Breakfast Ideas

[Kebamo]

Mushroom and Herb Omelet

3 oz. parsley, (three sprigs)
2 tsp. fresh oregano, (or 1 large fresh sprig) or marjoram
1 large onion, chopped
1/2 cup oyster mushrooms, sliced thinly
5 sprays cooking spray
1/2 TB fat free semi-soft cheese
2 large eggs, beaten and seasoned
1 tsp. table salt
1 tsp. ground black pepper, ground

Snip the herb sprigs into small pieces. Mix with the chopped onion and set aside.
Coat a small saucepan with cooking spray and stir the mushrooms. Heat slowly until hot, adding 1 or 2 tablespoons of water as the pan begins to sizzle. Cook for a minute or two until the mushrooms start to soften. Season and mix in the herbs and low-fat soft cheese.
Meanwhile, heat a small nonstick omelet pan and spray lightly with the low-fat spray. Pour in the beaten eggs and cook over a medium heat until the sides start to set.
Then, using a spatula, pull the set egg away from the sides and allow the liquid egg to run underneath. When the mixture is half set, scatter over the mushroom filling.
Continue cooking the egg until almost cooked.
Hold the pan over a warmed plate and fold the omelet in half. Then push the omelet out onto the plate and serve immediately.
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Orange Cranberry Pancakes

1 cup buttermilk baking mix
1 large egg
1/2 cup fat free skim milk
2 tsp. sugar
1 tsp. orange zest
1/8 tsp. ground nutmeg
1 cups fresh cranberries, chopped
6 TB reduced calorie pancake syrup

Coat a large nonstick skillet with cooking spray. Combine baking mix, egg, milk, sugar, zest and nutmeg in a medium bowl; mix well. Stir in cranberries.
Warm skillet over medium-high heat. Pour batter onto skillet in 1/4 cup measures and cook for 1 1/2 minutes; flip and cook until lightly browned, about 1 minute
more. Set aside and keep warm; repeat with remaining batter. Serve immediately.
Yields 2 pancakes and 1-1/2 tablespoons of syrup per serving.
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Montreal Breakfast

2 tsp. olive oil, or canola oil
4 oz. raw turkey sausage, sweet or hot, chopped into small pieces
1/2 cup green bell pepper, diced
1/3 cup onions, chopped
6 egg whites
2 large eggs
1/2 cup fresh tomatoes, diced
1/8 tsp. table salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium heat.
Add sausage and cook 3 to 5 minutes, until cooked through, stirring frequently.
Add green pepper and onion, cook 3 minutes, until soft.
Add egg whites and eggs and cook 3 minutes, until egg is cooked, stirring frequently.
Stir in tomato and heat through.
Season to taste with salt and black pepper.
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Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

2 sprays cooking spray
2 medium sweet red peppers, cut into 1/4" thick slices
1 medium yellow peppers, cut into 1/4" thick slices
1 medium onion, chopped
2 large garlic cloves, chopped
1 can (8 oz.) tomato sauce
4 large basil leaves, torn (plus more for garnish if desired)
6 large eggs
2 large egg whites
6 medium uncooked red potatoes, quartered, seasoned to taste, and roasted

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, stirring often, about
10 minutes; add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more; cover and keep warm.
Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble until desired doneness, about 5 to 7 minutes. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.
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Scrambled Eggs with Home Fries

8 small uncooked red potatoes, diced
2 sprays cooking spray
1/2 cup scallions, chopped, (green and white parts)
1/3 cup water
1 cube chicken bouillon cube, without MSG (4 g)
1 TB red wine vinegar
3/4 tsp. paprika
1/4 tsp. table salt, or to taste
1/4 tsp. ground black pepper, or to taste
12 large egg whites
4 oz. Kraft Free Singles American Cheese

Place potatoes in a medium sauce pan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until potatoes are fork-tender. Drain.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add potatoes, scallions, 1/3 cup of water, bouillon cube, vinegar and paprika; bring to a simmer.
Cook until liquid is absorbed (or evaporates) and potatoes are golden, stirring frequently, about 5 minutes. Remove potatoes from heat and season to taste with salt and pepper.
Coat a second large nonstick skillet with cooking spray (or spoon potatoes onto a serving plate, cover to keep warm, and reuse skillet) and set pan over medium-high heat. Add egg whites and cheese and cook until whites are cooked through, stirring frequently, about 3 to 5 minutes. Season to taste with salt and pepper. Serve egg whites with home fries on the side.
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Breakfast Bruschetta

6 large egg whites
3 large eggs
1 medium onion, chopped
1 large beefsteak tomato, seeded and chopped
1/4 cup fresh basil, chopped
1/8 tsp. table salt, or to taste
1/8 tsp. ground black pepper, or to taste
6 slice high fiber bread, toasted and cut diagonally into 4 pieces each

