Category: Breakfast

Ingredients:

• Pillsbury southern style 8 ct biscuits
• 2 c cheddar cheese
• 3 lbs. fresh pork breakfast sausage
• 12 eggs
• cooking spray
• 1 c milk
• black pepper and other seasonings as desired (ancho chili, basil, thyme)

Preheat oven to 350 degrees. Spray the bottom and sides of a 4 1/2 quart glass baking pan. Cut the biscuits into eighths with a pizza cutter. Cook the sausage and stir to crumble while cooking.  Add biscuits and sausage to the pan and sprinkle with half of the cheese.  Mix milk, eggs and spices thoroughly and pour over the contents of the pan.  Sprinkle with remaining cheese.  Cook for 30-40 minutes or until set.

Ingredients

1 tsp whole fennel seed
1 tsp dried rubbed sage
3/4 tsp salt
3/4 tsp freshly ground black pepper
1/2 tsp dried thyme
1/4 tsp garlic powder
1/8 tsp allspice
1 lb ground dark meat turkey (93% lean)
1 Tbsp olive oil

Directions

Whisk together the spices, sprinkle over the turkey and blend it in evenly using clean hands/wooden spoon, being careful not to over-mix. Form the mixture into 8 patties that are about 3-4″ across.

Heat half the oil in a medium non-stick skillet over medium-high heat. Once the oil shimmers, add half the patties, cooking until nicely browned on the outside and cooked through (about 3 minutes/side). Transfer to a plate; repeat with the remaining patties.

Serve in breakfast sandwiches with English muffins, eggs and cheese.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/4 cups low-fat buttermilk

• 1 tablespoon vegetable oil
• 1/2 teaspoon vanilla extract
• 1 egg
• 1 1/2 cups chopped ripe banana
• 3 tablespoons chopped pecans, toasted
• Cinnamon-Rum Syrup

Ingredients:

• 1 1/3 c flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tsp sugar
• 2 eggs, separated
• 1/2 c butter, melted
• 1 3/4 c milk

Directions:

1. In a large mixing bowl, whisk together all dry ingredients.
2. Separate the eggs, adding the yolks to the dry ingredient mixture and placing the whites in a small mixing bowl.
3. Beat whites until moderately stiff; set aside.
4. Add milk and melted butter to dry ingredient mixture and blend.
5. Fold stiff egg whites into mixture.
6. Ladle mixture into hot waffle iron and bake.

Yield: 6 servings (1 waffle)

Nutrition Facts:

• Calories 313
• Fat: 19.8 g
• Carbohydrates: 26.7 g
• Protein: 7.4 g

 

2/3 c packed brown sugar
¼ c apple cider
2 c regular oats
2/3 c chopped pistachios
2/3 c Grape Nuts
2/3 c dried sweet cherries
½ c sunflower seeds
½ tsp cinnamon
¼ tsp salt

Combine sugar and cider in a large nonstick skillet; cook over medium-high heat 3 minutes or until sugar dissolves, stirring frequently.  Stir in oats and remaining ingredients; cook 5 minutes or until granola is lightly browned, stirring frequently.  Cool completely.  Store in an airtight container for up to a week.  Yield: 5 cups.

8 ounces ciabatta bread, cut into 1-inch cubes
Cooking spray
1 pound turkey breakfast sausage
1/2 cup chopped green onions
1 1/4 cups fat-free milk
1 cup (4 ounces) reduced-fat shredded sharp cheddar cheese
2 large eggs
1 (8-ounce) carton egg substitute
2 tablespoons chopped fresh parsley

Preparation
Preheat oven to 400°.

Arrange bread cubes in a single layer on a baking sheet. Bake at 400° for 8 minutes or until toasted.

Heat a medium skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Combine sausage, bread, and onions in a large bowl. Combine milk, cheese, eggs, and egg substitute in a medium bowl, stirring with a whisk. Add milk mixture to bread mixture, tossing to coat bread. Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and refrigerate 8 hours or overnight.

