This may sound like dessert but it's actually an easy (and tasty!) way to add more nutrients to your morning. Try warming the remaining crushed pineapple for a topping.
1 1/4 cups 365 Everyday Value® Organic Buttermilk Pancake & Waffle Mix
1/2 teaspoon ground cinnamon
3/4 cup plus 2 TB low-fat (1%) milk or unsweetened non-dairy beverage
3 tablespoons expeller-pressed canola oil, divided
1 (1.5-ounce) box 365 Everyday Value® Organic Thompson Seedless Raisins
1/4 cup canned crushed pineapple, drained well
3/4 cup shredded carrots
1/4 cup toasted chopped pecans
In a large bowl, whisk together pancake mix and cinnamon. Add milk and 1 tablespoon oil and whisk until combined. Stir in raisins, pineapple, carrots and pecans until well combined. Heat a large skillet over medium heat. Brush lightly with some of the remaining oil. Working in batches, form each pancake by dropping ¼ cup batter onto the skillet. Cook until golden on bottom, 3 to 4 minutes. Flip and cook 2 to 3 minutes longer. Repeat with remaining batter and oil to make 8 to 9 pancakes total.
Per serving (2 pancakes): 340 calories (140 from fat), 16g total fat, 1.5g saturated fat, 0mg cholesterol, 330mg sodium, 42g total carbohydrate (2g dietary fiber, 13g sugar), 7g protein
This recipe is perfect for using up stale bread since its firm texture stands up to overnight soaking. A casserole stretches expensive ingredients by using them to flavor low cost ingredients so this meal is a good value when you need to feed a holiday crowd.
5 cups (1-inch) cubes sourdough or white bread
1/2 pound loose breakfast sausage, cooked (about 1 cup cooked)
1 cup spinach leaves
2 cups milk
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon dried sage
1 cup grated cheddar cheese
Layer bread, sausage and spinach in an 8-inch baking dish. In a medium bowl, whisk together eggs, milk, garlic, salt, pepper and sage then pour over contents in baking dish. Sprinkle with cheese, cover and chill for at least 2 hours, or preferably overnight.
Preheat oven to 350°F. Uncover dish and bake until cooked through and golden brown, 50 to 60 minutes. Set aside to let rest for 10 minutes then serve.
Per serving: 370 calories (210 from fat), 23g total fat, 10g saturated fat, 285mg cholesterol, 940mg sodium, 18g total carbohydrate (1g dietary fiber, 5g sugar), 22g protein
Adding ground flax offers a healthful boost of omega 3s, fiber and protein.
1 fresh or frozen banana, peeled and cut into 2-inch chunks
1 cup frozen or fresh blueberries
6 ounces plain nonfat yogurt
3/4 cup skim milk or unsweetened soymilk, ricemilk or almondmilk (more or less to taste)
1 tablespoon ground flax seeds
1 teaspoon agave nectar, or to taste
1/2 cup ice cubes (optional)
Put all ingredients into a blender and purée until smooth. Pour into glasses and serve.
Per serving: 200 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 55mg sodium, 36g total carbohydrate (6g dietary fiber, 23g sugar), 10g protein
A double dose of vanilla—in both the yogurt and vanilla extract—makes this easy, baked breakfast dish irresistibly rich and fragrant. Serve at brunch, or cut into slices and pack for breakfast, to eat warm or cold. If you prefer, use other frozen fruit like sliced peaches or pitted cherries instead of berries.
Canola oil cooking spray
2 cups frozen mixed berries
2 cups rolled oats
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon fine sea salt
1 organic apple, peeled, cored and grated (about 1 cup)
1 cup 2% reduced-fat milk
1/2 cup nonfat vanilla yogurt
1/3 cup maple syrup
2 teaspoons vanilla extract
1 egg plus 1 egg yolk
Preheat oven to 375°F. Oil a (9-inch) pie pan with cooking spray; set aside. In a large bowl, stir together berries, oats, pecans, baking powder, salt and apple. In a medium bowl, whisk together milk, yogurt, syrup, vanilla, egg and yolk; stir into oat mixture. Transfer to prepared pan and bake until firm and golden brown on top, about 50 minutes. Cut into slices and serve.
Per serving: 240 calories (70 from fat), 8g total fat, 1g saturated fat, 50mg cholesterol, 220mg sodium, 35g total carbohydrate (4g dietary fiber, 19g sugar), 7g protein
Challah, a rich braided bread typically made with eggs, is perfect for making French toast. Drizzle with honey instead of maple syrup, if you like.
6 large eggs
3/4 cup milk
3/4 cup heavy cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 to 2 tablespoons butter, divided
8 to 10 (1-inch-thick) slices challah bread
Maple syrup (optional)
Blueberries, raspberries or strawberries (optional)
Preheat oven to 200°F. In a shallow bowl, whisk together eggs, milk, cream, vanilla and cinnamon.
Heat 1 tablespoon butter in a large skillet over medium heat. Heat 1 tablespoon butter in a large skillet over medium heat. Working with 4 or 5 slices at a time, dip challah in egg mixture, turning to coat thoroughly, then gently shake free of any excess. Arrange challah in skillet in a single layer and cook, flipping once, until deep golden brown and cooked through, 2 to 3 minutes per side. Transfer to a large baking sheet as done and keep warm in the oven. Repeat with remaining butter, challah and egg mixture.
Transfer French toast to plates, top with syrup and berries and serve.
Per serving: 470 calories (260 from fat), 29g total fat, 15g saturated fat, 355mg cholesterol, 470mg sodium, 38g total carbohydrate (2g dietary fiber, 4g sugar), 16g protein