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Breakfast got better

Posted: January 25, 2011 3:58 p.m.
Updated: January 26, 2011 4:55 a.m.

Baked asiago frittata

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Most people are familiar with the saying “Breakfast is the most important meal of the day.” However, many may not realize that what they choose to eat for breakfast is just as important as eating the meal itself. Now, breakfast lovers and skeptics alike can be good to themselves by eating a satisfying breakfast that’s full of the flavors they love.
This baked asiago frittata is a delicious combination of eggs, broccoli, tomatoes, onions, Italian seasonings, cheese and sausage patties. These veggie sausage patties contain 76-percent less fat than traditional pre-cooked pork sausage patties.* Try using egg substitute as a way to further reduce the fat and cholesterol. Spicy southwest breakfast omelet egg rolls are a great way to wake up those taste buds, while MorningStar Farms eggs Benedict puts a meatless spin on a familiar favorite. For more recipes and convenient food ideas, visit www.MorningStarFarms.com.

*Pre-cooked pork sausage patties contain 13g total fat per serving (38g); MorningStar Farms Veggie Sausage Patties contain 3g total fat per serving (38g).

Baked asiago frittata
Prep Time: 10 minutes
Total Time: 30 minutes
Servings: 6
    2 cups finely chopped broccoli
    1/3 cup sliced green onions
    2 cloves garlic, minced
    3 MorningStar Farms veggie sausage patties
    1 teaspoon dried  basil leaves or dried Italian seasoning
    1/4 teaspoon salt
    1/8 teaspoon pepper
    8 eggs, beaten*
    1/4 cup finely shredded Asiago
        or Parmesan cheese
    1/4     cup chopped tomato
1.    In 10-inch oven-safe nonstick skillet coated with nonstick spray, cook and stir broccoli, onions and garlic over medium heat for four to five minutes or until crisp-tender. Remove from heat.
2.    Stir crumbled veggie sausage patties, basil, salt and pepper into vegetable mixture. Pour eggs over top.
3.    Bake, uncovered, at 350°F for 15 to 19 minutes or until set. Sprinkle with cheese. Let stand, covered, for two minutes. Sprinkle with tomato. Cut into wedges.

Spicy southwest breakfast omelet egg rolls
Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 4
    6 eggs, slightly beaten
    1/3 cup milk
    2 teaspoons salt-free southwest seasoning
    2 MorningStar Farms veggie sausage patties
    1 cup sliced fresh mushrooms
    1/2 cup chopped red bell or green bell pepper or combination
    2 green onions, bias-cut into 1-inch pieces
    2  tablespoons  vegetable oil, divided
    4  10-inch flour tortillas
    1/4  cup shredded cheddar or Monterey Jack cheese
        Jalapeño-White Cheddar Country Gravy or salsa


1.    In medium bowl, beat together eggs, milk and seasoning. Set aside.
2.    In 12-inch nonstick skillet, cook and stir crumbled veggie sausage patties, mushrooms, bell pepper and onions in two teaspoons of the vegetable oil for two to three minutes or until vegetables are tender.
3.    Pour egg mixture over vegetable mixture in hot skillet. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around edge. Using spatula, gently lift and stir partially cooked eggs so uncooked portions flow underneath. Continue cooking and lifting over medium heat for two to three minutes or until eggs are cooked through, but still glossy and moist. Remove from heat.
4.    Spoon about 3/4 cup of vegetable mixture onto each tortilla just below center. Sprinkle with cheese. Fold bottom edge of each tortilla over up and over filling. Fold in sides. Roll up from the bottom, completely enclosing filling. Secure with wooden toothpicks.
5.    Carefully wipe skillet out with paper towel. Brush with remaining four teaspoons oil. Add filled tortillas. Cook over medium heat for four to five minutes or until golden brown, turning once.
6.    Remove toothpicks. Diagonally cut each into halves. Serve with Jalapeno-White Cheddar Country Gravy or salsa.

Eggs Benedict
Prep Time: 25 minutes
Total Time: 25 minutes
Servings: 4
    1/4     cup finely chopped red onion
    1/8     teaspoon prepared horseradish
    1/8     teaspoon bottled minced garlic
    1/3     cup roasted red peppers
    1/4     cup frozen roasted corn kernels, thawed, or frozen corn kernels, thawed
    2     tablespoons vegetable broth
    1     tablespoon chopped fresh cilantro
    1     teaspoon grated lime peel
    1/8     teaspoon salt
    1/8     teaspoon coarsely ground black pepper
    1     teaspoon vinegar
    1     teaspoon salt
    4     MorningStar Farms veggie sausage patties
    4     eggs
    2     whole-wheat English muffins
    2     tablespoons fat-free sour cream


1.    In large nonstick skillet coated with cooking spray, cook onion over medium-low heat for three to five minutes or until tender. Stir in horseradish and garlic. Cook and stir for 30 seconds more. Add red peppers, corn, broth, cilantro, lime peel, 1/8 teaspoon salt and pepper. Increase heat to medium. Cook and stir until heated through and most of liquid evaporates. Transfer to bowl. Cover to keep warm. Set aside.
2.    Wipe skillet out with paper towels. Pour water into skillet until it is two-thirds full (about 1 1/2 inches). Stir in vinegar and one teaspoon salt. Bring to boiling.
3.    Meanwhile, prepare veggie sausage patties according to package directions. Set aside.
4.    Reduce heat under water mixture. Break one egg into measur­ing cup. Carefully slide egg into simmering water. Repeat,  allow­ing space in skillet between eggs. Simmer, uncovered, for three to five minutes or until whites and yolks are firm. Remove eggs with slotted spoon.
5.    Top muffin halves with sausage patties, eggs and red pepper mixture. Spoon sour cream on top.

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