Healthy Holiday Breakfast Pie Recipe

2 cups coarsely grated raw potatoes
1/2 cup diced onion
4 oz ground turkey sausage
1/4 cup reduced-fat shredded Cheddar cheese
1/4 cup reduced-fat shredded Mozzarella cheese
4 eggs
6 egg whites
1 tsp dried basil
1 tsp dried oregano

Preheat oven to 425 degrees. Lightly spray a pie pan with cooking oil.

Put the potatoes and onion in a bowl and stir to combine, then spoon into  pie pan and gently press evenly over the bottom and up the sides of the pie pan. Put in preheated oven and bake for 30 minutes; remove and let cool slightly.

Turn oven down to 350 degrees.

In a skillet, cook the turkey sausage, breaking it up into small pieces, until cooked thoroughly; let cool slightly then sprinkle evenly into cooked potato pie 'crust.'

Mix together the two cheese and sprinkle mixture evenly over the sausage in pie.

In a bowl, whisk together the eggs and egg whites, then stir in the herbs, mix well, then pour into the pie pan evenly covering the cheese.

Bake pie, uncovered, in 350 degree oven for 45 to 50 minutes or until the filling is completely cooked and top is light golden brown in color.

Remove and let sit for 5 minutes before slicing to serve.

Will serve 6 to 8.

Healthy Holiday Breakfast Cups Recipe

1/2 cup finely chopped fresh spinach
1/4 cup finely chopped fresh tomato
2 Tbsp fat-reduced Feta cheese
1 tsp dried oregano
4 eggs
kosher salt and pepper if desired

Preheat oven to 375 degrees and get out 4 ramekins and lightly spray with cooking oil and place on a baking sheet.

In a bowl, toss together the spinach, tomato, Feta, and oregano until well combined. Spoon even portions of this mixture into the 4 ramekins.

Crack each of the 4 eggs into four separate cups - this helps eliminate the possibility of an egg shell getting into the ramekin unnoticed. Once you are sure all 4 eggs are shell-free, gently slide each individual egg into a ramekin. Add salt and pepper if desired.

Place baking sheet with ramekins in the preheated oven and bake until egg whites are set, about 12 to 15 minutes. The yolks will be soft. If you want a firmer yolk, cover the ramekins with tin fool for the last several minutes of cooking time.

Serve by placing each ramekin on a small plate with several slices of whole wheat toast alongside.

Will serve 4.

Southern No Eggs Buttermilk Biscuits Recipe

2 cups all purpose flour
2 tsps baking powder
1/4 tsp baking soda
1/4 tsp salt
1 Tbsp sugar
2/3 cup buttermilk
3 Tbsps plus 1 tsp good vegetable oil

Preheat oven to 450 degrees.

In a large bowl, mix together the flour, baking powder, baking soda,
salt, and sugar.

In a separate bowl, add the buttermilk and all the oil, stirring until blended, then pour into the flour mixture and stir until mixed well and dough forms.

Dust a work surface lightly with flour, then turn dough out onto surface and knead gently about 10 times. Pat dough out into 1 inch thickness, then cut into biscuits, about 2 to 3 inch circles will do.

Bake on ungreased baking sheet in preheated oven for 12 to 15 minutes or until nice and golden brown in color.

Remove and serve warm.

Will make about a dozen or more biscuits.

Green Leafy Egg Scramble Recipe

1 whole large egg
2 egg whites
1 Tbsp milk, water, or broth
1 cup finely chopped kale (or other green leafy vegetable)
1 tsp light cooking oil
pinch red pepper flakes
salt and pepper to taste

Whisk whole egg, egg whites, and milk in a bowl; set aside.

Put a skillet over medium heat with the kale and cooking oil and cook just until kale softens, about 5 minutes, stirring frequently.

Pour the eggs into the skillet, sprinkle with red pepper flakes and salt and pepper, stir and turn heat down to medium-low.

Using a rubber spatula or wooden spoon, carefully pick up the egg mixture as it cooks and turn it over gently, continuing to cook until egg is set. Do not stir too much or turn heat up too high.

When egg is set, transfer to plates and serve hot.

Will serve 2.

Oatmeal With Apples And Ceylon Cinnamon Recipe

1/3 cup old fashioned oats
2/3 cup water
1 medium crisp apple, washed, cored, and diced small
1/2 tsp Ceylon cinnamon, or to taste
pinch Celtic or sea salt
for serving; milk, chopped nuts, fruit optional

Put all the ingredients in a saucepan over medium heat and bring just to a boil.

Reduce the heat to low and simmer gently, stirring several times, until oatmeal is cooked fully, about 5 to 10 minutes.

Remove from heat and serve hot with milk of choice and some nuts and fruit if you like.
Makes 2 servings.

