Breakfast

Broccoli and Cheese Mini Egg Omelets

I love eating eggs for breakfast (and for dinner!) but I’d rather get an extra 20 minutes of sleep in the morning before work than get up to make myself an omelet or scrambled eggs. I often make eggs for myself on weekend mornings and add veggies and different spices. I’ve never attempted to bake eggs in a muffin tin but I think it’s great if you have company over because you aren’t stuck standing over the stove while trying to have a conversation. Not to mention it’s great portion control! I found these Broccoli and Cheese Mini Egg Omelets on a food website dedicated to healthy eating and since I bought a HUGE bag of broccoli at the produce market this weekend, I figured this was a perfect recipe to try out.

Eggs and egg whites are mixed with cheese and poured into muffin tins over steamed broccoli. This recipe uses two kinds of cheeses, cheddar and pecorino romano, but any cheese here would do (I only used cheddar). This is also such a versatile recipe because you could add in sausage or ham, replace broccoli with tomatoes or spinach, and also toss in herbs like basil or parsley. I threw in some cayenne pepper because I love a little spice with my eggs. Baking eggs might take a little longer than a quick scramble but by making them this way, you can sit back and enjoy your coffee while the oven does the work for you.

The ingredients:

Steam the broccoli, either on the stove or in the microwave. Chop the broccoli and place in a muffin tin sprayed with non-stick spray.

In a bowl, whisk together the eggs, egg whites, grated cheese, salt and pepper.

Pour the egg mixture into the muffin tin over the broccoli. Top with cheddar cheese.

Bake in a 350°F oven for 20 minutes.

Additions:

  • Cayenne pepper

Omissions:

  • Vegetable Oil
  • Pecorino Romano

Substitutions: None

Overall Rating: Like It

Source: Skinnytaste.com

Pumpkin-Cinnamon Streusel Buns

Okay, I admit that starting the New Year with sweet, decadent Pumpkin-Cinnamon Streusel Buns isn’t necessarily what you might want to look at if you are resolving to eat healthy in the new year. Sorry, I couldn’t help myself! I’ve had this recipe tucked away for a long time but never made it because recipes with yeast always intimidate me. Not only do you have to get the warm water just the right temperature to activate the yeast, the dough needs time to rise, usually more than once. My patience is usually much more suited for quick breads but now that I’ve made this recipe successfully, I’m intimidated no more! Yes, these are still a little time consuming and require patience but my, oh, my, are they worth it! The pumpkin isn’t overpowering but adds the slightest bit of flavor and the cinnamon streusel filling is warm, homey, and exactly what you want in a roll like this. Even if you are watching what you eat, these buns are lower in calories than most cinnamon rolls so don’t feel guilty about indulging just this once.

The ingredients:

Dissolve yeast in warm water and let sit for 5 minutes.

Add in flour, pumpkin, milk, melted butter, salt, and nutmeg. Mix with a hand mixer until combined and smooth.

Roll dough out onto a floured surface and knead until smooth and elastic, about 10 minutes.

Place dough in a bowl sprayed with non-stick spray, making sure spray covers all of the dough. Cover and place in a warm place for 45 minutes until the dough has doubled in size. Dough is ready when an indentation from two fingers remains.

While dough is rising, prepare the filling by adding sugar, brown sugar, flour, and cinnamon in a small bowl. Cut in cold butter.

After dough has risen for 45 minutes, punch down the dough and allow to rise for another 5 minutes. Place dough on a floured surface and roll out into a rectangle. Sprinkle the filling over the dough, leaving a slight border.

Starting with the long end, carefully roll the dough into a log and cut into 12 pieces.

Place rolls into a pan and bake in a 375°F oven for 20 minutes. Allow to cool for 15 minutes.

While rolls bake, mix the powdered sugar, hot water, and vanilla in a small bowl.

After the rolls have cooled slightly, poor the glaze over the top.

Serve the buns while still warm.

Additions: None

Omissions: None

Substitutions:

  • Canned pumpkin for homemade pumpkin purée

Overall Rating: Love It

Source: Cooking Light Magazine

Jalapeño, Sausage, Jack, and Egg Breakfast Braid

Maybe you don’t like breakfast food and if not, too bad for you.  I’m going to cut right to the chase here – this Jalapeño, Sausage, Jack, and Egg Breakfast Braid is divine.  This delicious little package has eggs, cheese, turkey sausage, jalapeños and is full of flavor.  The recipe calls for chicken sausage with jalapeño peppers but I used hot turkey sausage instead.  The sausage combined with the peppers doesn’t overpower this dish at all but instead gives it just enough of a kick to keep eating another bite, and then another.  If you want to keep things a little more mild, you could use sweet turkey sausage here (or pork if you prefer).  I made this in June when my sister and 2-year-old niece were visiting and since I wasn’t sure if my niece would like the spiciness, I left out the jalapeños and used sweet turkey sausage.  It was just as delicious then but I really loved the fresh jalapeño pepper this time around.  This is a perfect breakfast to make for Christmas morning, in my opinion.  Go ahead and cut yourself a piece of this and see if you can keep from cutting another one.  It’s pretty much impossible.

The ingredients:

Cook onion and sausage in a skillet with the olive oil until sausage is fully cooked.

Add in slightly beaten eggs and cook until set.

Unroll the pizza dough and shape into a rectangle on a baking sheet.  Sprinkle cheese down the middle of the dough, leaving 2 inches on the sides.  Top the cheese with the egg and sausage mixture, remaining cheese, and chopped jalapeño.

Using a sharp knife, cut slits into the sides of the dough, about an inch apart.  Fold dough strips over the mixture diagonally, overlapping strips to look like a braid. 

Brush dough with egg white. 

Bake at 425°F for 15 minutes or until golden brown.

Additions:  None

Omissions:  None

Substitutions:

  • Hot turkey sausage for chicken sausage
  • Reduced-fat Colby-Jack cheese for Monterey Jack and cheddar cheeses

Overall Rating:  Love It

Source:  Cooking Light Magazine

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