Sausage and Cheese Breakfast Casserole

Ingredients
Cooking spray
12 ounces turkey breakfast sausage
2 cups 1% low-fat milk
2 cups egg substitute
1 teaspoon dry mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground red pepper
3 large eggs
16 (1-ounce) slices white bread
1 cup (4 ounces) finely shredded reduced-fat extrasharp cheddar cheese
1/4 teaspoon paprika
Preparation
1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook 5 minutes or until browned, stirring and breaking sausage to crumble. Remove from heat; cool.
2. Combine milk and next 6 ingredients (through eggs) in a large bowl, stirring with a whisk.

3. Trim crusts from bread. Cut bread into 1-inch cubes. Add bread cubes, sausage, and cheddar cheese to milk mixture, stirring to combine. Pour bread mixture into a 13 x 9–inch baking or 3-quart casserole dish coated with cooking spray, spreading egg mixture evenly in baking dish. Cover and refrigerate 8 hours or overnight.

4. Preheat oven to 350°.

5. Remove casserole from refrigerator; let stand 30 minutes. Sprinkle casserole evenly with paprika. Bake at 350° for 45 minutes or until set and lightly browned. Let stand 10 minutes.

Yield
12 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 184(33% from fat); FAT 6.8g (sat 3.2g,mono 1.5g,poly 0.8g); IRON 2.2mg; CHOLESTEROL 76mg; CALCIUM 181mg; CARBOHYDRATE 14g; SODIUM 636mg; PROTEIN 15.9g; FIBER 0.6g

1. Preheat oven to 350*. Combine wet ingredients and add dry ingredients. Bake in sprayed 8″ square pan for 35-45 minutes. Makes 6 servings.

Also, I leave out the splenda since I don’t like the taste of splenda when it’s used in baking.

Layered Pumpkin Loaf
snacks
POINTS® Value: 2 (based on my calculations, recheck for accuracy)
Servings: 12

Ingredients
8 oz Kraft Philadelphia Free Fat-Free Cream Cheese
4 items egg white(s)
1/2 cup fat-free skim milk
2 tsp pumpkin pie spice
1/4 tsp table salt
1 cup canned pumpkin
2 1/2 tsp baking powder
1 cup +2 tbsp McNeil Nutritionals SPLENDA No Calorie Sweetener
1/3 cup Manischewitz Unsweetened Apple Sauce
1/4 cup McNeil Nutritionals Splenda brown sugar blend
2 cup whole wheat flour

Instructions

preheat oven 350. Grease 9×5 loaf pan

Mix pumpkin, 1 cup splenda, brown sugar, 3 egg whites, milk and applesauce in a large bowl. Add flour, baking powder, pie spice and salt. Stir unil just moistened. Beat cream cheese, 2 TBSP splenda and egg white with wisk until well blended.

Spoon half of pumpkin batter into pan. spoon cream cheese over batter, spreading to about 1/2 in from border. Cover with remaining pumpkin.

Bake 1 hour to 1 hour 5 mins or until toothpick comes out clean. run knife or thin spatula around edges of pan to loosen bread. Cool in pan on wire rack 10 mins. remove bread from pan to wire rack; cool completely.

Cakes |

PRE-INSTRUCTIONS

BAKE, PEEL & MASH SWEET POTATOES – 3 CUPS
GRATE RAW ZUCCHINI – 3 CUPS, WELL PACKED

INGREDIENTS

3 cup Whole wheat pastry flour
1 tsp baking powder
1/2 cup honey
4 tsp baking soda
1 tsp table salt
2 tsp ground cinnamon
2 tsp ground nutmeg
1 cup coconut oil
1 cup Cozy Cottage Sugar Free Pancake Syrup
4 item egg
1 tsp vanilla extract
3 cup cooked sweet potato
3 cup zucchini
1 1/2 cup chopped pecans

INSTRUCTIONS

*Preform Pre-instructions First

Preheat oven to 375
Line four 12-count muffin tins with paper.
Whisk dry ingredients together.
In a large mixing bowl, beat together the oil, syrup, eggs and vanilla.
Stir the sweet potatoes and zucchini into the oil mixture.
Add the dry ingredients and pecans, mixing just until well blended.
Fill prepared muffin tins 2/3 full. Bake 25-30 minutes until brown.

