Did you wake up too late for breakfast and too early for lunch? Then, have brunch!
- Mini Ham and Cheese Quiches
This recipe is good for four servings and takes a total of forty minutes to prepare.
Have the following ingredients ready: a large russet potato (about twelve ounces) that is peeled and cut into quarter-inch cubes, a teaspoon of olive oil, a quarter cup of finely chopped shallots, a half teaspoon of dried thyme, six ounces of chopped reduced-sodium deli-sliced ham, four large eggs, three-fourths cup of 1% milk, a tablespoon of chopped fresh chives, a one-eighth teaspoon of ground nutmeg, a quarter teaspoon of ground black pepper, and a half cup of shredded reduced-fat Swiss cheese.
First, preheat the oven to 350 degrees Fahrenheit. Coat twelve (four-ounce) muffin cups with cooking spray. Place the potato in the saucepan with enough water to be covered by two inches. Bring to a boil and cook for ten minutes or until the potato cubes are tender but still hold their shape. Drain. Then, heat oil in a non-stick skillet over medium to high heat. Add the shallot and thyme, and cook for a minute while stirring often. Add the ham and cook until lightly browned of for about four minutes. Remove from heat and let cool for about five minutes. Stir in the potato. Then, in a bowl, combine the eggs, milk, chives, nutmeg, and pepper. Divide the ham mixture among the muffin cups and filling each cup halfway. Divide the egg mixture among the muffin cups and sprinkle each with cheese. Bake the dish for eighteen to twenty minutes or until the eggs are set and lightly puffed. Remove from muffin cups and serve.
- Tofu Scramble
This recipe is good for a single serving and only takes a total of fifteen minutes to prepare.
Have the following ingredients ready: a teaspoon of olive oil, four ounces of crumbled soft tofu, a chopped half of a large red bell pepper, two-thirds cup of chopped baby Portobello mushrooms, a cup of chopped spinach, a whole wheat sandwich thin, an ounce of part-skim mozzarella, and a half teaspoon of oregano.
First, heat oil in a saucepan and add the tofu and veggies. Cook for five to seven minutes while stirring frequently. Serve on sandwich thin and top with cheese and oregano.
- Blueberry Cornmeal Pancakes
This recipe makes about two servings and only takes a total of sixteen minutes to prepare.
Prepare the following ingredients: a one-third cup of yellow cornmeal, a two-thirds cup of whole-wheat flour, a half cup of frozen blueberries, a half cup of milk, a mashed ripe banana, an egg, a teaspoon of ground cinnamon, a teaspoon of baking powder, and a tablespoon of butter.
In a large bowl, combine the yellow cornmeal, whole-wheat flour, blueberries, milk, banana, egg, cinnamon, and baking powder. Stir in more milk if the batter is too thick to pour. Then, heat the butter in a skillet over medium heat. Drop in the batter, only one-third cup at a time. Cook until the pancakes are golden brown. This would take about three minutes for each side. You may serve with pure maple syrup and thawed blueberries.