Find Recipes Instantly! (Type the Recipe name or any Ingredient) Scrambled Eggs and Ham Ingredients: 1 cup cubed ham 2 Tbls. chopped green onion 3 Tbls. butter 12 beaten eggs Cheese Sauce: 2 Tbls. butter 2 Tbls. flour 2 cups milk 4 oz. shredded Cheddar cheese dash of pepper Topping: 3 slices soft bread crumbs 4 tsp. melted butter Sauté ham and onion in butter until onion is tender. In a medium pan melt the 2 tablespoons butter and stir in flour; gradually add milk, whisking as it's heating. Stir in cheese until melted and add the dash of pepper. Beat the eggs in a large bowl with a whisk until yolks and whites are mixed. Add the eggs to the ham and onions-cook just until set. Fold cooked eggs into cheese sauce. Pour into small casserole and cover with the buttered crumbs. Sprinkle with paprika. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 45 minutes. Breakfast Burritos From: Frozen Assets: How to cook for a day and eat for a month (24 burritos) 12 eggs, beaten 1 pound bulk sausage, cooked (or crumbled links) 1/2 cup chunky salsa (your choice of heat) 2 cups cheddar cheese, shredded 24 flour tortillas (you can also use whole wheat) Scramble eggs in large skillet until done; stir in cooked sausage and salsa. Warm tortillas in microwave 20 - 30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap burritos individually; place wrapped burritos in large zip-top freezer bags; freeze. TO SERVE:Unwrap burritos from foil or plastic wrap that you used for freezing. Wrap in a paper towel. Cook in microwave until heated through (about 2 minutes). Or thaw burritos (remove plastic wrap if used in freezing), wrap burritos in foil, and bake at 350 degrees for ten minutes. Optional Ingredients: 1 green pepper, finely diced 6 potatoes, shredded and fried until cooked through (or use hashbrowns) Jalapeno slices Small can chopped green chiles 1-2 cloves garlic, finely minced 1 onion, finely diced 1 tomato, peeled and chopped 2 green onions, sliced with tops Bacon Cheese Muffins Ingredients: 2 cups flour 3 tsp baking powder 1/2 tsp. salt 1 egg, lightly beaten 1 cup milk 1/4 cup oil 2 Tbsp. minced fresh chives 3/4 cup cheese, grated 6 slices bacon, cooked and crumbled Place all dry ingredients in a large mixing bowl. Add egg, milk, oil and mix until almost combined. Stir in bacon, cheese and chives until all ingredients are just wet. Spray muffin tins with cooking spray and fill 3/4 full. Bake at 350 degrees for 25 minutes. Orange Stuffed French Toast with Orange Syrup 6 1" slices French bread 4 ounces soft cream cheese Orange marmalade 3 eggs 3/4 cup milk 1/4 teaspoon vanilla Dash of ground nutmeg 1 tablespoon orange juice Orange Syrup: 1 cup sugar 1 cup butter, melted 6 ounce can frozen orange juice concentrate Cut a pocket across top crust side of each bread slice. In small mixing bowl stir together cream cheese and orange marmalade. Mixture should not be soupy. Spoon about 1 tablespoon of mixture into each pocket. In mixing bowl beat eggs, milk, vanilla, nutmeg, and 1 tablespoon orange juice. Dip stuffed bread slices into egg mixture. Fry over medium heat until golden brown. Serve with warm Orange Syrup: Combine sugar, melted butter, and orange juice in small saucepan. Place over low heat until orange juice is melted. Cool 5 minutes. Beat until slightly thick; serve warm. Makes 6 servings. Cherry Maple Puff Pancake 1 cup frozen tart cherries 6 tablespoons butter, melted 1/4 cup orange juice 2 tablespoons cornstarch 1/4 cup granulated sugar 1/4 cup maple syrup 1/4 teaspoon red food coloring, optional 5 eggs 1 1/4 cup milk 1 1/4 cup flour 1 tablespoon grated orange peel Thaw cherries, reserving juice. Measure juice; you will need 1/4 cup; if there is not enough juice, add water to make 1/4 cup. Place 1 tablespoon butter in each of 6 individual casseroles or large custard cups. Combine cherry juice, orange juice, cornstarch and sugar in a small saucepan; mix well. Cook over medium heat, stirring constantly until thick and clear. Remove from heat. Add cherries, maple syrup and food coloring, if desired. Set aside. Combine eggs, milk, flour and orange peel in the container of an electric blender or food processor. Blend on high speed 30 seconds. Put 1/4 cup of sauce in each of the prepared casseroles or custard cups; keep any remaining sauce warm. Divide batter equally over sauce in each cup. Bake in a preheated 400-degree oven 25 minutes, or until puffy and golden. Serve with remaining cherry sauce or maple syrup.Makes 6 servings. Peachy Breakfast Strata 1 tablespoon butter 6 cups cubed cinnamon swirl bread (1/2 -inch cubes) 6 