Breakfast Biscuit Recipe

2 Tbsp butter
1 box (9 oz) frozen chopped spinach, drained, squeezed dry, and chopped
1/2 tsp kosher salt
1/4 tsp black pepper
1 canister (8 count) LARGE flaky refrigerated biscuits
4 oz crumbled cooked bacon or finely diced Canadian bacon
8 eggs
2 cups finely shredded medium Cheddar cheese

Preheat oven to 350 degrees. Prepare a large muffin tin (8 grand size cups) by spraying with cooking spray.
In a large skillet, melt the butter over medium heat, then add the spinach, salt, and pepper, and stir, cooking for about 5 minutes until spinach is heated thoroughly. Remove skillet from heat and set aside.

Open the biscuit canister and separate into 8 biscuits. Press each biscuit out flat with your hands and place one in each of the 8 prepared muffin cups. Pull and press the biscuit up the sides of the muffin cup.

Divide the bacon evenly and place in the bottom of each cup.

Divide the spinach mixture evenly and spoon into each muffin cup. Make an indentation in the center of the spinach.

Crack each egg into separate little bowls or cups; slide one egg into each of the eight muffin cups into the indentation you made in the spinach. Salt and pepper as desired.

Divide the shredded cheese evenly and sprinkle on the top of each egg in the muffin cups.

Bake in preheated oven for 25 to 30 minutes or until the biscuits are deep golden brown.

Remove from oven and let cool for 7 to 10 minutes before serving.

Makes 8 large potluck size servings. This recipe can easily be repeated as often as necessary to make 8, 16, 24, or more. You can also make smaller muffins using regular size biscuits and small eggs.

Gluten Free Waldorf Waffles Recipes

3 eggs, separated
2/3 cup sour cream
3/4 cup milk
1/4 cup butter, melted
1/4 cup oil
2 tsp baking powder
1/2 tsp baking soda
1 Tbsp sugar
1/2 cup + 2 Tbsp white rice flour
1/2 cup + 3 Tbsp tapioca flour
1/2 cup cornstarch
1/2 tsp potato flour
1/2 tsp xanthan gum

In a very cold bowl with cold beaters, beat egg whites until stiff peaks form; set aside.

In separate large bowl, put egg yolks, sour cream, milk,
butter, and oil and whisk or beat until blended and smooth.

In another separate large bowl, add all the remaining dry ingredients and whisk together until blended.
Slowly add dry mixture into wet mixture, stirring to combine.

With a large rubber spatula, fold the beaten egg whites into the batter mixture until just blended - do not over mix or you will deflate the egg whites.

Heat your waffle maker and pour batter in as usual, cooking until light golden brown.

Makes about 6 to 8 waffles.

Gluten Free Quick Muffins Recipe

1/4 cup sugar
2 Tbsp canola oil
2 eggs
1 cup gluten-free flour
1/4 tsp salt
2 tsp baking powder
1/2 cup milk
1/4 tsp vanilla

Preheat oven to 350 degrees and lightly spray 8 muffin tin cups with non-stick cooking oil or line with paper cupcake liners.

Put sugar and oil in a bowl and beat with an electric mixer until creamy, then add eggs, continuing to beat with mixer until eggs are blended in.

In separate bowl, sift together the flour, salt, and baking powder.

Sprinkle a little of the flour mixture into the creamed egg mixture, stirring, then add a little milk, stir, and continue alternating between adding flour and milk into the egg mixture. Stir ONLY until combined - do not over mix. Finally, stir in the vanilla.

Pour even amounts of the muffin batter into the muffin cups (about 2/3 full each.)

Bake in preheated oven for 15 to 18 minutes. Remove and let cool slightly before tipping muffins out.

Gluten Recipes Pumpkin Raisin Muffins Recipe

2/3 cup rice flour
1/3 cup tapioca flour
1/3 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp xanthan gum
2 tsp baking powder
2/3 cup pumpkin puree, unflavored
1/3 cup applesauce, unsweetened
1/3 cup oil
1/3 cup raisins

Preheat oven to 350 degrees and lightly coat muffin tins with cooking spray.

In a large bowl, stir together the rice flour, tapioca flour, sugar, baking soda, salt, xanthan gum, and baking powder.

In a separate bowl, stir together the pumpkin puree, applesauce, oil, and
raisins.

Add the wet mixture to the dry mixture, stirring with a big spoon until well blended. Add some apple juice or water if needed to moisten the batter if it seems dry.

Bake in preheated oven for 10 to 15 minutes or until they are slightly browned and middle bounces back when touched.

Remove and let cool for a few minutes before tipping them out of the muffin tin.

Gluten Free Light Buckwheat Pancakes Recipes

1 cup buckwheat flour
1 tsp baking powder
2 Tbsp sugar
1/2 tsp salt
1 egg, whisked
1 cup milk
2 Tbsp butter, melted

Get out a large heavy skillet or griddle and grease lightly with cooking oil.

