Breakfast Bagel Sandwich

INGREDIENTS

1 bagel (flavor of your choice- I prefer Everything or Egg bagels)

1 egg

1 slice cheese (flavor of your choice- I prefer American)

2 pieces cooked bacon (any breakfast meat) or 2 pieces sausage (any breakfast meat) or 2 pieces deli ham (any breakfast meat) or 2 pieces Canadian bacon (any breakfast meat)

1 tablespoon butter

DIRECTIONS

1Place bagel in toaster and toast as desired.

2Over medium heat, fry egg in frying pan.

3Turn off heat but, leave pan on burner.

4Place meat on top of egg and then the cheese on top of the meat.

5Cover with a lid and let the heat melt the cheese.

6Butter toasted bagel.

7Place egg, meat, and cheese pile on one half of bagel and top with the other half.

8Slice in half and enjoy!

breakfast, cheese, meat 6:02 AM No comments

breakfast tacos

INGREDIENTS

Nonstick cooking spray
2   teaspoons margarine or butter
1/3  cup chopped celery
1/3  cup chopped green sweet pepper
1   cup shredded cheddar cheese (4 ounces)
1   cup diced fully cooked ham
1  8  ounce can crushed pineapple (juice pack), well drained, or 3/4 cup finely chopped apple
1 1/3  cups Buttermilk Pancake Mix (see www.bhg.com)
1   cup water
1   egg, slightly beaten

DIRECTIONS

1. Lightly spray a shallow baking pan with nonstick cooking spray; set aside. For filling, in a small nonstick skillet melt margarine or butter over medium heat. Cook celery and sweet pepper in hot margarine or butter until tender. Remove from heat. Stir in 3/4 cup of the cheese, the ham, and pineapple or apple. Set filling aside.
2. In a medium mixing bowl combine Buttermilk Pancake Mix, water, and egg; stir until smooth.
3. Heat a lightly greased griddle or heavy skillet over medium-high heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto the hot griddle. Spread batter into a circle about 4 inches in diameter.
4. Cook over medium heat until pancakes are golden brown, turning to cook second sides when pancake surfaces are bubbly and edges are slightly dry (about 2 to 3 minutes per side).
5. Place about 1/4 cup filling in the center of each cooked pancake. Bring up the sides of each pancake, and stand pancake shells upright in prepared baking pan. Bake in a 350 degree F oven for 10 to 12 minutes or until heated through. Sprinkle with remaining 1/4 cup cheese. Makes 10 pancake tacos

breakfast 8:18 AM No comments

cheesy breakfast potatoes

INGREDIENTS

1   tablespoon garlic-flavored oil
4 1/2  cups cubed potatoes
1   cup Canadian bacon, cut into 1/2-inch dice
3/4  cup chopped red bell pepper
1/4  cup chopped chives or green onions
2   cloves garlic, minced
1   teaspoon dried basil leaves
2   cups Sargento® Shredded Reduced Fat Mild Cheddar Cheese, divided 
Salt and pepper, to taste

DIRECTIONS

1. Heat oil over medium heat in large skillet. Add potatoes; cook 10 minutes, or until potatoes are browned and tender, stirring frequently.
2. Stir in bacon, red pepper, chives, garlic and basil. Cook 3 minutes, until red pepper is crisp-tender, stirring frequently. Add 1 cup cheese; stir until melted. Season to taste with salt and pepper. Top with remaining cheese.

breakfast, potato 8:13 AM No comments

chile verde breakfast lasagna

INGREDIENTS

Nonstick cooking spray
1   pound bulk breakfast sausage
3/4  cup finely chopped green sweet pepper (1 medium)
1   fresh jalapeno chile pepper, stemmed, seeded, and finely chopped*
5   eggs, lightly beaten
2   teaspoons vegetable oil
1/4  cup sliced green onions (2)
1/4  cup snipped fresh cilantro and/or parsley
1/2  teaspoon salt
1/2  teaspoon ground cumin
9   6-inch corn tortillas
2   cups shredded Monterey Jack cheese (8 ounces)
1  16  ounce jar salsa verde
Sour cream (optional) 
Snipped fresh cilantro an/or parsley (optional)

