Want a fulfilling breakfast without it being heavy and large in quantity? Then try these simple breakfast recipes.
Ham & Cheese Egg Cups
Breakfast in a bite!
TOTAL TIME: 0:25
PREP: 0:05
COOK: 0:20
LEVEL: EASY
YIELD: 12
INGREDIENTS
Cooking spray, for pan
12 slices ham
1 c. shredded Cheddar
12 large eggs
kosher salt
Freshly ground black pepper
Chopped fresh parsley, for garnish
DIRECTIONS
Preheat oven to 400º and spray a 12-cup muffin tin with cooking spray.
Line each cup with a slice of ham and sprinkle with cheddar. Crack an egg in each ham cup and season with salt and pepper.
Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks).
Garnish with parsley and serve.
Cinnamon Oat Scones with Maple Glaze
Your breakfast needs this.
LEVEL: EASY
YIELD: 16 SCONES
INGREDIENTS
2 c. flour
1 c. old-fashioned or quick-cooking oats
1 tbsp. baking powder
½ tsp. baking soda
? c. SPLENDA® Sugar Blends
1 tsp. cinnamon
½ tsp. Sea salt
1 stick (8 tbsp.) cold butter, diced
1 tsp. vanilla extract
¾ c. skim milk
GLAZE
1 tsp. maple extract
¼ c. skim milk
? tsp. salt
3 packets SPLENDA® Naturals Stevia Sweetener
DIRECTIONS
Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
In a large bowl, mix together all dry ingredients. Add in butter and mix with your hands until pea-sized pieces form. Add vanilla extract then slowly stir in milk with a fork until a crumbly, wet mixture starts to form.
Turn mixture onto a floured surface and form into 2 even 1”-thick rounds. With a sharp knife, cut each round into 8 triangles.
Make maple glaze: In a small bowl, whisk together all ingredients. Place triangles onto baking sheet about 1-inch apart and brush with maple glaze. Sprinkle with more oats, if desired. Bake until golden brown, 15 minutes.
Cauliflower Toast
This cauli toast is the best thing since, well, real sliced bread.
TOTAL TIME: 0:45
PREP: 0:15
LEVEL: EASY
YIELD: 4-6 SLICES
INGREDIENTS
1 medium head cauliflower
1 large egg
1/2 c. shredded Cheddar
1 tsp. garlic powder
kosher salt
Freshly ground black pepper
DIRECTIONS
Preheat oven to 425º and line a baking sheet with parchment paper. Finely grate cauliflower and transfer to a large bowl. Microwave on high, 8 minutes. Drain thoroughly with paper towels or a cheesecloth until mixture is dry.
Add egg, cheddar, and garlic powder to cauliflower bowl and season with salt and pepper. Mix until combined.
Form cauliflower into toast shapes on the prepared baking sheet and bake until golden, 18 to 20 minutes.
Transfer to a plate and top with desired toppings, like mashed avocado, a fried egg, or bacon, lettuce and tomato.
Breakfast Bacon And Egg Salad
Bacon vinaigrette + yolk = the most satisfying salad you’ll ever eat
TOTAL TIME: 0:30
PREP: 0:30
LEVEL: EASY
YIELD: 4 SERVINGS
INGREDIENTS
BACON VINAIGRETTE
4 slices bacon
1 shallot, finely diced
3 tbsp. red wine vinegar
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. Black pepper
4 tbsp. oil
SALAD
2 eggs
1 package spinach
1/4 c. crumbled feta
1 pt. cherry tomatoes
DIRECTIONS
Fry the bacon in a large sauté pan. Remove the slices of bacon and place on a plate lined with paper towels to drain. Once the excess grease has drained, crumble half of the bacon, and chop the remaining two slices into larger, bite-sized pieces. Set aside.
Make the vinaigrette: Add the shallot to the pan you cooked bacon in, sautéing them over medium-low heat for about 1 minute until lightly browned. Pour shallots into a medium bowl, add red wine vinegar, mustard, salt, and pepper, whisking to combine. Whisk in oil, then stir in crumbled bacon. Set aside.
Fry each egg in the same sauté pan, cooking until the whites are set.
Assemble the salad: In a large bowl, combine spinach, feta, cherry tomatoes and remaining chopped bacon. Toss with vinaigrette.
Portion salad into two bowls, then top with fried egg. Serve immediately.
Hash Brown Cups
Break out the muffin tin for a full on-the-go breakfast.
TOTAL TIME: 1:00
PREP: 0:15
LEVEL: EASY
YIELD: 12 CUPS
INGREDIENTS
1 20-oz. package refrigerated shredded hash browns
4 tbsp. melted butter
1/2 c. shredded Cheddar
kosher salt
Freshly ground black pepper
12 large eggs
4 strips bacon, cooked and crumbled
2 tbsp. freshly chopped chives
DIRECTIONS
Preheat oven to 400°. Grease a standard 12-cup muffin tin with cooking spray.
Combine hash browns, butter, and cheddar in a medium bowl. Season with salt and pepper. Divide mixture between muffin tin cups; press down and up the sides with a spoon to create bowls. Bake until browned and crispy, 28 to 30 minutes. Let cool slightly.
Meanwhile, in a skillet over medium heat, cook bacon until crispy. Turn off heat and drain bacon onto a paper towel-lined plate. When the strips are cool enough to handle, crumble into small pieces.
Crack an egg into each hash brown cup. Season with salt and pepper, then top with bacon and chives.
Bake until set, 12 to 15 minutes more. Serve warm.
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