Breakfast Casserole

For the breakfast casserole base:

6 to 10 large eggs
2 to 3 cups grated cheddar cheese
6 slices day-old bread, cut into 3/4-inch to 1-inch-wide cubes
2 cups milk
Salt, to taste
Pepper, to taste

For the possible additions:

1 cup corn kernels, cooked or frozen
1/2 cup chopped broccoli, cooked or raw (raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
3 slices cooked bacon, chopped
1/4 to 1/2 teaspoon cumin or curry powder

Method:

Preheat the oven to 350°F.

Make the casserole base:
Beat the eggs in a large bowl. Mix in the milk and cheese.
Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).

Add the additions:

Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.

Bake the casserole:

Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.)
Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
Remove from oven and let cool for 10 minutes before serving.

Homemade Granola

2 1/2 c. large flake oats 625 mL

1/2 c. sliced or chopped almonds 125 mL

2 tsp. ground cinnamon 10 mL

2 tbsp. canola oil 30 mL

2 tbsp. honey 30 mL

1 tbsp. skim milk 15 mL

1 tsp. vanilla extract 5 mL

1/2 c. raisin 125 mL

1/2 c. other dried fruit or nuts, chopped

Preheat oven to 325 F (160 C) and spray baking sheet pan with cooking oil.

Combine the oats, quinoa and almonds on the baking sheet. Combine canola oil, honey, cinnamon, skim milk and vanilla. Pour over oatmeal mixture and mix well.

Spread on the sheet pan and bake for 15 minutes, stirring once, until browned.

Remove from the oven and stir in the dried fruit. Cool completely. Store in an airtight container for up to three weeks. It can be stored longer if the dried fruits are added when served rather than stirred in when the granola comes out of the oven. They become hard and dry with time.

Pumpkin Pie Waffles

https://www.lifessimpleingredient.com/pumpkin-pie-waffles/?utm_source=facebook&utm_medium=social&utm_term=&utm_content=&utm_campaign=LSI-2020-03&fbclid=IwAR120iW033ApK_NVYloWJLG7vGPNZw-mhrejYaUZlLpLOqi5Wn4FFqvXOws

Chai Banana Pancakes

https://www.halfbakedharvest.com/healthy-chai-banana-pancakes/

Egg Vegetable Muffins

6 large eggs, beaten
2 egg whites 
2 cups cooked, chopped mixed veggies
1/4 tsp salt
1/4 tsp pepper
1 Tbsp oil
1/2 cup shredded cheese

Mix together and pour into a well greased 12-cup muffin tin.
Bake at 350 deg C for 25 minutes.

Baked Pumpkin Oatmeal

https://www.onelovelylife.com/baked-pumpkin-oatmeal/

Oat Pancakes

1-1/2 cups rolled oats 
2 cups milk 
1 cup flour (white or whole wheat) 
2 Tbsp brown or white sugar 
2 Tbsp baking powder 
3/4 tsp salt 
3 eggs 
1/4 cup oil 

Mix oats and milk in small bowl. Set aside until milk is almost absorbed, about 5 minutes. Combine flour, sugar, baking powder and salt in mixing bowl. Stir well to blend. Add eggs and oil to oat mixture. Beat well. Add oat mixture to flour mixture all at once, mixing until smooth. Pour batter by 1/4 cupfuls onto preheated, lightly greased griddle. Bake until fluffy and bubbles break on surface. Turn and bake other side. Serve hot with butter and/or maple syrup. Makes about 18 pancakes.

10 Handy Mason Jar Meals

https://blog.myfitnesspal.com/10-handy-mason-jar-meals-under-400-calories/?user_id=203563899662077&alt_source=mfp&alt_medium=email&alt_campaign=recipes20150803&utm_source=mfp&utm_medium=email&utm_campaign=recipes20150803&mkt_tok=3RkMMJWWfF9wsRokvK3JZKXonjHpfsX87e8tWqGzgYkz2EFye%2BLIHETpodcMTsRqPK%2BTFAwTG5toziV8R7DBLM153N8QXRTg

Granola

8 cups oatmeal
2 cups oat bran
1/2 cup raw wheat germ
1/2 cup fresh ground flax
1/2 cup hulled sunflower seeds
1/3 cup water
1 cup honey
1 cup coconut oil
1/2 cup peanut butter
1 tsp vanilla
1 cup raisins

In a large bowl, combine oatmeal, oat bran, wheat germ, flax and sunflower seeds, mix well. In a pot mix water, honey, coconut oil and peanut butter, warming just till it is pourable. Add vanilla and pour over dry ingredients. Spread on two cookie sheets and cook in low oven, stirring often. When it is almost cooked (cereal will clump), add raisins. Cook another 5 minutes (about 30 minutes at 250 deg F in all). Let cool completely before storing in airtight containers.