DIRECTIONS

1. Lightly coat the inside of a 3 1/2- or 4-quart slow cooker with cooking spray. In a large skillet cook sausage over medium heat until brown, using a wooden spoon to break up sausage as it cooks. Drain off fat. Add sweet pepper and chile pepper to sausage in skillet; cook and stir over medium heat for 1 minute more. Transfer cooked sausage and peppers to a large bowl. In the same skillet cook eggs in hot oil over medium heat just until set, stirring to break up eggs. Transfer cooked eggs to the bowl with the sausage mixture. Stir in green onions, the 1/4 cup cilantro, the salt, and cumin.
2. Place three of the tortillas in the bottom of the prepared cooker, overlapping as necessary. Spoon half of the sausage mixture over tortillas in cooker. Sprinkle with 1/2 cup of the cheese. Pour 2/3 cup of the salsa verde over layers in cooker. Top with three more tortillas and the remaining sausage mixture. Sprinkle with another 1/2 cup of the cheese. Pour another 2/3 cup of the salsa verde over cheese. Top with the remaining three tortillas. Sprinkle with the remaining 1 cup cheese. Pour the remaining salsa verde over the cheese.
3. Cover and cook on low-heat setting for 3 to 4 hours. Turn off cooker. If possible, remove crockery liner from cooker. Let stand, covered, for 15 minutes before serving. If desired, serve with sour cream and sprinkle with additional cilantro.

Tip
*Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

breakfast 8:10 AM No comments

breakfast omelet sandwiches

INGREDIENTS

Vegetable cooking spray
1/2  cup chopped fresh mushroom
1/4  cup chopped green pepper
1/4  cup chopped tomato
2   tablespoons finely chopped onions
1/2  cup cholesterol-free egg substitute
2   teaspoons freshly grated Parmesan cheese
4   slices Pepperidge Farm® 100% Natural Nine Grain Bread

DIRECTIONS

1. Spray an 8-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the mushrooms, pepper, tomato and onion. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Remove the skillet from the heat. Wipe out the skillet with a paper towel.
2. Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add 1/4 cup egg substitute and top with half the cooked vegetables. Cook until the eggs are set but still moist on top, lifting the edges of the omelet with a spatula. Sprinkle with half of the cheese. Fold the omelet in half. Place the omelet on 1 bread slice and top with another bread slice. Repeat with the remaining ingredients.

Tip:

1. Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.

breakfast 8:06 AM No comments

cream cheese-filled breakfast pancakes

INGREDIENTS

1  8  ounce package package cream cheese, softened

1/3  cup whipping cream

1/2  teaspoon vanilla

1/2  cup sifted powdered sugar 

Pancakes (see recipe below)

Powdered sugar  

Fresh blueberries, raspberries or blackberries, and/or sliced strawberries

Pancakes

2   beaten eggs

1 1/4  cups milk

1   cup all purpose flour

2   tablespoons sifted powdered sugar

1   teaspoon baking powder

1   teaspoon vanilla

1/4  teaspoon salt

DIRECTIONS

For filling:

1. In a medium mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth.

2. Add whipping cream and vanilla. Beat mixture on low speed until combined. Stir in the powdered sugar.

3. To serve, spoon 2 tablespoons of filling onto each thin pancake; roll up. Place 2 of the stuffed pancakes on each of 6 plates. Sprinkle with additional powdered sugar. Top with fresh berries. Makes 6 servings.

Pancakes

1. In medium mixing bowl, combine eggs, milk, flour, powdered sugar, baking powder, vanilla, and salt. Beat the mixture with a rotary beater or an electric mixer until smooth. Heat a lightly greased 6-inch skillet over medium heat; remove the skillet from heat. Spoon about 3 tablespoons of the batter into the skillet. Lift and tilt the skillet to spread the batter evenly. Return the skillet to heat and brown the pancake on one side only. Invert the skillet over a paper towel and remove the thin pancake. Repeat with remaining batter, greasing the skillet occasionally as needed. Makes 12 thin pancakes.

breakfast 8:03 AM No comments

breakfast tortilla wrap

INGREDIENTS

1   strip turkey bacon, chopped
2   tablespoons chopped green sweet pepper
1/8  teaspoon salt (optional)
1/8  teaspoon ground cumin
1/8  teaspoon crushed red pepper (optional)
2   egg whites, slightly beaten, or 1/4 cup refrigerated egg product
2   tablespoons chopped tomato
few dashes bottled hot pepper sauce (optional)
1  8  inch warmed fat-free flour tortilla

DIRECTIONS

1. In a medium nonstick skillet cook bacon until crisp. Add green pepper, cumin, and salt and crushed red pepper, if desired. Cook for 3 minutes. Add egg whites or egg product; cook for 2 minutes. Stir in tomato and hot pepper sauce, if desired. Spoon onto tortilla and roll up. Makes 1 serving.