Put all the dry ingredients in a large bowl and stir together until mixed well.

Add egg, whisking mixture as you add.

Add milk, whisking mixture as you add.

Add butter, whisking mixture as you add.

When all ingredients are blended, heat your griddle until a drop of water sizzles and disappears.

Pour about 1/4 cup portions of the pancake batter on griddle allowing room to spread, and cook until bubbles form on top. The bottom should be golden brown. Flip and cook just until the pancakes are golden brown on the bottom. Remove and continue until all pancakes are ready.

Gluten Free Easy Blended Egg White Waffles Recipe

6 egg whites
1 cup gluten-free oatmeal
1 cup cottage cheese
1 Tbsp sugar
1 tsp vanilla extract
dash salt

Put all ingredients in a blender and blend until smooth.

Prepare your waffle maker as normal.

Pour batter out of blender into waffle maker and cook until light golden brown.

Will make 2 large Belgian waffles or 4 regular waffles.

Southwestern Pepper And Jack Breakfast Burritos

8 oz bulk sausage
1/2 green bell pepper
1/2 red bell pepper
5 eggs, beaten
4 tortillas (8 inch size), warm
4 oz shredded Pepper Jack cheese

Oil or spray a large skillet with cooking oil. Place the sausage in the skillet and cook over medium heat until browned and cooked all the way through (crumble the sausage up as it cooks). Add the bell peppers and cook for about 4 to 5 minutes or until soft, stirring.

Pour the beaten eggs over the mixture in the skillet. Once the eggs begin to set, gently pull them away from the edges and into the middle, using a spatula.  Continue cooking, being sure to flip eggs gently until they are cooked through and set.

Warm the tortillas and set on a work surface, then spoon even amounts of the cooked mixture into the center of each tortilla, top with even amounts of cheese, then roll the tortilla like a burrito. Serve warm.

Mix And Match Breakfast Casserole

2 cups milk
6 eggs
6 slices of bread, cubed
1 onion, diced
1/4 teaspoon mustard, ground
2 cups your choice shredded cheese (Cheddar, Swiss, Mozzarella, etc.)
1/2 cup your choice meat (sausage, bacon, ham, etc)
1/2 cup your choice vegetables (tomato, spinach, etc)

Preheat oven to 350 degrees, and spray a 9x13 inch casserole dish with cooking spray.
In a large mixing bowl, add all ingredients and mix together. Once mixed, pour into the greased baking dish and bake for 60 minutes.
Remove and let stand for 5 to 10 minutes before serving.
Will serve 3 to 4.

Very Vegan Breakfast Casserole

1 block tofu, firm
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon turmeric (please note: this will make the tofu yellowish looking)
1/2 cup vegan cheddar cheese
1 teaspoon Olive oil
5 ounces 'smart bacon'
1 yellow pepper, diced
1 red pepper, diced
2 small yellow squash
1/2 yellow onion
1/2 green onion
2 small zucchini
1 tablespoon high heat oil (safflower oil or grape seed oil work well)
16 ounces tater tots 

Rinse and drain the tofu. Place into a casserole dish and with a fork, smash it up. Add the onion powder, garlic powder and turmeric.  Mix well.  Add the vegan cheese.
Heat some olive oil in a skillet and add the bacon and peppers. Cook over medium-high heat until the peppers are browned. Add this mixture to the casserole dish.
Using the same skillet, place the squash, onion and zucchini. Cook until the squash in tender and translucent. Add to the casserole dish.
In the same skillet, add the high heat oil and add the tater tots. Once the pan starts to sizzle, add a little bit of water to give it some moisture and steam. Cook until you can break apart the tater tots with a spatula. Add to the casserole dish.
Preheat oven to 350 degrees.  Bake for 25 to 30 minutes, season with salt and pepper if you wish.
Remove and let sit for 10 minutes before cutting.

Terrific Start Tofu Breakfast Casserole

tofu 'egg'  mixture:
1/2 cup soy milk
2 garlic cloves, crushed
1 pound tofu
1 tablespoon soy sauce
2 tablespoons olive oil
1 tablespoon onion powder
1 teaspoon turmeric
1 teaspoon garlic salt
1 teaspoon thyme
1 teaspoon paprika
1/3 cup yeast 

casserole:
1 package lean sausage
2 tablespoons olive oil
1 package shredded hash browns
1 package cheddar style shreds

While preheating oven to 450 degrees, add all the 'egg' mixture ingredients in a blender and blend on high until smooth.
In a skillet over medium-high heat, cook the sausage in 1 tablespoon of oil.
Use the other tablespoon of oil to grease the bottom of a large baking dish.
Layer the hash browns, sausage and cheese in the greased baking dish. Pour the 'egg' mixture over this and then sprinkle evenly with cheese.
Bake for 30 to 35 minutes.  Remove and let rest for 10 minutes before serving.