Nutty Baked Oatmeal

Click here for the recipe!

Barley with Walnuts and Maple Syrup

3/4 cup barley, cooked
1/2 cup nonfat milk
10 walnut halves
1/2 Tbsp maple syrup

Baked Oatmeal with Apples and Pecans

Heat oven to 350°F

1/4 cup steel-cut oats
1 tsp baking powder
1/4 cup skim milk
1 egg white
3 Tbsp unsweetened applesauce
Pinch of salt
1/2 tsp cinnamon, divided
2 tsp chopped pecans
3/4 cup chopped apple
1 tsp honey

Spray a ramekin with fat-free cooking spray. Combine first 6 ingredients and 1/4 tsp cinnamon and bake for 6 to 7 minutes. Top with rest of cinnamon, pecans, apple, and honey.

Total: 324 calories

Nutty Maple Oats

Swiss Breakfast Muesli

Granola With Fruit & Nuts

Blueberry Quinoa Breakfast Bake

http://www.blogher.com/blueberry-quinoa-breakfast-bake

Quinoa-Oatmeal Bake with Blueberries, Bananas, and Walnuts

http://getoffyourtushandcook.com/2013/03/quinoa-oatmeal-bake-with-blueberries-bananas-and-walnuts.html

Muesli

1/2 cup yogurt
1/2 cup rolled oats or large flake oatmeal
1/4 cup toasted slivered almonds
1 peach, pitted and chopped
1 cup mixed berries

In a cereal bowl, stir yogurt with oatmeal and almonds until mixed. Enjoy right away or, if making ahead, refrigerate yogury-oatmeal mixture overnight. Just before eating, top with fruit and enjoy.

Tip: Try any combination any of your favorite fruit or nuts/seeds. Sweeten with honey or add vanilla for a slightly different flavour.

Baked Banana Oatmeal With Walnuts And Raisins

Temp: 375 deg F  Baking Time: 35-40 minutes

2 Tbsp plus 1 tsp of unsalted butter or coconut oil, melted and cooled slightly
1 cup old-fashioned rolled oats
1/4 cup chopped walnuts or pecans, lightly toasted, divided
1/2 tsp baking powder
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
1 Tbsp brown sugar
1/4 cup maple syrup or maple-flavored agave syrup
1 cup milk or almond milk
1 large egg, lightly beaten
1 tsp vanilla
2-3 ripe bananas, peeled and sliced 1/2 inch thick
1 cup raisins, cranberries or craisins

Lightly grease a 2 quart baking dish with 1 tsp of butter or oil. In a medium bowl, combine rolled oats, half of the nuts, baking powder, cinnamon, nutmeg, salt and brown sugar. Stir with a fork to combine. In a liquid measuring cup, combine the maple or agave syrup, 1 cup milk, egg, butter or oil and vanilla.

Spread the sliced bananas in a single layer over the bottom of the baking dish. Top with half of the raisins or cranberries. Spring the dry oat mixture over the fruit in an even layer.

Pour liquid ingredients over the oats.Sprinkle remaining nuts and berries over top. Bake 35-40 minutes until top is browned and oats have set. Let cool 10 minutes before serving.

Huevos Rancheros

4-5 tomatoes, pureed with 1/2 cup water in blender
6 Tbsp white onion, finely chopped
6 Tbsp green pepper, finely chopped
4 Tbsp cilantro, chopped
2 Tbsp cooking oil
pinch of garlic salt
4 drops Tabasco sauce
2 Tbsp ketchup
salsa
1 avocado
6 eggs
6 corn or flour tortillas

Saute onions and green peppers in a pot with cooking oil, then add garlic salt and cilantro. Add blended tomatoes with water and cook over medium heat for 12 minutes, then add Tobasco sauce and ketchup for more color and flavor. Add salsa to thicken and extend the volume as needed.

Fry eggs sunny side up and put on tortillas that have been heated either in microwave or on the grill. Use one egg per tortilla and ladle sauce over the egg. Garnish with cilantro leaves and avocado wedges. This can also be served with hot refried beans topped with grated Monterey jack cheese. Serves six.