Breakfast Recipes

Mexican Breakfast Tortillas, Crunch Cereal, Triple Wheat-Honey Muffins, Bacon and Egg Casserole, Baked Omelet, Breakfast Muffin, Chocolate Lover's Breakfast Bread, and Eggs a la Cathy plus links to lots more breakfast recipes to add variety to the most important meal of the day.

Title: Mexican Breakfast Tortillas

      2 c Spinach; firmly packed,
           ; washed & chopped
      2 c Cooked brown rice
      1 c Frozen corn kernels
    1/2 c Salsa
      6    Whole-wheat or corn tortilla

Place the spinach in a saucepan with only the water you washed it in still clinging to the leaves. (If you washed the spinach the night before, place the spinach in the sacuepan and sprinkle a little water over the leaves.) Cook, stirring, until just wilted, about 2 minutes. Remove from the saucepan and drain well.

Place the brown rice, corn, and salsa in the saucepan. Cook, stirring, until heated through. Stir in the spinach. Spoon a line of the mixture down the center of each tortilla and roll.

Can roll in 8 tortillas instead for 8 servings.

166 calories, 2.3 grams fat per serving (at 6 per recipe).

From the collection of Sue Smith

For light, fluffy scrambled eggs, add a little water while beating the eggs.

Title: Crunch Cereal

      3 c Rolled oats, quick-cooking
      1 c Unsweetened wheat germ
    1/2 c Coconut, flaked
           -OR- shelled sunflower seeds
      1 c Nuts, coarsely chopped
      1 c Raisins
    1/2 c Oil
    1/2 c Honey
      2 ts Vanilla

Preheat oven to 275 F (very slow).

Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins in a large bowl.

Mix oil, honey, and vanilla. Pour over rolled oat mixture. Stir lightly until evenly mixed.

Spread mixture on a 15x10x1 inch baking pan.

Bake 1 hour, stirring each 15 minutes. Cool.

Break up any large lumps. Store in an airtight container.

Calories per 1/2 cup serving: About 280 with coconut; 290 with sunflower seeds

Source: FOOD -- by U.S. Department of Agriculture.

Title: Triple Wheat-Honey Muffins

    1/4 c Uncooked wheat flakes
           --(rolled wheat)
    3/4 c Water
1 1/4 c Nonfat buttermilk
    1/3 c Honey
    1/4 c Vegetable oil
      1 ts Vanilla
      2 lg Egg whites or 1/4 cup
           --cholesterol free egg prod.
1 1/4 c Whole wheat flour
      1 c Wheat bran
      1 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Salt

Heat wheat flakes and water to boiling in 1-quart saucepan; reduce heat. Cover and simmer about 30 minutes or until liquid is absorbed. Cool 10 minutes.

Heat oven to 400ø. Spray bottoms only of 12 medium muffin cups, 2 1/2" x 1 1/4" with nonstick cooking spray or line with paper baking cups.

Beat buttermilk, honey, oil, vanilla and egg whites in large bowl.

Stir in flour, wheat bran, baking powder, baking soda and salt just until flour is moistened. Fold in cooked wheat flakes.

Divide batter evenly among muffin cups (cups will be very full).

Bake 22 to 24 minutes or until golden brown. Immediately remove from pan.

*3/4 cup cooked brown rice can be substituted for wheat flakes and water.

Title: Bacon and Egg Casserole

    10    Slices bacon
     2 c Unseasoned croutons
     2 c Seasoned croutons
   1/4 c Margarine, melted
      2 c Cheddar cheese, grated
      2 c Milk
      6    Eggs
      1 tb Prepared mustard

Cook bacon till crisp.

Coat a 9x12x2 casserole dish with vegetable spray.

Place croutons in casserole and pour margarine over them; sprinkle grated cheese over all.

Mix milk, eggs, and mustard and pour over cheese. Sprinkle bacon crumbs over all.

Bake at 325 degrees F for 45 minutes.

Allow casserole to stand for 15 minutes before serving.

Title: Baked Omelet

      4 lg Eggs
    1/4 c Water
    1/2 ts Salt
    1/2 lb Swiss cheese shredded
    1/2 c Red bell pepper, diced
    1/4 c Fresh chives, minced
GARNISH:
           Red and Green Bell Pepper rings

Preheat oven to 400 degrees F. Butter a shallow 1 1/2 quart baking dish.

Whisk together the eggs, water and salt in a medium sized bowl; pour mixture into baking dish, sprinkle with the cheese, bell pepper and chives.

Bake 15 - 20 minutes OR until eggs are set and cheese is melted.

Serve immediately. Garnish with slices of bell pepper.

Title: Breakfast Muffin

      1    English muffin
      1 sl Candian bacon
      1    Egg
      1 sl American cheese
      1    Empty, clean 6 1/2-ounce tuna can

Split English muffin in half and place face down in a hot pan; set aside. Keep the pan on medium heat.

Fry the bacon for about 10 minutes.

Grease the inside of the tuna tin

Place can in the hot pan over medium heat and crack the egg into the center.

Break the yolk and mix with the white.

When the surface of the egg begins to firm, cut around the inside of the can with a butter knife to free the edges.

Pull the can off the egg; turn the egg over and cook for 1 minute more.

Place the cheese on the english muffin; add the egg, and bacon.

Top with the other half of the English muffin

Makes 1 breakfast muffin.

Title: Chocolate Lover's Breakfast Bread

      3 c Flour
      3    Eggs
      2 c Sugar
      1 c Oil
      1 ts Vanilla
      1 ts Ground cinnamon
      1 ts Baking Soda
      1 ts Baking Powder
    1/2 c Sour cream
      2 c Shredded zucchini
      1 c Semi-sweet chocolate bits

Combine flour, eggs, sugar, oil, vanilla, cinnamon, baking soda, baking powder and sour cream in a mixing bowl; beat at medium speed for 2 minutes or until well blended.

Stir in zucchini and chocolate bits.

Pour batter into 2 well-greased loaf pans and bake at 350 degrees F. for 1 hour and 15 minutes.

Title: Eggs a la Cathy

     1 pk Crescent rolls
      1 c Ham, cubed
      8 oz Monterey Jack, sliced
      4    Eggs
    3/4 c Milk
    1/2 c Onions, chopped
1 1/2 ts Mustard, Dijon
      1 ts Basil leaves

Preheat oven to 425.

Put crescent rolls in 13"x9" pan and press up side to form crust.

Sprinkle with ham, then cover with cheese.

Combine remaining ingredients and pour on top. Bake 20 minutes.

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