Easy breakfast recipesPosted: Updated:
Cookie Cutter Toad-in-the-Hole
Prep Time: 5 minutes
Cook Time: 10 minutes
Makes: 2 servings
2 slices white OR whole-wheat bread
2 tsp. olive oil
Salt and pepper
Cut out center of each bread slice using a 2-1/2- to 3-inch heart, round or other shape cutter; reserve cut-outs. Coat a large nonstick skillet lightly with oil.
Toast bread slices and cut-outs on one side in skillet over medium-low heat until golden, about 5 minutes. Turn bread pieces over.
Break and slip an egg into center of each bread slice. Cover pan and cook slowly until whites are completely set and yolks begin to thicken but are not hard, 5 to 6 minutes. Season eggs with salt and pepper. Serve immediately.
Nutrition information per serving: 180 calories; 10 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 6 g monounsaturated fat; 212 mg cholesterol; 202 mg sodium; 12 g carbohydrate; 2 g dietary fiber; 10 g protein; 244.3 IU Vitamin A; 17.5 IU Vitamin D; 37.5 mcg folate; 56.5 mg calcium; 1.6 mg iron; 133.0 mg choline.
This recipe is an excellent source of protein and choline.
Bacon & Egg Breakfast Grilled Cheese
Prep Time: 4 minutes
Cook Time: 6 to 8 minutes
Makes: 2 sandwiches
2 Tbsp. milk OR water
Salt and pepper
3 tsp. butter, room temperature, divided
4 slices whole-wheat OR white bread
2 slices Co-Jack cheese
4 slices fully cooked bacon
Beat eggs, milk, salt and pepper in bowl until blended.
Heat 1 tsp. butter in a large nonstick skillet over medium heat until hot. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking -- pulling, lifting and folding eggs -- until thickened and no visible liquid egg remains. Do not stir constantly. Remove from pan. Clean skillet.
Spread remaining 2 tsp. butter evenly on one side of each bread slice. Place 2 slices in skillet, buttered side down. Top evenly with scrambled eggs, cheese and bacon. Cover with remaining bread, buttered side up.
Grill sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.
-- Avoid cast iron. Eggs scrambled in a cast-iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
-- Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
-- How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
Nutrition information per sandwich: 408 calories; 24 g total fat; 11 g saturated fat; 2 g polyunsaturated fat; 6 g monounsaturated fat; 264 mg cholesterol; 697 mg sodium; 24 g carbohydrate; 4 g dietary fiber; 23 g protein; 751.0 IU Vitamin A; 24.1 IU Vitamin D; 52.7 mcg folate; 255.0 mg calcium; 2.4 mg iron; 156.7 mg choline.
This recipe is an excellent source of protein, calcium and choline, and a good source of fiber, Vitamin A, folate and iron.