Hot Breakfast recipes
Sweet Apple Mushroom Frittata
1 1/2 cups liquid egg substitute
1 cup chopped portabello mushrooms
1 large apple, finely chopped
2 tbsp. fat-free non-dairy liquid creamer (like Coffee-mate Original Fat Free)
5 Splenda packets
In a medium bowl, combine egg substitute, 3 packets of splenda and non fat creamer. Whisk together for 1 minute.
Bring a large oven-safe pan sprayed with nonstick spray to medium heat on the stove.
Saute Apple and Mushrooms until softenened, add 2 packets of splenda and saute until golden brown.
Pour egg mixture into the pan, and tilt pan back and forth to ensure egg mixture is evenly distributed. Cook for about 2 minutes, and then remove from heat.
Allow to cool, and then cut into quarters.
Apple French Toast Casserole
8 slices Ezekiel bread, cut into cubes
4 oz. fat-free cream cheese, room temperature
1 medium apple, peeled and diced
1 1/4 cups light vanilla soymilk (or non fat milk with 1 tbsp vanilla extract)
1 cup fat-free liquid egg substitute
2 tbsp. sugar-free pancake syrup
1/4 tsp. cinnamon
1 Splenda Packet, or more to taste
Optional: additional sugar-free pancake syrup, for dipping
Preheat oven to 350 degrees.
Spray an 8-inch by 8-inch baking dish with nonstick spray. Place bread cubes evenly along the bottom of the dish.
Sprinkle diced apple evenly over the bread.
In a medium-large bowl, combine all other ingredients. If you like your French toast pretty sweet, add an extra packet of sweetener. Using a handheld electric mixer set to medium speed, mix until smooth. Pour mixture over the bread and apple.
Make sure bread is soaked in the liquid mixture. If needed, toss lightly to coat.
Bake in the oven for about 45 minutes, until egg mixture is pretty firm and cooked through. Let cool slightly and cut into quarters. If you like, serve with additional syrup for dipping.