With a fork, lightly beat egg whites and eggs.
In a large skillet coated with cooking spray, sauté onion over medium heat, stirring frequently, until it starts to turn golden, about 5 minutes. Add tomatoes and cook 1
minute more.
Add eggs and scramble until cooked, about 2 minutes. Add half the basil and season with salt and pepper.
Top toast with egg mixture and sprinkle each with remaining basil. Serve immediately.
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Six Grain Crockpot Breakfast

2 1/2 TBS Bulgur, uncooked (1 ounce)
2 1/2 TBS brown rice, uncooked (1 ounce)
2 TBS barley, uncooked (3/4 ounce)
2 TBS millet, uncooked (3/4 ounce)
2 TBS cornmeal, uncooked (3/4 ounce)
1/4 cup rolled oats (3/4 ounce)
3/4 cup plus 2 TBS chopped dried mixed fruit (4 1/2 ounces)
1 1/2 tsp cinnamon
3 cups water
1 TBS vanilla

Combine grains, dried fruit and cinnamon in crock pot. Mix well. Stir in water and vanilla. Cover and cook 6 to 8 hours on low setting. Stir before serving and add more water if desired. Serve hot, topped with brown sugar or drizzled with maple syrup.
Note: any selection of grains will work -- just keep it 1 cup grains to 3 cups water.
Unless you increase the amounts, these would definitely do better in a smaller crockpot than a larger one.
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Breakfast Burgers

1 sm. pkt. of instant mashed potatoes
1/2 pkt. dry sage and onion stuffing
4 slices broiled bacon and crumbled
1/4 c. butter or margarine
4 eggs
salt and pepper
2 T. milk

Make up the potatoes as directed on the packet. Add the stuffing and the bacon pieces and mix well. Divide into four and shape into burgers. Fry in 2 T.
butter or margarine until crisp and brown. Beat the eggs with seasoning and milk. Melt remaining butter or margarine in a sm. pan and scramble the eggs.
Top each burger with scrambled egg. Serves 4

Karl

[Kebamo]

Mushroom and Herb Omelet

3 oz. parsley, (three sprigs)
2 tsp. fresh oregano, (or 1 large fresh sprig) or marjoram
1 large onion, chopped
1/2 cup oyster mushrooms, sliced thinly
5 sprays cooking spray
1/2 TB fat free semi-soft cheese
2 large eggs, beaten and seasoned
1 tsp. table salt
1 tsp. ground black pepper, ground

Snip the herb sprigs into small pieces. Mix with the chopped onion and set aside.
Coat a small saucepan with cooking spray and stir the mushrooms. Heat slowly until hot, adding 1 or 2 tablespoons of water as the pan begins to sizzle. Cook for a minute or two until the mushrooms start to soften. Season and mix in the herbs and low-fat soft cheese.
Meanwhile, heat a small nonstick omelet pan and spray lightly with the low-fat spray. Pour in the beaten eggs and cook over a medium heat until the sides start to set.
Then, using a spatula, pull the set egg away from the sides and allow the liquid egg to run underneath. When the mixture is half set, scatter over the mushroom filling.
Continue cooking the egg until almost cooked.
Hold the pan over a warmed plate and fold the omelet in half. Then push the omelet out onto the plate and serve immediately.
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Orange Cranberry Pancakes

1 cup buttermilk baking mix
1 large egg
1/2 cup fat free skim milk
2 tsp. sugar
1 tsp. orange zest
1/8 tsp. ground nutmeg
1 cups fresh cranberries, chopped
6 TB reduced calorie pancake syrup

Coat a large nonstick skillet with cooking spray. Combine baking mix, egg, milk, sugar, zest and nutmeg in a medium bowl; mix well. Stir in cranberries.
Warm skillet over medium-high heat. Pour batter onto skillet in 1/4 cup measures and cook for 1 1/2 minutes; flip and cook until lightly browned, about 1 minute
more. Set aside and keep warm; repeat with remaining batter. Serve immediately.
Yields 2 pancakes and 1-1/2 tablespoons of syrup per serving.
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Montreal Breakfast

2 tsp. olive oil, or canola oil
4 oz. raw turkey sausage, sweet or hot, chopped into small pieces
1/2 cup green bell pepper, diced
1/3 cup onions, chopped
6 egg whites
2 large eggs
1/2 cup fresh tomatoes, diced
1/8 tsp. table salt
1/8 tsp. ground black pepper

Heat oil in large skillet over medium heat.
Add sausage and cook 3 to 5 minutes, until cooked through, stirring frequently.
Add green pepper and onion, cook 3 minutes, until soft.
Add egg whites and eggs and cook 3 minutes, until egg is cooked, stirring frequently.
Stir in tomato and heat through.
Season to taste with salt and black pepper.
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Scrambled Eggs with Pepperonata Sauce and Roasted Potatoes

