Breakfast Quesadillas

Breakfast Quesadillas

Serves 4-5.

Loved these!  If you want to use eggs instead of Egg Beaters, substitute 8 eggs, but I must say the Egg Beaters tasted great and made prep super easy -- no eggs to crack!
Adapted from: Eat, Live, Run blog

5 large flour tortillas ("Burrito" size)
2 c. Egg Beaters (one small carton)
4 sausage patties, cooked and roughly chopped
Butter, to grease pan
4 oz. goat cheese, crumbled
2 c. raw baby spinach
1 cup grated mozzarella cheese
hot sauce and/or salsa, for serving

Scramble the Egg Beaters in a skillet with enough butter so that they don't stick. Season with salt and pepper.  Once scrambled, scoop eggs into a large bowl.  To the bowl, add cooked and crumbled sausage and crumbled goat cheese.  Stir gently to combine.

Heat up a large skillet and drop some butter in. Lay a tortilla flat down then sprinkle some shredded cheese on one half of the tortilla only.  Top with some spinach, then 1/5 of the egg mixture.  Sprinkle some more shredded cheese, and then, when tortilla is golden brown, fold the other half over and remove from skillet.  Allow to cool for a minute or two and then cut into wedges.

Spinach, Mushroom, and Goat Cheese Crustless Quiche

Spinach, Mushroom, and Goat Cheese Crustless Quiche

Serves 6.

I loved this.  And, after being in a breakfast rut, it was just what I needed to remind myself that, yes, breakfast is good.  :)
Inspired by: Budget Bytes blog

8 oz. fresh mushrooms, thinly sliced
1 t. fresh minced garlic
Salt and pepper, to taste
10-oz. pkg. frozen spinach, thawed and squeezed dry
3 eggs
3 egg whites
1 c. 2% milk
3 oz. goat cheese, crumbled
1/3 c. grated Parmesan

Preheat your oven to 350 degrees.  Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

Spray a pie dish with non-stick spray. Squeeze any remaining water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled goat cheese.  Sprinkle Parmesan cheese on top of that.

In a medium bowl whisk together the eggs and milk until fairly smooth.  Pour this mixture into the pie dish over the spinach, mushrooms, and cheeses.

Top with additional Parmesan if desired.  Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Crescent Breakfast Casserole

Crescent Breakfast Casserole

Serves 6-8.

How's THAT picture for a breakfast fail in the appearance department?  So here's what happened:  In an attempt to make the dish a little more healthy, I substituted some Egg Beaters for some of the eggs.  I wis
Slightly adapted from: Bakin and Eggs blog

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.)
12 eggs, beaten
2 cups shredded cheese (jack, cheddar, colby – whatever you have on hand)
2-3 tbsp milk
salt and pepper, to taste
cooking spray

Preheat oven to 400 degrees and prepare a 9 x 9 or 11 x 9 baking dish with cooking spray.

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.

Spinach and Pancetta Strata

Spinach and Pancetta Strata

Serves 12.

I changed a few things around from Giada's original recipe, and I think it's the perfect amounts of everything now.  (Her original recipe is linked below.)  This is a great breakfast casserole.  It was served to me somewhere recently and I had to get the recipe! 
Adapted from: Giada De Laurentiis

2 T olive oil

6 oz. thinly sliced pancetta, coarsely chopped

1 onion, chopped

2 (10-oz.) boxes chopped frozen spinach, thawed, squeezed dry

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/8 teaspoon freshly grated nutmeg 

10 c. cubed Italian bread, from a 1-pound loaf

1 c. shredded white cheese blend (or other white cheese of your choice, i.e. fontina, muenster, havarti, etc.)

1/2 cup finely grated Parmesan 

3 cups whole milk

15 large eggs

Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a bowl. Add the onion to the pan drippings in the same skillet and saute until translucent, about 4 minutes. Add the spinach and garlic. Saute over medium-low heat until the garlic is tender, about 2 minutes. Stir in 1/2 teaspoon of salt, 1/4 teaspoon of pepper, nutmeg, and the cooked pancetta.

Place the bread cubes in a large rectangular buttered baking dish. Top with the spinach mixture.  Whisk the milk, eggs, remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and pour evenly over the strata. Top with shredded cheeses.  Chill the strata, at least 2 hours and up to 12 hours.  (I chilled for almost 24 hours and it was fine.)


Preheat the oven to 350 degrees.  Bake strata uncovered until puffed, golden brown, and cooked through, about 60 minutes. Let stand 5 minutes before serving.

Prosciutto and Egg Panini

Proscuitto and Egg Panini

Serves 4.

So mine is more of a grilled sandwich and less of a panini, but you get the idea.  Any deliciously melty cheese will do.  And if you've already got sliced bread in the house, don't hesitate to substitute that for the soft rolls.  That's what I did!
Source: Real Simple

8 large eggs

kosher salt and black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise

8 ounces prosciutto, thinly sliced

8 ounces Swiss cheese, thinly sliced

In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.  Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through. 

Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.

Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.  Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.  Repeat with the remaining sandwiches.

Eggs With Tortilla Chips, Salsa, and Cheese

Eggs With Tortilla Chips, Salsa, and Cheese

Serves 4-6

Yum!  What a tasty twist on your standard scrambled egg breakfast.
Source: Real Simple

1 1/2 T. unsalted butter
10 eggs
2 T. milk or water
1 t. kosher salt
1/4 t. freshly ground black pepper
1 c. shredded Monterey jack cheese
3/4 c. salsa (drained)
1 c. crushed tortilla chips

Heat butter in a large nonstick skillet over medium heat.

Meanwhile, in a large bowl, whisk together the eggs, milk, 1 teaspoon kosher salt, and 1/4 teaspoon pepper. Pour into the pan and cook, stirring occasionally, to desired doneness, 4 to 5 minutes, adding cheese just before they’re set. Fold in salsa and chips.

Turkey Bacon and Hash Brown Bake

Turkey Bacon and Hash Brown Bake

Serves 9.

Use Egg Beaters (or a combo of Egg Beaters and eggs) for an even healthier breakfast!
Slightly adapted from: Ore Ida and Butterball coupon page

1/2 pkg. turkey bacon, cut into 1/2" pieces

1/4 c. vegetable oil

4 c. frozen hash browns, thawed

1 small onion, chopped

1 green bell pepper, chopped

1 red bell pepper, chopped

8 eggs

1 c. fat free evaporated milk

1/2 t. salt

1-1/2 c. shredded sharp cheddar cheese

Preheat oven to 350 degrees. Coat a 13x9 baking dish with nonstick cooking spray.

In a large skillet over medium heat, cook bacon for 4-6 minutes, stirring occasionally.

Meanwhile, heat oil in another large skillet over medium high heat. Cook hash browns for 2 minutes, turn over and cook for another 2 minutes. Add vegetables, and cook for 3-4 minutes. Transfer evenly to the prepared baking dish.

In a medium bowl, whisk together eggs, milk, and salt. Stir in cheese and cooked bacon. Pour evenly over potato mixture.

Bake uncovered for 40-45 minutes, or until eggs are set.

Country Brunch

Country Brunch

Serves 6-8

Double this easily to serve a larger crowd.

Source: Ohio P.E.O. Cooks II cookbook

8 slices firm (or wheat) bread

1-1/4 c. cooked and crumbled bacon (about 1/2 lb.)

8 oz. mozzarella cheese, shredded

8 oz. cheddar cheese, shredded

3 eggs

1-1/2 c. whole milk

1/4 t. dry mustard

1/8 t. onion powder

Trim crusts from bread; cut slices in halves. Grease a 8x8" baking pan and layer as follows: Cover bottom of pan with one-half of bread, one-half of bacon, and one-half of each of the cheeses. Repeat a second layer. Combine eggs, milk, and seasonings. Pour over layers; refrigerate overnight. Remove from refrigerator 30 minutes before baking.

Preheat oven to 375 degrees. Bake for 45-50 minutes. Let stand 10 minutes before cutting into squares.

Buttermilk Scrambled Eggs

Buttermilk Scrambled Eggs

Serves 2.

Sometimes it's nice to switch things up a bit. The buttermilk in these eggs simply replaces the milk that is typically added.

6 eggs

1/6 c. buttermilk

Salt and pepper, to taste

Heat a skillet over medium heat and coat with non-stick spray or a bit of melted butter.

Whisk together eggs and buttermilk. Add salt and pepper. Pour eggs into prepared pan and scramble by flipping and tossing eggs with a spatula. Serve with bacon, sausage, or toast... or all three!

McGriddle-Made-Healthy

McGriddle-Made-Healthy

Serves 1.

This was such a fun little thing to make. Obviously you can use regular syrup, sausage patties, cheese, and eggs if it's what you have on hand. It won't be as healthy, but I would imagine it will still be better than McDonald's offerings.

Source: Hungry Girl

1 t. light whipped butter (or light buttery spread), melted

2-1/2 T. sugar-free pancake syrup

1-1/2 T. whole wheat flour

1/4 t. baking powder

1 veggie sausage patty (such as Morningstar Farms)

1 slice fat-free American cheese

1/4 c. liquid egg subsitute, such as Egg Beaters

To make pancake batter, combine melted butter, pancake syrup, whole wheat flour, and baking powder. Mix thoroughly.

Bring a skillet sprayed with nonstick spray to medium heat. Add batter to form 2 small pancakes. Cook for 3-4 minutes per side, flipping carefully, until golden brown. Transfer to a plate.

