QUICK AND EASY BREAKFAST BURRITO

Cooking spray

2 large eggs

2 Tbs. 2% milk

¼ c. chopped green onion

3 Tbs. chopped lean ham

3 Tbs. shredded reduced-fat Cheddar cheese

1 flour tortilla (8-inch)

Coat a medium-sized skillet with cooking spray. Heat on medium heat. Beat eggs and milk in small bowl. Pour into skillet. Gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds.  Sprinkle onion, ham and cheese over eggs. Continue cooking until eggs are thickened and no visible liquid egg remains. Do not stir constantly. Meanwhile, warm tortilla on a serving plate in microwave on high for 10 seconds. Spread egg mixture evenly over tortilla. Fold edges over and roll tortilla up. Wrap in parchment paper and store in fridge or freezer. Microwave on high for 2 to 3 minutes or until fully warmed. 

 

TWO EASY EGG BREAKFAST QUESADILLAS

1 or ½ c. shredded Mexican cheese blend (2 oz.)

2 whole wheat or flour tortillas (7”) 

4 slices Canadian-style bacon (2.5 oz.)

4 eggs 

Salsa 

Sprinkle ¼-c. cheese on one side of each tortilla. Top each with 2 bacon slices. Coat large nonstick skillet with cooking spray; heat over medium heat until hot. Pour in eggs. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds. Continue cooking, moving eggs around until thickened and no visible liquid egg remains. Do not stir constantly. Spoon eggs on top of bacon, dividing evenly. Fold tortillas over filling to cover, pressing gently. Freeze and reheat in microwave just until cheese is melted, 1 to 2 minutes. Serve with salsa.

MICROWAVE SCRAMBLE SLIDER

2 Tbs. chopped red or green bell peppers

1 Tbs. chopped onion

1 egg

1 thin slice deli ham, chopped (1 oz.) 

1 Tbs. water 

1 slider-size bun or whole wheat English muffin, split, toasted

Ketchup (optional) 

Place veggies in 8-oz. ramekin or custard cup. Microwave on high 30 seconds; stir. Add egg, ham and water, beat until egg is blended. Microwave on high 30 seconds; stir. Microwave until egg is almost set, 30 to 45 seconds longer. Season with salt and pepper, if desired. Serve in bun with ketchup, if desired. Makes 1 serving.

 

MICROWAVE 1-MINUTE HAM & EGG BREAKFAST BOWL 

1 thin sliced deli ham (1 oz.) 

1 egg, beaten

 Shredded Cheddar cheese

 Line the bottom of 8-oz. ramekin or custard cup with ham slice. Fold ham in half, if necessary. Pour egg over ham. Microwave on High 30 seconds; stir. Microwave until egg is almost set, 15 to 30 seconds longer. Top with cheese. Serve immediately. Makes 1 serving.

 

MUFFIN FRITTATAS

6 eggs

½ c. milk

¼ tsp. salt

1/8 tsp. pepper

1 c. shredded Cheddar cheese (4-oz.)

¾ c. chopped zucchini

¼ c. chopped red bell pepper

2 Tbs. chopped red onion

Heat oven to 350°F. Beat eggs, milk, salt and pepper in medium bowl until well-blended. Add cheese, zucchini, bell pepper and onion; mix well. Spoon evenly into 12 greased muffin cups, about ¼ c. each. Bake in 350°F. oven until just set, 20 to 22 minutes. Cool on wire rack 5 minutes. Remove from cups; serve warm. These flavorful frittatas can be made ahead; just reheat in the microwave for a quick breakfast, snack or appetizer.

 

BASIC MICROWAVE SCRAMBLED EGGS

2 eggs

2 Tbs. milk

Salt and pepper as desired

Beat eggs, milk, salt and pepper in microwave-safe bowl until blended. Microwave on high 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer. Serve immediately. Microwave scrambled eggs done in less than 3 minutes. Add diced meat, shredded cheese or chopped veggies for a more interesting breakfast or snack.

 

MUFFIN TIN STRATAS

1 Tbs. butter

1 to 1½ c. small broccoli florets

1 c. chopped red bell pepper

1/3 c. chopped onion

5 c. French or Italian bread pieces (cut 3/4-inch)

1 c. (4 oz.) shredded Italian cheese blend

5 eggs

1 c. half-and-half

½ tsp. salt

¼ tsp. pepper

Coat 12 muffin cups generously with cooking spray. Heat butter in large nonstick skillet over medium heat until hot. Add broccoli, red peppers and onion; cook 3 to 4 minutes, stirring occasionally. Transfer to large bowl. Add bread and cheese; toss to mix. Beat eggs, half-and-half, salt and pepper in medium bowl until blended. Pour over bread mixture; toss gently to coat. Spoon bread mixture into muffin cups. Refrigerate, covered, 1 hour or overnight. Heat oven to 350°F. Bake in center of oven until puffed, golden and knife inserted near center comes out clean, 20 to 25 minutes. Loosen stratas from sides of pans with thin knife, and serve.

 

LEFTOVER VEGETABLES

Leftover grilled or roasted vegetables? Problem solved. Mix your leftover veggies with bread and cheese, combine with the egg mixture, and bake until puffed and golden. Make ahead and bake in the morning for a delicious breakfast or a weekend brunch! Bake ahead and keep refrigerated for quick weekday morning breakfasts. Reheat in the microwave on high, 2 mini stratas take about 45 seconds.