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When we recently hosted our son-in-law overnight I wanted a filling breakfast for him. He needed something hearty because he was headed to ref a lacrosse game. But I also wanted it to be lower in fat. I knew immediately what I would make – egg biscuits with my low-fat biscuit recipe.
I’ve been making these for years, and I’m always amazed at how good they are even with such a little bit of shortening. No one is the wiser because they’re so delicious.
Continue reading “Low Fat Breakfast Biscuit”What says, spring more than lemon-flavor? I love its tanginess, its brightness and even its color. I have many delicious lemon recipes that I’ve used over the years, including Lemon Loaf, Lemon Meringue Pie, Lemon Pudding Cake and Coconut Cake with Lemon Curd. But since you can’t have too many lemon recipes, I recently made a Lemon Muffin that paired well with the Rotisserie Chicken Dinner I served. My husband loved them! They were equally as good served alongside our breakfast the next morning!
Breakfast is not often drooled over, but oh my goodness, I recently made a breakfast sandwich that is worthy! I have a Cooking Light Cookbook where I found this delicious sounding breakfast sandwich and knew I wanted to give it a try. It starts with Cinnamon bread as the base. That’s a great beginning, and I love making it with my sour dough bread starter. This Cinnamon Swirl Bread would be another wonderful bread to use for this sandwich!
Continue reading “Honey Goat Cheese and Fig Preserves Breakfast Sandwich”While on the hunt for healthy alternatives for some of my favorite breakfast foods, I found the delicious Three-Ingredient Pancakes that I shared here recently. I have made them several times and swoon at their texture and flavor!
Then my daughter told me about making a quiche and swapping out the caloric crust for a tortilla shell! I buy the La Banderita Carb Counter tortillas and they are super low in calories, so I knew they would be a good choice for my “crust.”
If you love pancakes, but hate standing there taking the time to pour and flip them one at a time, then the recipe I’m sharing today for German Pancakes is going to make your heart happy! These are made in muffin tins and baked in the oven. They puff up and turn into the perfect little “bowl” for a Blueberry sauce to get spooned into! It couldn’t be easier or more delicious!
Mini German Pancakes
1 cup milk
6 eggs
1 cup flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. orange zest (optional)
1/4 cup butter, melted
I made a blueberry sauce that was so simple – 1/3 C sugar and 1 Tbl cornstarch in a sauce pan. Add 1 cup water and mix with whisk. Add 1 Cup blueberries and cook until thickened.
These would make a great breakfast for Easter morning! Add some bacon or Canadian bacon and a cup of coffee and juice, and you’d have a delicious menu to prepare you and your family to worship at Easter services!
Refresh your breakfast with this easy/delicious pancake!
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