breakfast for 1.... or a lot

 easy, super healthy breakfast for 1.... or 20! 

NEED: 

• cooking spray
• egg(s)
• meat and/or veggies of your choice (all diced fairly small- at least bite sized)
• fresh herbs (if available) 
• anything else- such as cheese... which is tasty but does decrease the healthiness 

MY FAVORITE INGREDIENTS: 

• egg
• diced bell peppers 
• diced ham steak 
• fresh thyme and basil 

DO: 

• preheat a skillet over medium heat 
• spray pan carefully with cooking spray (it can flame up a tiny bit) 
• add diced veggies, sauté for a few minutes
• add diced meat, sauté for a few minutes
• when you have received your desired browning or tenderness, move to the side of the pan. crack one egg into pan, let cook a minute or two, then flip over to cook the whites. if you do not want an over easy egg, break the yolk and let cook a bit longer or scramble it with the veggie/meat mixture

TIP: 

i like to add any leftovers- such as leftover roasted sweet potatoes! they heat up delightfully and taste fabulous!!!

enjoy!

egg tacos

 egg tacos 

carb balance mission tortilla 
1 scrambled egg
a smattering of cheese 
crumbled turkey breakfast sausage 

make 
freeze in parchment paper 

warm in the microwave

oooh make and freeze breakfast :)

Chorizo and Egg Breakfast Tacos

Yield – 12 servings

Preparation Time – 20 minutes

Cooking Time – 15 minutes

Ingredients

• 1 lb. chorizo mexican sausage (mild Italian sausage will do too)
• 10 eggs
• 1/2 cup milk
• Salt and pepper
• 1/2 cup salsa
• Tabasco sauce, optional
• 1 cup shredded cheddar cheese
• 24 soft taco or fajita size tortillas

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Directions

• Brown the sausage. Drain if necessary, then add sausage back into skillet.
• In a mixing bowl, whisk together the eggs and milk with salt and pepper. Pour over the browned sausage. Scramble.
• Once the eggs are cooked, add the salsa, Tabasco sauce and cheese and stir through. Let sit on the burner for a minute, allowing the cheese to melt.
• Spoon into tortillas, let cool slightly, roll and place into freezer baggies. Freeze up to 3 months.
• Thaw in fridge overnight, reheat in the microwave.

Read more: http://www.5dollardinners.com/chorizo-and-egg-breakfast-tacos/#ixzz3BGjcwems

breakfast quinoa???

Pumpkin Breakfast Quinoa

Yield – 6 to 8 breakfast servings

Preparation Time – 5 minutes

Cooking Time – 20 minutes

Ingredients

• 2 cups quinoa
• pinch of salt
• about 3/4 cup canned pumpkin
• 1/4 cup brown sugar, or other sweetener
• 1 Tbsp homemade pumpkin pie spice

Directions

• Rinse the quinoa in a colander to help remove the bitter taste.
• In a medium saucepan, bring 4 cups of water to boiling, then add the rinsed quinoa. Return to boiling, then reduce heat, cover and cook for 20 minutes.
• Onec cooked, fluff with fork and add the canned pumpkin, brown sugar (or other sweetener, add to taste), and the spices. If you don’t have all the spices on hand to make the pumpkin pie spice mix, adding 2 tsp cinnamon plus 1 tsp of ginger will work too.
• Serve Pumpkin Breakfast Quinoa with a piece of fruit.
• To prepare as “make ahead,” divide into small plastic containers and refrigerate up to 5 days.

Read more: http://www.5dollardinners.com/make-ahead-pumpkin-breakfast-quinoa-gluten-free-fall-breakfast/#ixzz3BGdGRF2u

I tried them :)

I lost the best regarding snow days...... yup we are up to about a gazillion of them.... so i paid my dues this morning by making home made cinnamon rolls. i am not a baker but they turned out "okay" :) perhaps the yeast was bad.......

