If you are tired of the same old thing for breakfast, here are some new ideas for you. Planning a brunch and want something different than the usual? These recipes are for you, too. Pork and apple breakfast sausage is a unique twist on sausage. Since this sausage is made from the pork tenderloin, you are eliminating almost all of the fat. Sausage as a healthy choice; what a concept! Give this recipe a try. You, your family, and brunch guest will be glad you did.
PORK AND APPLE BREAKFAST SAUSAGES
1 lb pork tenderloin, cut into chunks
1/2 medium to large apple, peeled and cut into chunks
3/4 tsp poultry seasoning
1/2 tsp paprika
1/4 tsp salt
Put the pork, apple and spices into the bowl of a food processor fitted with a metal blade. Process about 1 minute until finely chopped. Wash hands thoroughly then using hands shape the mixture into 24 patties. Coat tops lightly with vegetable oil spray. Heat a nonstick skillet over medium-high heat. Place patties, sprayed side down, in pan. Cook approximately 5 minutes, turning as needed, until brown and no pink remains. Reduce heat if the patties start to brown too quickly.
This makes 8 servings of 3 patties each. Per serving: 73 calories, 1 g carbs, 12 g protein
After cooking, patties may be kept in refrigerator in a resealable plastic freezer bag for up to 4 days or in the freezer for up to 6 weeks. To reheat, place on a microwave-safe plate, cover loosely with waxed paper or paper towel. Microwave on medium power for 1 minute or until heated through. NOTE: I found this recipe in a Diabetes Cookbook from Prevention Magazine.
Easy Cinnamon Spread is perfect on bagels, toast, or crackers. It is simple to make and all ages enjoy it.
EASY CINNAMON SPREAD
1/4 cup softened butter or margarine
1/4 cup packed brown sugar OR 2 tbsp Splenda Brown Sugar Blend
1 tsp ground cinnamon
1/4 tsp ground nutmeg
Combine all ingredients in a small mixing bowl.
For a quick and easy “French toast” spread this mixture on whole-wheat toast or mini whole-wheat bagel halves.
Cheesy Ham Nuggets are a great bite-sized food that is great on a buffet table. It seems that children always enjoy hand foods so if you have a picky eater at home, maybe this is a way to get them to eat something besides cereal for breakfast.
CHEESY HAM NUGGETS
2 tbsp butter, softened
1 cup shredded low-fat cheddar cheese
1/2 cup flour
1/2 tsp paprika
2 tbsp water
dash of salt
1 lb cooked ham, cut into 20 cubes
Combine the butter, cheese, flour, paprika, water and salt; mix well with a fork. Shape a thin layer of cheese mixture around each ham cube. Place on a greased cookie sheet. Bake at 400 degrees for 15 minutes or until lightly browned.
Chopped Egg Casserole is not your usual egg casserole. This dish uses chopped boiled eggs, rice, tomatoes, Mexican cheese, etc. This is another surprise dish for your family and friends.
CHOPPED EGG CASSEROLE
1 1/2 cups sliced celery
1 cup diced bell pepper
1 medium sweet onion, sliced thin
1 tbsp unsalted butter
1 tbsp flour
1 tsp garlic salt
1 can (16 oz) Mexican-style diced tomatoes with juice
dash of hot sauce
6 hard-boiled eggs, chopped
2 cups brown rice, cooked
3/4 cup low-fat shredded Mexican-blend cheese
Preheat oven to 350 degrees. Spray a 2-quart casserole dish with non-stick cooking spray. In a large saucepan, melt butter and saute celery, onion, and pepper until tender. Add flour and garlic salt, stirring to blend well. Stir in tomatoes and hot sauce. Bring mixture to a boil, reduce heat and simmer 10 minutes, stirring occasionally, until mixture is thick and bubbly. Carefully, stir in eggs. Spoon rice into the bottom of the prepared casserole dish. Pour egg mixture over the rice. Bake 25 to 30 minutes, until thoroughly heated. Top with the shredded cheese and bake about 5 minutes until cheese is melted.