Sweet Potato Breakfast Burritos

I first started making these breakfast burritos when Meredith and I were working hard to look hot for Alex's NYC event. BTW - we nailed it. This recipe is from My Fitness Pal. It's almost all I ever eat for breakfast. I double the recipe and make 10 burritos from it on a Sunday afternoon and then there's breakfast for two whole weeks. I don't remove the yolk from any of them. And you can be creative and add anything that suits your fancy or is hanging around in your refrigerator - corn, beans, whatever. If you can get someone else to chop the sweet potato (thanks, Mike!) the rest is pretty carefree. I have some really hot chili powder at the moment so I only use a scant teaspoon, even with doubling the recipe. It's also great if you're having people overnight so breakfast preparation doesn't have to be a big deal, but it looks like you care. Probably their best use is to volunteer to bring a whole bunch if there is a large group gathering for breakfast. Like when Chris invited everyone to the cottage they were renting or when my book club goes up north to a cottage for a fall weekend.

Ingredients

• 2 teaspoons olive oil
• 1 small sweet potato, peeled and diced
• 1 small yellow onion, chopped
• 3⁄4 cup frozen, sliced tricolor bell peppers, thawed
• 2 cups packed baby spinach, roughly chopped
• 1 teaspoon chile powder
• 2 large eggs, beaten
• 2 large egg whites, beaten
• 4 (9- or 10-inch) whole wheat tortillas
• 1 ounce shredded cheddar cheese

Directions
In a medium skillet on medium, heat oil. Add potato, onion and bell peppers, and sauté for about 8 minutes, stirring occasionally, until potatoes are tender and onions are translucent. Add spinach and chile powder; sauté for 2 minutes more.

Increase heat to medium high. Add eggs and egg whites. Cook for 3 minutes, stirring frequently, until eggs are cooked through. Turn off heat and let cool for about 10 minutes.

Tear off 4 16-inch rectangles of foil and lay 1 tortilla on top of each. Divide egg mixture evenly into the center of each tortilla. Sprinkle evenly with cheese. To wrap, fold edges in, then roll forward tightly. Wrap burrito tightly in foil.Place wrapped burritos in a large zip- top freezer bag and freeze for up  to 3 months.

To serve, preheat oven to 400°F. Place a burrito, still wrapped, on a baking sheet and bake for 35-40 minutes. (NOTE: Baked burritos will stay warm for 15 to 20 minutes; they can be eaten on the go or when you get to work. If reheating in the microwave, make sure to remove foil first.)

Nutrition Information
Serves: 4 |  Serving Size: 1 burrito
Per serving: Calories: 226; Total Fat: 9g; Saturated Fat: 3g; Monounsaturated Fat: 3g; Cholesterol: 113mg; Sodium: 500mg; Carbohydrate: 32g; Dietary Fiber: 10g; Sugar: 7g; Protein: 13g
Nutrition Bonus: Potassium: 296mg; Iron: 14%; Vitamin A: 124%; Vitamin C: 8%; Calcium: 29% 

Raisin and Oat Scones

Ingredients

• 3/4 cup all-purpose flour, (spooned and leveled)
• 3/4 cup whole-wheat flour (spooned and leveled)
• 2 teaspoons baking powder
• 1/2 teaspoon coarse salt
• 3 tablespoons packed dark-brown sugar
• 1/2 cup rolled oats (not quick-cooking)
• 1/2 cup raisins or dried cherries
• 2 teaspoons fennel seed (optional)
• 3 tablespoons unsalted butter, melted
• 1 large egg, lightly beaten
• 1 cup buttermilk

Directions

1. Preheat oven to 400 degrees. 
2. In a medium bowl, whisk together flours, baking powder, salt, brown sugar, oats, raisins, and fennel seed, if using. 
3. In a small bowl, whisk together butter, egg, and buttermilk until combined, then add to flour mixture. 
4. Stir until batter is evenly moistened (do not overmix). 
5. Drop batter by 1/3 cupfuls, 2 inches apart, onto a parchment-lined baking sheet. 
6. Bake until golden brown, 15 minutes, rotating sheet halfway through. Let scones cool on a wire rack, 5 minutes.