Sausage Egg and Cheese Biscuit Muffins
Breakfast

Ingredients:
6 oz. Jimmy Dean 50% Less Fat Pork Sausage
7.5 oz. can Pillsbury Buttermilk Biscuits
1/2 cup egg substitute
1/4 cup fat free shredded Cheddar cheese

Directions:
Preheat oven to 350º.

Crumble and cook sausage in a skillet until browned.

Spray a 12 cup muffin tin with non-stick cooking spray. Line muffin cups with biscuits, pressing up sides to cover.

Evenly divide sausage between muffin cups. Pour egg substitute over sausage, dividing evenly among muffin cups. Sprinkle each with Cheddar cheese.

Bake in a preheated oven for about 20 minutes or until biscuits are done.

From: www.halfmysize.com
Serves – 10
Points – 2

POINTS® Value: 3
Servings:  12
Preparation Time:  15 min
Cooking Time:  55 min
Level of Difficulty:  Moderate

These omelet-like stacks win praise for both appearance and taste. Whip up a batch and leave some in the refrigerator for breakfast on the fly.

Ingredients

• 6 uncooked Bliss potatoes, baby-variety (about 12 oz)
• 9 oz spinach, baby-variety (about 1 1/2 cups after cooking)
• 1 cup part-skim ricotta cheese
• 2 large egg(s), beaten
• 2 Tbsp chives, fresh, chopped
• 6 slices Canadian-style bacon, quartered
• 1 cup low-fat shredded cheddar cheese

Instructions

• Preheat oven to 350ºF. Place muffin liners in a 12-hole muffin tin.
• Wash and steam potatoes until just done or slightly underdone, about 10 to 15 minutes; cool immediately. Slice each potato into four rounds; set aside.
• Wash and steam spinach until just wilted, about 3 to 5 minutes; cool, drain well, squeeze out any remaining water and set aside.
• In a small bowl, combine ricotta cheese, eggs and chives.
• Place a middle slice of potato in the bottom of each muffin hole so it lays flat. Top each with a quarter-slice of bacon, 1 heaping teaspoon of ricotta cheese mixture, about 2 tablespoons of spinach, about a tablespoon of cheddar cheese, another bacon quarter, and another heaping teaspoon of ricotta mixture. Finish stacks by placing remaining potato slices on top and sprinkling with a few remaining shreds of cheese.
• Bake stacks until fully set and ricotta is cooked through, about 30 to 35 minutes. Cool in muffin tins for about 10 to 15 minutes and then transfer to racks to continue cooling. Yields 1 stack per serving.

Notes

• These stacks can be prepared ahead of time and then reheated in the microwave or served cold. Make them vegetarian by salting the potatoes and replacing the Canadian bacon with roasted red pepper or asparagus, or both.

Cakes | If you do not have a Bundt pan, use a 9″x11″ non stick pan. Bake at 350 for 30 to 35 minutes until it tests done with a tooth pick.

Ingredients

2/3 cup No Sugar Added Applesauce
1 1/2 cup unpacked brown sugar
4 items egg white(s)
1 tsp vanilla extract
2 cup all-purpose flour
2 1/2 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp table salt
2 medium apple(s), cored, peeled & sliced
1/2 tsp ground cinnamon
1/4 cup unpacked brown sugar
2 Tbsp Sprinkles Butter Substitute

Instructions

*Last three ingredients are for the topping.

Mix together the sugar and the applesauce. Add the eggs and vanilla and mix well. Add the flour, baking powder, cinnamon and salt. Stir until well blended. Fold in the apples.

Pour into a Bundt pan (yeah you remember those things?). Combine the topping ingredients and sprinkle on top.

Bake at 350 for about 40 minutes. Turn the cake out immediately; do not let it cool in the pan.

This recipe is for 24 servings which is 1 of the small sections of a Bundt pan or 1/2 of the larger section.

**You can possibly save points using Brown Sugar Splenda… I just didn’t have any when I put this into the Recipe Builder.