breakfast 4:45 AM No comments

quick breakfast taco

INGREDIENTS

2   corn tortillas
1   tablespoon salsa
2   tablespoons shredded reduced-fat Cheddar cheese
1/2  cup liquid egg substitute, such as Egg Beaters

DIRECTIONS

1. Top tortillas with salsa and cheese. Heat in the microwave until the cheese is melted, about 30 seconds.
2. Meanwhile coat a small nonstick skillet with cooking spray. Heat over medium heat, add egg substitute and cook, stirring, until the eggs are cooked through, about 90 seconds. Divide the scrambled egg between the tacos.

breakfast 4:26 AM No comments

breakfast burritos

INGREDIENTS

6  10  inches flour tortillas
1   tablespoon butter
1   cup refrigerated shredded hash brown potatoes
2   cloves garlic, minced
1/4  teaspoon ground cumin
1/2  cup diced Canadian-style bacon, cooked ham, cooked breakfast sausage or cooked chicken
4   eggs
1/4  cup milk
1/4  teaspoon salt
1/8  teaspoon ground black pepper
1  4 1/2 ounce can diced green chile peppers, drained
3/4  cup shredded Monterey Jack cheese or cheddar cheese (3 oz.)
Red and/or green salsa

DIRECTIONS

1. Stack tortillas and wrap in foil; heat in a 350 degree F oven for 10 minutes until heated through. (Or, wrap tortillas in microwave-safe paper towels; heat in microwave oven on high about 1 minute or until heated through.) Set aside.

For filling:

1. In a medium nonstick skillet, melt butter over medium heat. Stir in potatoes, garlic and cumin. Spread in an even layer; press down lightly with spatula. Cook for 6 to 7 minutes or until golden brown on the bottom. Turn potatoes over with a spatula. Cook for 6 to 8 minutes more or until golden brown and crisp (urn potatoes as necessary for even browning). Stir in Canadian-style bacon; heat through. Remove from skillet and set aside.
2. In a small bowl, whisk together eggs, milk, salt and black pepper. Pour egg mixture into hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edges.
3. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking and folding over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.
4. Divide potato mixture among tortillas, placing it just below the center of each tortilla. Top with egg mixture, chilies, and cheese. For each tortilla, fold bottom edge up and over the filling. Fold opposite sides in. Roll up from bottom. Serve immediately with salsa. Makes 6 burritos.

breakfast 4:16 AM No comments

fiesta breakfast casserole

INGREDIENTS

PAM® Original No-Stick Cooking Spray
1/4  pound fresh chorizo sausage
3   corn tortillas (6 inch), cut up
1  16  ounce carton Egg Beaters® Original
1  15  ounce can Ranch Style® Black Beans, drained, rinsed
1  10  ounce can Ro*Tel® Original Diced Tomatoes & Green Chilies, drained well
1   cup fat free evaporated milk
1   cup frozen whole kernel corn
1/2  cup shredded Pepper Jack cheese (1/2 cup = 2 oz)
1/4  cup chopped green onions
Light sour cream, optional

DIRECTIONS

1. Preheat oven to 375 degrees F. Spray 8x8-inch glass baking dish with cooking spray; set aside.
2. Heat medium skillet over medium-high heat; when hot, add chorizo and cook 3 to 5 minutes or until cooked through and crumbly. Remove from skillet and drain on paper towels.
3. Stir together cooked chorizo, corn tortillas, Egg Beaters, black beans, drained tomatoes, milk, corn, cheese, and green onions in large bowl.
4. Pour into prepared dish. Bake 55 to 60 minutes or until casserole is golden brown and middle is set. Remove from oven; cool slightly.
5. Serve with sour cream, if desired.

breakfast 4:09 AM No comments

breakfast blintzes

INGREDIENTS

1   egg
1 1/2  cups skim milk
1   cup all-purpose flour 
Nonstick cooking spray
1/2  teaspoon shortening
1  15  ounce carton low-fat or light ricotta cheese
2   tablespoons orange marmalade
1   tablespoon sugar
1/8  teaspoon ground cinnamon
2/3  cup light dairy sour cream
5   tablespoons orange marmalade
1/2  cup fresh raspberries or blueberries