Preheat oven to 350°.

Uncover casserole. Bake at 350° for 50 minutes or until set and lightly browned. Sprinkle with parsley; serve immediately.

Yield:  6 servings (serving size: about 1 cup)

6  bacon slices
1  cup chopped onion
2  garlic cloves, minced
1  (32-ounce) package frozen Southern-style hash brown potatoes
1  cup (4 ounces) preshredded Classic Melts Four Cheese blend, divided
1/2  cup chopped green onions
1/2  cup fat-free sour cream
1/2  teaspoon salt
1/4  teaspoon freshly ground black pepper
1  (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted
Cooking spray

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Discard drippings in pan. Add 1 cup onion and garlic to pan; cook for 5 minutes or until tender, stirring frequently. Stir in the potatoes; cover and cook for 15 minutes, stirring occasionally.
Combine crumbled bacon, 1/4 cup cheese, green onions, sour cream, salt, pepper, and soup in a large bowl. Add potato mixture; toss gently to combine. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 3/4 cup cheese. Cover with foil coated with cooking spray.

Refrigerate 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350º for 30 minutes. Uncover and bake an additional 30 minutes or until bubbly around edges and cheese begins to brown.

Yield: 6 servings (serving size: about 1 cup)

A waffle maker creates a crisp, brown French toast without a skillet. Just make sure you start with slightly hardened bread so that the toast won’t be soggy.

Ingredients
Cooking spray
1 cup fat-free milk
1 tablespoon sugar
1 tablespoon butter, melted
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 large eggs
16 (1/2-inch-thick) slices day-old French bread (about 7 ounces)

Preparation
Coat waffle iron with cooking spray, and preheat.
Combine milk and the next 5 ingredients (milk through eggs), stirring well with a whisk. Place bread in a 13 x 9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
Place 4 bread slices on hot waffle iron. Cook 3 to 5 minutes or until done; repeat the procedure with the remaining bread.

Yield: 4 servings (serving size: 4 waffles)

Pancakes:
1  cup all-purpose flour (about 4 1/2 ounces)
1  tablespoon sugar
1/2  teaspoon baking soda
1/2  teaspoon baking powder
1/2  teaspoon ground cinnamon
1/4  teaspoon salt
1  (1-ounce) package uncooked instant farina (such as Cream of Wheat)
1 1/4  cups low-fat buttermilk
1  tablespoon canola oil
1/2  teaspoon vanilla extract
1  large egg
1  cup mashed banana (about 1 large)

Syrup:
1/2  cup pomegranate juice
1/2  cup maple syrup
2  tablespoons pomegranate juice
2  teaspoons cornstarch

To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.

Yield: 6 servings (serving size: 3 pancakes and about 2 tablespoons syrup)

Cooking spray
1  (16-ounce) package frozen turkey sausage, thawed (such as Louis Rich)
8  (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes (about 8 cups)
2/3  cup (about 2 1/2 ounces) shredded sharp cheddar cheese
3  cups 1% low-fat milk, divided
1  cup egg substitute
1  tablespoon Dijon mustard
1  (10.75-ounce) can condensed 30% reduced-sodium, 98% fat-free cream of mushroom soup, undiluted

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring well to crumble.
Arrange bread in a 13 x 9-inch baking dish coated with cooking spray. Top evenly with cooked turkey sausage and cheddar cheese. Combine 2 1/2 cups milk, egg substitute, and Dijon mustard, stirring with a whisk. Pour over bread mixture in dish. Cover and refrigerate 8 hours or overnight.
Preheat oven to 350°.
Uncover casserole. Combine remaining 1/2 cup milk and cream of mushroom soup, stirring with a whisk. Pour over bread mixture. Bake at 350° for 1 hour and 5 minutes or until set and lightly browned. Let stand 15 minutes before serving.

Yield: 8 servings