Simple Baked Eggs

This is the easiest way to prepare and serve several individual portions for a nice treat.  So light and creamy....

Simple Baked Eggs

Ingredients

• 1  tablespoon  butter
• 6  large eggs
• 1  teaspoon  freshly ground black pepper
• 3/4  teaspoon  salt
• 2  tablespoons  whipping cream

Preparation

Preheat oven to 350°.

Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

Yield: 6 servings (serving size: 1 egg)

Breakfast for a crowd

This is the perfect choice to make when having guests for breakfast/brunch.  Make it the night before, cook in the morning, serve with some fresh fruit and you have an easy meal that will not drag you out of bed early in the morning or away from your guests to prepare.  I often add in some chopped asparagus or peppers for extra nutrition.

Sausage and Cheese Strata with Sun-Dried Tomatoes 

Ingredients 1/2 cup sun-dried tomatoes (not oil packed), chopped 12 ounces hot Italian sausage, casing removed 3 1/2 cups milk (do not use low-fat or nonfat) 8 large eggs 2 teaspoons minced fresh thyme or 3/4 teaspoon dried 1 1/2 teaspoons salt 1/4 teaspoon ground black pepper 11 slices whole-wheat sandwich bread (about 1 pound), crusts trimmed, bread cut into 1-inch pieces 1/2 cup chopped onion 1/2 cup fresh grated Parmesan cheese (about 1 1/2 ounces) 1 cup (packed) grated mozzarella cheese (about 4 ounces) 1/4 cup crumbled soft fresh goat cheese (such as Montrachet) Chopped fresh parsley Preparation Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain. Sauté sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well. Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley. Yield: Serves 8

Bon Appétit | April 1996

Breakfast Energy Boost

This is what I eat every morning from Monday to Friday.  It is extremely nutritious, low in calories and fat and will prevent you from numerous trips to the fridge or snack drawer between meals.  On the weekends I then treat myself to a bagel with peanut butter and jam or waffles.  Thanks for the recipe Dad and Cindy!

Breakfast Muesli

2/3 cup regular large flake (not quick cooking) oats - I find Quaker to be the best
Enough milk (I use 1%) to cover the oats - approx. 1 cup
1/2 cup low fat, low carb yoghurt - I love Source or Silhouette Strawberry flavour
1/4 cup - chopped or sliced toasted almonds (can also eat untoasted)
3/4 - 1 cup chopped fruit of your choice - I use 1/2 banana, 1/4 cup each strawberries and blueberries

Instructions

1. Place oats in a sealed container and fill with enough milk to cover.  Soak overnight in fridge.
2. When ready to eat, place untoasted almonds on microwavable plate or dish and microwave for approx. 11/2 -2 minutes on high until light brown in colour.  Set aside to cool.
3. Add yoghurt and chopped fruit to the oats and stir in almonds.
4. Enjoy!