Ingredient: large eggs, beaten
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Pumpkin Flax Muffins
Servings Ingredients- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt,
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Servings Ingredients- 2 1/4 cup flour
- 1/2 cup flax meal
- 3/4 cup turbinado sugar
- 1 tablespoon aluminum free baking powder
- 1 teaspoon Baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon sea salt,
- 1 cup pureed pumpkin
- 3/4 cup sour cream
- 1/3 cup milk
- 1/4 cup olive oil
- 1 teaspoon vanilla extract
- 2 large eggs, beaten
Instructions- Preheat oven to 375 degrees.
- Spoon flour in measuring cup, level with a knife.
- Combine flour and next 8 ingredients in a medium bowl.
- Make a well in the center of mixture.
- Combine pumpkin and next 5 ingredients, add to the flour mixture, stirring just until moist.
- Spoon batter into 18 muffin cups, sprayed lightly with cooking spray.
- Bake at 375 degrees for 20-25 minutes or until muffins spring back when touched lightly in the center.
- Remove muffins from pans and cool on a wire rack.
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Breakfast Casserole
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Servings Ingredients- 8 oz. turkey sausage
- 8 oz portabella mushrooms sliced
- 4 slices whole wheat bread
- butter
- Seasoning salt, ground pepper
- 1 1/2 cups milk
- 8 oz Ricotta cheese
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt,
- 12 large eggs, beaten
- 8 oz Monterey Jack and Cheddar cheese, shredded
- 1 cup raw broccoli florets
- 1 cup chopped scallions, green and white part
Instructions- Brown sausage 5 minutes in a skillet over medium heat.
- Add mushrooms and saute about 4 minutes; season with black pepper.
- Remove from heat.
- Spray a 9x13 inch baking pan with nonstick cooking spray.
- Toast the bread; spread with butter and sprinkle with seasoning salt.
- Cut into strips and line bottom of pan.
- In a large mixing bowl, combine milk and Ricotta cheese.
- Whisk in flour, baking powder and salt.
- Add eggs one at a time and whisk until mixed well.
- Stir in sausage and mushrooms, cheeses, broccoli, and green onions.
- Pour into prepared pan, cover and refrigerate overnight.
- Preheat oven to 350.
- Bake uncovered for about 60 minutes until set and center only slightly jiggles.
- Cool 5-10 minutes before serving.