 

Ingredients:

3/4 cup milk 1/4 cup margarine, softened 3 1/4 cups all-purpose flour 1 (.25 ounce) package instant yeast 1/4 cup white sugar 1/2 teaspoon salt

1/4 cup water 1 egg 1 cup brown sugar, packed 1 tablespoon ground cinnamon 1/2 cup margarine, softened 1/2 cup raisins (optional)

Directions:

1.	Heat the milk in a small saucepan until it bubbles, then remove from heat. Mix in margarine; stir until melted. Let cool until lukewarm.
2.	In a large mixing bowl, combine 2 1/4 cup flour, yeast, sugar and salt; mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 minutes.
3.	Cover the dough with a damp cloth and let rest for 10 minutes. Meanwhile, in a small bowl, mix together brown sugar, cinnamon, softened margarine.
4.	Roll out dough into a 12x9 inch rectangle. Spread dough with margarine/sugar mixture. Sprinkle with raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in 12 lightly greased muffin cups. Cover and let rise until doubled, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C).
5.	Bake in the preheated oven for 20 minutes, or until browned. Remove from muffin cups to cool. Serve warm

i can't remember...

i can't remember if i posted this recipe but it was soooooo good i will post again :)

• 1 small loaf day-old French bread (or about 1/2 of a large loaf)
  
• 5 eggs
  
• 3 TB. sugar
  
• 1 tsp. PURE VANILLA EXTRACT
  
• 21/2 Cups whole milk
  
• 1/4 Cup flour
  
• 6 TB. packed brown sugar
  
• 1/2 tsp. PENZEYS CINNAMON
  
• 1/4 Cup (1/2 stick) butter
  
• 1 Cup blueberries
  
• 1 Cup strawberries, sliced
  

Lightly grease a 9x13 pan. Cut the bread in 3/4-inch slices. Layer in the pan, fitting snugly. In a bowl, lightly beat the eggs, sugar and VANILLA. Stir in the milk. Pour over bread; turn bread slices over. Cover and refrigerate overnight*. In the morning, pre-heat the oven to 375°. In a bowl, combine the flour, brown sugar and CINNAMON. Cut the butter in bits, add to the mix and rub together to make a crumb topping. Remove the pan from the fridge, carefully turn the bread pieces over and scatter mixed berries evenly over the bread. Sprinkle with crumb topping. Bake at 375° for 35-40 minutes, until puffy and golden.

*Overnight soaking of the bread is what causes the dish to puff up and be very creamy when baked. If you don't have overnight, at least let it soak a few hours.

Prep. time: 15 minutes plus overnight in the fridge
Cooking time: 35-40 minutes
Serves: 6-8

Nutritional Information:
Servings 8; Serving Size 1 slice (149g); Calories 230; Calories from fat 80; Total fat 9g; Cholesterol 105mg; Sodium 240mg; Carbohydrate 30g; Dietary Fiber 1g; Sugars 14g; Protein 8g.

breakfasts

mmmmmmmmm

well at least i think mmmmmmmmmmmmmm

i have decided that i need to take better charge (okay charge) over my food choices....and starting with breakfast. my yummy frozen toaster scramblers and frozen sausage on a stick covered in pancake full of fat cannot be helping my goal of losing inches........

therefore i have combined various recipes from friends and tried the following:

breakfast burritos (frozen to warm later)
muffin tin fritatas (cooled in fridge for later AND some frozen)

a friend swears that freezing the burritos in wax paper will prevent them from tasting like cardboard when reheating later.

i sauteed veggies (broccoli, red peppers, onions, mushrooms). i added green onions to each. a bit of cheese. crumbled turkey bacon and/or turkey sausage. 

fritatas:
beaten eggs. put them in muffin tins (i added foxpoint seasoning, salt and pepper), then added the topping above. baked 15 minutes at 350. slide knife around the edge.

burritos: scramble eggs. layer all of the above in tortillas. wrap in wax paper and freeze.

wish me luck :) hope they taste great!