Respray the skillet and return to medium heat. Pour in egg substitute and allow to spread out evenly. Do not scramble. Once mostly cooked through, flip carefully and allow the other side to finish cooking. Gently fold in half once, and then fold again. Place cheese slice on top and allow to melt.

Meanwhile, cook sausage patty according to package instructions.

Build sandwich by placing sausage patty on one pancake, and topping with cheesy eggs and other pancake.

Egg & Sausage Breakfast Sandwich

Egg & Sausage Breakfast Sandwich

Serves 1.

I love a good breakfast sandwich. I'm not always wild about the traditional breakfast feast of these things separate, but put them together as a sandwich and I'm one happy girl.

1 sandwich bun

1/4-1/2 c. Egg substitute (or 1-2 eggs)

1 green onion, minced

salt and pepper, to taste

1 slice American cheese

1 sausage patty

Scramble eggs over medium heat, adding in minced green onion and seasoning with salt and pepper. Heat sausage patty until cooked through. Make sandwich by layering egg, cheese, and sausage patty.

Egg & Sausage Strata

Egg & Sausage Strata

A great breakfast recipe that has contributed to many Christmas memories, get-a-ways with friends, and lazy mornings at home. And since all the prep work is done ahead of time, the only thing you need to do in the morning is throw it in the oven!

1 lb. sausage

6 slices white bread, cubed

6 eggs, well beaten

2 c. milk

1 c. shredded sharp cheddar cheese

1 t. salt

1 t. dry mustard

Brown and crumble sausage and drain fat.

In a medium bowl, mix sausage, bread, and cheese. Pour into a greased 13x9 baking pan. Beat eggs and milk together; pour over bread mixture.

Sprinkle with salt and mustard. Cover with foil and refrigerate overnight.

In the morning, bake at 350 degrees for 1 hour.

A Note From The Little Lady: You can also add 1 c. mushrooms, green onions, or chives.

Veggie & Cheese Egg Bake

Veggie & Cheese Egg Bake

Serves 2.

This was an easy, light meal that I would definitely make again. It'll fill you up, but not leave you feeling "full," and you'll feel good about the fact that it's jam-packed with healthy ingredients. And if you need more flavor, we've found that ketchup, ranch dressing, hot sauce, or a combination of the last two make a great little dipping sauce.

Source: Betty Crocker's Healthy New Choices

4-5 slices whole wheat bread, cubed

1/4 onion (red or white), chopped

3/4 c.frozen peas

1 c. shredded cheddar cheese (or any shredded cheese of your choice)

3/4 c. egg substitute, such as Egg Beaters

1/2 can (6 oz.) evaporated skim milk

1/4 c. plain yogurt

1 t. mustard

Preheat oven to 350 degrees.

Coat a baking dish, such as a round cake pan, with non-stick cooking spray. Layer bread cubes, chopped onion, and frozen peas. Sprinkle with shredded cheese.

Mix remaining ingredients and pour over bread mixture. If egg mixture did not evenly distribute, stir to coat.

Bake, uncovered, for about 30 minutes or until golden brown and center is set.

A Note From The LL: If making this ahead of time and refrigerating, increase baking time to 45 minutes.

Apple and Sausage Egg Bake

Apple and Sausage Egg Bake

Serves 3.

This recipe comes from Christmas Cookbook from The Cake Mix Doctor, and I have adapted it just slightly. The Mr. and I really liked this. Not only was it easy to throw together, but it is make-ahead friendly, diet-friendly, smells wonderful while it bakes, and tastes wonderful while you're eating it.

3 slices bread

1 T. butter, melted

6 oz. sausage (I used smoked sausage, but sausage patties or links would also work well)

1/2 apple, peeled, cored, sliced thin

1/2 t. dried thyme

3 eggs (or equivalent in Egg Beaters)

1 c. milk

1-1/2 c. shredded cheese (I used a mix of cheddar, parmesan, and swiss)

Preheat oven to 400 degrees.

Brush melted butter on the bread slices. Cube bread, removing crusts if desired, and arrange in the bottom of a baking dish (8x8 or round cake pan) that has been coated with non-stick spray.

Brown sausage; drain fat and layer on top of bread.

Add a layer of apple slices, evenly distributing.

Sprinkle with thyme.

In a bowl, whisk together eggs and milk. Pour over layers in baking dish.

For the final layer, top with shredded cheese.

Bake for 25 minutes.

A Note From The Little Lady: This is make-ahead friendly, which is music to my ears! I made this after dinner one night, left it in the fridge and baked it for the following night's dinner. Increase the baking time to 30 minutes if following this method.

Make it diet-friendly: Use wheat bread, turkey sausage, Egg Beaters, skim milk, and reduced-fat cheese to easily lighten this dish. You can also eliminate the butter without much change in taste.