Pumpkin French Toast

Source:  Closet Cooking

Serves:  4

Ingredients:

2 eggs

1/4 cup skim milk

1/4 cup pumpkin puree

1/4 tsp vanilla

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

1/8 tsp nutmeg

2 tbl brown sugar

8 slices bread

Directions:

1. Mix the eggs, milk, pumpkin puree, vanilla, cinnamon, ginger, cloves, nutmeg and brown sugar in a low, shallow bowl.
2. Dip the bread into the egg mixture on both sides; lightly brown 2-3 minutes per side.
3. Serve with syrup.

Peach French Toast Bake

Source: Ellie Krieger, Foodnetwork.com

Ingredients:
Cooking spray
1 large whole-wheat baguette (about 8 oz)
4 whole eggs
4 egg whites
1 cup low-fat milk
1 tsp vanilla extract
5 cups sliced peaches
1/2 lemon, juiced (about 1.5 tbl)
3 tbl brown sugar
1/4 tsp cinnamon

Directions:

1. Spray a 9x13 in. baking pan with cooking spray. Slice the baguette into 1/2 inch slices and arrange them in a single layer in the baking pan.
2. Whisk together the eggs, egg whites, milk and vanilla extract. Pour mixture over the bread in the pan.
3. In a medium bowl, toss peaches with the lemon juice and 1 tbl. of brown sugar. Scatter the peach slices evenly on top of the bread.
4. Combine the remaining brown sugar and cinnamon and sprinkle over the top. Cover and refrigerate overnight.
5. Preheat oven to 350. Uncover and bake 40 minutes.

Top with a dollop of vanilla yogurt and a drizzle of maple syrup.

Mini Frittatas with Ham and Cheese

These are delicious! Ideally, they are meant to be hors d'oeuvres size, but I like to make them bigger (muffin size) and eat them for breakfast.

Source: Elizabeth's Edible Experience (adapted from Cooking Light December 2001)
Serves: 8 (3 frittatas each)

Ingredients:
Cooking spray
1/2 cup finely chopped onion
2/3 cup chopped reduced fat ham (about 2 oz)
1/2 cup (about 1.5 oz) shredded reduced-fat cheddar cheese
1/8 tsp cayenne pepper
1/8 tsp dried thyme
1/8 tsp ground black pepper
4 large egg whites
1 large egg

Directions:

1. Preheat oven to 350.


2. Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add onion; saute 2 minutes or until crisp-tender and lightly browned. Add ham; saute about 3 minutes.


3. Remove from heat; let cool while you combine the other ingredients. Combine eggs, pepper, thyme, cayenne, and cheese in a large bowl; stir with a whisk.


4. Add ham and onion mixture, stirring with a whisk. Spoon mixture into 24 miniature muffin cups coated with cooking spray. (Each muffin cup will only hold about two tsp of the mixture). If you want them bigger (the size of a mini cupcake), only fill 12 of the muffin cups.


5. Bake at 350 for 20 minutes or until set.

Lightened Up Creme Brulee French Toast

This was very good. I liked the fact that I could prep it the night before and just pop it in the oven the next morning.

Source: Skinnytaste.com

Ingredients:
1 cup unpacked brown sugar
1/4 cup water
cooking spray
10 oz Challah bread, sliced 1 inch thick
2 large eggs
1 cup egg substitute
1-1/2 cups 1% milk (I used skim)
1 1/2 tsp vanilla extract
1 tsp Meyers rum (optional)
1/4 tsp salt (I omitted this)
1 tsp powdered sugar
1 tsp cinnamon

Directions:
In a small heavy saucepan melt brown sugar and water over moderate-low heat, stirring, until smooth and melted, about 1 minute, then pour into a 13 x 9-inch baking dish coated with cooking spray.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a large bowl whisk together eggs, egg substitute, milk, vanilla, rum, 1/2 tsp cinnamon, and salt until combined well and pour evenly over bread.

Cover and refrigerate at least 8 hours or overnight.

Preheat oven to 350° F. and bring bread to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 40 to 50 minutes.

Top with cinnamon and powdered sugar

Kristy's Cinnamon Ring

Ingredients:
1 can Pillsbury Reduced-Fat Cinnamon rolls w/icing
1 8oz. pkg. lite cream cheese
1/4 cup sugar
2 tsp light sour cream
1 tsp lemon juice
1 tsp vanilla

Directions:
Heat oven to 350. Grease 9” pie plate. Unroll cinnamon rolls and recoil around pie plate. Set icing aside. Beat cream cheese, sugar and other ingredients. Spread between cinnamon rolls. Bake for 25-35 minutes. Cool 5 minutes. Nuke icing in microwave a few seconds until easily drizzled. Drizzle over rolls and serve warm.

Breakfast Cookie

Ingredients:
1/3 cup oats
1 Tbl. nut butter (I've used peanut butter and almond butter)
1/2 scoop whey protein powder (chocolate or vanilla)
1/8 cup milk
Mix-ins (chocolate chips, raisins, banana, dried cherries, coconut, etc)

Directions:
In a small bowl add 1/3 cup oats, 1 tbs nut butter of choice and 1/2 scoop protein powder.

