Sausage and Egg Breakfast Casserole

You will need a 9x13 baking dish lightly greased or sprayed with Pam

INGREDIENTS

2 Cans of Crescent Rolls

16 oz Mild Sausage, browned and drained

1/3 cup of finely chopped onion

½ teaspoon minced garlic

2 cups frozen hash browns

6 Eggs

½ teaspoon pepper

¼ teaspoon salt

1 teaspoon dry mustard

2 cups shredded cheddar cheese

DIRECTIONS:

Line baking dish bottom and sides with crescent rolls

Top with sausage

Add a thin layer of onion mixed with garlic

Top with a layer of hash browns

Whip eggs, pepper, salt and mustard until foamy and spread on top of hash browns

Top with a layer of cheese

Bake in a preheated oven at 350 for 40 minutes

Note:  You can substitute crescent rolls for buttered stale bread with the crusts cut off.  Lay buttered side down

Italian Quiche

1 pie crust

5 eggs

1 cup ricotta cheese

1 cup mozzarella (cheddar or Monterey jack)

¼ cup parmesan cheese

¼ cup half-n-half

Dash ground nutmeg

1/8 teaspoon pepper

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Beat eggs and fold in all of the above

1 clove garlic, minced

¼ chopped onion

½ cup sliced mushrooms

1 tablespoon butter

Sautee above in butter until tender and add to egg and cheese mixture.

¼ cup cooked and crumbed Italian Sausage

1/2 cup pepperoni slices (halved)

¼ cup cubed ham

1/8 cup real bacon bits

½ packaged frozen spinach (squeeze out excess water)

Fold in the above to egg and cheese mixture

Turn all into a pastry lined quiche pan.  Bake uncovered at 375 degrees for 40 minutes or until fork comes out clean.  Let stand 10 minutes before serving

Cottage Cheese with Strawberries

This is a delightful breakfast dish.

¾ Cup 4% Low Fat Cottage Cheese
1 packet Stevia
2 Large Sliced Strawberries

190 calories
Note: 165 calories if you use 2%

SPINACH QUICHE

2 pie crusts
½ cup chopped onion
½ cup chopped celery
1 cup sliced mushrooms
1 garlic clove, minced
2 tablespoons chopped fresh parsley
2 tablespoons basil pesto
6 slices bacon, chopped
8 beaten eggs
1 cup half-n-half
¼ tsp salt
1/8 tsp pepper
Dash ground nutmeg
6 cups lightly packed chopped fresh spinach
2 cups shredded Swiss cheese
white wine and butter for sautéing onion and celery

Prepare and roll out pastry for two pie crusts. Line two 9-inch pie plate with the pastry. Trim, crimp edge as desired. Line un-pricked pastry shell with a double thickness of foil and bake in a 450º oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Reduce oven temperature to 325º.

Meanwhile, in a large skillet cook bacon until crisp. Drain on paper towels. Discard grease and add butter and wine, then sauté onion, celery, mushrooms, parsley, and garlic until tender

In a bowl stir together eggs, half-n-half, salt, pepper, pesto and, if desired, nutmeg. Stir in onion-celery-mushroom-parsley-garlic mixture, chopped spinach, crumbles bacon and cheese. Pour egg mixture into hot, baked pastry shell. Bake in the 325º oven 45 top 50 minutes or until a knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent over browning. Let stand for 10 minutes before serving. If desired, serve with tomato chutney.


PIE CRUST

2 1/2 cups flour
two pinches of salt
2/3 cup oil
6 - 7 TBS. water
Makes two single pie crusts.

Low Cal Whole Wheat Blueberry Muffins

This recipe makes 12 to 24 muffins
340 calories each for 12
170 calories each for 24
or
divide # into 4080


Ingredients:

4 1/2 Cups Whole Wheat Flour
1 1/2 Cups Nevella (no calorie sweetener)
1 1/2 tsp. salt
6 tsp. baking powder
3 eggs, slightly beaten
3/4 Cups vegetable oil
1 1/2 Cups fat free milk
3 Cups fresh blueberries

Mix together flour, sugar, salt, and baking powder.

Add slightly beaten egg, oil, and milk.

Stir in the blueberries. Dough will be very thick.

Fill muffins cups half-full.

Bake at 400 degrees for 20 minutes.



Nutrition Facts Serving Size 142 g

Amount Per Serving
Calories 340 Calories from Fat 138

% Daily Value*
Total Fat 15.3g 24%
Saturated Fat 2.2g 11%
Cholesterol 47mg 16%
Sodium 323mg 13%
Total Carbs 43.8g 15%
Dietary Fiber 2.2g 9%
Sugars 5.4g
Protein 7.5g
Vitamin A 3%
Vitamin C 6%
Calcium 16%
Iron 15%

Nutrition Grade B-
* Based on a 2000 calorie diet

NOTES:

Not sure I like the fake sugar aftertaste, next time I'm going half fake and half real sugar. My husband didn't notice, but then he will eat anything I cook.

DATE NUT BREAD

3/4 cup boiling water
1 1/2 cups chopped dates
1 tablespoon butter
1/4 cup brown sugar
1/4 cup molasses
2 teaspoons vanilla
2 large eggs
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Heat oven to 350°F.

In a medium bowl, pour hot water over dates and butter. Stir and let the mix sit until lukewarm. In a food processor, puree 1/3 of the mix to make a paste. Stir it back into the bowl full of date mix. Add the brown sugar, chopped walnuts, molasses, vanilla, and eggs. Stir until combined.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Make a well in the center and pour in the date mixture. Mix. Pour the batter into a butter-greased loaf pan.

Bake for 45 minutes or so; loaf is done when the top has risen. Remove the bread from the oven and cool it on a rack for at least 30 minutes before serving.