September 2019 – Healthy Breakfast

Protein-Packed Pancakes

Gloria Gates, Denver

“I found these when my husband and I went on a high-protein diet. They look like normal pancakes and don’t lay in your stomach like traditional buttermilk/flour pancakes.”

• ½ cup flour
• 1½ teaspoons sugar
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup of Greek Yogurt (0% or 2% but the yogurt must be thick and of a good quality)
• ¹/₃ cup fresh blueberries

Add dry ingredients to a bowl. In a separate bowl, combine the wet ingredients and mix well.

Add the dry ingredients to the wet and stir until well combined.

Spray the pan or griddle with cooking spray and set temperature to medium-low heat. Use a ¼ cup to place batter on griddle.

Cook 3 to 4 minutes until bottom is brown; flip. You will notice these do not bubble like traditional pancakes. Cook on other side another 2 to 3 minutes. Top with blueberries and enjoy!

Note: For more flavor, add peanut butter, banana or a small amount of maple syrup.

Serving: Two 4” pancakes, 300 calories and 20 grams of protein.

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Granola Cereal

Sue Hurst, Bowmansville

“This is our favorite cereal!”

• 18 oz. box cornflakes, crushed
• 10 cups quick oats
• 2 cups coconut
• 2 cups toasted wheat germ
• 2 tablespoons cinnamon
• 2 cups peanut butter
• 1 cup oil
• 1 cup honey
• 2 tablespoons vanilla

Mix cornflakes, oats, coconut, wheat germ and cinnamon in a large bowl.

Warm and melt together peanut butter, oil, honey and vanilla. Pour over dry ingredients and mix well.

Pour cereal on four jelly roll pans and bake in oven for 1 hour at 200°F, stirring every 15 minutes.

Store in freezer or fridge.

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Granola

Edith Zimmerman, New Holland

• 4 cups rolled oats
• 1 cup sunflower seeds
• 1 cup unsweetened coconut
• 1 cup chopped walnuts
• ¼ cup cocoa powder (optional)
• 1½ to 2 cups 100% Peanuts peanut butter, smooth or chunky
• ¼ to ½ cup water
• 2 tablespoons honey

Mix dry ingredients together. Mix wet ingredients together and stir into dry ingredients, mixing well.

Pour into two pans and bake at 300°F for 60 to 90 minutes. Stir several times while granola is baking. Cool.

Store in tight container.

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Breakfast Smoothie Bowl

Edith Zimmerman, New Holland

• 6 oz. low fat yogurt
• 1 tablespoon peanut butter
• 1 teaspoon cocoa powder
• ½ teaspoon vanilla
• ¾ cup blueberries or another fruit
• ½ cup low fat granola

Stir together yogurt, peanut butter, cocoa powder and vanilla.

In bottom of your serving bowl, put half of the granola. Top with half of the yogurt mixture and half of the fruit. Repeat the process and enjoy your breakfast.

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Protein Shake

Sheri Wolf, Ephrata

• ½ a banana
• ¼ of a small bag of frozen fruit
• 2 tablespoons of peanut butter powder
• 1 scoop of protein powder (I like to use chocolate)
• 1 to 2 cups of milk (I use Fairlife skim for the extra protein, but any milk can be used)

Combine all ingredients in a blender. Blend until smooth and creamy, adding extra milk if needed.

Note: I usually add extra milk so I have enough for another meal. I use a blender bottle in case I need to add a little more milk and then take it with me when I leave the house and don’t have time for a sit down breakfast. That way I get plenty of protein to hold me over until lunch.

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Breakfast Bites

Jeffrey Fisher, Stevens

“This is a favorite recipe our family has made for years!”

• 72 tater tots
• 16 eggs
• ½ cup milk
• ½ teaspoon salt

Optional:

• chopped bacon, ham or ground beef
• green peppers
• onions
• cheese

Heat oven to 350°F. In a small bowl mix eggs, milk and salt, and put in refrigerator.

Grease (heavily) two muffin pans. Place three tater tots into each cup. Bake for 10 minutes. Remove from oven and push tots down to flatten.

Sprinkle meats, vegetables, cheese, etc. on top; pour milk-egg mixture on top of that. Bake for approximately 20 minutes, or till brown.

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Chipped Beef Gravy

Jeffrey Fisher, Stevens

• ¼ lb. chipped beef
• 4 cups milk
• ½ (rounded) cup flour
• ¼ cup butter
• ½ teaspoon salt

Melt butter; add salt, then brown beef in melted butter. Stir in flour and mix well.

Pour milk into kettle and turn heat on high, stirring constantly, till thick.

Serve warm over toast or biscuits.

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Slow Cooker Western Omelet Casserole

Kris Zimmerman, Lititz

“I served this several times when I’ve hosted brunches at my house and it was a hit.”

• 32 oz. bag frozen hash brown potatoes
• 1 lb. loose sausage, browned and drained
• 1 medium onion, chopped
• 1½ cups cheddar cheese
• 12 eggs
• 1 cup milk
• 1 teaspoon salt
• 1 teaspoon pepper

Layer ¹/₃ each of frozen hash browns, sausage, onions and cheese in bottom of slow cooker. Repeat two more times.

Beat together eggs, milk and seasonings. Pour over mixture in slow cooker. Cover.

