Broccoli, Mushroom, and Ham Egg Bake

Broccoli, Mushroom, and Ham Egg Bake

1 lb. brown or white mushrooms, sliced
6 seconds of Spray Cooking Oil
4 cups broccoli flowerets, cut into fairly small pieces
9 oz diced lean ham 
1 cup shredded Mozzarella Cheese
1/2 cup lowfat Cottage Cheese
4 eggs
24 Tbsp of Egg Beaters
1 tsp. Spike Seasoning (or your favorite all-purpose seasoning that's good with eggs)
fresh ground black pepper to taste

Preheat oven to 375F.  Spray a 10" x 14" glass baking dish with 3 seconds of nonstick spray.

Heat 3 seconds of nonstick spray in a large frying pan, then saute mushrooms until they're soft and liquid has evaporated, about 8 minutes.  While mushrooms cook, chop broccoli and bring a large pot of water to a boil.  Put chopped broccoli into water and cook 2-3 minutes (not longer, because the broccoli will cook more when this bakes.)  Drain broccoli into a colander placed in the sink, and let drain while you chop the ham.

In a glass baking dish layer the blanched broccoli, sauteed mushrooms, diced ham, and grated cheese.  Beat the eggs with the cottage cheese, Spike Seasoning and black pepper and pour over the other ingredients.  Use a fork to gently stir until all the broccoli, mushrooms, ham, and cheese are coated with egg.

Bake 50-60 minutes, or until the eggs are set and the top of the egg bake is slightly browned. 

I bake this on the weekend and keep in the fridge for breakfasts all through the week.  Reheat in the microwave for only 60 seconds.

Makes 8 servings

200 Calories

9.2 g Fat

7.6 g Carbohydrates

20.2 g Protein

This recipe has been modified a bit, but comes from one of my favorite websites: Kayln's Kitchen.

Slow Cooker Apple Cinnamon Oatmeal

Slow Cooker Apple Cinnamon Oatmeal

Non-stick cooking spray

2 large tart apples (such as Granny Smith or Pink Lady), chopped

1 1/2 cups skim milk or almond milk

1 1/2 cups water

1 cup Coach's Oats 

3 tablespoons packed dark brown sugar

2 tablespoons butter

1 tablespoon cinnamon (more or less to your taste)

2 tablespoons milled/ground flaxseed or chia seeds

1/4 teaspoon kosher salt

 

 

Spray a 3 1/2 quart or larger slow cooker with non-stick cooking spray. Combine chopped apples, milk, water, oats, sugar, butter, and flax- stirring to combine. Cover and cook on low for 3-4 hours.  Stir 1/4 teaspoon kosher salt into the oatmeal just before serving.

 

 

 

Divide these up into containers and you have breakfast eat morning!

 

This recipe is taken from Chocolate Broccoli!

 

Complete Breakfast Casserole

This is so amazing!  It can be made in advanced and then baked in the morning.  You don't need anything else but some fresh fruit!  Talk about a complete breakfast!  I've made this so many times and it never ceases to please!

Complete Breakfast Casserole

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cups shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.

Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Recipe taken from: http://allrecipes.com/Recipe/Amish-Breakfast-Casserole/

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Complete Breakfast Casserole

1 pound sliced bacon, diced

1 medium sweet onion, chopped

6 eggs, lightly beaten

4 cups frozen shredded hash brown potatoes, thawed

2 cups shredded Cheddar cheese

1 1/2 cups small curd cottage cheese

1 1/4 cups shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.

Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Recipe taken from: http://allrecipes.com/Recipe/Amish-Breakfast-Casserole/

Cinnamon Rolls

Cinnamon Rolls

1 cup milk

1 egg, beaten

4 tablespoons melted butter

4 tablespoons water

1/2 (3.5 ounce) package instant vanilla pudding mix

4 cups bread flour

1 tablespoon white sugar

1/2 teaspoon salt

2 1/4 teaspoons bread machine yeast

1/2 cup butter, softened

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

1 teaspoon milk

1 1/2 cups confectioners' sugar

4 tablespoons butter, softened

1 teaspoon vanilla extract

In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle. 

              

When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle. 

              

Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled. 

              
Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Recipe taken from:  http://allrecipes.com/recipe/soft-moist-and-gooey-cinnamon-buns/     
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Cinnamon Rolls

1 cup milk

1 egg, beaten

4 tablespoons melted butter

4 tablespoons water

1/2 (3.5 ounce) package instant vanilla pudding mix

4 cups bread flour

1 tablespoon white sugar

1/2 teaspoon salt

2 1/4 teaspoons bread machine yeast

1/2 cup butter, softened

1 cup packed brown sugar

2 teaspoons ground cinnamon

1/4 cup chopped walnuts (optional)

1/4 cup raisins (optional)

1 teaspoon milk

1 1/2 cups confectioners' sugar

4 tablespoons butter, softened

1 teaspoon vanilla extract

In a bread machine pan, place the milk, beaten egg, melted butter, water, vanilla pudding mix, bread flour, sugar, salt and yeast in the order recommended by the manufacturer. Select the Dough cycle.

When cycle is finished, remove the dough, and knead for 3 to 5 minutes. Roll out to a large rectangle.

Mix together the softened butter, brown sugar and cinnamon. Spread over dough. Sprinkle with chopped walnuts and raisins, if desired. Starting with the widest end, roll the dough into a log. Pinch to seal seams. Cut into 1/2 inch to 1 inch slices, and place in a greased 9x13 inch pan. Place in a draft-free space, and allow to rise until doubled.
Preheat the oven to 350 degrees F (175 degrees C). Bake for 15 to 20 minutes. To make frosting, mix the milk, confectioners sugar, softened butter and vanilla in a small bowl. Spread over warm cinnamon rolls.

Recipe taken from: http://allrecipes.com/recipe/soft-moist-and-gooey-cinnamon-buns/

Eggs in a Hole

Eggs in a Hole

4 large eggs

1-2 red peppers cut into four 1/2 to 1 inch slices

Salt 

Pepper

Olive Oil

Heat a large non-stick skillet with a tablespoon of olive oil over medium heat.  Cook peppers on one side for two minutes.  Flip peppers over and add 1 egg to each ring.  Cook over medium heat until desired egg consistency is reached.  Add salt and pepper.  You can always flip these if you like your eggs over easy.

French Toast

French Toast

4 eggs

1 1/2 cups milk

1/2 teaspoon nutmeg

1 teaspoon vanilla extract

1 teaspoon sugar

pinch salt

Butter

Thick sliced white bread, challah, brioche, or baguette

Preheat the oven to 350 degrees.

Whisk eggs, milk, nutmeg, vanilla, sugar, and salt in a shallow bowl. Heat 1/2 tablespoon butter in a nonstick skillet over medium heat. Working in batches, drip break in the egg mixture and cook int eh skillet until golden, 2 to 3 minutes per side, adding more butter as needed. 

Transfer to a baking sheet and bake until puffed, 8 to 10 minutes.

"Perfect French Toast." Food Network Magazine Apr. 2010: 142-143.