Breakfast Ideas!!

The Rellenos and Quiche dishes can be frozen in individual servings and keep well. Just grab one and microwave it for a few seconds - carefully, they will get rubbery. CHILI RELLENOS CASSEROLE 1 pound ground beef ½ c. chopped onion ½ t. salt ½ t. black pepper 1 - 4oz can green chiles Coo****il meat is brown, drain. Spread in the bottom of a 9x13 baking dish. Cover with: 2 ½ c. shredded Cheddar cheese Beat together: 1 ½ c. milk 2 T. flour ½ t. salt 1/8 t. black pepper 1/8 t. hot sauce 3 eggs Carefully pour over the cheese. DO NOT STIR!!! Bake in a 350 degree oven for about 35-40 minutes, or until puffy and slightly golden. Serve with sour cream, avocados, diced tomatoes, etc. QUICHE LORRAINE - Crustless (HINT: absolutely ANY quiche recipe can be made without the crust) 4 eggs, beaten 1 ½ c. milk ½ c. half & half ¼ t. salt ¼ t. pepper ½ t. sugar 1 pkg. frozen spinach, thawed, squeezed dry 8 strips bacon, cooked crispy and crumbled ¼ c. onion finely chopped 1 T. butter 1 c. Swiss cheese, shredded Beat together first 6 ingred. Fry onion in butter until golden and then layer with last 4 ingred in a deep-dish pie plate. Carefully pour egg mixture over all. Bake at 350 for about 40 minutes or until a knife comes out clean. SPINACH PIE 1 pkg. frozen spinach, thawed, squeezed dry 3 eggs 1 ½ c. cottage cheese 3 T. shredded Parmesean ½ t. salt 2 T. half & half 1 c. Cheddar cheese, grated 2 T. oil ¼ t. onion flakes ½ t. Italian seasoning Pinch of each: black pepper, red pepper, garlic powder Mix all together very well. Pour into a greased pie plate and bake in a 350 degree oven for about 40 minutes or till set. PROTEIN BALLS 1 square (1oz) unsweetened baking chocolate 1/3 c. + 2 T. peanut butter Melt together in the microwave. Add: ¼ c. Splenda Granular 2 scoops chocolate protein powder 1/3 c. Ricotta cheese Mix well and shape into balls (or pat into a round disc and score into 12 pieces) and roll in a mixture of splenda and baking cocoa. Wrap tightly and chill for several hours. Each ball or wedge is approx. 18 grams protein and 100 calories. FLUFFY COTTAGE CHEESE PANCAKES 1 c. oatmeal, ground (measure and THEN grind in food processor or blender) ½ t. baking soda ¼ t. salt 3 T. Splenda Granular ¼ t. apple pie OR pumpkin pie spice OR cinnamon 4 eggs 1 c. cottage cheese 1/3 c. milk 1 t. vanilla In a large bowl blend the dry ingredients. In another bowl whisk the wet ingredients. Blend together and let sit for about 20 minutes. Heat a large frying pan over medium (or just slightly lower). Spray with butter flavored spray. Pour 1/3 c. into hot pan and coo****il almost dry on the top. If underside gets too brown, turn down heat. These are very hard to turn if they are not cooked enough on the first side. Flip and coo****il the middle is no longer wet. Layer on a plate and cover tightly. These stay in the fridge very well. (They spread A LOT and it looks like sooo much, but remember, it is only 1/3 c. of stuff!) I eat them with peanut butter and sugar-free maple syrup OR yogurt and sugar-free syrup OR protein pudding and cool whip. The combinations are endless!! Each pancake is 10 grams of protein and 150 calories. VANILLA CUSTARD 4 eggs, beaten 1 c. milk 1 can evaporated milk ½ c. Splenda Granular 2 t. vanilla pinch of salt nutmeg - optional Whisk together, but don't make too foamy. Pour through a sieve into 6 - 4ounce custard cups. Sprinkle with nutmeg, if desired. Place in a water bath (9x13 pan with 1 inch of ho****er) and bake at 325 for just 25-26 minutes. 110 calories 9 proteins CAPPUCCINO CUSTARD 4 eggs, beaten 2 1/3 c. milk ½ c. Splenda Granular 2 T. instant coffee granules ½ t. vanilla 1/8 t. cinnamon pinch of salt Whisk all together and pour into 6 - 6ounce custard cups OR 8 - 4ounce cups. Place in a 9X13 pan and fill with 1 inch ho****er. Bake at 325 for about 25-30 minutes. Do Not Overbake. Should still be jiggly in the middle. Chill or serve warm. MAPLE CUSTARD ½ c. sugar-free maple syrup ¾ c. evaporated milk 2/3 c. milk ½ t. vanilla pinch of salt 3 large eggs Whisk together and pour into 6 - 4ounch custard cups. Place in a 9x13 pan and fill with 1 inch ho****er. Bake at 325 for just 25 minutes. Serve warm or chilled. LEMON CUSTARD 4 eggs ½ c. Splenda Granular 3 T. lemon juice ½ t. grated lemon peel - optional 1 ½ t. vanilla pinch of salt 3 c. milk Whisk all together and pour into 6 - 4ounce custard cups. Place in a 9x13 pan and fill with 1 inch ho****er. Bake at 325 for about 25-26 minutes. Serve warm or chilled. SUSAN MARIA'S QUICHE 1 T. butter 1 small onion, finely chopped 4 slices turkey (or any) bacon, diced 1 - 10oz pkg. frozen chopped broccoli, cooked and drained 4 large eggs ½ c. Ricotta cheese ½ t. salt ¼ t. pepper 1/8 t. nutmeg 1 ½ c. grated cheddar cheese Preheat oven to 350 and spray a pie plate. Melt butter in skillet and sauté the onion and bacon until golden. Add broccoli and coo****il onion is tender. Set aside to cool slightly. Beat eggs, ricotta and seasonings in large bowl. Fold in cheddar cheese and cooled vegetables. Pour filling into prepared pan and bake until knife inserted near center comes out clean, about 40 minutes. Cool slightly before cutting into wedges. 8 servings 171 calories 15 protein

Ok do not know what one I want to make first, thank you

Thank you so much!! I don't know what to make first either - Do you think they would cook well in a cupcake pan? I guess I will be cooking up a storm this weekend. Hugs, Andrea

Do you mean the quiche and rellenos? Yes, they will work great. Spray each cup and then you have your servings seperated. BRILLIANT!! I haven't tried it with the custard, but I don't see why it wouldn't. Just set it in a pan of water. That is really critical. That and the lower oven temp make them silky smooth!! Happy cooking!