Category Archives: Breakfast

Ham, Spinach, and Gruyere Bread Pudding with Kale and Potato Hash

It was time to do brunch again and I really wanted to do something different.  ZenChef inspired me as he has used Gruyere in tarts before.  If you like to branch out in your cheeses Gruyere is also wonderful as a dessert cheese and melts well for sauces and fondues (just a side note if you didn’t know this already!).  So here you are. . .

For the Bread Pudding:

4 large egg whites

4 large eggs

1 c skim milk

2 tbsp dijon mustard

1/4 tsp ground pepper

1 tsp fresh minced rosemary

4 c whole grain bread (I left the crusts on) cut up in 1 in cubes

5 c chopped spinach wilted

1/2 c chopped jarred roasted red peppers

1 c diced ham steak (5 oz)

3/4 c shredded Gruyere

1. Preheat oven to 375 and prep your 2-2.5 qt baking dish.  Whisk eggs, egg whites and milk and then add your seasonings; whisk.

2. Toss your bread, spinach, peppers, and ham in a large bowl.  Add your egg mixture and toss well to coat. Transfer to baking dish and press down to compact.  Cover with foil.

3. Bake for 40-45 mins; uncover and top with cheese.  Bake for 20 minutes more.  Cool on wire rack.  Makes 8 servings.

For Kale and Potato Hash:

8 c torn kale

2 tbsp horseradish

1 med shallot, minced

1/2 tsp freshly ground pepper

1/4 tsp salt

2 c cooked shredded potato

3 tbsp extra virgin olive oil

1. Place kale in large microwave safe bowl and cover with plastic wrap.  Wilt – about 3 mins.  Drain and finely chop.

2. Mix the rest of the seasoning ingredients and add potato and kale.

3. Heat oil in a pan over medium heat.  Evenly layer your hash and cook until potato is crisp and golden brown, about 12-15 minutes. (The ingredients above yield 4 servings so I doubled the recipe.)

Sunday brunch!

To offset the two dishes we whipped up some buttery pancakes and made homemade whipped cream topped with strawberries (sigh).  This was delicious!

Nutritional Information:

Bread Pudding:

Calories: 276

Carbohydrates: 25 g

Protein: 21 g

Fat: 10 g

Cholesterol: 169 mg

Fiber: 3 g

Sodium: 746 mg

For Kale and Potato Hash:

Calories: 240

Carbohydrates: 30 g

Protein: 6 g

Fat: 12 g

Cholesterol: 0

Fiber: 5 g

Sodium: 244 mg

(New and Improved) Apple Muffins

Not too long ago I made an apple streusel muffin that was very good. Well. . .I came across this recipe and decided to try it since I needed more homemade breakfast goods on the kitchen counter.  Let’s just say the first apple muffins are now complete history.  I believe, yes, I believe my husband ate 3 out of the dozen the first day.  These are so moist and satisfying and for being low-cal I fell in love!

Your supplies:

3/4 c plus 2 tbsp packed brown sugar

1/4 c chopped pecans

1/2 tsp ground cinammon

1 c each flour and wheat flour

1 tsp baking soda

1/2 tsp salt

1/4 c canola oil

2 large eggs

1 c natural applesauce (= 2 small individually packed applesauces)

1 tsp vanilla extract

3/4 c lowfat buttermilk

1 golden delicious apple, peeled, cored, and chopped

1. Preheat oven to 400 and prep your muffin pan.  In a small bowl mix the 2 tbsp of brown sugar and pecans.  Set aside.

2. In a medium bowl mix together flours, baking soda, and salt.

3. In a large bowl mix remaining 3/4 c sugar and oil until combined.  Add eggs one at a time, whisking after each.  Then add applesauce and vanilla.   Whisk in flour mixture in 2 batches, alternating with buttermilk.  Gently stir in apple.

4. Fill your muffin pan and sprinkle with sugar/pecan topping.  Tap the pan to remove any air bubbles (did not know this previously!).  Bake for 20 mins and let cool on wire rack for 15.  Enjoy!

sorry about the flash - took this with my phone :-p

Nutritional Information:

Calories:  219

Total Fat: 8 g

Protein: 4 g

Carbohydrate: 35 g

Fiber: 2 g

Apple-Streusel Muffins

I don’t know why I’ve held off on this recipe.  I’ve had pretty good success with a few other muffins I’ve made for breakfast-on-the-go and one or two “fails”.  This is one of the ones I like the most!  And if you’re into supplementation and good-for-you ingredients the flaxseed will probably be appealing to you.  Moist, not overly sweet, and just the right size (don’t be fooled by mega muffins!) here you are. . .


