Bring a change to your breakfast palate with these simple breakfast recipes.
Tofu & Vegetable Scramble
Feel free to customize this speedy tofu and vegetable scramble with your favorite combination of vegetables and spice. Try to use veggies that will all cook at the same rate, like peppers, green beans and sugar snap peas.
Ingredients 1 serving
1½ teaspoons extra-virgin olive oil
5 ounces extra-firm tofu, drained and cubed
1 cup chopped vegetables, such as zucchini, mushrooms and onions
½ teaspoon spice of choice, such as chili powder or ground cumin
Pinch of ground pepper
? cup canned chickpeas, rinsed
¼ cup pico de gallo or salsa
¼ cup shredded Cheddar cheese, preferably sharp (1 oz.)
Hot sauce and chopped cilantro to taste (optional)
Preparation
Prep: 20 m
Ready In: 20 m
Heat oil in a large nonstick skillet over medium-high heat. Add tofu, vegetables, spice and pepper; cook, stirring often, until the vegetables are softened, 5 to 7 minutes.
Add chickpeas and pico de gallo (or salsa) and heat through, 1 to 2 minutes.
Remove from heat, gather the scramble into one section of the pan, top with Cheddar cheese and let melt off the heat. Serve with hot sauce and cilantro, if desired.
Apple-Cranberry Overnight French Toast
Assembled the night before, this healthy breakfast casserole recipe features apples, cranberries and walnuts. Serve with pure maple syrup.
Ingredients 10 servings
1 pound whole-grain bread, diced (1-inch pieces)
2 cups diced apple, peeled if desired
1 cup cranberries, fresh or frozen
8 large eggs
3½ cups reduced-fat milk
½ cup (1 stick) unsalted butter, melted
3 tablespoons packed light brown sugar
1 tablespoon ground cinnamon
2 teaspoons vanilla extract
¼ teaspoon salt
¾ cup chopped walnuts
Preparation
Prep: 15 m
Ready In: 9 h 30 m
Coat a 9-by-13-inch baking dish with cooking spray.
Toss bread, apples and cranberries in the prepared pan. Whisk eggs in a large bowl. Add milk, butter, brown sugar, cinnamon, vanilla and salt; whisk to combine. Pour the custard over the bread mixture. Sprinkle with walnuts. Coat a piece of foil with cooking spray and cover the pan, coated-side down. Place another 9-by-13-inch baking dish on top as a weight. Refrigerate for at least 8 hours or up to 1 day.
Preheat oven to 350°F. Remove the top baking dish, leaving the foil in place. Let stand at room temperature while the oven preheats.
Bake the casserole, covered, for 45 minutes. Uncover and bake until golden, 20 to 25 minutes more. Let stand for 10 minutes before serving.
To make ahead: Refrigerate unbaked casserole for up to 1 day.
Egg-Topped Baguette with Apricots
Create an open-face sandwich with a satisfying balance of protein and carbohydrates. Add a dash of hot sauce for a spicy zip.
Ingredients 1 serving
2 diagonal slices baguette ( ¼ inch thick), preferably whole-wheat
1 hard-boiled egg, sliced
1 teaspoon hot sauce (optional)
4 dried apricots
Preparation
Prep: 5 m
Ready In: 5 m
Toast baguette slices and top with sliced egg and hot sauce, if desired. Enjoy with apricots on the side.
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