Sweet Red Apple French Toast Breakfast Casserole

1 cup light brown sugar
1/2 cup melted butter
1 teaspoon cinnamon
3 peeled, cored and sliced red apples
1/2 cup raisins
1 pound French baquette cut into 1 inch slices
2 teaspoons cinnamon
1 tablespoon vanilla extract

Spray a 9x13 inch baking dish with cooking spray.
In a large mixing bowl, combine the brown sugar and 1 teaspoon of cinnamon. Add the melted butter and mix. Add the apples and raisins and combine thoroughly. Once mixed, pour into the greased baking dish. Place the bread slices evenly over the apples.
In a mixing bowl, beat the milk, eggs, vanilla and 2 teaspoons of cinnamon. Pour over the bread. Be sure that each slice is saturated.
Cover and refrigerate overnight.
Preheat oven to 375 degrees. Bake for 40 minutes (covered). Remove the cover and bake an additional 5 minutes.
Let stand 5 minutes before serving.

Southwest Sausage And Egg Breakfast Casserole

6 slices bread with crust removed
1 pound sausage
4 cups Colby Jack cheese
6 eggs
2 cans green chilies
2 cups half and half
1 teaspoon mustard, dry
1 teaspoon salt
Picante sauce

In a 9x13 inch baking dish, place lightly buttered (on both sides) bread. 
In a large skillet, brown the sausage and drain well.
Sprinkle the sausage as evenly as possible over bread slices – make sure bread is covered. Sprinkle the cheese over the sausage layer and then place green chilies over the cheese.
Beat the eggs in a medium sized mixing bowl and then add in the half-and-half, mustard and salt.
Once mixed thoroughly pour over the casserole and cover with tin foil and place in the refrigerator overnight.
To prepare: Preheat oven to 350 degrees.
Bake for 45 minutes or until the casserole is bubbly. Let stand for 15 minutes and then serve with Picante sauce.

Creole Smoked Sausage Breakfast Casserole

16 ounces smoked sausage
1/2 cup green bell pepper
1/2 cup onion, chopped
1 1/2 cups milk
6 eggs
1 teaspoon Creole seasoning
1 tablespoon fresh parsley, chopped
1/4 teaspoon pepper
4 slices bread, torn into 1 inch pieces
2 tomatoes, diced
2 cups Cheddar cheese, shredded
salt and pepper to taste

While preheating oven to 350 degrees, butter a 2 quart baking dish.
Cook the sausage in a large skillet with the green bell pepper and onion. Cook until the vegetables are translucent.
In a medium mixing bowl, whisk the milk, eggs, Creole seasoning, parsley and pepper. Set aside.
In the greased baking dish, evenly layer the bread.
Sprinkle sausage mixture and tomatoes over the bread.
Sprinkle cheese on top and then pour the egg mixture as evenly as possible over this. Season with salt and pepper.
Bake for 40 to 45 minutes or until lightly browned and puffy.

Big Time Sausage And Hash Brown Breakfast Casserole

2 packages sausage links
3 cups milk
9 eggs
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons ground mustard
40 ounces (2 packages) shredded hash browns
1/2 cup red bell pepper, diced
1/3 cup green onion, thinly sliced
8 ounces cheddar cheese, shredded
2 cups salsa

In a large baking dish, bake the sausage at 375 degrees for 20 minutes, or until no longer pink. Drain the fat and slice the sausage into 1/4 inch pieces.
In a large mixing bowl, combine the milk, eggs, salt, pepper and mustard. Add the sausage, hash browns, bell pepper, green onion and cheese; mix well.
Pour the egg mixture into a grease 13x9 inch baking dish. Cover and put in the refrigerator overnight.
When ready to bake, let stand for 30 minutes at room temperature. Preheat oven to 350 degrees and bake (uncovered) for 65 to 75 minutes.  Let stand for 10 minutes before serving. Serve with salsa.

Old South Sausage and Grits Breakfast Casserole

1 pound sausage
1 tablespoon onion, chopped finely
6 eggs (beaten)
1 cup milk
1 cup grits cooked in 4 cups water
6 ounces corn muffin mix
1 teaspoon any type herb seasoning
1/2 pound Colby jack cheese, shredded
1/2 teaspoon paprika

Preheat the oven to 350 degrees.
In a large skillet, sauté the sausage with onion until all the pink is gone.
In a large bowl, beat the eggs and then add the milk, cooked grits, corn muffin mix and herb seasoning.
Into a 9x12 inch pan, spread the sausage mixture, add the grits and cheese, then sprinkle with paprika.
Bake in preheated oven for 1 hour. 
Remove and let stand for 5 minutes before serving.