Breakfast

Baked Stuffed French Toast
Shared by Colleen Boehm, from Dream Dinners, pg 46


8 2-in slices French bread
¼ c low-fat yogurt-based spread or butter, softened
¼ c (2oz) nonfat cream cheese
½ c raspberry jam
1 ½ c nonfat egg substitute
1 c nonfat milk
½ c granulated sugar
½ tsp ground cinnamon
1 c sliced almonds
¼ c brown sugar
¼ c rolled oats
2T all purpose flour
¼ tsp vanilla extract

Spray 9x13 baking dish with nonstick cooking spray.  Create a pocket in each slice of bread by cutting a horizontal slit about halfway through each slice.  Set aside. In a bowl, combine the spread, cream cheese, and jam and mix together.  Spoon 2 T of the jam mixture onto each slice of bread and lay it in the prepared baking dish.  Set aside. In another bowl, combine the egg substitute, milk, granulated sugar, and cinnamon and stir to combine. Pour over the bread.

In a bowl, combine the almonds, brown sugar, oats, flour, remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are making breakfast today wait to add the topping until the egg is soaked up.

For breakfast today: Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until one-quarter of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 more minutes. Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is browned.

To freeze: Cover with heavy-duty aluminum foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above.


Breakfast Eggs with Potato Crust
Shared by Colleen Boehm, from Dream Dinners, pg 36

Non Stick cooking spray
4 c frozen has browns
2 c. cottage cheese (can use Nonfat)
1 c diced ham
1 tsp salt
½ tsp black pepper
½ c grated Swiss cheese
1 ½ c nonfat egg substitute**
4 dashes Tabasco Sauce – optional
2 scallions, chopped – optional

Spray 10” pie plate with non-stick cooking spray. Spread the hash browns evenly on the bottom and up the sides of the pie plate and set aside.

In a bowl, mix together the cottage cheese, ham, salt, pepper, and Tabasco and scallions, if using. Spread evenly on top of the hash browns and sprinkle with Swiss Cheese on top. Pour the egg substitute over the cheese.

Preheat the oven to 350ºF. Bake until puffed and golden brown, 30 to 45 minutes!**


Golden Granola1/4 cup butter, melted (unsalted)
1/4 cup honey
1 1/2 teaspoons ground cinnamon
1/2 teaspoon salt
3 cups old-fashioned oats
1 cup flaked coconut
1 cup chopped walnuts, sliced almonds, or no nuts if you can't have 'em
2/3 cup raisins, Craisins, or other dried fruits (or chocolate, if you want to thumb your nose at fruit)

In a bowl, stir butter, honey, cinnamon and salt until well blended. Combine the oats, coconut and walnuts in a greased 13-in. x 9-in. x 2-in. baking pan. Add butter mixture and stir to coat evenly. Bake at 275 degrees F for 50-60 minutes or until golden brown, stirring every 15 minutes. Add raisins. Cool, stirring occasionally. Store in an airtight container.
To freeze: Place one bag of egg substitute on top of each dish and cover with plastic wrap and foil. Label and freeze for up to 3 months. Thaw in refrigerator for 1-2 days before baking. Pour egg mixture over cheese mixture before baking as directed above.

**Note from Colleen: The first batch I prepped was watery on the bottom after baking. I upped the egg substitute to 2 cu and I poured about 1/3 c over the hash browns before topping and freezing. Then thaw, pour over remaining egg substitute and bake as directed. This recipe is more hash browns than eggy. Also, I baked for about 1.5 hours.