Spinach & Mushroom Frittata

Spinach & Mushroom Frittata
Makes 6 Servings
Recipe adapted from Finecooking.com

2 tbsp light canola butter
8 oz. mushrooms
3 oz. baby spinach leaves, thinly sliced
½ cup thinly sliced fresh chives
Kosher salt
10 large eggs
2 tbsp heavy cream
6 slices turkey bacon
6 English Muffins

In a large skillet, melt1 tbsp butter over medium heat. Add mushrooms and sauté for 6 minutes. While mushrooms cook, heat bacon in microwave and dice. Set bacon aside. In a large bowl, toss hot mushrooms with sliced spinach. Stir in bacon, chives and ¼ tsp salt. Heat broiler on high. In a large bowl, whisk eggs, cream, 2 tbsp water, ½ tsp salt and ¼ tsp pepper. Stir in mushroom mixture. In the same skillet, heat remaining tbsp butter over medium-high heat, swirling pan so butter coats the sides. Add eggs to pan and sprinkle with ¼ tsp pepper. Cook until eggs begin to set and the bottom turns brown, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer to oven-save rectangular dish sprayed with nonstick cooking spray, and put in broiler.Broil until eggs are almost fully set and the top puffs and browns, 1 to 5 minutes. Check frittata every minute to avoid overbrowning. Divide into 6 servings and serve in toasted English muffin.

Nutritional Information: 317 calories, 27 carbs, 14 fat grams and 20 protein grams.

Review: I loved this! I thought the little bit of whipping cream added a lot, and it tasted fluffy and flavorful. I think my favorite part were the big mushrooms! Sometimes I would eat this in the muffin, or sometimes on the side of a muffin cut in half with a bit of fat-free cream cheese. It reheated well and tasted great. I also liked that it didn't require a cast iron/oven-ready skillet, since I still don't have one yet. I will say that it took a bit of prep, but not too much, especially considering that it feeds 2 people breakfast for 3 days! I'd make it again for sure.

Microwavable Egg Process for Breakfast Sandwiches

These are GREAT for mornings when you don't have anything pre-cooked or feel like having something fresh. I also like these at work - easy peasy!

I use these small, Ziploc containers about the size of a muffin

See - the bottom is the perfect diameter

So crack an egg in the tupperware and add milk and salt; I also add some Tony's creole seasoning

Now whisk it. (if you're transporting to work - don't whisk until you arrive)

Cook in microwave until done - they vary. With my microwave at work it was ready in 35 seconds. At home, it took 45 seconds. I covered it loosely with the plastic top set off the center.

Remove by first running a fork around the edges to ensure it all comes out in one piece, then drop it on your muffin - PERFECT size. I'm so obsessed

Top it with your bacon and cheese (I use 1/2 slice of Kraft singles and 2 slices of turkey bacon). Microwave it for 20 seconds to melt the cheese and soften the toasted muffin.

Yummy perfectness inside

That's how it's done! I don't know if I'll ever scramble eggs in a pan again! LOL

English Muffin Breakfast Pizzas

English Muffin Breakfast Pizza
Adapted from a Clean Eating Magazine Recipe from Monica
Makes 1 Serving

1 English muffin, split
2 slices tomato
1 tsp olive oil
2 slices turkey bacon cut into 1” strips
20 grams shredded part-skim mozzarella cheese (less than ¼ cup)
Chopped fresh basil for garnish

Preheat oven to 450. Line a small baking sheet with foil. Place English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with olive oil. Sprinkle bacon over tomatoes, then top with mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.

Nutritional Information: 303 calories, 27 carbs, 17 fat grams and 13 protein grams.

Review: These are a favorite! They taste almost greasy with the olive oil combined with fresh mozzarella. They're best the first time around, but aren't bad on the reheat (would probably do best in a toaster oven so they would reheat more crispy!). These aren't the most filling (low protein), but they're VERY good and look pretty if you serve them to guests!

Pepperoni Pizza Muffins

Pepperoni Pizza Muffins
Makes 1 Muffin (one serving = 1.5 muffins or 3 halves)

1 Thomas English muffin
2 tbsp low-calorie spaghetti sauce
8 Slices Hormel Turkey Pepperoni
1 oz. Shredded Kraft Fat Free Mozzarella Cheese
Garlic Salt & Red Peppper Flakes

Split English muffin, and put 1 tbsp sauce on each half. Sprinkle lightly with garlic salt and red pepper, then top with cheese and place pepperoni on top (4 pepperonis per side – I cut mine up into 16 tiny pieces). Bake at 350 degrees for 12-14 minutes.

Nutritional Information: For two people, make 3 muffins (6 pieces) and each can have 3. For 3 pieces, it’s 283 calories, 6 fat grams and 40 carbs.

Soysage, Egg & Cheese Muffin

Picture coming soon!

Soysage, Egg & Cheese Muffin
Makes 4 servings

4 Thomas Original English Muffins
4 Morningstar Farms Sausage Patties
5 eggs
2 slices Kraft 2% Cheddar Cheese
Tony’s creole seasoning and salt to taste
1 tbsp fat-free milk

Toast English muffin to your preference, and cook sausage according to package directions in microwave. Combine eggs, milk, and salt and creole seasoning to taste. Cook eggs over medium heat in a pan sprayed with nonstick spray. Separate into four egg servings and top with cheese. If cheese doesn’t melt from heat off eggs, put in microwave for 5-10 seconds. Spray muffin with 5 sprays of butter and put eggs/cheese followed by sausage and then the muffin top.

