Energy Breakfast Loaf Recipes

BREAKFAST ENERGY BALLS

Breakfast Energy Balls image

My favourite breakfast, especially before training. You can make them in advance really quickly, and the recipe can be doubled or tripled if your appliances permit it. It's portable, on the go, and contains cocoa for added energy (can be replaced with carob if you don't want it). They freeze and thaw well if you make a lot (or you can eat them cold!), and keeping them in the fridge gives an excellent texture. Vary the ingredients depending on what you have on hand or what suits your tastes. Enjoy!

Provided by Elie de Combys

Categories Breakfast

Time 10m

Yield 16 balls, 2 serving(s)

Number Of Ingredients 3

Ingredients

4 ounces nuts, ground (use a spice or coffee grinder)
4 ounces dried fruit, torn to be no larger than raisins
2 tablespoons cocoa powder (use carob for caffeine-free balls)

Steps:

Note : at step 2 you can add a couple drops of vanilla extract (or any other aroma), and/or a couple dashes of cinnamon and/or other spices to vary the taste. Btw you can really use whatever nuts/seeds and dried fruit you want! I like pumpkin seeds and coconut with apricot and cranberries.
Place all ingredients in a blender for 2 minutes, or until it starts to form clumps and pieces of fruit are barely visible.
Transfer the mixture to a bowl, and work it with your hands to see if it sticks together when pressed hard. If not, add water, a couple drops at a time, until it does.
Form into 16 half-ounce balls. You can store them on top of eachother in a container, they won't stick together and won't loose their shape if you carry them. I recommend refrigerating them overnight to let the flavours blend a little and the texture set.

Nutrition Facts : Calories 492.1, Fat 30.2, SaturatedFat 4.4, Sodium 391.7, Carbohydrate 55.1, Fiber 11.5, Sugar 2.7, Protein 12.3

BREAKFAST LOAF

Breakfast Loaf image

I love to make this mile-high breakfast sandwich when we have company for the weekend. If you'd like, add sliced mushrooms and olives. -Amy McCuan, Oakley, California

Provided by Taste of Home

Categories Breakfast Brunch Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

6 large eggs
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
1 round loaf (1 pound) French bread
6 ounces sliced deli ham, divided
3/4 cup shredded Monterey Jack cheese, divided
3/4 cup shredded cheddar cheese, divided
1/2 medium sweet red pepper, thinly sliced
1 medium tomato, thinly sliced

Steps:

Preheat oven to 350°. Whisk together eggs, salt and pepper. In a large skillet, heat butter over medium heat. Pour in egg mixture; cook and stir until eggs are thickened and no liquid egg remains. Remove from heat., Cut one-fourth off top of bread loaf. Hollow out both parts, leaving a 1/2-in. shell (save removed bread for another use)., Place a fourth of the ham in bread bottom; top with half of each of the cheeses. Layer with red pepper, scrambled eggs, tomato and the remaining cheeses and ham. Press layers gently; replace bread top. Wrap tightly in foil., Bake until heated through, 25-30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 439 calories, Fat 18g fat (9g saturated fat), Cholesterol 230mg cholesterol, Sodium 1083mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein.

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