ZUCCHINI BREAD BREAKFAST PIZZA
I had this idea for a sweet breakfast pizza topped with fruit and yogurt, but I really wanted to do something more 'cool' with the idea. I incorporated zucchini into the sweet crust and it tastes exactly like zucchini bread only in a different form! With the sweet toppings, this pizza is the perfect alternative to your morning slice of quick bread!
Provided by Athletic Avocado
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 35m
Yield 1
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Combine coconut flour and cinnamon in a bowl. Add zucchini, egg, 1 1/2 teaspoon maple syrup, and vanilla extract and mix well. Spread zucchini mixture into the form of a pizza crust on the prepared baking sheet.
- Bake in the preheated oven until zucchini "crust" is cooked through, about 15 minutes. Cool "crust".
- Spread yogurt onto zucchini "crust" and top with strawberries, grapes, banana, orange zest, and a drizzle of maple syrup.
Nutrition Facts : Calories 270.6 calories, Carbohydrate 35.8 g, Cholesterol 197.3 mg, Fat 10.5 g, Fiber 3.3 g, Protein 11.1 g, SaturatedFat 4.2 g, Sodium 111.6 mg, Sugar 25.7 g
ZUCCHINI BREAKFAST SKILLET
A great way to eat your veggies, and kids will love this, too. If you want, you can make this ahead and let sit in a baking dish overnight. The next morning simply pour into a cast iron skillet.Be sure and use real bacon bits NOT imitation. The flavor is different.
Provided by pamela t.
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Set your broiler on high.
- Stem and seed pepper.
- Chop pepper and set aside.
- Dice zucchini. Set aside.
- Heat oil in a 12" cast iron skillet.
- Peel and chop onion.
- Add onion, garlic, bell pepper and zucchini to skillet.
- Cook until crisp tender about 2-4 minutes, stirring.
- Beat eggs until foamy.
- Add cheeses to eggs.
- Shake skillet and pour eggs into skillet.
- Stir to spread veggies out equally.
- Sprinkle bacon on top.
- Season with salt and pepper.
- Broil until golden and eggs are set and cheeses are melted.
- You can put this in a baking dish and bake at 325°F for about 30 minutes. Check to see if eggs are set.
Nutrition Facts : Calories 198.2, Fat 14.1, SaturatedFat 4.9, Cholesterol 226.2, Sodium 261.5, Carbohydrate 5.7, Fiber 1.2, Sugar 2.7, Protein 12.5
DO-AHEAD BREAKFAST BAKE
This is a weekend favorite--ham, potatoes, cheese and eggs combined in a simple, yet company-good casserole.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 9h5m
Yield 12
Number Of Ingredients 9
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Layer ham, potatoes (from potato boxes), bell pepper, onion and 1 cup of the cheese in baking dish. In large bowl, stir Bisquick mix, milk, sauce mix (from potato boxes), pepper and eggs until blended. Pour into baking dish; sprinkle with remaining 1 cup cheese. Cover; refrigerate at least 8 hours, but no longer than 24 hours.
- Heat oven to 375°F. Bake 40 to 45 minutes or until brown on top and knife inserted in center comes out clean. Let stand 10 minutes.
Nutrition Facts : Calories 230, Carbohydrate 20 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 12 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 4 g, TransFat 0 g
PINEAPPLE ZUCCHINI MUFFINS
Pineapple Zucchini Muffins are perfectly sweet, extra moist, and fluffy thanks to the addition of crushed pineapple and grated zucchini. This healthy muffin recipe is a great make-ahead breakfast option for the busy week ahead!
Provided by Melissa Griffiths - Bless this Mess
Categories Breakfast
Time 30m
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a medium mixing bowl, add the sugar, applesauce, oil, eggs, and vanilla. Stir to combine.
- Sprinkle the flour across the top of the wet ingredients and then sprinkle the baking soda, cinnamon, salt, and baking powder across the top of the flour. Stir everything together just until combined.
- Add the zucchini and pineapple and stir to incorporate.
- Pour the batter evenly into 24 muffin cups and bake until the center is set and a toothpick inserted comes out clean, around 20-22 minutes.
Nutrition Facts : ServingSize 1 muffin, Calories 180 calories, Sugar 18.4 g, Sodium 212.2 mg, Fat 5.3 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 31 g, Fiber 0.8 g, Protein 2.6 g, Cholesterol 23.3 mg
MAKE-AHEAD SPINACH AND MUSHROOM BREAKFAST SANDWICHES
We've turned the classic spinach and mushroom omelet into a delicious breakfast sandwich that you can enjoy anytime. The trick is to bake the "scrambled" eggs in the oven, and then cut out rounds for each sandwich that you can then freeze.
