puffed, 18 to 20 minutes.
4. Remove the pan from the oven and let the pancake rest in the pan
for 5 minutes. Sprinkle with confectioner’s sugar, cut into wedges,
and serve immediately.
Serves 4-6.Helpful Hints
Be sure to use an all-metal ovenproof skillet to make this pancake;
plastic or rubber handles will melt!
Copyright: Adapted from Mom’s Big Book of Baking, by Lauren Chattman
(Harvard Common Press, 2001). Copyright (c) 2001 by Lauren Chattman.
Reprinted by permission of Harvard
Common Press.
1 Serving
This is a quick way of incorporating broccoli into your breakfast. You can
use two eggs or just egg whites (four of them) if you prefer. Leave out the
Parmesan cheese if you prefer.
Ingredients:
1 egg
1 egg white
1 tbsp Parmesan cheese
1 tbsp salsa
1/2 cup chopped, cooked broccoli
Instructions:
1. Use bright green, crunchy, cooked broccoli and chop it fine in the food
processor or by hand.
2. Mix all the ingredients together and pour into a small non-stick skillet,
lightly sprayed with cooking spray or rubbed with a paper towel moistened with
olive oil. Cook over medium heat for 2-3 minutes until set.
3. Turn the frittata over (don't worry if it breaks up) or put the skillet in
a hot oven for 2 minutes to set the top.
Nutritional Information:
Per serving:
120 calories
6 g total fat (2 g sat)
191 mg cholesterol
4 g carbohydrate
12 g protein
1 g fiber
283 mg sodium
Ham and Potato Brunch Bake
April 2000 NL
This is so filling, I bet it shows up on as many dinner menus as
it does Brunch ones, especially when you discover how easy it
is to stir up.
1 1/2 cups (9 oz) diced Dubuque 97% FF ham
3 cups (10oz) frozen shredded loose-packed potatoes
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped onion
1 1/2 cups (6 oz) shredded reduced fat Cheddar Cheese *
2 cups skim milk
3/4 cup Bisquick Reduced Fat Baking Mix
4 eggs or equivalent in egg substitute
2 teaspoon dried parsley flakes
Preheat oven to 375. Spray 8x12 baking dish with butter
-flavored spray.
In a large bowl, combine ham, potatoes, green pepper,
onion and 3/4 cup cheddar cheese.
Evenly spread mixture into prepared baking dish.
In same bowl, combine skim milk, baking mix, eggs
and parsley flakes.
Mix well to blend. Evenly pour mixture over potato mixture.
Evenly sprinkle remaining 3/4 cup cheddar cheese over top.
Bake for 30-40 minutes. Place baking dish on a wire rack
and let set
for 5 minutes. Divide into 8 servings.
Serves 8 - Each serving equals:
HE: 2 1/4 PR, 3/4 Br, 1/4 SM, 1/4 VE
224 cals, 8 gm fat, 18 gm Pr, 20 gm Ca, 603 mg So, 244 mg Cl, 1 gm Fi
DIABETIC: 2 Mt, 1 St
Hint: Can be prepared and refrigerated the night before and baked
the next day!
Sour cream and cheese give this hearty casserole an irresistible richness. Paired with fresh fruit, it is a filling breakfast, lunch or dinner.
SOURCE: http://bakinandeggs.wordpress.com/2009/04/03/crescent-breakfast-casserole/
This is an easy breakfast casserole that you can whip up on a weekend morning for a delicious breakfast or brunch. Brandon had been asking me to make his aunt’s “breakfast pizza” for years. I’m not exaggerating. I finally gave in and had him describe it to me. It was definitely less pizza and more casserole. I did some research online and through a variety of sources came up with this. While I’m not sure if it’s an exact replica of “breakfast pizza” he enjoyed it and we’ll be making it again.
Crescent Breakfast Casserole
(Recipe source…eh, kind of came up with this one on my own after online research. It’s not rocket science.)