Nutritional Information: 318 calories, 31 carbs, 11 fat grams and 25 protein grams.

Review: This was one of the first recipes I ever made, and my favorite made with soysage! Monica taught it to me, Teresa taught me to add creole seasoning and the rest is history. It's a great filling breakfast, reheats well and is easy to take to work/assemble there. The patties can be a bit pricey, but I know Trader Joe's has 6 for $3, and Costco has a great deal too!

Egg Soaked Ham & Bacon Breakfast Pizza

Adapted from Our Best Bites
Egg Soaked Ham & Bacon Breakfast Pizzas
Makes 6 Servings

6 English muffins, cut in half
4 eggs
2 tbsp milk
1/4 tsp kosher salt
10 dashes Tabasco sauce
12 thin deli slices of ham (hormel natural choice)
6 slices turkey bacon (butterball)
¾ cup shredded cabot 75% cheese
1/3 cup green onions, diced
1/3 cup green bell peppers, diced

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil and spray liberally with non-stick cooking spray. Set aside.In a pie plate, whisk together eggs, milk, salt and Tabasco sauce. Cut each English muffin in half and soak each inside in the egg mixture--you want the egg mixture to soak into the bread, but you don't want the English muffin to fall apart. Place the muffin, cut/egg side up, on the baking sheet. If any egg is left over, carefully pour over less-soaked pieces. Cook bacon in the microwave. Add slice of ham on top of each muffin. Rip bacon in half and add a piece on top of each muffin. Add green onions and peppers and then sprinkle with shredded cheese. Bake for 15 minutes.

Nutritional Information: 296 calories, 28 carbs, 10 fat grams and 22 protein grams.

Review: I LOVED these. They really tasted like little pizzas - I especially loved the bites with the onion/peppers (upped the amount on list above). I also liked that they had ham & bacon - very tasty. And the cheese melted nicely holding it all together. LOVED. The whole "french bread" soaking in egg idea is super clever, thank you Our Best Bites! These will be a regular around here - WOO!

Breaded Breakfast Chicken Sandwich

Breaded Breakfast Chicken Sandwiches

Makes 2 Servings

2 English Muffins
6 oz. chicken
¼ cup (28 grams)Plain Panko Bread Crumbs
1 egg
2 tbsp ketchup
Salt and Pepper to taste
Spray butter
1 tsp olive oil

Cut muffins in half, spray each side with spray butter and set aside. Add olive oil to large pan over medium heat. Get two shallow bowls and crack an egg in one, and put bread crumbs in the other. Sprinkle salt and pepper onto eggs, and whisk. Put chicken between two sheets of wax paper. Hit with flat side of tenderizer until ½” thick. Then dip chicken into egg, then into crumbs. Set on wax paper. Repeat until all chicken is done, then add all now-breaded chicken to the pan at the same time. Cook for 2 minutes on each side, flipping until all pieces of chicken are browned. Toast muffins. Add ketchup to muffins, top with chicken and serve.

Nutritional Information (per sandwich): 335 calories, 40 carbs, 6 fat grams and 27 protein grams.

Review: Yum! Not quite Chick-fil-a but definitely filling and flavorful - the additional of panko crumbs was great!

Please note: there will be a lot of egg left over- easily enough egg to make 2 batches!

Baked Swiss and Sausage Omelet

Adapted from Real Mom Kitchen
Baked Swiss and Sausage Omelet
Makes 6 Servings

1 tsp olive oil
½ cup onion, diced
10 ounces Jimmy Dean reduced fat breakfast sausage
8 large eggs
1/3 cup fat-free milk
1 tsp salt
½ tsp black pepper
½ cup red bell pepper, diced
70 grams Kraft natural swiss/parmesan cheese blend
1/4 cup plus 2 tablespoons chopped fresh parsley (for topping)
For side: 3 English muffins and 2 tbsp fat-free cream cheese or hummus

Preheat oven to 425. Spray an 8 by 8-inch baking dish with nonstick spray. Heat oil in a medium skillet over medium-high heat. Add red pepper and onion. Cook until onion is translucent, about 3 minutes. Remove onion and pepper and set aside. In the same pan add sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together eggs, milk, salt and pepper. Add bell pepper and onions, sausage, 1/3 of cheese and 1/4 cup of parsley to egg bowl. Pour batter into pan. Sprinkle with remaining cheese. Bake covered for 10 minutes. Remove foil, then bake for another 15 – 20 minutes or until golden brown and a knife inserted in the center comes out clean. Cut the baked omelet into six rectangles and sprinkle with remaining parsley before serving. Serve with ½ English muffin smeared in 2 tsp fat-free cream cheese or hummus per serving.

Nutritional Information: 339 calories, 17 carbs, 20 fat grams and 22 protein grams.

Review: LOVED IT! So excited to have another new breakfast recipe – thanks Real Mom Kitchen! I really like the addition of parsley - it has such a strong flavor in this dish and really gives it a nice, different flavor.