Breakfast Egg and Cheese Quesadilla

Adapted from: Savvy Chef



The measurements that will follow are for one completed quesadilla, so change as needed.
Ingredients:

*1 egg
*1/4 to 1/3 cup salsa (or picante sauce)
*cheese (Cheddar, Monterey or Jack)
*salt and pepper to taste
*1 tsp olive oil

Optional:

*sour cream
*salsa
*guacamole

*Spray skillet with non-stick cooking spray, and heat on medium.
*Crack egg directly into skillet, beat slightly with wooden spoon, add salsa and s&p to taste.
*Keep stirring for about a minute until the eggs are scrambled and cooked.
*Open tortilla bread and place scrambled eggs inside. Layer cheese on top.
*Wipe skillet clean with a paper towel, add 1 teaspoon olive oil on medium high heat, and saute quesadilla about 1 or 2 minutes per side (depending on how browned you like it).
-Serve with your favorite side!

Veggie Quiche with Potato Crust

Adapted from: For the Love of Cooking.net
Photo from: fortheloveofcooking.net
Original recipe by Yellowfish

1 1/2 - 2 russet potatoes, sliced very thin
1 tsp olive oil
1/2 sweet yellow onion, diced
1 cup of button mushrooms, sliced
1 zucchini, diced
1 cup of fresh spinach, diced
1 tomato, diced
1/4 cup of feta cheese (I used reduced fat)
6-7 fresh basil leaves, chopped
7-8 eggs, beaten
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste

Preheat the oven to 375 degrees. Coat a pie dish with cooking spray. Layer thin slices of potato all over the edges and bottom of pan, making sure to overlap. Bake in the oven for 7-10 minutes. Remove from oven.

Heat the olive oil in a large skillet over medium heat. Sauté the onions for 3-4 minutes before adding the mushrooms. Continue cooking for 3-4 minutes before adding the zucchini and spinach; cook for another 1-2 minutes then remove from heat.

Sprinkle the diced tomato, basil and half of the feta cheese on top of the potatoes then add the cooked veggies. Beat the eggs with the milk and season with sea salt and freshly cracked pepper. Pour the egg mixture on top of the veggies and top with the remaining feta cheese.

Place in the oven and bake for 30-40 minutes or until a tester inserted in the center of the quiche comes out clean - don't overcook. Remove from oven and let cool for a few minutes before slicing. Enjoy.

Breakfast Casserole

Adapted from Kathy

3 cups frozen shredded hash browns potatoes
3 cups shredded cheddar cheese
1 cup of vegetarian bacon strips cut up into bite size pieces
1/4 cup sliced green onions
4 beaten eggs
1 1/2 cups milk
1/8 tsp. salt
1/8 tsp. pepper

Coat a 2-quart baking dish with non-stick spray. Arrange hash browns evenly across the bottom of dish. Sprinkle with cheese and vegetarian bacon strips and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over has brown mixture in dish. Bake uncovered at 350 degrees for 40-45 minutes or until a knife inserted in the middle comes out clean. Let stand 5 minutes before serving.

Crepes

1/2 cup flour
3 large eggs
1 cup milk
1 tbs. olive oil
1/2 tsp. kosher salt butter

-Whisk together the flour and eggs until they form a smooth paste. Gradually whisk in the milk, olive oil, and salt.
-Heat a 10 inch nonstick skillet over medium heat. Add some butter and spread it around the pan with a brush or the corner of a towel. Add 1/4 cup of the batter to the pan. Swirl the pan around in a circular pattern to evenly distribute the batter.
-Cook undisturbed until the edges become visibly brown. Using a wooden or rubber spatula, lift the edge of the crepe from the pan. Quickly flip the using your fingers or wooden spoon. Cook for 30 seconds on the second side then slide onto a plate. Keep warm while you repeat the procedure with the remaining batter. Crepes can be stacked 1 atop the other for storage.


Options for filling a crepe is endless but here is a few ideas:
Mushroom and Cheese Crepes:
Spread 1 tsp. condensed cream of mushroom soup onto a crepe. Add 2 tbs. sauteed mushrooms and 1/4 cup shredded Swiss cheese. Fold and heat in a lightly buttered pan until the crepe is slightly crisp and the cheese is melted.
Banana-Chocolate Crepes:
Spread 2 tbs Nutella or other chocolate-hazelnut spread (or chocolate icing)onto each crepe. Cover with 6 or 7 thin slices of banana. Fold crepe in thirds forming a wedge shape. Serve dusted with powdered sugar and/or cocoa powder
Hot Apple Crepes:
Saute 2 peeled, sliced Rome or Golden Delicious apples with 1 tbs. sugar in 2 tbs. butter until browned. Spoon apple mixture into 4 freshly-made crepes. Fold in half.