Cook's Note
Store scones in an airtight container, up to 1 day.

St. Patrick's Day Fritatta

Ingredients:

• 4 thin slices green bell pepper, sliced into 1/4-inch thin slices crosswise
• 4 large eggs
• 4 large egg whites
• kosher salt and pepper, to taste
• 1 teaspoon olive oil
• 1/4 cup minced shallots
• 1 (7 oz) medium peeled Yukon Gold Potatoes, diced into 1/2-inch pieces
• 1/4 tsp garlic powder
• 1/4 tsp paprika

Ingredients:

Preheat the oven to 400°F.

Crack the eggs and egg whites into a large bowl. Add salt and fresh cracked pepper and beat until blended. 

Heat a 10-inch nonstick oven safe skillet over medium heat. Add the oil and shallots to the pan and cook until golden, 2 to 3 minutes. Add the potatoes, season with salt, garlic powder, paprika and black pepper. Cover and cook the potatoes over medium-low heat, stirring occasionally, until crisp and tender, about 12 to 15 minutes. 

Pour the egg mixture into the skillet. Carefully arrange the bell peppers on top to create a shamrock pattern if desired. Reduce the heat to low and cook until the edges are set, 6 to 8 minutes.

Transfer the skillet to the oven and bake until the frittata is completely set and cooked through, 8 to 10 minutes. Remove from the oven and transfer onto a large plate. Cut into 4 wedges and serve.

Breakfast Casserole

Ingredients:

• 3 eggs, beaten
• 1 pinch ground black pepper
• 1 (10.75 ounce) can condensed cream of chicken soup
• 16 ounces sour cream
• 1 (2 pound) package frozen hash brown
• potatoes, thawed
• 2 cups cooked ham, cubed
• 1 onion, chopped
• 3/4 cup shredded Cheddar cheese
• 1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. Season beaten eggs with pepper; pour into baking dish. In a large bowl, combine soup, sour cream, hash browns, ham, onion and cheese. Mix thoroughly and pour over eggs.
3. Bake uncovered for 30 minutes. Remove and drizzle butter over top of casserole. Return to oven and bake for an additional 15 minutes, until golden.

Pumpkin Pancakes

 

Breakfast for dinner is one of those always well-received but oft-forgotten meal plans at my house. I was, however, reminded and inspired by Conor's recent pancake post. I have also been craving making something with pumpkin so this was a perfect find. This recipe has a lot more ingredients than a traditional pancake but is still very simple. I sprinkled some chocolate chips in a few, a la pumpkin chocolate chip cookies, to please Max.

Ingredients:

• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar
• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt

Directions:

1. In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine. 
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Photo and recipe from allrecipes.com

Savory Breakfast Muffins

Photo Courtesy of EatingWell.com


INGREDIENTS

• 2 cups whole-wheat flour
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 2 eggs
• 1 1/3 cups buttermilk
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons butter, melted
• 1 cup thinly sliced scallions, (about 1 bunch)
• 3/4 cup diced Canadian bacon, (3 ounces)
• 1/2 cup grated Cheddar cheese
• 1/2 cup finely diced red bell pepper

PREPARATION

1. Preheat oven to 400°F. Coat 12 muffin cups with cooking spray.
2. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda, pepper and salt in a large bowl.
3. Whisk eggs, buttermilk, oil and butter in a medium bowl. Fold in scallions, bacon, cheese and bell pepper. Make a well in the center of the dry ingredients. Add the wet ingredients and mix with a rubber spatula until just moistened. Scoop the batter into the prepared pan (the cups will be very full).
4. Bake the muffins until the tops are golden brown, 20 to 22 minutes. Let cool in the pan for 5 minutes. Loosen the edges and turn the muffins out onto a wire rack to cool slightly before serving.