1 c flour

1 c whole wheat flour

1/3 c packed brown sugar

2.5 tsp baking powder

1 tsp apple pie spice

1/4 tsp salt

2 eggs

1 c buttermilk

2 tbsp canola oil

3/4 c shredded/peel apple (1 medium)

2 tbsp finely chopped pecans

1 tbsp flaxseed

1 tbsp packed brown sugar

1 tbsp butter

1. Preheat oven to 375 and prep your muffin pan (12 ct).  In a large bowl, stir together flours, 1/3 c br sugar, baking powder, apple pie spice, and salt.  Set aside.

2. In medium bowl lightly beat eggs and stir in buttermilk and oil.  Add this mixture to flour mixture and stir until moistened (batter should be lumpy).  Fold in shredded apple and spoon all of this into muffin cups (fill about 3/4 full).

3. In a small bowl combine pecans, flaxseed and 1 tbsp br sugar.  Cut in butter until mixture resembles coarse crumbs.  Spoon this mixture over top of muffin batter.

4.  Bake for 18-20 min and cool in muffin cups on wire rack for 5 minutes.  Makes 12 servings. Enjoy!

You'd be proud of your muffins too :)

Nutritional Information:

Calories: 163

Total Fat: 6 g

Cholesterol: 39 mg

Protein: 4 g

Carbohydrate: 25 g

Fiber: 2 g

Sodium: 167 mg

Blueberry Breakfast Scones (with Orange Glaze)

Let’s hear it for the scones!!!  These will knock your socks off, no joke.  I’ve loved scones for as long as I can remember but for those of you who dislike the ‘dry spots’ this recipe retains a bit more moisture without being too soft and ‘cakey’.  And the glaze is amazing!

Here you go:

1.5 c all purpose flour

1/2 c wheat flour

1/4 c sugar

1 tbsp baking powder

1 tbsp finely shredded orange peel

1/4 tsp salt

1/4 c butter

1 egg

1/2 c buttermilk

1 tsp vanilla

1 c fresh blueberries (you can use frozen)

1. Preheat oven to 400 and prep your baking sheet.  In a large bowl mix first 6 ingredients together and then cut in butter until mixture resembles coarse crumbs.

2. Whisk together egg, buttermilk, and vanilla and add this mixture to flour mixture and stir just until moistened.  Gently stir in blueberries (you don’t want to mash them).

3. Turn out dough on lightly floured surface and knead for 10-12 strokes.  Lightly roll out dough into a 7 in circle and cut into 10 wedges.  Place on baking sheet about 1 in apart.

4.  Bake for about 15 mins or until golden brown.  While you are waiting prep your glaze: 3/4 c powdered sugar, 1/4 tsp finely shredded orange peel and either just enough orange juice or fat-free milk (4-5 tsp) to make drizzling consistency.  Makes 10 servings – Enjoy!

Freshly drizzled

Nothing better than homebaked goods for breakfast!

Nutritional Information:

Calories: 171

Total Fat: 5 g

Cholesterol: 34 mg

Protein: 4 g

Carbohydrate: 27 g

Fiber: 1 g

Sodium: 215 mg

Cranberry-Pecan Muffins

I needed homebaked breakfast food so here we go. . .


1 c all purpose flour

3/4 c whole wheat flour

1/2 c sugar

2 tsp baking powder

3/4 tsp ground cinammon

1/4 tsp salt

1 egg

3/4 c fat free milk

3 tbsp canola oil

1/3 dried cranberries, coarsely snipped

1/3 c chopped pecans, toasted

1. Preheat oven to 400 and prep muffin pan.  In a large bowl stir together all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt.  Make a well in the center of the flour mixture and set aside.

2. In a medium bowl whick together egg, milk and oil.  Add this mixgture to flour mixture and stir just until moistened (batter should be lumpy).  Gently stir in dried cranberries and pecans.

