Healthy Holiday Breakfasts

Pumpkin Pie Yogurt

Ingredients:

• 6 ounces Greek Vanilla yogurt
• 1/4 ounces canned pumpkin*
• 1/2 tsp brown sugar
• 1 Honey Graham cracker (crumbled)
• 2 tsp raisins or dried cranberries
• 2 tsp pumpkin seeds (1 ounce = about 86 seeds)

Directions:

Fill a small bowl with yogurt and sprinkle with 3/4 of the graham cracker. Mix pumpkin with sugar and add to yogurt. Garnish with remaining 1/4 crushed graham cracker, chocolate chips and pumpkin seeds.

*Please note that canned pumpkin is not the same as canned pumpkin pie filling, which should not be substituted. To make your own pumpkin pulp, cut a pumpkin in half, scoop out the seeds and roast, cut side down, in a 400 degree oven for 50-60 minutes, or until pumpkin flesh is soft when poked as a fork.

Symphony of Fruit Pizza

Ingredients:

• 1 English muffin
• 2 tbsp natural strawberry Greek yogurt
• ¼ cup strawberries, sliced
• ¼ cup red grapes, quartered
• ¼ cup canned mandarin oranges, drained

Directions: Toast the English muffin until golden brown. Spread Greek yogurt on toasted muffin. Arrange sliced strawberries, grapes, and orange slices on top of yogurt, enjoy fruit pizza!

Apple and Cheese Pancakes

Ingredients:

• 4 medium eggs (separated)
• 1 cup of cottage cheese
• 1 cup of apples (grated coarsely)
• 3/4 cup of flour
• 1 tbs of honey
• 1 tbs of almonds (chopped)
• 1 tsp of lemon juice
• 1/2 tsp of cinnamon
• Pinch of salt

Directions:

Mix all of the ingredients, except the egg whites, together. Beat the egg whites, then fold in. Spray a suitably sized skillet with cooking spray. Heat the skillet. Drop batter to form pancakes. Brown the pancakes. Serve.

Pumpkin Pancakes

Make quickly the night before and then pop in the toaster the next morning, slather with some peanut butter and top with a banana!

Ingredients:

• 2 cups whole wheat flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 2 eggs
• 1 1/2 cups milk
• 1/2 cup water
• 3 Tbsp melted butter (substitute apple sauce)
• 1 cup puréed pumpkin

Directions:

In a medium-sized bowl, mix together the flour, baking powder, baking soda and cinnamon. In a large bowl, beat the eggs. Add the milk, water and butter. Stir to mix well. Add the pumpkin. Mix well. Add the flour mixture to the egg mixture. Mix well.
Add more water if needed to make a fairly runny batter. Heat a skillet over medium heat. When the skillet is hot, spoon batter onto it. When bubbles cover the surface of the pancake, use a spatula to turn the pancake over. Cook for a minute or so longer, then remove and serve.

Toad in the Hole

Ingredients:

• 1 slice of whole grain bread
• 1 egg
• salt and pepper to taste

Directions:

Cut a hole out of the middle of the piece of bread with a circle cookie cutter or any fun shape. Put a dab of butter in the middle of the skillet and place bread in a skilled over medium-high heat and crack the egg into the middle of the piece of bread, filling the hole. Flip when egg is ready, and the underside of the bread is toasted brown. For an extra sweet side note, toast the circle that was cut out with a tiny bit of cinnamon and honey.[/print_this]

Potato Crust Quiche

(Prepare the night before & heat individual slices)

Ingredients:

• 3 med potatoes (to make 1 1/2 cups mashed)
• 1/3 cup butter (softened)
• 2 cups mixed vegetables of your choice (chopped and cooked)
• 1/2 cup shredded cheddar cheese
• 2 eggs
• 1 can (5.3 ounces) evaporated milk
• 1/4 tsp salt
• 1/8 tsp pepper
• 1 cup bread cubes (optional)

Directions:

Cook potatoes in boiling water until tender; drain. Heat oven to 375 degrees. Mash hot potatoes with butter. Line bottom and sides of 9″ pie plat with potato mixture. Spread vegetable over potatoes; sprinkle cheese over vegetables. Beat eggs, milk, salt, and pepper in bowl. Pour over quiche; top with bread cubes, if desired. Bake 40-50 minutes.[/print_this]

Fiesta Breakfast Casserole

Make the night before, refrigerate, and serve the next morning for a house full of guests, or cut a slice out, and pop under the broiler for a minute or two for a quick fix breakfast.

Ingredients:

• 1/2 pound turkey sausage
• 12 slices whole wheat or whole grain breat cut into cubes (about 6 cups)
• 1/2 cup shredded Cheddar cheese (or whatever cheese you like, and have on hand)
• 1 cup plain Greek yogurt
• 1 cup Pace® Picante Sauce
• 4 eggs
• 3/4 cup milk

Directions:

Cook the sausage in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Spoon the sausage into a 2-quart shallow baking dish. Top with the bread cubes and cheese. Beat the plain greek yogurt, picante sauce, eggs and milk in a medium bowl with a fork or whisk. Pour the picante sauce mixture over the bread mixture. Stir and press the bread mixture into the picante sauce mixture to coat. Cover and refrigerate for 2 hours or overnight. Heat the oven to 350°F. Uncover the baking dish. Bake for 45 minutes or until a knife inserted in the center comes out clean.