NUTRITION

Per muffin: 217 calories; 9 g fat ( 3 g sat , 4 g mono ); 50 mg cholesterol; 24 g carbohydrates; 9 g protein; 3 g fiber; 339 mg sodium; 113 mg potassium.

Recipe from EatingWell.com

Crustless Quiche in a Cup

We enjoyed this super easy to make dish with Team  Lauren Pacific Northwest - Jana, Jeremy, Leigh, Jude, and Caroline.  Very tasty.

Prep Time: 10 mins Cooking Time: 30 to 40 mins

Ingredients:
4 eggs
4 egg whites
1/2 cup lowfat milk
1/2 cup shredded part skim mozzarella cheese
1/2 cup shredded cheddar cheese
2 cups fresh broccoli florets
fresh pepper & sea salt

Preheat oven to 350 degrees. Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Also set aside 2 to 3 tablespoons of cheddar cheese for sprinkling on top of quiche. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in all remaining cheese and broccoli and finish off with salt and pepper to taste. Spray cups or ramekins with cooking spray and place on a baking sheet. Divide egg mixture evenly among cups, sprinkle with cheddar cheese and bake for 30 to 40 minutes or until beginning to brown. An 8oz ramekin should yield 4 quiches. Note: Coffee cups are generally a bit bigger/deeper than 8oz. If you are using mugs and you want to get the quiches to pop out like the picture (above) it’s best to divide the recipe among 3 cups instead of 4.

Original recipe from Cooking with My Kid.

Strawberry Rhubarb Baked Oatmeal

Don't eat the green stuff! (Photo credit: bitchingkitchen)

I remember the large patch of rhubarb that my grandfather grew in the back right corner of his garden. I wondered how these big leafy greens ended up looking red in the strawberry rhubarb pie my grandmother made --- and why someone would put a vegetable in a dessert. (I don't think I ever tried the pie, sadly.) 

This discrepancy was addressed in third grade during my "Supermarket Botany" class at summer enrichment camp. Turns out, rhubarb leaves are poisonous...which is probably why only the stalks are sold in the grocery stores.

A few weeks ago, I noticed rhubarb on display in the grocery store and stumbled on this recipe shortly thereafter. I've made it twice now and find it makes a tasty, filling breakfast and/or snack.

INGREDIENTS

Filling

• 1 medium ripe banana, sliced thinly
• 2 ½ cups of strawberries, chopped
• ¾ cup rhubarb, cut into small pieces
• 1 Tbsp cornstarch
• 1/3 cup honey

Topping

• 1 cup uncooked quick oats
• 1/3 cup slivered almonds (optional - I prefer to leave them out)
• 1/2 tsp baking powder
• 1/2 tsp cinnamon
•  pinch of salt

• 1 Tbsp honey
• 3/4 cup fat free milk
• 1 large egg
• 1 tsp vanilla extract

DIRECTIONS

1. Preheat oven to 375 F. 
2. Lightly spray an 8x8 baking dish with cooking spray. Line the bottom with banana slices.
3. Combine strawberries, rhubarb, honey, and cornstarch. Toss to coat. Pour over banana slices.
4.  Using two bowls:    
• Mix together the oats, ½ of the almonds, baking powder, cinnamon and salt. 
• Whisk together milk, egg, vanilla extract, and 1 Tbsp honey  
5. Combine the dry and wet mixes from step 4. Pour over fruit mixture, sprinkling remaining almonds on top.
6. Bake for approximately 35 minutes. Serve warm. (Add whipped cream for a healthy dessert.

Recipe via skinnytaste

Low Fat Banana Bread

Photo Credit: www.maysquared.com

Ingredients

• 4 very ripe bananas
• 1 1/2 cups all-purpose flour
• 1 cup white sugar
• 2 tablespoons butter, softened
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 egg
• 2 tablespoons applesauce

Directions

1. Mash bananas in a bowl.
2. Add all other ingredients and mix well.
3. Pour into 2 greased loaf pans (or you can pour it all into one, but it rises enough that you can split it in half).
4. Bake at 350 degrees for 50 to 60 minutes, or until toothpick inserted into center of cake comes out clean.