Thank you so much for visiting my blog. This is a story about 1 girl and her journey to make herself and her family healthy spiritually, mentally and physically. Throughout my journey I have successes and "learning opportunities". I share them all here - the good, the bad and the ugly. As I grow and learn, I will share it here.

Tuesday, March 13, 2012

Breakfast Casserole Bites - 3 recipies

I made 3 versions of this recipe:  Regular, Light, Extra Light.  I made all three this morning. All were a huge hit.  Jon only ate the Extra light and it has not bothered his acid reflux so I think it is a good one for him.  The original recipe called for shredded cheddar cheese - I changed it to fat free.  Reducing fat in Jon's diet is supposed to help his reflux and we are trying our best. 

I made them this morning without the foil muffin tins.  It was a little tricky getting them out of the pan.  However, it is one less thing we have to through away, so that is how I will make from now on.  One thing I found that helps is letting them set a few minutes before removing them.  I was pressed for time with the third batch, so I took them out of the oven and straight out of pan.  They needed a few minutes to cool to help set them. 

I put the extra on a cookie sheet and put them in the freezer.  As soon as they are frozen, I will put them in a Ziploc baggie and put back in the freezer.  All the boys (or adults) have to do it pop 1 or 2 out of the freezer, heat up in microwave and they have a quick breakfast or snack. 

This morning I ate 2 of the extra light ones and strawberries for a wonderful 3 pp+ breakfast.

Breakfast Casserole Bites (original)

Yield: 12 individual casserole “bites”
Weight Watchers:  3 pp+

Ingredients

  • 2 pieces whole-wheat sandwich bread
  • 8 eggs
  • ½ cup fat free milk
  • salt and pepper, to taste
  • 4 oz grated cheese, I used fat free
  • ½ lb cooked and crumbled turkey sausage
  • Also need: Foil muffin holders for baking
  1. Preheat the oven to 350 degrees F.
  2. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.
  3. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).
  4. In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
  5. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
  6. Sprinkle an equal amount of both the grated cheese and the crumbled sausage into each muffin cup on top of the egg mixture.
  7. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze  for another day!

Breakfast Casserole Bites (light)

Yield: 12 individual casserole “bites”
Weight Watchers: 2 pp+

Ingredients

  • 2 pieces whole-wheat sandwich bread
  • 4 eggs
  • 1 cup egg white substitute (make sure 100% egg white)
  • ½ cup fat free milk
  • salt and pepper, to taste
  • 4 oz grated cheese, I used fat free
  • 4 oz cooked and crumbled turkey sausage
  • Also need: Foil muffin holders for baking
  1. Preheat the oven to 350 degrees F.
  2. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.
  3. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).
  4. In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
  5. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
  6. Sprinkle an equal amount of both the grated cheese and the crumbled sausage into each muffin cup on top of the egg mixture.
  7. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze for another day!

Breakfast Casserole Bites (Extra light)

Yield: 12 individual casserole “bites”
Weight Watchers: 1 pp+ for one,  3 pp+ for 2

Ingredients

  • 2 pieces whole-wheat sandwich bread
  • 2 cup egg white substitute (make sure 100% egg white)
  • ½ cup fat free milk
  • salt and pepper, to taste
  • 4 oz grated cheese, I used fat free
  • 4 oz cooked and crumbled turkey sausage
  • Also need: Foil muffin holders for baking
  1. Preheat the oven to 350 degrees F.
  2. Distribute 12 foil muffin holders into a muffin baking pan. If the foil holders are lined with paper either don’t use those or make sure they are on the outside as shown in the picture.
  3. Cut the sandwich bread into half inch squares and evenly distribute them on the bottom of the muffin cups (pictured above).
  4. In a mixing bowl or large measuring cup that has a pour spout thoroughly whisk together the eggs and milk. Add a few dashes of salt and pepper if desired.
  5. Evenly distribute the egg mixture into each muffin cup. It’s okay if the bread pieces float to the top.
  6. Sprinkle an equal amount of both the grated cheese and the crumbled sausage into each muffin cup on top of the egg mixture.
  7. Bake at 350 for 15 minutes or until eggs are set. Enjoy or freeze for another day!
original recipe from:  http://www.100daysofrealfood.com

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