Breakfast Pizza

Ingredients:

pizza dough
pesto
parmesan cheese
proscuitto
1 egg

Directions:

1. Preheat the oven to 450 degrees.

2. Roll out the dough and spread with pesto. Top with parmesan cheese, proscuitto, and spices.

3. When the oven is ready, crack an egg on the pizza and cook for about 10 minutes. Enjoy!

Sausage Strata

Ingredients:

4 tbsp unsalted butter
1 small onion, finely chopped
2 packages of breakfast sausage
half a loaf of French bread, cut into cubes
2 cups extra-sharp cheddar cheese, grated
2 tbsp parsley, finely chopped
2 tbsp sage, finely chopped
10 large eggs
2 1/2 cups light cream
1/2 tsp dry mustard
dash of Worcestershire sauce
salt and pepper

Directions:

1. Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.

2. In a large skillet, heat the butter and saute the onions until soft and golden. Add the sausage and cook  until browned. Drain off the excess liquid in a strainer and transfer to a large bowl.

3. Add the bread cubes, cheese, parsley, and sage and transfer to the prepared pan, spreading the mixture easily.

4. In another bowl, beat the eggs and cream with the salt, pepper, dry mustard and Worcestershire sauce. Mix well. Pour the mixture over the bread and sausage mixture. Cover the casserole with foil.

5. Place the strata in a hot water bath with boiling water. Bake covered for 50 minutes, remove the foil, increase the heat to 400 degrees and bake an additional 15 minutes, until golden brown.

6. Remove from the hot water bath and let sit for 20 minutes before serving.

Perfectly Poached Egg

Ingredients:

1 egg
4 cups water
1 tbsp vinegar
salt and pepper

Directions:

1. Heat the 4 cups of water in a pot. Add the tbsp of vinegar, which helps keep the egg together in the water. You want to heat the water until it is right before boiling. You don't want the water to be boiling, but just after simmering. If your water is boiling, then turn down the heat a bit.

2. Break the egg in a small bowl. Once the water is ready, with a spatula, create a whirlpool with the water. Slide the egg into the middle of the whirlpool. Make sure the egg does not stick to the bottom of the pot.

3. Let the egg sit for 2-3 minutes and then take it out of the water with a slotted spoon. Let the egg rest on a paper towel before transferring it to a plate.

4. Top with a bit of salt and pepper before breaking the egg. Enjoy!

Breakfast BLT Sandwich

Ingredients:

1 whole wheat English muffin
1 egg
2 slices of turkey bacon
1 slice of tomato
1 piece of lettuce
Parmesan cheese

Directions:

1. In a pan, cook a fried egg. Then, cook the bacon in the same pan.

2. Cut the English muffin in half and top with tomato, lettuce and cheese.

3. Create the rest of the sandwich with the egg and bacon and enjoy!

Wild Blueberry Oat Scones

Ingredients:


1 1/2 cups all purpose flour
1 1/4 cup old-fashioned oatmeal
1/4 cup sugar
1 tbsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, melted
1/3 cup skim milk
1 egg, beaten to blend
1 cup fresh wild blueberries

Directions:

1. Preheat oven to 425°F.

2. Combine first 6 ingredients in large bowl.

3. Mix together butter, milk and egg in another bowl.

4. Add to dry ingredients and stir until just moistened. Mix in blueberries.

5. Scoop 1/2 cup balls of dough and place on cookie sheet a few inches apart. Bake until light brown, about 15 minutes. Cool slightly on rack.

Carrot-Apple Breakfast Muffins

Ingredients:

1 egg
4 tbsp maple syrup
4 tbsp olive oil
1 teaspoon vanilla extract
1/4 cup plain yogurt
2 carrots, grated
1 medium apple, grated
1/4 cup raisins OR chocolate chips
1/4 cup quick cooking oats
1 cup whole wheat flour
1 teaspoon baking soda
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Directions:

1. Preheat the oven to 375 degrees. Line or grease muffins tins.

2. Whisk together all wet ingredients. In a separate bowl, mix the oats, flour, baking soda, baking powder, ginger, nutmeg, cinnamon and salt. Add wet ingredients to dry ingredients and stir until just combined.