Provided by Food Network Kitchen
Time 35m
Yield 6 sandwiches
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees. Spray a 9-by-13-inch baking pan with nonstick cooking spray or grease with butter.
- Heat 1 tablespoon of the olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until wilted and beginning to brown; about 5 minutes. Add the spinach, 1 teaspoon salt and a few grinds of pepper. Cook until spinach just begins to wilt, stirring occasionally, about 2 minutes. Remove pan from heat and set aside to cool.
- Whisk the eggs, milk, 1 teaspoon salt and a few grinds of pepper together in a large bowl. Gently whisk in the cooled mushroom mixture, then pour the egg mixture into the prepared pan. Bake until puffed and set, 15 to 20 minutes. Remove from the oven and let cool.
- Place the English muffins cut-side up on a baking sheet and brush with some butter if using. Bake until slightly toasty, 3 to 4 minutes.
- Once the eggs are cool enough to handle, use a large round biscuit cutter (about 3 3/4 inches in diameter) or the rim of a juice glass to cut out 6 rounds of egg. (For ways to use the leftover egg scraps, see Cook's Note.) Using an offset spatula or a butter knife, remove each egg round from the pan and place on bottom half of an English muffin. Top each with a slice of Swiss cheese and the other muffin half. Wrap each sandwich individually with aluminum foil, put in a resealable plastic bag and freeze up to 1 month or refrigerate for up to 1 week.
- To reheat, unwrap a sandwich and place on a paper towel on a microwave-safe dish. Microwave 1 to 1 1/2 minutes, until the cheese is melted and eggs are warmed through. Alternatively, thaw a foil-wrapped frozen sandwich overnight in the refrigerator, then bake in a 425-degree F oven until warmed through and the cheese is melted, about 10 minutes.
ZUCCHINI BREAKFAST QUESADILLA
This is a perfect breakfast for kids. You can hide chopped zucchini in the scrambled eggs and they gobble them up. Scrambled eggs, zucchini, and cheese, all tucked inside a warm and crispy flour tortilla. Serve with salsa if desired.
Provided by KATHY
Categories Quesadillas
Time 25m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a 10-inch skillet over medium-high heat. Add oil, then add zucchini, scallions, black pepper, oregano, and pepper flakes. Sauté until vegetables are tender, 3 to 4 minutes. Reduce heat to low, cover, and cook for 2 more minutes.
- Meanwhile, crack eggs into a bowl. Add water and whisk until well combined. Stir in Cheddar cheese and salt.
- Add egg mixture to the skillet and increase the heat to medium. Stir and scramble until eggs are soft-set, 3 to 5 minutes. Remove egg mixture to a plate and wipe the skillet clean with a paper towel.
- Spread 1/4 of the egg mixture onto half of each tortilla. Fold tortillas in half.
- Place the clean skillet over medium-high heat. Add tortillas, two at a time, to the hot skillet and cook until crisp, about 1 minute per side.
Nutrition Facts : Calories 185.1 calories, Carbohydrate 19 g, Cholesterol 100.4 mg, Fat 8.6 g, Fiber 1.8 g, Protein 8.3 g, SaturatedFat 3 g, Sodium 531.9 mg
SAUSAGE-STUFFED ZUCCHINI
This sausage-stuffed zucchini is a flavorful use of summertime zucchini with an Italian flare.
Provided by Zach Fairchild
Categories Stuffed Zucchini
Time 1h25m
Yield 6
Number Of Ingredients 13
Steps:
- Cut zucchinis in half lengthwise and spoon out the seeds, being careful not to go through to the skin. Place zucchini guts in a bowl; mix in diced tomatoes, white onion, and green pepper.
- Heat butter in a skillet over medium heat. Add garlic and sautè until fragrant, about 30 seconds. Add the zucchini pulp mixture. Sautè until almost tender, about 5 minutes. Stir in sausage, Italian seasoning, salt, and pepper.
- Let mixture simmer for about 5 minutes; add the tomato sauce. Simmer for 5 minutes more, then reduce heat to low.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Bring a pot of water on the stove to a boil.
- Place the zucchini halves in the boiling water for 3 minutes. Remove the zucchini.
- Place zucchini halves into an oven-safe baking dish. Fill the pieces with your sausage mixture. Top them off with mozzarella and Parmesan cheeses. Cover with foil.
- Bake in the preheated oven for 20 minutes. Remove the aluminum foil. Continue to cook until tender, about 30 minutes more.
- Garnish with fresh parsley and enjoy!
Nutrition Facts : Calories 547 calories, Carbohydrate 14.1 g, Cholesterol 93.4 mg, Fat 45.3 g, Fiber 3.6 g, Protein 22 g, SaturatedFat 20.1 g, Sodium 1267.6 mg
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