• 1/3 cup reduced-calorie margarine, soft
• 1/3 cup sugar
• 1/4 cup honey
• 1/2 tsp ground cinnamon
• 1 1/4 cup dried mixed fruit, such as raisins, apples and cranberries
• 1 cup uncooked quick oats
• 1 3/4 cup uncooked old fashioned oats, coarsely crushed
• 1/4 cup chopped walnuts

Directions:Combine margarine, sugar and honey in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute. Remove from heat; stir in remaining ingredients.

Press mixture into the bottom of a 9-inch square baking pan coated with cooking spray. Allow to cool and then cut into 16 pieces. Store in a covered container in the refrigerator.

POINTS® Value: 3

Servings: 16

Preparation Time: 15 min

Cooking Time: 0 min

Level of Difficulty: Easy

• 1/2 cup chunky peanut butter
• 2/3 cup corn flakes, crushed
• 3 Tbsp honey
• 1/3 cup nonfat dry milk

Directions:Knead ingredients together. Form into 6 sticks and wrap individually in wax paper. Store in an airtight container.

4 POINTS each

These can be made in double or triple batches and frozen (I actually like them right out of the freezer)

Directions:

• Preheat oven to 400ºF. Coat a 12-cup muffin pan with cooking spray or fill pan with paper liners.
• Combine flour, oats, 1/4 cup of sugar, baking powder, baking soda and salt in a large bowl. Mix well with a fork, make a well in the center and set aside.
• Whisk yogurt, milk, egg substitute, margarine and vanilla together in a small bowl. Fold mixture into dry ingredients until blended; fold in cranberries. Spoon batter into prepared pan, filling each cup about 2/3 full.
• Bake for 20 minutes; sprinkle tops of muffins with remaining tablespoon of sugar.
• Bake until a wooden toothpick inserted in center of a muffin comes out clean, about 5 minutes more. Allow to cool in pan on a wire rack for 10 minutes; remove from pan and cool completely.

French toast is one of those breakfasts you dream about.  It’s decadent, delicious, warm, doughy, and just plain AWESOME.  It’s also something you THINK you need to avoid if you’re counting calories.  Wrong-o, people!   HG has been slaving over her trusty frying pan yet again (she loves that thing!), this time concocting super-delicious and EXTREMELY guilt-free french toast.  HG Tip:  Try this stuff on Monday mornings and you’ll actually have a reason to get out of bed.

Ingredients:

3 slices Wonder Light White Bread
1/3 cup Egg Beaters, Original
1/2 oz. Torani Sugar Free Vanilla Syrup OR 1/4 tsp. vanilla extract
1/2 tsp. cinnamon (divided)
1 packet SPLENDA

Directions:

Combine Egg Beaters with vanilla syrup (or extract) and half of the cinnamon. Use the egg mixture as an egg wash, and dip your bread into it. Cook in a pan sprayed with nonstick cooking spray. When both sides are brown, plate those suckers and sprinkle ‘em with Splenda and the remaining cinnamon. This stuff is super on its own, but feel free to serve it up with sugar-free maple syrup, sugar-free jelly, some fresh berries, and/or some Fat Free Reddi-wip. Of course your nutritionals will vary accordingly, but with such low calorie and fat counts, you can afford to splurge a little…

Serving Size: Entire recipe
Calories: 170
Fat: 1g
Sodium: 545mg
Carbs: 31g
Fiber: 8g
Sugars: 2.5g
Protein: 14g

*3 Points

Servings: 24 / 1 pt. each

1/2 cup unsweetened cocoa
1 1/4 cup sugar
3/4 cup all-purpose flour
1/4 tsp baking soda
1 tablespoon baking powder
1/4 tsp salt
1 tsp vanilla
2 cups water
3 cups General Mills Fiber One cereal
2 egg whites
3/4 cup semi-sweet chocolate chips Preheat oven to 350. Put cereal in water and set aside (make sure all the cereal gets completely wet). It works well to put the cereal and water into a blender and blend it all up. Mix all dry ingredients together. Combine cereal mixture, dry mixture, egg, and vanilla. Fold in chocolate chips. Spray muffin tins with Pam or use liners. Bake for 18-20 minutes. Great frozen, then defrost in microwave for about 30 secs.