3. Stir in the carrots, apples, and raisins.

4. Bake for about 20 minutes or until a toothpick comes out clean. Enjoy!

Spinach, Mushroom and Feta Cheese Omelette

Ingredients:

2 eggs
1/8 cup milk
1 bunch spinach
1 cup mushrooms, sliced
1/2 cup feta cheese
salt and pepper

Directions:

1. Whisk together eggs and milk and slice the mushrooms.

2. Heat a saute pan and saute the mushrooms and spinach together until cooked. Add the eggs and let it cook. Season with salt and pepper.

3. When the bottom is cooked and browning, add the feta cheese on top of everything. Then, flip over half of the omelette on top of the other half and continue to let it cook. Once the egg is completely cooked, take it of the heat and enjoy!

Caramelized Onion and Spinach Frittata

Ingredients:

1 lb spinach leaves (about 2 bunches), cleaned, chopped
1 Tbsp olive oil
1 medium onion, chopped (about 1 cup)
1 large clove garlic, minced
9 large eggs
2 Tbsp milk
1/3 cup grated Parmesan cheese
Sun-dried tomatoes, about 2 Tbsp chopped
Salt and freshly ground pepper to taste
3 oz goat cheese

Directions:

1. Preheat oven to 400°F.

2. Cook spinach in 1/4 cup of water in a covered saucepan until just wilted, a couple minutes. Drain water and set aside.
3 In a mixing bowl, whisk together eggs, milk, and Parmesan cheese. Add in chopped sun-dried tomatoes, and sprinkle with salt and pepper. Set aside.

4. Sauté onions in olive oil in an oven-proof, stick-free skillet, until caramelized, about 8-9 minutes on medium heat. Add garlic and cook a minute further. Add cooked spinach and mix in with onions and garlic.

5. Spread out spinach mixture evenly on bottom of skillet. Pour egg mixture over spinach mixture. Use a spatula to lift up the spinach mixture along the sides of the pan to let egg mixture flow underneath.

6. Sprinkle bits of goat cheese over the top of the frittata mixture. When the mixture is about half set, put the whole pan in the oven. Bake for 13-15 minutes, until frittata is puffy and golden. Remove from oven with oven mitts and let cool for several minutes. Although the pan may be out of the oven for a few minutes, the handle is still very hot. Cut into quarters to serve. Serves four.

Strawberry Topped Chocolate Chip Pancakes

Ingredients:

1 1/2 cup flour
1 tbsp baking powder
1 tsp salt
1 tbs sugar
1 2/3 cup milk
2 tbsp butter, melted and cooled
2 eggs, separated
1 tsp cinnamon
1 cup chocolate chips
Strawberries
Powdered sugar

Directions:

1. Sift flour, baking powder, salt, and sugar together in a large bowl.

2. Whisk in milk, butter, and egg yolks. Beat egg whites to soft peaks and fold into batter.

3. Heat a griddle or skillet over medium heat and melt 1 teaspoon butter until it begins to foam.

4. Spoon heaping tablespoons batter onto griddle. Flip when a few bubbles form; when pancakes are golden brown, serve immediately.

5. Top with strawberries and powdered sugar. Enjoy!

Egyptian Eyeballs

Ingredients:

1 egg
1 slice of whole wheat bread
butter or margarine
Tony Chachere's Creole Seasoning

Directions:

1. Butter a slice of bread on both sides and cut a medium sized hole in the middle on it with the top of a cup.

2. Place the slice of buttered bread on a hot frying pan.

3. Crack the egg into the hole and sprinkle some Tony Chachare's on the egg.

4. Wait until the egg sets, flip it over and cook the other side. Enjoy!

Abba's Cinnamon Oatmeal

Ingredients:

1/2 cup milk, soy or regular
2 tbsp applesauce (unsweetened)
1/2 cup Quaker quick cooking oats
1 tsp cinnamon
1/4 cup granola, cranberries, walnuts
1/4 cup fresh fruit like apples, bananas, blueberries
1 tsp ground flaxseed

Directions:

1. In a small bowl, add the milk to the quick cooking oats.

2. Slowly, stir the oats and place in the microwave for 90 seconds.

3. Stir in the cinnamon, flax seed and apple sauce.

4. Add the cranberries, walnuts, fresh fruit, and granola to the oatmeal and stir until oats and ingredients reach your desired consistency.