Ingredients:
8 oz. can of crescent rolls (I used reduced fat)
8-10 slices of bacon, fried and crumbled OR your choice of breakfast meat (ham, sausage, etc.)
6-8 eggs, beaten or Egg Beaters
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray
Directions:
Preheat oven to 400 degrees and prepare a 13 x 9 or 11 x 9 baking dish with cooking spray (use 6ish eggs if you’re using the 11 x 9 and 8ish if you’re using the 13 x 9).
Line the prepared baking dish with unrolled crescent roll dough, letting it come up the sides a bit. Press together seams.
Layer the crumbled bacon and cheese over the crescent dough. Beat eggs with milk, salt and pepper and pour over bacon and cheese.
Bake for about 25-30 minutes or until the center is set. Let cool for a few minutes and then cut into squares and serve.
Many friends have asked for this recipe, so I'm sharing it here! I'm planning to make it tonight for a staff breakfast tomorrow, so I thought it was a good time to finally drag it out and type it up.
I like this recipe when we have house guests or during the holidays because it can be fixed in advance, refrigerated overnight and ready to pop in the oven the next day. For a work breakfast, it serves a lot of people, especially when paired with fruit or bagels. It's a basic variation on many similar recipes that are out there, so it's nothing unique. Just delicious!
Breakfast Casserole
Ingredients
1 lb of pork sausage (I would use turkey sausage to lower the fat a bit)
4 1/2 cups bread, cubed
2 cups cheddar cheese, grated
1 bunch of scallions, chopped
10 eggs, slightly beaten or Eggbeaters)
4 cups milk (recipe calls for whole milk, but I use reconstituted nonfat dry milk)
1 tsp dry mustard or 1 squirt of yellow mustard
salt and fresh ground pepper, to taste
1/4 tsp onion powder
Optional ingredients: sliced mushrooms and diced tomatoes
Directions
Chop and brown bulk sausage until cooked. Drain to remove fat, and crumble more if needed.
Spray 9x13 baking dish with PAM, and put cubed bread in the bottom. Sprinkle with some of the shredded cheddar.
Mix together the slightly beaten eggs with the milk, green onion, mustard, onion powder, salt and pepper. Pour evenly over the bread and cheese. Sprinkle sausage, remaining cheese and optional ingredients on top of the egg mixture.
Cover and refrigerate overnight. (If you don't do this in advance, let it sit at least 15 minutes before baking.) Preheat oven to 325 and bake uncovered for 50-60 minutes. Tent with foil if top begins to brown too quickly.
SOURCE: http://robandkathryn.blogspot.com/2008/09/recipe-sharing-breakfast-casserole.html
James Baigrie
Total Time: 1 hr 5 min
Prep Time: 20 min
Cook Time: 45 min
Ingredients
Directions
Nutritional Information
(per serving)
| Calories | 570 |
| Total Fat | 20g |
| Saturated Fat | 11g |
| Cholesterol | 191mg |
| Sodium | 465mg |
| Total Carbohydrate | 89g |
| Dietary Fiber | 5g |
| Sugars | -- |
| Protein | 13g |
| Calcium |
Prep Time:15 min |
Start to Finish:1 hr 10 min |
makes:16 servings |
| 1/4 | cup sugar |
| 2 | teaspoons ground cinnamon |
| 2 | cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated reduced-fat buttermilk biscuits |
| 1/2 | cup chopped pecans or walnuts |
| 3/4 | cup fat-free caramel topping |
| 2 | teaspoons vanilla |
| 1. | Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. |
| 2. | In 1-gallon resealable food-storage plastic bag, mix sugar and cinnamon. Separate both cans of dough into 16 biscuits. Cut each biscuit into quarters. Add biscuit pieces to sugar mixture. Seal bag; shake to coat. Layer biscuit pieces and pecans in pan. |
| 3. | In small bowl, mix caramel topping and vanilla. Pour over biscuit pieces. |
| 4. | Bake 40 to 45 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Invert onto serving plate. Serve warm. |
