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Flex Recipes- Breakfast
CHEESY HAM AND HASHBROWN CASSEROLE
POINTS® value per serving | 5
Servings | 8
Ingredients
10 3/4 oz Campbell's 98% Fat-Free Cream Of Chicken Soup
1 cup Kraft 2% Finely Shredded Mild Cheddar Cheese
1 cup fat-free cottage cheese
1 cup reduced-fat sour cream
1 tsp black pepper
8 oz cooked ham
32 oz frozen hash brown potatoes
1 tsp garlic salt
1 tsp seasoned salt
Instructions
In the blender or food processor, blend cottage cheese, soup and sour cream until smooth. Pour frozen hash browns into a 9x13 glass pan sprayed with PAM. Sprinkle potatoes with garlic salt, seasoned salt and pepper. Sprinkle ham over potatoes and top with your soup and cottage cheese mixture. Sprinkle shredded cheese on top and bake at 350 for 45min to an hour or until hot and bubbly.
Sausage & Cheese Muffins
1 lb. low fat sausage
1 can cheddar cheese soup
1/2 cup skim milk
2-3 teaspoons of rubbed sage
3 cups low fat Bisquick
Cook & drain sausage. Mix all ingredients, Bisquick last. Spray muffin pan with Pam. Fill cups 2/3 full. Bake at 400 for 15-20 minutes. Makes 24 regular size muffins or 48 minis.....estimated points-2/regular size muffin.
**I used at least 3 teaspoons of sage - next time I will use a little bit more even.
**cupcake liners don't work well-muffins stick to paper
Potato and Sausage Skillet
Cooking Spray
1 14oz package light smoked sausage, (such
(as Healthy Choice), sliced
1 20oz package frozen hashbrowns with onion/green peppers
1 cup fat free, less sodium chicken broth
1/2 cup light beer
1. Heat a large nonstick skillet over medium high heat; coat pan with cooking spray. Add sausage, and cook 4 minutes or until sausage is browned, stirring often. Remove sausage from pan and set aside.
2. Add potatos to pan. Cook 5 minutes or until browned, stirring often. Return sausage to pan. Add broth and beer; cook 9 minutes or until liquid is almost completely evaporated.
Yield 5 servings, 1 cup each
Sausage Breakfast Casserole
1 pkg reduced fat crescent rolls
6 oz Jimmy Dean 50% less fat sausage
½ cup diced bell pepper
½ cup diced onion
6.5 oz can sliced mushrooms, drained
1 medium tomato, seeded and diced
4 oz fat free shredded cheddar cheese
1 cup egg beaters
Spray a 13x9 baking dish with nonstick cooking spray
Unroll the crescent doll an press onto the bottom of the prepared baking dish
Spray a large skillet with nonstick cooking spray and heat over medium—Add the sausage, onion and pepper; cook, stirring occasionally, until the sausage is browned—Add the mushrooms and saute for 1 more minute—Pour the sausage mixture over the dough and spread evenly
Sprinkle the tomatoes and cheese over the sausage mixture—Top with the egg beaters
Cover and refrigerate overnight
Preheat the oven to 350 degrees--
Bake the casserole for 35-35 minutes or until the eggs are set and the crust is lightly browned
6 servings = 5 points each
HASH BROWN CASSEROLE
SERVES 6 3 POINTS3/4 C EGG BEATERS
8 OZ. EVAPORATED SKIM MILK
15 OZ. FROZEN SHREDDED HASH BROWNS-THAWED
1 OZ FF SHREDDED CHEDDAR
1 MED. ONION CHOPPED
1 BELL PEPPER CHOPPED
1/2 C DICED HAM
SALT & PEPPER TO TASTE
MIX ALL AND PUT INTO SPRAYED PAN. BAKE 350 60-65 MIN
WW HAM & POTATO BAKE
20 oz package refrigerated shredded hash browns
1 cup cooked ham - chopped
1 cup seasoned croutons
1 can (11 oz) cheddar cheese soup
4 eggs
1/2 cup skim milk
1/4 tsp red pepper sauce
Coat 9X13 pan with cooking spray; spread potatoes in pan, sprinkle with ham and croutons.
Beat together milk, eggs, soup and seasoning. Pour over potatoes, refrigerate overnight.
Bake at 350 for 50-60 minutes.
8 servings, 4 Points each
FRENCH TOAST WITH STRAWBERRIES
3/4 cup sliced strawberries, sweetened with Splenda
2 tbsp fat free cream cheese
3 tsp Splenda
2 slices of light bread (1pt for both slices)
1/4 cup of eggbeaters
1/4 cup skim milk
1 tsp vanilla
2 tbsp fat free cool whip
Mix cream cheese and Splenda and 1/2 tsp of vanilla and set aside. Whisk eggbeaters, milk and 1/2 tsp of vanilla. Dip bread slices in egg mixture until mixture is gone. Spray skillet with cooking spray and cook over medium heat until brown. Divide cream cheese mixture in half and spread on each slice of bread. Top with strawberries and cool whip.
3 pts for 1 serving
BREAKFAST PIZZA
Serves 8 (5 points) (4 points with Eggbeaters)1 8-ounce package crescent rolls (e.g. Pillsbury reduced fat)
4 ounces sliced Canadian bacon
1 cup 2% milk cheddar cheese
1 cup diced vegetables (bell pepper, mushroom, onion)
5 eggs (or 1 1/4 cup Eggbeaters)
1/4 cup milk
Pre-heat oven to 375 degrees. Place crescent roll triangles onto an ungreased pizza pan. Press together edges to make pie crust, bring up edges. Spread Canadian bacon, vegetables, and cheese on top of crust. In a separate bowl, whip eggs and milk together. Pour over crust. Bake in oven for 25-30 minutes.
YIELD: 8 slices
Canadian Bacon Pie
1 lb Canadian bacon (cooked)1/2 cup ff milk
1/2 green pepper or red pepper (diced)
1/2 onion (diced)
5 eggs
8 oz of frozen hash browns, plain
8 oz of shredded ff cheese
Directions
Preheat oven to 350F degrees. Place frozen hash browns in pie dish and top with the cooked bacon. Add onions and green peppers. Beat eggs and milk in bowl and then pour over hash browns. Sprinkle with cheese.
Bake at 350F for 40 minutes. Let stand for at least 10 minutes before slicing and serving