DIRECTIONS

1. For crepes, in a medium bowl combine egg, milk, and flour. Beat with rotary beater until well mixed. Spray an unheated 6-inch skillet or crepe pan with nonstick cooking spray. Preheat skillet over medium heat. Remove from heat and pour in about 2 tablespoons batter. Lift and tilt skillet to spread batter. Return skillet to heat; cook 30 to 60 seconds or until browned on 1 side only. Remove from pan. Repeat with remaining batter to make 15 crepes. Lightly brush skillet with shortening between cooking, as needed.
2. Spray a shallow baking pan with nonstick cooking spray. Set aside. For filling, in a bowl combine ricotta cheese, the 2 tablespoons orange marmalade, the sugar, and cinnamon. Spoon about 2 tablespoons filling onto the unbrowned side of a crepe; spread out slightly. Fold in half. Fold in half again, forming a wedge. Arrange in prepared pan. Repeat with remaining filling and crepes.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until heated through. To serve, spoon 2 teaspoons of sour cream and 1 teaspoon of marmalade onto each blintz. Sprinkle with berries. Makes 15 servings.

breakfast 4:04 AM No comments

farmer's casserole

INGREIENTS

Nonstick cooking spray
3   cups frozen shredded hash brown potatoes
3/4  cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 ounces)
1   cup diced cooked ham, cooked breakfast sausage or Canadian-style bacon
1/4  cup sliced green onions (2)
4   beaten eggs or 1 cup refrigerated or frozen egg product, thawed
1 1/2  cups milk or one 12-ounce can evaporated milk or evaporated fat-free milk
1/8  teaspoon salt
1/8  teaspoon black pepper

DIRECTIONS

1. Coat a 2-quart square baking dish with nonstick cooking spray. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions.
2. In a bowl combine eggs, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.
3. Bake, uncovered, in a 350 degree F oven for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 6 servings.

Make Ahead Tip
Prepare as above through step 2. Cover and chill for up to 24 hours. Bake, uncovered, in a 350 degree oven for 50 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Tip
Farmers Casserole for 12: Prepare as above, except double all ingredients and use a 3-quart rectangular baking dish. Bake, uncovered, for 45 to 55 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. Makes 12 servings.

breakfast 3:06 AM 2 comments

holiday breakfast bake

INGREDIENTS

1   package bulk pork sausage (12 ounces)
1/3  cup chopped onion
1/3  cup chopped green bell pepper
1/3  cup chopped red bell pepper
10   eggs
1   cup shredded Cheddar cheese (4 ounces)
1   can Pillsbury® Grands!® Flaky Layers refrigerated original biscuits (16.3 ounces)

DIRECTIONS

1. Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 10-inch skillet, brown sausage, onion and bell peppers; drain well.
2. In large bowl, beat eggs. Stir in cheese and sausage mixture. Separate dough into 8 biscuits. Press biscuits into bottom of baking dish. Pour sausage mixture over biscuit crust.
3. Bake 25 to 30 minutes or until egg mixture is set and crust is deep golden brown. Cool 5 minutes before serving.

Tip:

1. High Altitude (3500-6500 ft): Bake 30 to 35 minutes.

breakfast 2:58 AM No comments

Potato Chive Frittata

INGREDIENTS

1   pound small new potatoes
3   tablespoons olive oil
1/3  cup all-purpose flour
1/4  cup chopped fresh chives
3/4  teaspoon baking powder
1/2  teaspoon pepper
8   large eggs
1  15  ounce container part-skim ricotta cheese
8   ounces 2-percent Cheddar, grated

DIRECTIONS

1. Peel potatoes and place in a 3-quart pot, cover with cold water by 2 inches and bring to a boil over moderately high heat; add salt. Simmer until potatoes are fork tender but not falling apart, 20 to 25 minutes. Drain in a colander and when just cool enough to handle, cut into 1/2-inch cubes.

2. Preheat oven to 350 degree F and arrange rack in center. Heat oil in a 10-inch nonstick ovenproof skillet (if the handle is not ovenproof, wrap it tightly in aluminum foil) over moderate heat until hot but not smoking. Add potatoes and cook, stirring occasionally, until heated through, about 2 minutes. Whisk together flour, chives, baking powder, and pepper in a bowl. Whisk together eggs and cheeses in another bowl until combined well; whisk in flour mixture.


3. Pour egg mixture over potatoes and bake until firm and puffy, about 45 minutes. Let cool 5 minutes. Run a small knife around edge of frittata and gently slide onto a platter. Serve warm. Makes 8 servings.

breakfast, frittata, potato 7:51 AM No comments