Zucchini Muffins

Zucchini muffins are so much better than they sound...yes, you can get an extra helping of vegetables during breakfast or for a quick snack.   I got this recipe from tasteofhome.com and it's yummy!!!  I even substituted some whole wheat flour in with the all-purpose to get it an added extra healthiness.




Also to prep the zucchini, I just wash up and shred it with the skins and all to add to this recipe!!!

Ingredients:















3/4 cup all-purpose flour
1/2 cup sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg
1/4 cup canola oil
1 cup finely shredded unpeeled zucchini
1/2 cup chopped walnuts (opt)
1/4 cup dried currants or chopped raisins

Method:















In a bowl, combine the first six ingredients.















Combine the egg and oil and add to mixture.















Stir eggs and oil into dry ingredients just until moistened.















Add in shredded zucchini, raisins, and walnuts.

Fold them in.

Coat muffin cups with cooking spray or use paper liners; fill three-fourths full with batter. Bake at 350° for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Yield: 6 muffins.

Broccoli and Cheddar Mini Quiches

I was hosting a brunch for some friends and found this amazing recipe that everyone seemed to rave about and want more. It's fun to make these in individual-sized quiches for people to enjoy, especially if you want to make various different versions and everyone wants just a taster. Also with this being a crustless quiche it is a great healthy option for those trying to watch their waist line.

Ingredients:

2 cups broccoli florets
1 cup milk (do not use skim)
2 large eggs plus 2 large egg yolks
1 cup double cream or heavy cream
1 cup grated cheddar cheese
1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground nutmeg

Method:

Preheat oven to 350 F (180C) and line a large rimmed baking sheet with foil. Grease 8-9 cups in a 12 cup muffin tin and set aside.

Steam broccoli for 5-6 minutes in large pot until it is tender. Let broccoli cool slightly then chop into small pieces.

In a medium bowl, whisk together milk, cream, eggs and egg yolks. Stir in cheese, salt, pepper and nutmeg.

Add chopped broccoli.

Ladle egg mixture into prepared muffin cups to almost fill each cup up.

Bake about 25 minutes or until lightly brown and no longer jiggly in center.

Let cool slightly then run a knife around each quiche.

Put a clean baking sheet on top of muffin pan and invert to unmold quiches.

Serve warm or at room temperature.

Source: www.grouprecipes.com

Ham and Cheese Omelet Roll

This is an interesting new way to make an omelet to feed multiple people. I found this recipe in my Taste of Home Cookbook and brought it to a brunch recently. I added in some red pepper and mushrooms into the filling along with my favorite Red Leicester cheese. This is a great breakfast dish but also a great meal for Phase 1 of the South Beach Diet.

Ingredients:

4 oz cream cheese, softened

3/4 cup milk

2 Tbsp all-purpose flour (I used whole wheat flour)

1/4 tsp salt

12 eggs

2 Tbsp Dijon mustard

2 1/4 cups shredded cheese, divided

2 cups finely chopped cooked ham

1/2 cup thinly sliced green onions

Alternative filling adders:

2 Tbsp chopped mushrooms

2 Tbsp chopped red bell pepper

1/4 cup chopped onion

Method:

In a small mixing bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large mixing bowl, beat the eggs until blended. Add cream cheese mixture; mix well.

Pour into a 15" x 11" x 1" baking pan lined with parchment paper and lightly greased. Bake at 375 F/190 C for 30-35 minutes or until eggs are puffed and set.

If adding addition filling items, saute them in small fry pan until soft while the eggs are baking.

Remove the eggs from the oven. Immediately spread with the mustard and sprinkle with one cup cheese.

Sprinkle with the ham, onions, 1 cup of cheese and other filling items (if desired).

Roll up the short side, peeling the parchment paper away while rolling.

Center the roll with the crease at the bottom.

Sprinkle top of roll with remaining cheese; bake 3-4 minutes longer or until cheese is melted.

***Note: If you don't have a 15"x11"x1" pan you can use a 9x13" pan but only make 3/4 of the batch above to accommodate the pan.

Crustless Cheddar, Bacon, and Onion Quiche

I love quiche!!! It is a very popular English lunch and dinner meal and often eaten cold or warm. I like them because they taste a lot like good ol' American breakfast casseroles with a crust. Since I'm trying to be a bit healthier I've taken one of the popular cheddar, bacon, and onion quiches and removed the crust and eat it for supper. Then if there are any leftovers I don't feel bad eating it for breakfast again.

Ingredients:

4 eggs

1/2 cup finely diced yellow onions (I used green onions)

8 slices of bacon, diced and fried

1 cup cheddar cheese

1/2 cup Red Leicester cheese

1 cup skim milk

1/2 cup low fat half and half (low fat single cream)

salt and pepper to taste

Mix all ingredients together. Pour into a lightly greased 1 quart pie pan. Bake at 350 F/180 C for 45-50 minutes or until you can poke a knife through and it comes out clean.

Butterscotch Bubble Loaf

One of my favorite breakfast foods that looks as good as it tastes. I hadn't been able to find frozen bread dough to use as the real recipe calls for, so I tried out my friend Lana's Butterflake Roll Dough recipe and it works perfect. Actually it is faster to make up the fresh dough than it would take to let frozen dough thaw out. I like making up a batch of these to put on a pretty plate to give as a gift or to bring to a brunch!

Ingredients:

1/2 batch of Lana's Butterflake Roll Dough which is:

1 Tbsp yeast
1/4 cup lukewarm water
1 eggs
3/4 cup evaporated milk
1/2 cup hot water
2 Tbsp + 2 tsp sugar
1/2 Tablespoon salt
3-4 cups strong white bread flour (or plain flour)

1/2 small box of non-instant butterscotch pudding mix

1/2 cup butter or margarine, melted

1/2 cup brown sugar

Method:

Dissolve yeast in lukewarm water. In a mixing bowl, beat eggs, then add milk, hot water, sugar and salt. Add yeast mixture, then gradually add flour until dough is workable. Turn our dough on floured surface.

Roll out to 1 inch thick and use pizza cutter to cut 1 inch cubes. Roll the dough cubes in the butterscotch pudding and toss into a well greased bunt pan. Sprinkle the remaining pudding mix over the top of the dough balls.

Melt butter and add in brown sugar. Stir well until a syrup is formed. Pour over the top of the dough balls.

Cover the pan with plastic cling wrap and set in a warm area to double in size or reach the top of the cling wrap.

Bake in a preheated oven at 350 F/180 C for 45 minutes.

Turn over immediately onto serving plate once you remove it from the oven.