Breakfast with Bite!

Breakfast Quesadilla (Makes 1 servings) 1/2 cup egg substitute 1/2 cup grated Light Jalapeño Cheddar cheese 2 soft fat-free tortillas (6 inch) 1 tablespoon diced green pepper 1 tablespoon diced onion nonstick cooking spray 2 tablespoons grated Light Cheddar cheese In a skillet, prepare egg substitutes with green peppers, onions, and 1/2 cup cheese. Flip once. Coo****il done. Heat tortillas in the microwave about 30 seconds, until warm. Layer a tortilla, egg mixture and tortilla with cheese on top. Cut into six pieces. Calories: 268, Fat: 12 g, Saturated Fat: 8 g, Cholesterol:38 mg, Sodium:636 mg, Calcium:60% Daily Value, Protein:33 g, Carbohydrates:9 g Recipe created by Cabot Creamery ====================================================== Breakfast Wrap (Makes 4 servings) 1 1/3 cups egg substitute, scrambled 1/2 cup salsa 1 cup Cheddar & Monterey Jack shredded cheese 4 (8-inch) whole-wheat, flour tortillas Combine scrambled eggs, salsa and cheese in a large bowl; toss lightly to blend. Place one-fourth egg mixture down the center of each tortilla. Fold tortillas closed. Place 1 filled tortilla on a microwave-safe plate. Microwave on high (100%) power for 30 to 40 seconds or until hot and cheese is melted; repeat with remaining filled tortillas. Calories: 261, Total Fat: 12 g, Saturated Fat: 5 g, Cholesterol: 30 mg, Sodium: 713 mg, Calcium: 25 % Daily Value, Protein: 21 g, Carbohydrates: 16 g, Dietary Fiber: 10 g Recipe created by Borden ====================================================== Cheddar and Mushroom Breakfast Squares (Makes 9 servings) 2 teaspoons butter 2 cups sliced white button mushrooms 1/2 cup sliced green onion, including green tops 6 slices country style bread, cubed 2 cups shredded, reduced-fat Cheddar cheese 2 cups fat-free or low-fat milk 2 cups egg substitute 1 teaspoon red or green hot pepper sauce 1/4 teaspoon salt (optional) Note: Create your own variations by using other vegetables. Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside. In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside. Place 1/2 of the bread cubes in prepared baking dish. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside. In a large bowl, beat milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour milk mixture over bread cubes and top with the remaining cheese. Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking. Preheat oven to 350 degrees Fahrenheit. Bake, covered for 45 minutes. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve. Calories: 210, Total Fat: 8 g, Saturated Fat: 4.5 g, Cholesterol: 20 mg, Sodium: 310 mg, Calcium: 30% Daily Value, Protein: 17 g, Carbohydrates: 18 g, Dietary Fiber: 1 g Recipe created by 3-A-Day? of Dairy. ======================================================= Cheesy Egg Scrambler (Makes 1 servings) 1/2 whole-wheat pita bread 2 large egg whites 1/4 cup shredded reduced-fat mild Cheddar cheese Toast pita; set aside. Spray small skillet with non-stick cooking spray. Heat over medium heat 20 to 30 seconds. Scramble egg whites and cheese in preheated skillet until egg whites are set and cheese is melted. Fill pita pocket with eggs and cheese; serve. Tip: Kick up the flavor with zesty Jalapeño or Monterey Jack cheese or add chopped mushrooms, onions or green peppers to egg whites before scrambling. Calories: 150, Fat: 6 g, Saturated Fat: 4 g, Cholesterol: 20 mg, Sodium: 190 mg, Calcium: 20% Daily Value, Protein: 16 g, Carbohydrates: 9 g, Fiber: 1 g Recipe created by Kraft ====================================================== Crustless Cheddar and Sun-dried Tomato Mini Quiches (Makes 6 servings) Non-stick cooking spray 1/2 teaspoon olive oil 1 leek, cleaned and finely chopped (about 1 cup) 1 cup reduced-fat shredded Cheddar cheese, divided 1 cup fat-free milk 1 egg 1/3 cup sun-dried tomatoes, plus additional for garnish 1/2 teaspoon fresh or dried thyme Preheat oven to 350 degrees Fahrenheit. Lightly spray a 12-cup muffin pan* with non-stick cooking spray. Heat oil in a small skillet over medium heat. Cook leeks until softened, stirring frequently, about 5 minutes. Divide leeks among muffin cups and top with 2/3 cup of Cheddar cheese. Blend milk, egg, sun-dried tomatoes and thyme in a blender or food processor for about 20 seconds or until tomato is minced. Pour milk mixture over cheese in muffin cups and top each with remaining cheese. Bake 30 minutes or until tops and edges are browned. Cool in pan for 3 minutes; serve warm or cold. Top with additional pieces of sun-dried tomato, if desired. *May substitute with aluminum muffin cups or individual custard cups, if desired. Yield: 2 mini quiches, per serving Calories: 110, Total Fat: 7 g, Saturated Fat: 3.5 g, Calcium: 20% Daily Value, Protein: 8 g (6.1 g from dairy), Cholesterol: 50 mg, Sodium: 45 mg, Carbohydrates: 6 g, Dietary Fiber: Less than 1 g Recipe created by Chef Kevin Rathbun, owner of Rathbun's Restaurant and Krog