eggs 1 cup milk 1 (8-ounce) container Peach flavor low-fat yogurt 1 teaspoon almond extract 1 (29-ounce) can sliced peaches, drained 1/2 cup light brown sugar 1/4 cup flour 1/2 cup (1 stick) butter or margarine 3 cups of cranberry almond crunch cereal Peach or apricot flavored syrup (optional) Heat oven to 350 degrees. Melt 1 tablespoon butter in oven in 9x13- inch baking dish. Carefully remove dish from oven. Arrange cinnamon bread over melted butter. Beat eggs in medium bowl with wire whisk. Stir in milk, yogurt and almond extract until well blended. Pour over bread cubes. Arrange peach slices over bread mixture. Mix brown sugar and flour in large bowl. Cut in butter, using a pastry fork or two knives, until mixture resembles coarse crumbs. Stir in cereal until crumbly. Sprinkle over peaches in pan. Bake 45 minutes. Cool 15 to 20 minutes. Serve warm. Drizzle with syrup, if desired. Makes 8 to 10 servings. Note: For a special treat, serve warm with vanilla or peach ice cream. Glorious Morning Muffins 1 cup all-purpose flour 3/4 cup whole-wheat flour 1/4 cup dry Grape Nuts cereal 1/4 cup packed brown sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 tablespoon ground cinnamon 2 cups grated peeled carrots 1 apple, such as Granny Smith, peeled, cored and chopped 1 cup raisins 1 large egg, lightly beaten 2 large egg whites, lightly beaten 1/2 cup unsweetened applesauce 1/4 cup corn oil 1 tablespoon vanilla extract 1 tablespoon finely chopped walnuts 1 tablespoon wheat germ 1. Preheat oven to 400×. Lightly grease or spray muffin tins. 2. In large bowl, mix flours, Grape Nuts, brown sugar, baking powder, baking soda, salt, cinnamon, carrots, apple and raisins. 3. Make a well in center of dry ingredients and add egg, egg whites, applesauce, oil and vanilla. Stir just until blended, about 20 strokes. 4. Spoon batter into muffin cups, dividing evenly. Sprinkle with nuts and wheat germ. 5. Bake 17 to 20 minutes or until lightly browned and toothpick comes out clean. 6. Cool 1 minute, then remove and transfer to wire rack or basket. Makes 12 muffins. Oat-Cranberry Muffins 3/4 cup all-purpose flour 3/4 cup whole-wheat flour 1 cup old-fashioned uncooked rolled oats 1/2 cup packed brown sugar 3 teaspoons baking powder 1/2 teaspoon salt 1 teaspoon ground cinnamon 1 cup fresh or frozen whole cranberries* 1 cup skim milk 3 tablespoons unsalted butter, melted 1 large egg, lightly beaten 1. Preheat oven to 400×. Lightly grease 12 regular-sized muffin cups or coat with nonstick spray. 2. In a large bowl, mix flours, oats, brown sugar, baking powder, salt, cinnamon and cranberries. In small bowl, beat milk, butter and egg together. 3. Stir the liquid ingredients into the dry ingredients just until blended, about 20 strokes. 4. Spoon the batter into the muffin cups, dividing the batter evenly. 5. Bake for 20 to 25 minutes or until muffins are lightly browned and a wooden skewer inserted in the center comes out clean. 6. Cool 1 minute, then remove from muffin tin and cool, or serve warm in a basket. Makes 12 muffins. * If layering with ingredients in a jar, substitute dried cranberries Chocolate Muffins 1 box of Betty Crocker reduced fat Devil's food cake mix Sweet rewards. (Or you can use any chocolate cake mix. if your not on Weight Watchers) 1/2 Cup Water. 1 15oz can 100% pumpkin. Mix all together and bake into 24 muffins. Bake for 18-22 minutes. at 350.(you mix just the three ingredients. nothing else) They are very soft and very YUMMI. Make Ahead Breakfast Casserole 3/4 pound lean ground pork 3/4 teaspoon Dried Italian seasoning 1/4 teaspoon fennel seeds, crushed 2 garlic cloves. Minced 1 cup of skim milk 1/4 cup (1oz) shredded cheddar cheese. (I used a little more) 3/4 Teaspoon dry mustard 1/2 teaspoon salt 1/2 Teaspoon ground red pepper 3 green onions, chopped 2 (8oz) cartons egg Substitute 6 slices of white bread, cutinto 1/2" cubes. cooking spray 1. Cook ground pork, Italian seasoning, fennel seeds, and minced garlic in a large nonstick skillet over medium heat until pork is browned, stirring to crumble. Drain: Set aside. 2. Combine milk and next 6 ingredients in a large bowl; stir with a whisk until well blended. Add pork mixture and bread cubs, stirring until well blended. Pour into an 11x7" baking dishe coated with cooking spray. cover and chill 8 to 12 hours. 3.Preheat oven to 350. 4. Bake uncovered at 350 for 50 minutes or until set and lightly browned. Weight watchers points will be 6. per serving. there is 6 servings in this. Cal 258 pro 24.2g Fat 8.8g Carb 18.8 g. Fib 0.8g Chol 45mg Iron 2.9 mg Sod 436 mg. Calc. 148 mg.