I have been craving Breakfast for Dinner, so I declare this week (use your booming echo voice...) "BREAKFAST WEEK......"!! Ha!!!
English Muffin French Toast
4 lg eggs
1cup buttermilk
2tsp orange zest
1tsp vanilla extract
6 English muffins, split
Vegetable cooking spray
1cup Greek yogurt
2Tbsp maple syrup
Toppings: chopped fresh strawberries, chopped fresh nectarines
Whisk together first 4 ingredients. Place English muffins in a 13x9 baking dish, overlapping edges. Pour egg mixture over muffins. Cover and chill 8-12 hours.
Remove muffins from remaining liquid, discard liquid.
Cook muffins, in batches, in a lg skillet coated with cooking spray over medium-high heat 2-3 minutes on each side or until muffins are golden. Stir together yogurt and syrup until blended; serve with muffins and toppings.
(shows 235 cals for 2 slices of English muffin- I plan to use multi-grain muffins so I'll have to re tabulate the cals)
southern living magazine
Chicken Sausage Breakfast Burritos
4 links chicken sausage
1md fresh green pepper, diced
3 eggs
3Tbsp skim milk
4 burrito sized tortillas
4 Tbsp cheddar cheese
salt and pepper to taste
Slice sausage on the diagonal into 1/4" pieces.
Saute sausage and green peppers in a skillet sprayed with oil, until sausage browns.
Whisk eggs, milk, salt and pepper.
Add egg mixture to pan and scramble with sausage and peppers.
Remove from heat, spoon 1/3 of filling onto each tortilla and top with 1/3 cheese.
Wrap tortillas and bake at 350 for 10 minutes.
Slice into 1/3's and serve.
Optional: serve with salsa!!
(I'm not sure if the serving is 1 tortilla or 1/3 slice of tortilla, I'll recalculate as I make it!!)
280 calories
alfrescoallnatural.com
Scrambled Egg Turnovers
1small zucchini, shredded
salt and pepper
6 eggs
1/4tsp dried oregano
2Tbsp butter
2 sheets frozen puff pastry, thawed and halved lengthwise
1 1/2cup shredded cheddar cheese
4 3/4" thick tomato slices
Preheat oven to 425. Place zucchini in a bowl and season with salt; let stand for 5 minutes. squeeze with paper towel to dry. In med bowl, beat together 5 eggs, oregano, and 1/2tsp each salt and pepper. In small bowl beat remaining egg with 1Tbsp water.
In a large nonstick skillet, melt butter over med heat. Pour in oregano-egg mixture and scramble for 1 minute; transfer to plate.
On work surface, brush the edges of the puff pastry with some egg wash. Working with 1 piece at a time, arrange 1/4 of scrambled eggs on 1 side of pastry and top with 1/4 each of zucchini and cheese, then 1 tomato slice. Fold over the pastry and press the edges to seal; transfer to a parchment-lined baking sheet and brush with more egg wash. Repeat with remaining ingredients to make 3 more pastries.
Bake until the pastries are puffed and golden brown, 20-25 minutes.
RachaelRaymag.com
Peanut Butter- Chocolate- Oatmeal Cereal Bars
2cups uncooked quick-cook oats
3/4cup packed brown sugar
3/4cup all-purpose flour
3/4cup butter, melted
1lg egg
1cup light corn syrup
1cup granulated sugar
1cup peanut butter
4cups rice krispies
1 (12oz) package of semisweet choc chips
1 (10oz) pkg peanut butter chips
1cup dry-roasted peanuts
Preheat oven to 350. Combine first 5 ingredients in a med bowl. Press firmly onto bottom of lightly greased 15x10" jelly-roll pan. (mixture will be thin) Bake 12 minutes. Let cool on a wire rack 10 minutes.
Microwave corn syrup, sugar and PB in a lg microwave-safe bowl on high for 2 minutes or until melted and smooth, stirring at 30 sec intervals. Stir in cereal. Press mixture firmly over oat mixture in pan.
Microwave chocolate and PB morsels in microwave-safe dish on high 1- 1 1/2 minutes, stirring at 30 sec intervals. Spread over cereal mixture. Sprinkle with chopped peanuts. Cool 45 minutes. Cut into 24 bars.
Southern Living magazine
Gigantic Cinnamon Rolls
1/2cup sugar
1/2cup packed brown sugar
2tsp ground cinnamon
2 loaves (1lb each) frozen bread dough, thawed
1/2cup butter, melted
1/2cup chopped pecans
1 1/4cup confectioners' sugar
6tsp milk
1/2tsp vanilla extract
In shallow bowl, combine sugars and cinnamon; set aside. On a lightly floured surface, roll each loaf of dough into a 12"x 4" rectangle. Cut each rectangle lengthwise into 4 1" strips. Roll each into an 18" long rope. Dip in butter, then roll in sugar mixture.
Coil 1 rope in center of greased 12" pizza pan. Add 3 more ropes, pinching ends together to fill 1 pan. Repeat with remaining ropes on a 2nd pizza pan. Sprinkle with pecans and remaining cinnamon-sugar. Cover and let rise in a warm place until doubled, about 45 minutes.
Bake at 350, for 20-30 minutes or until golden brown. In a small bowl, combine confectioners' sugar, milk and vanilla until smooth. Drizzle over warm rolls.
(2 rolls- 6-8 servings each)
taste of home best holiday recipes 2008
GREAT GIFT GIVING IDEA!!!
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