Farmers Breakfast Casserole
Servings: 4
WW Points: 6
3 cups potatoes, shredded
3/4 cup lowfat shredded cheddar cheese
3 ounces canadian bacon, choppped
1/2 cup green onions sliced
4 whole eggs, beaten
12 ounces evaporated nonfat milk
1/4 teaspoon each, salt & pepper
Preheat oven to 350.
Spray a 8x8 pan with nonstick cooking spray. Arrange potatoes at the bottom of the dish. Sprinkle with cheese, canadian bacon and green onions. In large mixing bowl, combine eggs, milk, salt & pepper, pour over potatoe mixture in dish.
Bake uncovered in a 350 degree oven for 40 minutes or until center appaers set. Let stand 5 minutes before cutting.
Make ahead tip: The night before, prepare casserole. Cover and chill. Increase baking time to 50 minutes.
Hash Browns
Ingredients
2 large potato, red, white, Idaho, peeled and shredded
2 tsp olive oil
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp red wine vinegar
1/3 cup fat-free chicken broth, reduced-sodium preferred
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Instructions
1. Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes. Drain and set aside.
2. Heat oil in a large, nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Sauté 2 minutes. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.
Crockpot Breakfast
From: Aimee Adventures
1 (28 oz.) Bag Ore-Ida Frozen Potatoes O'Brien, thawed slightly
1/2 Cup Diced Onion
1 Pound Lean Ham, diced
2 Cups Fat Free Shredded Cheddar Cheese
1 Cup Skim Milk
3 Cups Egg Substitute
1/2 teaspoon Salt
1 teaspoon Pepper
Spray crockpot with non-stick cooking spray. You will make three layers. Place 1/3 of the potatoes into the bottom of the crockpot, followed by 1/3 of the onions, 1/3 of the ham and 1/3 of the cheese. Repeat this step two more times ending with the layer of cheese. Beat together the egg substitute, milk, salt and pepper; pour it over the layers in the crockpot. Cover and cook on low for 9-10 hours overnight. Cut into 8 wedges when ready to serve.
Serves: 8
Per Serving: 250 Calories; 3g Fat (10.9% calories from fat); 31g Protein; 22g Carbohydrate; 3g Dietary Fiber; 30mg Cholesterol; 1414mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0
Crockpot steel-cut oats (core)
From Heather (Core Board)
I cook a plain batch on the weekend and eat them all week, flavoring each individual serving with whatever sounds good at the moment (SF coffee syrup, Splenda, fruit, etc.). These also freeze well. Note: Reynolds' brand Slow Cooker Liners come in handy here; these have a tendency to stick to the crock pot, making cleanup difficult.
2 c steel-cut oats
3.5 c FF milk (canned evaporated milk also works well)
3.5 cups waer
Creamy Oatmeal
If you are short on time in the mornings, then make this the evening before. They keep several days in the fridge.
1 c steel-cut oats
4 c FF milk
Pinch kosher salt
Two 3” long cinnamon sticks
1 tsp vanilla extract
3 packets Splenda
In a medium bowl, combine the oats and milk. Cover and refrigerate overnight.
Transfer the oat mixture to a heavy-bottomed medium saucepan. Add the salt and cinnamon sticks and bring to a boil over high heat. Lower the heat to maintain a gentle simmer and cook, uncovered, stirring frequently, until softened, about 10 minutes. Stir in the vanilla and Splenda; simmer 5 minutes more. Remove the cinnamon sticks and serve plain or with the topping of your choice.
Berries are a great topping, as is homemade (core) granola.
This makes about four cups of oatmeal.
--Adapted from Alton Brown
Quiche Basic Recipe
NRA33-Core Board
4 eggs
1 C FF milk
Salt, pepper, garlic powder to taste
BACON/CHEDDAR QUICHE: Add to above recipe—1/4 C Canadian bacon ½ C FF Cheddar Cheese Yield 4
ZUCCHINI OR SPINACH QUICHE: Add to above Basic Recipe— 3/4 C of chopped onion & zucchini Or 3/4 C of chopped, drained spinach & onion (Yld 4)
FIVE CHEESE QUICHE: Add to above basic recipe- 1 lg onion chopped 1c ff ricotta ¾ c shredded cheddar cheese 2 slices ff American cheese torn ¼ c ff blue cheese dressing 1 tsp Dijon mustard ¼ c ff parm (or soy parm)
Breakfast Casserole (TRIED and YUMMY!)
Sassyann-Core Board
1 lb lean ham or Canadian bacon, diced
12 eggs or equivalent egg beaters
5 oz evaporated skim milk
8 oz mushrooms, chopped
1 red bell pepper, chopped
1 onion, diced
1 c frozen chopped broccoli or spinach, thawed
8 oz ff shredded cheddar cheese
Sauté mushrooms, onions, bell peppers in a skillet sprayed with Pam. Place ham into a 9 x 13 inch baking pan. Top with vegetables & cheese. Mix eggs and milk together and pour over the vegetables/cheese/ham. Bake at 350 for about an hour until it "tests" done.
"Instead of Scrambled" Eggs For Brunch
Serving Size : 6
12 eggs
1 cup evaporated skim milk
8 oz Canadian bacon, chopped fine
8 oz fat-free mozzarella cheese, shredded
1/4 cup minced onion
1/2 teaspoon salt
1/2 teaspoon pepper
Preheat oven to 375°. Generously grease a 2-quart shallow baking dish.
In mixing bowl, whisk eggs and milk. Add remaining ingredients and beat well. Pour egg mixture into prepared dish and bake for 30 to 45 minutes - this will puff up considerably and fall somewhat when served.