Cook on low 7 to 8 hours.

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Scrambled Egg and Cheddar Breakfast Quesadillas

Gloria Dougherty, Akron

• 4 Eggland’s Best^® extra large eggs
• ½ cup Uncle Ben’s Whole Grain Brown Ready Rice^®, cooked according to package instructions
• salt and pepper to taste
• (2) 8-inch whole wheat tortillas
• ½ cup Weis Quality sharp yellow shredded cheddar cheese
• ¼ cup Weis Quality fresh salsa

Optional Garnishes:

• Weis Quality fresh salsa
• guacamole
• low-fat sour cream

In a small bowl, whisk eggs, rice, salt and pepper. Cook egg and rice mixture in a small nonstick skillet over medium-high heat, stirring frequently until eggs are thoroughly cooked. Layer one side of each tortilla with half of the egg mixture, ¼ cup cheese and 2 tablespoons salsa; fold remaining side of wrap over to close. Repeat to make second quesadilla. Toast quesadillas 2 to 3 minutes per side in a large nonstick skillet over medium heat until the tortilla is browned and crispy and the cheese has melted.

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Breakfast Pizza

Karla Sensenig, Denver

• 8 oz. container crescent rolls
• ½ lb. hot sausage
• ½ cup chopped onion
• 1 cup shredded cheddar cheese
• 2 tablespoons green pepper, minced
• 4 eggs, lightly beaten
• ½ teaspoon salt
• ½ teaspoon oregano
• ¹/₈ teaspoon black pepper
• ¾ cup milk
• 1 cup shredded mozzarella cheese

Spread crescent roll dough in greased 9”x13” pan.

Sauté sausage and onion in skillet. Drain and sprinkle over dough. Sprinkle cheddar cheese and green pepper over sausage.

Combine eggs, salt, pepper, oregano and milk until well-blended. Pour mixture in pan. Sprinkle mozzarella cheese on top.

Bake at 350°F for 25 minutes.

Yield: 6 servings

 

Brunch Baked Eggs

Christine Dean, Denver

“Perfect for breakfast or brunch on a Sunday with family and friends.”

• 6 cups (24 oz.) Monterey Jack cheese, shredded
• 12 oz. fresh mushrooms, sliced
• ½ medium onion, chopped
• ¼ cup sweet red pepper, sliced
• ¼ cup butter, melted
• 8 oz. cooked ham, cut into strips
• 10 eggs, beaten well
• 1¾ cup milk
• ½ cup all-purpose flour
• 2 tablespoons fresh parsley, chopped

Lightly grease a 9”x13” pan with butter. Sprinkle 3 cups cheese on the bottom of the pan. Set aside.

Sauté the mushrooms, onion and pepper in butter until soft; drain well. Pour over cheese. Sprinkle with ham strips and remaining 3 cups of cheese.

Cover pan and refrigerate overnight.

To serve:

Combine eggs, milk, flour and parsley. Pour over cheese in pan. Bake at 350°F for 45 minutes. Let set for 10 minutes.

Serves 12.

 

Granola

Janice Martin, East Earl

“Very good with frozen blueberries and milk!”

• 10 cups oatmeal
• ¾ cup dried milk
• 1 cup slivered almonds
• 1 cup wheat germ
• 1 teaspoon salt
• ½ cup flax meal
• ½ cup honey
• 1 cup canola oil
• 2 tablespoons vanilla
• ¼ cup water

Mix all ingredients well. Bake for 30 minutes at 300°F, stirring twice.

 

Omelet Salad

Pat Roth, Ephrata

• 8 cups fresh baby spinach
• 1 cup chopped tomatoes
• 2 tablespoons olive oil, divided
• 1½ cups chopped fully-cooked ham
• 1 small onion, chopped
• 1 small green pepper, chopped
• 4 large eggs
• salt and pepper to taste

Arrange spinach and the tomatoes on a platter. Set aside.

In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add the ham, onion and green pepper. Sauté until the ham is heated through and the vegetables are tender, for about 5 to 7 minutes. Spoon this mixture over the spinach and tomatoes.

In the same skillet, heat the other tablespoon of olive oil over medium heat. Break the eggs, one at a time, into a small cup, then gently slide into the skillet. Immediately turn the heat to low. Season with salt and pepper. To prepare the eggs sunny side up, cover pan and cook till the whites are completely set and yolks thicken.

Top salad with the fried eggs.

 

Sweet Potato and Egg Skillet

Pat Roth, Ephrata

• 2 tablespoons butter
• 2 medium sweet potatoes, peeled and shredded (about 4 cups)
• 1 garlic clove, minced
• ½ teaspoon salt, divided
• 2 cups fresh baby spinach
• 4 large eggs
• ¹/₈ teaspoon pepper

In a large heavy skillet, heat the butter over low heat. Add the sweet potatoes, garlic and ¼ teaspoon of the salt. Cook, covered, until the potatoes are almost tender, about 5 minutes, stirring occasionally. Stir in the spinach just until wilted, about 2 to 3 minutes.

With the back of a spoon, make four wells in the potato mixture. Break an egg in each well. Sprinkle the eggs with the pepper and the rest of the salt. Cook, covered, on medium to low heat until the egg whites are completely set and the yolks begin to thicken but are not hard, about 5 to 7 minutes.

Makes 4 servings.