The cheese is obviously a key ingredient in this recipe. Use whatever cheese you prefer, or any combination of cheeses … American, Parmesan, Cheddar, Swiss, Feta, and Goat are all delicious.

They’re always popular for breakfast, and also great for combining with a salad or soup for a healthy lunch.

This is the perfect treat if you’re watching your weight and following a healthy dietary plan. They help control your appetite and satisfy any unhealthy cravings for sugary snacks. And then there are lots of healthy natural vitamins, minerals, fiber, and antioxidants from the broccoli.

Each Broccoli Cheese Muffin contains the following nutrient values:
 

178 calories
8.2 g fat
20 g carbs
1.6 g fiber
7.1 g protein

Here are ingredients you’ll need for 6 of these delicious and healthy muffins:
 
 

1 cup finely chopped broccoli, lightly cooked, drained and cooled to room temperature
¾ cup plus 2 tablespoons all-purpose flour
½ cup quick cooking oats
1 teaspoon baking powder
¼ teaspoon salt
1 large egg
¼ cup plus 2 tablespoons milk
2 tablespoons olive oil
1-1/2 teaspoons sugar
1 teaspoon Dijon mustard
¼ cup chopped scallions (green onions)
½ cup coarsely grated reduced-fat cheese

Continue on to the next page for the easy preparation steps …

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Here are the basic ingredients you’ll need for 2 of these tasty Breakfast Quesadillas:
 

2 large flour tortillas
1 cup shredded extra sharp cheddar cheese
1/2 medium Granny Smith apple, thinly sliced
4 pieces cooked bacon, coarsely chopped
Canola oil spray

Now just follow these easy steps to make these delicious and nutritious Apple Bacon Breakfast Quesadillas:
 

1. Preheat a skillet over medium heat.

2. Spray the pan with canola oil when hot. Place one tortilla in the bottom of the pan.

3. Quickly layer cheese, apple and bacon on the tortillas.

4. Place the other tortilla on top and then spray the top of that tortilla with canola oil.

5. Cook until toasted, flip quesadilla and cook until toasted on second side.

6. Remove from heat. Allow to cool slightly and then cut into pieces.

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Source: Anna Biga Schaber

The post Nutritious & Delicious APPLE BACON QUESADILLAS for Breakfast appeared first on Top Morning Recommendations.

2 slices bread
1 1/2 tablespoons butter, divided
1 large egg
2 ounces shredded cheese (cheddar, jack, or your favorite)
Handful cooked sweet potato fries

Here’s how to make some healthy Sweet Potato Fries (and more).

Continue on to the next page to see the detailed preparation instructions …

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The post Super-Delicious “Over-the-Top” Breakfast Sandwich appeared first on Top Morning Recommendations.

You’ll need a 9×13 baking dish for this with I sprayed with some olive oil cooking spray. You’ll need about 16 slices of bread, 8 for the bottom and 8 for the top. Start by layering the first 8 slices of bread to fit over the entire bottom of the dish. If you don’t want the crust, feel free to cut it off.

Personalize this recipe with recommendations such as:
– your favorite ham,
– turkey breast,
– (Canadian) bacon,
– cheddar cheese (shredded or slices).

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The post Special Ham & Cheese BREAKFAST CASSEROLE appeared first on Top Morning Recommendations.

1 1/2 cups (190g) flour
1 tbsp sugar
2 tsp baking powder
1/2 tsp salt
2 cups (200g) grated cheese (cheddar is good)
1/2 cup (120 ml) milk
1/2 cup (120 g) yogurt
1 egg, beaten
1/4 cup (60g) butter, melted
Freshly ground black pepper
Paprika and grated cheese to sprinkle on top

To make this even healthier, you can use a sugar substitute: Popular Sugar Substitutes.


Continue on to the next page to see the 7 easy preparation steps, and then watch the video for some extra tips …

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The post [Video] How to Make Delightfully Fluffy Cheese BREAKFAST MUFFINS! appeared first on Top Morning Recommendations.

Here are the ingredients that Lynn uses to make these delicious Cheese Mini-Soufflés:
 
 

1 sheet puff pastry dough
6 eggs
1/3 cup half and half or milk
1-1/2 teaspoons minced garlic
½ teaspoon black pepper
¼ teaspoon salt
½ cup grated Swiss Cheese
½ cup grated Cheddar Cheese
½ cup grated Asiago Cheese
5 ounces frozen chopped spinach, defrosted and dried
½ pound of bacon, chopped and browned

Watch Lynn’s video, below, to see how she makes these delicious Mini-Souffles.

Here are the steps:
 
 

1. Preheat oven to 400°. Spray a jumbo muffin tin (6 wells) with nonstick cooking spray and set aside.

2. Roll out puff pastry dough slightly and cut into 6 squares. Line the muffin tin with the puff pastry and bake for about 2-3 minutes until they start to puff, but not brown. Remove from the oven and set aside.

3. Mix all ingredients, except bacon, and pour evenly over the puff pastry. Sprinkle the bacon on top and return to the oven for 15 minutes or until the eggs are set.

4. Remove from the muffin pan and serve.

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Now watch how Lynn does this in the video:

Source: LynnsRecipes

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A couple of tips when making this recipe:

– You can adjust the amount of olive oil to make it thinner or thicker. Mine was pretty thick. You could also add a little bit of water to thin it out.

– You could also use a different type of nut. Pine nuts are traditional in pesto, but I used pecans. You could also use walnuts.

– I think this would also be delicious on chicken, fish, or pasta. But I love, love my sour dough toast.

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INGREDIENTS
1 small head of cauliflower, cored and cut into florets
1 large egg, beaten
2 cups mozzarella cheese, divided
3 tablespoons Parmesan cheese
nonstick cooking spray
1/2 cup tomato sauce
1/4 cup basil leaves (optional)

Here’s how to make this tasty pizza:

Preheat the oven to 425°F and line a large baking sheet with parchment paper.


Pulse the cauliflower in a food processor until it’s the consistency of rice. Spread the riced cauliflower over the parchment-lined baking sheet and bake in the preheated oven until it’s tender and starting to brown just a little around the edges, about 15 minutes.


Transfer the cooked cauliflower to a large mixing bowl and add the beaten egg, 1 1/2 cups of mozzarella cheese, and parmesan cheese. Stir together until the mixture is sticky and uniform throughout.


Line the same baking sheet with a new sheet of parchment paper and coat with nonstick spray. Transfer the cauliflower mixture to the baking sheet and use your hands to press it into an oval-shaped crust that’s about 1/4-inch thick. Bake in the preheated oven until it’s lightly browned all over and starting to turn dark brown around the edges, about 10 minutes.


Spread the tomato sauce over the lightly browned crust, leaving just a little room around the edges. Sprinkle the rest of the mozzarella cheese on top, then garnish with the torn basil leaves, if you’re using them. Bake in the preheated oven until the cheese is melted and starting to brown, 5 to 7 minutes.


Let the pizza cool for 5 minutes, then slice and serve!

Source: Christine Byrne & John Gara

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