3. Spoon batter into muffin cups about half full.  Bake for 12-15 minutes and cool on wire rack for 5. Makes 12 muffins.

Nutritional Information:

Calories: 176

Total Fat: 6 g

Cholesterol: 18 mg

Protein: 4 g

Carbohydrate: 27 g

Fiber: 1 g

Sodium: 134

Pear-Almond Muffins with Ginger-Cream Spread

The desire to make these turned into an unexpected late night mission and I have to say I am VERY glad I did it!  I thought the combination of these flavors sounded interesting and I’ve never had a ‘pear muffin’ before.  So, let’s get to the how-to, shall we?

You will require:

1 c all-purpose flour

1/2 c packed brown sugar

2 tsp baking powder

1/2 tsp ground ginger

1/4 tsp salt

3/4 c whole bran cereal

3/4 c fat-free milk

3/4 c chopped, peeled pear (I used bosc)

2 egg whites, slightly beaten

3 tbsp canola oil

2 tbsp finely chopped almonds

1. Preheat oven to 400 and prep your 12-2.5 in muffin pan with non-stick cooking spray.  In a large bowl stir together your flour, brown sugar, baking powder, ginger, and salt.  Make a well in the center of the mixture.

2. In a medium bowl stir together cereal and milk and let this stand for 5 min.  Stir in egg whites, oil, and pear.  Add this mixture then to your flour mixture and combine until moistened (batter should be lumpy).

3. Spoon batter into muffin cups – about 3/4 full.  Sprinkle with almonds and bake for 15-18 mins or until inserted toothpick comes out clean.

4. While the muffins are baking here is how to make the ginger-cream spread: in a small bowl combine 4 oz of light cream cheese with a 1/4 tsp of ground ginger OR 2 tsps finely crushed crystallized ginger and 2 add tsp of honey.

5. Cool muffin cups on a wire rack for 5 mins.  Serve with the ginger-cream spread.  Makes 12 servings.  You WILL enjoy!

***Side note: you can also make the batter ahead of time and store in the refrigerator for up to 3 days and just bake a few at a time.

almond pear muffins

almond pear muffins with ginger cream spread

Nutritional Information:

Calories: 154

Total fat: 5 g

Cholesterol: 5 mg

Protein: 4 g

Carbohydrate: 24 g

Fiber: 2 g

Sodium: 163 mg

Mocha Scones

Anyone who knows me knows I love chocolate, especially if it’s combined with coffee or coffee flavoring.  This is perfect for breakfast or a snack!  I love this recipe so much I have made a couple batches in the last week.

What you will need:

1.5 c all purpose flour

1/2 c rolled oats

1/2 c sugar

3 tbsp unsweetened cocoa powder

1 tbsp instant coffee crystals

2 tsp baking powder

1/4 tsp salt

1/4 butter, cut into pieces

1 6-0z carton plain fat free yogurt or low-fat yogurt

1 egg white, lightly beaten

1/3 c semisweet chocolate pieces (I used Ghirardelli)

1. Preheat oven to 400 and lightly grease a large baking sheet.  Meanwhile, in a medium bowl combine flour, rolled oats, sugar, cocoa powder, coffee crystals, baking powder, and salt.  Using a pastry blender (I didn’t need to but it would be faster and less taxing) cut in butter until mixture resembles coarse crumbs.  Make a well in the center of the flour mixture.

2. In a medium bowl combine yogurt and egg white.  Stir in chocolate pieces.  Add this mixture to the flour mixture and stir until moistened.

3.  Turn out dough on a lightly floured surface.  Knead by folding and gently pressing dough until nearly smooth.  Pat into an 8×6 in rectangle.  Cut rectangle crosswise into 4 strips.  Cut each strip into 3 rectangles to make 12 pieces.

4. Place dough about 1 in apart on baking sheet and bake for 13-15 mins or until tops are set.  Remove from baking sheet and allow to cool for at least 5 mins (or if you’re like me the hotter the better!).  Makes 12 scones. 

Mocha scones


Nutritional information (per scone):

Calories: 185

Total Fat: 6 g

Cholesterol: 10 mg

Protein: 4 g

Carbohydrate: 30 g

Fiber: 2 g

Sodium: 153 mg