Breakfast Cupcakes!

This recipe was starred in my Google Reader for a few months.  It really seemed like an easy "real" breakfast that I could adapt to my own tastes.  I don't know why I waited so long to try it, but lately, I've been trying to eat real food for breakfast instead of my usual Slim Fast shake (it is so easy, it is hard to resist at work!).  After I made these the first time, I was shocked to discover that the Weight Watchers points on these are only 2 each!  So I could have two of these and still have a breakfast that is fewer points than that much less filling shake.  Sign me up!

Breakfast Cupcakes (from The Rookie Chef)

1/2 cup Eggbeaters (or other egg substitute)

1/2 cup shredded cheese (low fat is okay here and what I used)

Chopped Vegetables such as bell peppers/onions (I used about a half  cup chopped peppers & onions from a frozen bag!  So easy)

3 turkey sausage links, cooked and chopped

Spray muffin pan with cooking spray.  Combine all ingredients into a bowl (I just used the 2 cup measuring cup that I used to measure the egg!).  Divide among the muffin cups (the number of muffins will vary by the amount of veggies you use, I got 5 out of my first try, 4 out of the second).  Bake at 350 degrees for 25 minutes or until the tops are set and just golden brown.  Serve with ketchup or Tabasco or eat plain.



Strawberry Banana Muffins

By far, my favorite muffin is the banana muffin. I'm not a big fan of bananas on their own, but but muffins and bananas are a perfect match. I found this recipe on Amber's Delectable Delights, and when I saw that it involved bananas and strawberries, which I love and are abundant and fresh here in Santa Barbara, I knew I would have to try them, even though I usually avoid baking. I really liked how easily these muffins came together and the flavors were great. I brought these up to my parents for Father's Day as well as the cake bites, and although my mom was making fun of them (she is the exact opposite of me and likes bananas plain and not in muffins), the kids enjoyed them and I think my dad will too. Very tasty. I followed the recipe exactly, so I won't repeat it.

Breakfast for Dinner - Oatmeal Pancakes

My husband loves breakfast. He could eat really big breakfasts at any time of the day. Unfortunately for him, my appetite and sleep patterns don't often allow for me to make him big breakfasts in the morning. Fortunately for him, I enjoy breakfast for dinner! It reminds me of when my Daddy was in charge of making dinner and would make us breakfast for dinner and would plate it so that our eggs, bacon and toast looked like a clown. These pancakes are especially good for breakfast for dinner because they are very filling, but quite good for you. I got to take advantage of the fresh fruit that I found at the farm stand (It costs a lot of money to live in Santa Barbara, but darn it, we have great fruit stands!). Yes, these are fresh berries in January:

The recipe is an award winning heart-healthy recipe from my sister-in-law. She got an article in her local paper written about her for coming up with this recipe, and we really love it! I haven't tried these with banana, but the rest of the mix-ins are great. I would recommend using the strawberries as a topping rather than a mix in, however, as my strawberries usually start to burn before the pancake is done cooking.

Oatmeal Pancakes

1 Cup Quick Oats

1 Cup Lowfat Buttermilk

1 Egg or 3 Egg Whites

1/4 cup whole wheat flour

1/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

3/4 tsp vanilla extract

Mix Oats & Buttermilk in a small bowl, cover & refrigerate overnight.Mix egg & vanilla in a bowl, add oats mixture. Add Remaining ingredients. Add more buttermilk if too thick. Prepare as normal pancakes on a hot griddle.

Optional mix ins or toppers:Fresh Blueberries (1/2 cup)Sliced Strawberries (1/2 cup)Sliced Banana (1 banana)Semi-Sweet chocolate mini chips (1/2 cup)

Nutrition info for 3 pancakes with no toppings or mix-ins: Calories: 142, Fat: 2.7 (.7 Sat, .8 Poly, .8 Mono), Carbs: 22.6, Fiber: 3.2