Breakfast Recipes - Easy

There was a recipe posted forever ago that I've been trying to find.  It was done in the microwave, it had eggs, cream cheese, some SF syrup or splenda, and it made some type of thing that was similar to a sweet souffle for breakfast.   If anyone knows of or has this recipe I'd :heart: you forever if you could post it!

Otherwise, any other easy loveable breakfast recipes out there?  I'm so tired of breakfast that I'm starting to skip it.  *BAD ME*  and I need some new and fresh ideas. 

Thanks everyone!!!!!!!

Hi there!

I'm not sure if this is what you are looking for, but it is pretty good, and I suppose you could use SF maple syrup instead of the lemon:

Mock Danish

2 oz light cream cheese (soften in microwave)
1 egg
1 tblspn splenda
1 tsp lemon concentrate
1/2 tsp vanilla

Mix softened cream cheese and egg.
Add remaining ingredients.
Microwave on high for 2 minutes.


Calories:  123;  Calories from fat: 46;  Total fat:  5.1 g.; Carbs: 3.9 g.; sugars 0.8 g.;  Protein 13.7 g

Variations and Hints:

Add some SF jam in the centre before nuking.. delicious.

Don't totally mix the egg and cream cheese; you get little pockets of crm cheese.
Use cinammon and some butter in the centre when it came out of the microwave (omit the lemon). Tastes just like french toast.

Cinnamon and brown sugar twin instead of lemon

Another thing that I like to do is add protein powder to oatmeal.  The cinnamin/vanilla is good, the butter toffee, banana, or even plain vanilla.

Egg custards are also good.

Besides that, who says you have to eat breakfast food for breakfast?  Eat leftovers from the night before if you wish!

OMG OMG OMG OMG OMG!!!!!!!!!!!!!!   You're AWESOME!!!  This is it!!!!!!!!!!!!!!!!!!!!!!!!!!

*******************HUGS*********************

Thank you Thank you Thank you!!!!!!!!!!!!!!!!!!!!

this is easy and good:

Scrambled Eggs with shrimp and Brie
 
1 serving (5 ounces)
2 large eggs
1 tsp skim milk
1/2 ounce Brie cheese
salt and pepper to taste
1 tsp chives, minced
1/2 tsp butter
1/4 cup cooked baby shrimp
1. In a small mixing bowl, mix the eggs and milk together
2. cut the Brie into small pieces and add to the egg mixture, along with the salt, pepper, and chives
3. melt the butter in an 8 inch nonstick frying pan over medium heat
4. place the egg mixture in the pan with the shrimp
5. stir until well cooked and fluffy

Thank you for another great idea.  :) :)

I was just looking through a few different egg custard recipes that I googled.

Berts4 -- do you by chance have one you like to use?   Do you mind posting it if you do?

Here is one that I got from a low carb site.  You could use 1 cup of 2% milk if you are not hard-core low carbing it:

Egg Custard for 2
2 eggs
1/2 c. cream mixed with 1/2 cup water
3 tbsp. sugar substitute (Splenda or another heat
stable sweetener)
1 tsp. vanilla extract
1/8 tsp. salt
1/8 tsp. ground nutmeg

Lightly beat the egg and yolk. Add cream, Splenda,
vanilla and salt. Pour into two ungreased 6 ounce
custard cups. Sprinkle with nutmeg. Set in a pan
containing 1/2 to 1 inch of ho****er. Bake at 350
degrees for 35 minutes or until set.

Yield: 2 servings. Approx. 5 grams carbohydrate per
serving

Here is a bigger batch of vanilla:
Vanilla Egg Custard
4 large eggs
1 cup skim milk
1 1/2 cups evaporated low-fat or non-fat milk
1/2 cup splenda granular
2 teaspoons vanilla extract
Pinch of salt
Freshly grated nutmeg

Preheat the oven to 325 degrees. Place 6 custard cups or ramekins in a large roasting pan and set aside. Whisk together the eggs, milk, evaporated milk, splenda, vanilla and salt. Pour through a fine mesh sieve (strainer) into a large measuring cup. Divide evenly amoung the custard cups and grate the nutmeg over each one. Pour enough ho****er in the roasting pan to come about halfway up the sides of the custard cups. Bake 25-35 minutes, until the custards are just set in the center. Carefully remove the custards from the water bath and transfer to a wire rack to cool. Serve chilled.

And, my favorite:

CAPPUCCINO CUSTARD

4 eggs, beaten
Pinch of salt
2 1/2 cups milk (replace 1/4 cup of the milk with 1/4 cup sugar free chocolate sauce or syrup for a mocha!)
1/2 cup Splenda granular
1/2 teaspoon vanilla
2 tablespoons instant coffee granules (use decaf crystals if you prefer)
1/8 teaspoon cinnamon

Preheat oven to 325 degrees. Place six 4-ounce custard cups into a 9x13 inch baking pan.
Whisk together the eggs, salt, milk, Splenda, vanilla, coffee granules, and cinnamon. Pour, through a sieve, into the custard cups. Fill baking pan with 1 inch of hottest tap water. Bake for 25-40 minutes or until set on the edges but still slightly jiggly in the center. (A sharp knife should come out clean when inserted into the middle and nothing should ooze from the cut when pressed.) Remove custards from water bath and allow to cool on a wire rack. Cover with plastic wrap and chill. Makes six servings.

Per Serving: 115 Cal; 9 g Protein; 5 g Tot Fat; 4 g Carb; 1 g Fiber; 1 g Sugar; 81 mg Sodium

ZIPLOC OMELET
(This works great!!! Good for when all your family is together.  The best part is that no one has to wait for their special omelet !!!)
Have everyone write their name on a quart-size Ziploc freezer bag with permanent marker. Crack 2 eggs (large or extra-large) into the bag (not more than 2) shake to combine them. Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, tomato, hash browns, salsa, etc. Each guest adds prepared ingredients of choice to their bag and shake. Make sure to get the air out of the bag and zip it up. Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece. You can freeze the mixture and just cook them as needed also. I will take one out of the freezer the night before.  Pu****er on and go shower, drop bag in boiling water, set timer and put on makeup.  EAT!!  Yeah!  

I like to make the egg muffins for a quick and easy "on-the-go" breakfast.

I use a cupcake pan and insert the paper liners then spray with cooking spray...set aside.  I then brown 1 small diced onion; 1 pound bulk Italian sausage in a skille****ouch of olive oil.  After meat is browned, drain on paper towels.  You can also use an assortment of veggies to add of your choice to each cupcake liner (ie: chopped mushrooms, chopped garlic, frozen spinach..drained well, chopped frozen broccoli, etc) Add this to each cupcake liner along with a Tablespoon of the sausage.  Pour Egg Beaters (southwestern egg beaters are great) into each liner to cover veggies and sausage.  Leave enough room for some shredded low-fat (of course) cheddar cheese.

Bake in a 350degree oven for about 25 min. or until cheese is browned on top. After they have cooled, place in air-tight container and place into 'fridge until needed.  Then just pop one into the microwave for 30 secs, and you're good to go.  They can also be frozen for later use.

Susie

What an excellent idea! .. thank you Susie :)