Bar, Atlanta ======================================================= Crustless Spinach Quiche (Makes 4 servings) 2 teaspoons canola oil 1 medium yellow onion, finely chopped 1 10-ounce package frozen chopped spinach, thawed and drained 1 1/2 cups grated Cabot 50% Light Cheddar cheese 6 large egg whites 1 large egg 1/3 cup Cabot No Fat Cottage Cheese 1/4 teaspoon ground cayenne red pepper 1/8 teaspoon salt 1/8 teaspoon ground nutmeg Drizzle oil in nonstick skillet over medium-high heat. Add onion; sauté for 5 minutes, or until translucent. Add spinach and stir for 3 additional minutes, or until spinach is dry. Set aside. Preheat oven to 375 degrees Fahrenheit. Lightly coat 9" nonstick pie pan with cooking spray. Sprinkle cheese in pan. Top with spinach mixture. In a medium bowl, whisk egg whites, egg, cottage cheese, red pepper, salt and nutmeg. Pour egg mixture over spinach. Bake for 30-40 minutes or until set. Let sit 5 minutes. Cut into wedges. Serve warm. Calories: 215, Fat: 11 g, Saturated Fat: 5 g, Cholesterol: 75 mg, Sodium: 550mg, Calcium: 40% Daily Value, Protein: 23 g, Carbohydrates: 6 g Recipe created by Chef Kevin Rathbun, owner of Rathbun's Restaurant and Krog Bar, Atlanta ======================================================= Scrambled Egg and Mozzarella Breakfast Pizza (Makes 2 servings) 1 whole wheat English muffin 2 mushrooms, sliced 2 green onions, finely chopped 4 tablespoons diced green or red bell pepper 1/2 cup egg substitute 1/4 teaspoon pepper oregano or Italian seasoning, dash 4 teaspoons pizza sauce 1/2 cup shredded low-moisture, part-skim Mozzarella cheese Preheat oven to 350 degrees Fahrenheit. Split English muffin in half and toast; set aside. Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes. Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake* for 5 minutes, or until cheese is melted. *Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes. Calories: 190, Total Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 520 mg, Calcium: 30% Daily Value, Protein: 17 g (7 grams from dairy), Carbohydrates: 19 g, Dietary Fiber: 3 g Recipe created by 3-A-Day? of Dairy ======================================================= Scrambled Egg and Mozzarella Breakfast Pizza (Makes 2 servings) 1 whole wheat English muffin 2 mushrooms, sliced 2 green onions, finely chopped 4 tablespoons diced green or red bell pepper 1/2 cup egg substitute 1/4 teaspoon pepper oregano or Italian seasoning, dash 4 teaspoons pizza sauce 1/2 cup shredded low-moisture, part-skim Mozzarella cheese Preheat oven to 350 degrees Fahrenheit. Split English muffin in half and toast; set aside. Heat a small non-stick skillet over medium heat. Add mushrooms, green onions and bell pepper. Cook, stirring continuously for 2 minutes, or until vegetables are softened. Stir egg substitute, pepper and oregano into vegetable mixture. Cook, stirring continuously until egg substitute is set, about 2 minutes. Spread 2 teaspoons of pizza sauce onto each English muffin half. Spoon a quarter of the egg mixture over pizza sauce and top with a quarter of the cheese. Spoon the remaining egg mixture and cheese evenly on top of the muffins. Place the muffins on a baking sheet and bake* for 5 minutes, or until cheese is melted. *Or, bake in a toaster oven at 350 degrees Fahrenheit for 5 minutes. Calories: 190, Total Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 15 mg, Sodium: 520 mg, Calcium: 30% Daily Value, Protein: 17 g (7 grams from dairy), Carbohydrates: 19 g, Dietary Fiber: 3 g Recipe created by 3-A-Day? of Dairy ======================================================= Southwest Corn Frittata with Crunchy Tortilla Ribbons (Makes 4 servings) 1 cup egg substitute 1 cup corn (frozen thawed) 3/4 cup grated Light Cheddar cheese 2 tablespoons chopped fresh cilantro 3 6 inch corn tortillas cut into 1/2 inch ribbons 1 small onion chopped 1 Tablespoon olive oil Chunky tomato salsa Heat oven to 350º. Bake two of the cut tortillas in the oven for 3-5 minutes until crisp and lightly browned; watch carefully. Sprinkle with salt. Set aside. Whisk eggs in medium bowl to blend. Mix in corn, cheese and 1 tablespoon cilantro. Sprinkle with salt and pepper. Mix in one cut tortilla. Heat oil in a nonstick skillet over medium high heat. Add onion and sauté until golden, about 5 minutes. Pour egg mixture into skillet and stir to blend. Cover skillet. Cook Frittata over low heat until eggs are almost set, about 8 minutes. Uncover skillet; sprinkle with remaining cilantro, cut into wedges. Serve with tortilla ribbons and salsa. Calories: 240, Fat: 7 g, Saturated Fat: 3 g, Cholesterol: 11 mg, Sodium: 582 mg, Calcium: 20% Daily Value, Protein: 16 g, Carbohydrates: 27 g

You are wonderful for posting these! Thanks so much.

I have copied all your post.. thank you so much for taking the time for posting them so we can all check them out.. Already tired one of the breakfast ones.. it was yummy. Carla