Baked Spinach and Egg White Muffins

egg white muffins
12 whites, 2 yolks- large eggs
1T parm cheese
1T Mexican blend cheese or another cheese of your liking, shredded
1t garlic powder
¼t good salt

This recipe will make 6 standard sized muffins or 4 large muffins.

Preheat oven to 350 degrees.

In a skillet, saute 3 handfuls of fresh, washed spinach in 2T of olive oil. Let the spinach cool and squeeze out the extra moisture.

In a large bowl, whisk together the eggs then add the cheese, seasonings and spinach.

Spray your muffin pan, even if you are using one with a nonstick surface. Pour the mixture into each of the cups, almost to the top.

Place the tin in a water bath, pouring water about halfway up the side of the tin.

water bath

Cook for about 25 minutes, or until the centers are set.

After cooling for a few minutes, remove from the tin and serve.

These “muffins” can be eaten warm or cold and is an Atkins friendly option.


Heart Pancakes

2 cups sifted cake flour
1/2 tsp baking powder

Sift together in a large bowl.

In a separate, medium sized bowl, combine the following:

3 eggs
3/4 cup sugar
1 teaspoon orange flower water
2 cups heavy cream
1 tablespoon cider vinegar
3 tablespoons orange flavored honey or other honey
1 tablespoon agave nectar
2 cups ricotta cheese
4 oz marscapone cheese

Blend together and add to the dry mix using a spatula.

Put into a heart-shaped mold and bake for 25 minutes at 350 degrees.

Here is good mold to use for chocolate, muffins and pancakes:

Sausage Bake

sausage bake cut

Preheat the oven to 350 degrees.

Using a casserole pan approx 11×13, butter the bottom and sides. Using 2 Pillsbury crescent rolls (I used the reduced fat type), unroll and lay out the dough flat against the bottom and up the sides of the pan. Poke holes in the dough using a fork to help it from puffing up with baking. Pre-bake in the oven for 30 minutes, until lightly golden brown.

1lb italian sausage- mild or spicy depending on taste
1 tsp fennel seeds
1 oz sherry
¼ tsp crushed red pepper flake
¼ c maple syrup

Brown sausage in a pan with casing on over medium-high heat. You don’t really need any oil in the pan, because the fat will render from meat for it to cook in. When the sausage is almost done browning, add fennel seeds.

Deglaze the pan with a splash of sherry, then place the sausage with any liquids in the food processor. Pulse until the sausage is in a medium crumble, then add the red pepper flake and maple syrup and pulse to combine.

In a medium sized bowl, wisk together:

2 whole eggs
1 C egg whites (liquid)
2 C half and half or heavy cream
2 C cheese (reserve 1/2 C to top casserole) You can use cheddar, mexican blend, provolone, gruyere, or any type of cheese you have in your refrigerator.

Once browned, remove the pan from the oven and place the sausage crumble on top of the flat crescent rolls. Then pour in the egg mixture and sprinkle the rest of the cheese over the top.

sausage bake

Return the casserole back into the oven for an additional 50 minutes at 350 degrees.

Let the casserole set and cool and bit prior to serving. The casserole can be cut into little breakfast squares or be cut into larger pieces.

Granola Crusted Challah French Toast

french toast final

12 oz Bob’s Red mill honey oat granola (you cab use any granola that you like)
12 oz corn flakes or special k cereal
1 tsp cinnamon
½ C light brown sugar
1 tsp sea salt

Pulse in a food processor until small crumble forms. You don’t want it to be too fine, you still want to be able to see oats.

Reserve 1 cup of the crumble for other dishes, I will be using it for my banana crepe dessert.

1 loaf of challah bread, cut into 1/2 inch slices (The bread can be cut into triangles, if the pieces are too large)

bread cut

Break 6 whole eggs into a large bowl.
Wisk eggs together with 4 cups of half and half or heavy cream, 1 tsp cinnamon and a pinch of salt.

Starting on high heat, melt 1 stick of salted butter in a cast iron pan.

Dip bread into egg mixture and then dip into the crumble. Don’t leave the bread in the egg mixture for more than a few seconds on each side, because the bread will get too soft and tear.

Place the french toast in the pan. Be careful not to burn outer crust/granola, cook either side on high to sear and create a crust on either side, then reduce the heat to medium-low.

french toast cooking

When cooked through and browned on either side, remove from pan and place on a paper towel or brown paper to remove excess butter.

Add butter as needed for additional batches of french toast as needed.

This french toast can be made a few hours in advance and be kept warm on a pan in the oven on low heat prior to serving.

For serving a larger group, you can have multiple pans going to cook the french toast quicker, rather than doing many batches in the same pan.

I am all about speedy cooking and efficiency. I want things to go smoothly and this tip will help. This keeps things moving, so you aren’t waiting for things to brown.

Serve the french toast with powdered sugar and berries.

Tip: If you don’t have a sifter, you can use a slotted spoon to dust the french toast with powdered sugar.