Breakfast Pizzas

Recipe makes 8 servings, one pizza is one serving.  

Calories 176, Protein 17.8g, Total Fat 7g, Carbohydrates 11.5g.

Ingredients: 

• 4 Perfect 10 Bagels, Halved

• Olive Oil

• 8 Tomato Slices

• 4 Hard Boiled Eggs, Sliced

• 4 Tablespoons Mozzarella, Grated

• Oregano (to taste)

• Salt (to taste)

Instructions: 

• Toast bagel halves and place on a cookie sheet.

• Drizzle each with olive oil, then layer on tomato slices, hard-boiled egg slices (half an egg each), and a little grated mozzarella. Sprinkle with oregano and salt.

• Broil 5 minutes or until the cheese melts.

Vanilla Blueberry Pancakes

Recipe makes approximately 4 pancakes.  

Per Recipe: Calories 249, Protein 37g, Total Fat 3g, Carbohydrates 21g, Fiber 1g.

Ingredients: 

• 1 Packet CarbEssentials Vanilla Pudding/Shake Mix

• 1 Packet HealthyWeight Golden Delicious Pancake Mix

• 1/8 Teaspoon Cinnamon

• 1/4 Cup Egg Whites

• 1/3 Cup Fresh or Frozen Blueberries

• I Cup Water

Instructions: 

• In a mixing bowl, combine the pudding and pancake mixes; add egg whites, blueberries (thaw first if frozen) and water; stir until combined.

• Coat a pan with nonstick cooking spray and place over medium-high heat.

• Spoon 1/4 of the batter into pan, cook until slightly browned then flip to cook the other side. Repeat with rest of batter.

• Enjoy with Walden Farms Calorie Free Pancake Syrup

Tex-Mex Breakfast Sandwich

Recipe makes 1 serving.  

Calories 326, Protein 30g, Total Fat 8g, Carbohydrates 28g, Fiber 5g.

Ingredients: 

• 2 Large Egg Whites

• 2 Tablespoons Reduced-Fat Shredded Sharp Cheddar Cheese

• 1 Healthy Grain Perfect 10 Bagel, Toasted

• 2 Slices Avocado, (about 1/2 ounce)

• 4 Teaspoon Jarred Chunky Salsa

Instructions: 

• Coat a small nonstick skillet with cooking spray and heat over medium-high heat.

• Stir in the egg whites and cheese, cook 2 minutes per side

• Place the eggs on the bottom half of the bagel

• Top with the avocado slices and salsa, then replace the top of the bagel.

Spring Veggie & Egg Coffee Cup Scramble

 Calories 135, Protein 13g, Total Fat 6g, Carbohydrates 5.5g.

Ingredients: 

• 1 Large Egg

• 1 Large Egg White

• 1 Cup Baby Spinach

• 1 Tablespoon Parmesan Cheese, Grated

• 1/2 Cup Grape Tomatoes, Halved

• 1 Tablespoon Scallions, Sliced

Instructions: 

• In microwave-safe cup, stir together eggs and spinach. Microwave 45 seconds and stir; sprinkle with cheese. Microwave until eggs are set but still creamy, about 15 seconds. Sprinkle with tomatoes and scallions.

Crustless Smoked Turkey & Spinach Quiche

Recipe makes 8 servings, 1/8 of quiche is one serving.  

Calories 152, Protein 14.2g, Total Fat 5.1g, Carbohydrates 11.2g, Fiber 0.5g.

Ingredients: 

• Cooking Spray

• 3/4 Cup (about 4 o) Smoked Turkey Ham, Cubed

• 1/2 Cup Onion, Chopped

• 1/8 Teaspoon Freshly Ground Black Pepper

• 3/4 Cup (3 oz) Shredded Swiss Cheese, Divided

• 1 Cup Fresh Baby Spinach Leaves

• 1 Cup Fat-Free Cottage Cheese

• 1/2 Cup Fat-Free Evaporated Milk

• 1/4 Cup Shredded, Reduced-Fat Cheddar Cheese

• 2 Large Eggs

• 2 Large Egg Whites

• 1/2 Cup All-Purpose Flour

• 1 Teaspoon Baking Powder

Instructions:

• Preheat oven to 350°.

• Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add ham, onion, and pepper to pan; saute 4 minutes or until ham is lightly browned.

• Sprinkle 1/4 cup shredded swiss cheese in a 9-inch pie plate coated with cooking spray. Top with ham mixture.

• Combine remaining 1/2 cup swiss cheese, spinach, and next 5 ingredients (through egg whites) in a large bowl; stir with a whisk.

• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a small bowl, stirring with a whisk. Add flour mixture to egg mixture, stirring with a whisk until blended. Pour egg mixture over ham mixture. Bake at 350° for 45 minutes or until a knife inserted in center of quiche comes out clean.

Kid Approved Breakfast Pizza

Recipe makes 4 servings.  

Calories 187, Protein 15g, Total Fat 8.5g, Carbohydrates 12.5g, Fiber 1g.

Ingredients: 

• 4 Large Eggs

• 2 Perfect 10 Bagels

• 1 Cup Low-Fat Cheddar Cheese

• 4 Slices Turkey Bacon, Cooked & Chopped

• 1 Green Onion, Diced

• Salt & Pepper, To Taste

Instructions: 

• Spray medium frying pan and preheat over medium heat.

• In a bowl, whisk the eggs. Stir in salt and pepper to taste. Pour into pan. Scramble eggs lightly over medium heat until eggs are set.

• On each bagel half, top with scrambled eggs, sprinkle with a tablespoon of cheese and turkey-bacon pieces. Place on cookie sheet and broil 3-5 minutes until cheese melts.

• Top with onions and serve immediately.

Shirred Eggs w/ Marinara & Feta

Recipe makes 4 servings.  

Calories 166, Protein 11g, Total Fat 8g, Carbohydrates 15g, Fiber 5g.

Ingredients: 

• 4 Alternative Bagelettes

• 2 Teaspoons Extra-Virgin Oil

• 4 Large Eggs

• Salt & Pepper, To Taste

• 1/2 Cup Low-Sodium Marinara Sauce

• 4 Teaspoons Crumbled Feta Cheese

• 2 Teaspoons Fresh Oregano, Chopped

Instructions: 

• Preheat oven to 375°F. Cut each bagel half into 4 pieces. Place bagel pieces on a sheet pan; bake at 375°F for 13 minutes or until browned and crisp.

• Rub 1/2 teaspoon oil into each 4 (8-ounce) mini cocottes or ramekins. Divide bread cubes among cocottes and crack one egg into each.

• Season each egg with a dash of salt & pepper. Spoon 1 tablespoon marinara into each. Sprinkle each with 1 teaspoon feta.

• Place cocottes in oven; bake at 375°F for 12 minutes or until whites are set. Sprinkle with oregano. Drizzle with additional oil, if desired.

Summer Veggie Omelet

Recipe makes 1 omelet.  

Calories 281, Protein 25g, Total Fat 10g, Carbohydrates 25g, Fiber 4g.

Ingredients: 

• Cooking Spray

• 2/3 Cup Frozen Whole-Kernel Corn, Thawed

• 1/2 Cup Chopped Zucchini

• 3 Tablespoons Chopped Green Onions

• 1/4 Teaspoon Salt, Divided

• 2 Tablespoons Water

• 1/4 Teaspoon Black Pepper

• 3 Large Egg Whites

• 1 Large Egg

• 2 Tablespoons Shredded Smoked Gouda Cheese

Instructions: 

• Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; saute 4 minutes or until vegetables are crisp-tender. Remove from heat.

• Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg; stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan.

• Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate and enjoy!