Stir to combine and use the spoon to break up the nut butter until you have a nice crumbly mixture.

Add 1/8 cup milk and mix until fully moistened.

Stir in your mix-ins of choice. Plop the mixture onto an appetizer-sized plate and with the back of your spoon, flatten it into a round shape with equal thickness throughout. Put the cookie in the fridge overnight. It will harden slightly from the nut butter and the oats will soften from the milk.

Greek Yogurt Parfait

Source: Oxygen magazine

1/4 cup dry oats
1/4 cup raspberries
7 walnuts
1 cup 0% greek yogurt

Add oats, raspberries and walnuts to yogurt and stir.

Protein Pancakes

Source: Cleaneating.com

Ingredients:
Olive oil cooking spray
3/4 cup quick cook oatmeal
3/4 cup egg whites
1 TBL low-fat cottage cheese
1 tsp cinnamon
1 TBL agave nectar
1/4 cup berries

Directions:
Mist pan with cooking spray and heat over medium heat. In a small bowl, combine all ingredients except agave and berries. Pour into pan in pancake form. When sides start to brown, flip, cooking for about 3 minutes per side. Serve with agave and berries.

Overnight French Toast

Source: Mccormick

Ingredients:
5 eggs, beaten
3/4 cup milk
1 TBL pure vanilla extract
1/4 tsp baking powder
1 loaf french bread, cut into 8 slices
1 16 oz. pkg frozen, whole strawberries (thawed)
4 ripe bananas, sliced
1 cup granulated sugar
1 tsp cinnamon sugar

Directions:
1. Mix eggs, milk, vanilla extract and baking powder. Pour over bread to soak; turn to coat well. Cover. Refrigerate 4 hours or overnight.
2. Preheat oven to 450. Mix strawberries, bananas and granulated sugar in 13x9 baking dish. Top with soaked bread slices. Sprinkle with cinnamon sugar.
3. Bake 20 - 25 minutes or until golden brown. Let stand 5 minutes before serving.

Ziplock Omelets

Ingredients:
Quart size Ziploc freezer bags
eggs
omelet ingredients of your choice. I've used cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc.

Directions:
Write your name/guests names on freezer bag with permanent marker.
Crack 2 eggs into ziploc bag. Shake to combine.
Have each person add their ingredients to their bag and shake. Squeeze extra air out of the bag and seal.
Place bags into boiling water for 13 minutes. You can usually cook 6-8 omelets in a large pot.
Cut the bags and the omelet will roll out.

Farmers Casserole

Source: bhg.com

Ingredients:
6 cups frozen shredded hash brown potatoes
1-1/2 cups shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (6 ounces)
2 cups diced cooked ham or Canadian-style bacon
1/2 cup sliced green onions
8 beaten eggs or 2 cups fresh or frozen egg product, thawed
2 12-ounce cans (1-1/2 cups each) evaporated milk or evaporated skim milk
1/4 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Grease a 13x9x2-inch baking dish or 3-quart rectangular casserole. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl combine eggs or egg product, milk, salt, and pepper. Pour egg mixture over potato mixture in dish.

2. Bake, uncovered, in a 350 degree F. oven for 45 to 55 minutes or until center appears set. Let stand 5 minutes before serving. Makes 12 servings.

**Make-Ahead Tip: The night before, prepare casserole. Cover and chill. To serve, bake as directed except increase baking time to 55 to 60 minutes.

Oatmeal Protein Pancakes

Source: Oxygen Magazine

INGREDIENTS:
• Olive oil spray
• 3/4 cup quick cook oatmeal
• 3/4 cup egg whites
• 1 tbsp fat-free cottage cheese
• 1 tsp cinnamon (optional)
• 1 tbsp sugar-free syrup
• 1/4 cup blueberries

INSTRUCTIONS:
Mist pan with Olive oil spray. Combine all ingredients and pour into small frying pan in pancake form.
When sides start to brown, flip. Pancakes will need approximately 3 minutes on each side.
Serve with sugar-free syrup and blueberries.
NUTRIENTS PER SERVING (including cinnamon):
Calories: 355, Total Fat: 4 g, Sat. Fat: 1 g, Monounsaturated Fat: 1 g, Polyunsaturated Fat: 1.5 g, Carbs: 53 g, Fiber: 8 g, Sugar: 7 g, Protein: 30 g, Sodium: 386 mg, Cholesterol: 1 mg

Baked Oatmeal

¼ c unsweetened applesauce or oil
½ c. splenda or sugar
1 egg or egg beaters
1 ½ c quick cooking oats
1 tsp. baking powder
½ c skim or soy milk

Cream applesauce, splenda, egg. Add all other ingredients & mix. Pour into 8 x 8 pan. Bake at 350 for 30 minutes. Serve with milk.

Variations: ¼ c raisins, ¼ c nuts, ½ tsp. cinnamon or
Line bottom of the pan with sliced apples