2 sprays cooking spray
2 medium sweet red peppers, cut into 1/4" thick slices
1 medium yellow peppers, cut into 1/4" thick slices
1 medium onion, chopped
2 large garlic cloves, chopped
1 can (8 oz.) tomato sauce
4 large basil leaves, torn (plus more for garnish if desired)
6 large eggs
2 large egg whites
6 medium uncooked red potatoes, quartered, seasoned to taste, and roasted

Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add peppers and onion, and cook until soft and starting to brown, stirring often, about
10 minutes; add garlic and cook 1 minute more. Add tomato sauce and basil, and cook until slightly thickened, about 3 minutes more; cover and keep warm.
Whisk eggs and egg whites together in a medium bowl. Coat another nonstick pan with cooking spray and heat over medium-high heat. Add eggs and scramble until desired doneness, about 5 to 7 minutes. To serve, place 1/4 of eggs on each of four plates and top with 1/3 cup of sauce; serve each with 1 cup of potatoes.
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Scrambled Eggs with Home Fries

8 small uncooked red potatoes, diced
2 sprays cooking spray
1/2 cup scallions, chopped, (green and white parts)
1/3 cup water
1 cube chicken bouillon cube, without MSG (4 g)
1 TB red wine vinegar
3/4 tsp. paprika
1/4 tsp. table salt, or to taste
1/4 tsp. ground black pepper, or to taste
12 large egg whites
4 oz. Kraft Free Singles American Cheese

Place potatoes in a medium sauce pan and pour over enough water to cover. Set pan over high heat and bring to a boil. Boil 8 minutes, until potatoes are fork-tender. Drain.
Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add potatoes, scallions, 1/3 cup of water, bouillon cube, vinegar and paprika; bring to a simmer.
Cook until liquid is absorbed (or evaporates) and potatoes are golden, stirring frequently, about 5 minutes. Remove potatoes from heat and season to taste with salt and pepper.
Coat a second large nonstick skillet with cooking spray (or spoon potatoes onto a serving plate, cover to keep warm, and reuse skillet) and set pan over medium-high heat. Add egg whites and cheese and cook until whites are cooked through, stirring frequently, about 3 to 5 minutes. Season to taste with salt and pepper. Serve egg whites with home fries on the side.
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Breakfast Bruschetta

6 large egg whites
3 large eggs
1 medium onion, chopped
1 large beefsteak tomato, seeded and chopped
1/4 cup fresh basil, chopped
1/8 tsp. table salt, or to taste
1/8 tsp. ground black pepper, or to taste
6 slice high fiber bread, toasted and cut diagonally into 4 pieces each

With a fork, lightly beat egg whites and eggs.
In a large skillet coated with cooking spray, sauté onion over medium heat, stirring frequently, until it starts to turn golden, about 5 minutes. Add tomatoes and cook 1
minute more.
Add eggs and scramble until cooked, about 2 minutes. Add half the basil and season with salt and pepper.
Top toast with egg mixture and sprinkle each with remaining basil. Serve immediately.
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Six Grain Crockpot Breakfast

2 1/2 TBS Bulgur, uncooked (1 ounce)
2 1/2 TBS brown rice, uncooked (1 ounce)
2 TBS barley, uncooked (3/4 ounce)
2 TBS millet, uncooked (3/4 ounce)
2 TBS cornmeal, uncooked (3/4 ounce)
1/4 cup rolled oats (3/4 ounce)
3/4 cup plus 2 TBS chopped dried mixed fruit (4 1/2 ounces)
1 1/2 tsp cinnamon
3 cups water
1 TBS vanilla

Combine grains, dried fruit and cinnamon in crock pot. Mix well. Stir in water and vanilla. Cover and cook 6 to 8 hours on low setting. Stir before serving and add more water if desired. Serve hot, topped with brown sugar or drizzled with maple syrup.
Note: any selection of grains will work -- just keep it 1 cup grains to 3 cups water.
Unless you increase the amounts, these would definitely do better in a smaller crockpot than a larger one.
============================================
Breakfast Burgers

1 sm. pkt. of instant mashed potatoes
1/2 pkt. dry sage and onion stuffing
4 slices broiled bacon and crumbled
1/4 c. butter or margarine
4 eggs
salt and pepper
2 T. milk

Make up the potatoes as directed on the packet. Add the stuffing and the bacon pieces and mix well. Divide into four and shape into burgers. Fry in 2 T.
butter or margarine until crisp and brown. Beat the eggs with seasoning and milk. Melt remaining butter or margarine in a sm. pan and scramble the eggs.
Top each burger with scrambled egg. Serves 4

Karl