Cindybobos Portable Breakfast Squares Recipes

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QUICK BREAKFAST BARS



Quick Breakfast Bars image

A quick breakfast that I can take with me on the run. I like to make these and store them individually in the freezer so I can grab when I need to. I also like to add extra veggies such as carrots or zucchini to get them in where I can.

Provided by Concoctionista

Categories     Quick Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/2 cups cornmeal
1 cup soymilk (or any non-dairy milk substitute)
1 teaspoon baking powder
1 cup egg substitute, egg beaters
1 banana, mashed
2 tablespoons peanut butter
1 cup yam, mashed
1 teaspoon cinnamon
2 scoops protein powder (I like the vanilla one)
1/2 cup sesame seeds
1 teaspoon flax seed, ground
1/2 teaspoon stevia
1/4 cup honey

Steps:

  • Combine all ingredients.
  • Pour in large greased casserole pan.
  • Bake at 350 for 30 minutes.
  • Let cool and cut into squares.
  • Store in an air-tight container or individually wrap and freeze.

Nutrition Facts : Calories 179, Fat 6.1, SaturatedFat 1, Cholesterol 0.2, Sodium 98.2, Carbohydrate 26.3, Fiber 3.1, Sugar 7.7, Protein 6.8

CHEDDAR AND MUSHROOM BREAKFAST SQUARES



Cheddar and Mushroom Breakfast Squares image

This egg dish is baked to perfection, swirled with melted reduced-fat Cheddar cheese and speckled with mushrooms. Cheddar is an aged, natural cheese that contains a minimal amount of lactose, making this recipe a friendly option for those who are lactose intolerant.

Provided by Allrecipes Member

Time 1h20m

Yield 9

Number Of Ingredients 9

2 teaspoons butter
2 cups sliced white button mushrooms
½ cup sliced green onion, including green tops
6 slices country-style bread, cubed
2 cups shredded reduced-fat Cheddar cheese
2 cups fat-free or low-fat lactose-free milk
2 cups egg substitute
1 teaspoon red or green hot pepper sauce
¼ teaspoon salt

Steps:

  • Spray an 8 x 8-inch square glass or ceramic baking dish with cooking spray; set aside.
  • In a medium skillet over medium heat, melt butter and add mushrooms. Cook mushrooms about 5 minutes or until softened and brown at edges. Stir in green onion; set aside.
  • Place 1/2 of the bread cubes in prepared baking dish. Scatter 1/2 of the mushroom mixture and 1/2 of the cheese over bread cubes. Layer remaining bread cubes and mushroom mixture; set aside.
  • In a large bowl, beat fat-free or low-fat lactose-free milk, egg substitute, pepper sauce and salt, if desired, until well blended. Pour fat-free or low-fat lactose-free milk mixture over bread cubes and top with the remaining cheese. Make ahead suggestion: cover dish with foil and refrigerate for 8-10 hours before baking.
  • Preheat oven to 350 degrees Fahrenheit. Bake, covered for 45 minutes. Remove foil and bake an additional 15 minutes or until top is puffed up and cheese is browned at edges. Let cool for 5 minutes; cut into squares to serve.

Nutrition Facts : Calories 176.7 calories, Carbohydrate 15.1 g, Cholesterol 9.3 mg, Fat 5 g, Fiber 0.8 g, Protein 17.5 g, SaturatedFat 2.2 g, Sodium 484.5 mg, Sugar 4.1 g

CINDY'S BREAKFAST CASSEROLE



Cindy's Breakfast Casserole image

The best breakfast casserole I've ever made. I combine a few different recipes and this is my picky hubby's most favorite!

Provided by Cindy in Pensacola

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h15m

Yield 6

Number Of Ingredients 11

cooking spray
1 (12 ounce) package bacon
1 teaspoon butter, or as desired
1 (20 ounce) package frozen cubed hash brown potatoes
salt and ground black pepper to taste
1 (12 ounce) package sliced fresh mushrooms
3 green onions, minced
2 cups shredded Cheddar cheese, divided
10 eggs
2 cups milk
1 teaspoon salt

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
  • Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
  • Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
  • Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
  • Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
  • Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
  • Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

Nutrition Facts : Calories 511.4 calories, Carbohydrate 24.4 g, Cholesterol 378.4 mg, Fat 31.7 g, Fiber 2.1 g, Protein 33.3 g, SaturatedFat 14.7 g, Sodium 1258.2 mg, Sugar 5.9 g

CINDYBOBO'S PORTABLE BREAKFAST SQUARES



Cindybobo's Portable Breakfast Squares image

This recipe comes from the Sommersizing discussion group at www.suzannesomers.com. The poster is Cindybobo. Great recipe, perfect for breakfast, even on the go (I take mine to work and then heat it up in the microwave).

Provided by Mirj2338

Categories     Breakfast

Time 1h5m

Yield 3 serving(s)

Number Of Ingredients 4

green chilies or jalapeno (Canned or jarred, diced or sliced)
6 eggs, beaten
8 ounces cheddar cheese, shredded
8 ounces mozzarella cheese, shredded

Steps:

  • Mix the eggs and cheeses well.
  • Place peppers of your choice (green chilies, jalapenos, etc.) in bottom of buttered 8 x 8 pan.
  • Add the cheese mixture.
  • Bake at 350 F for 30 minutes, then 250 F for 30 minutes more.

Nutrition Facts : Calories 678.5, Fat 51.9, SaturatedFat 29, Cholesterol 562.1, Sodium 1083.5, Carbohydrate 3.4, Sugar 1.9, Protein 48.2

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