“If you are always on the go, this an amazing breakfast with a colorful wrap is perfect for you!”

INGREDIENTS

2 strips turkey bacon, chopped
4 egg whites, slightly beaten (or 1/2 cup egg substitute)
1/4 cup light shredded cheese
2 tablespoon green bell pepper, chopped
2 tablespoon tomato, chopped
1 green onion, sliced
1/8 teaspoon cumin
1/8 teaspoon crushed red pepper (optional)
1 warmed whole wheat tortilla

• Cook the bacon until crisp in a medium non-stick skillet.
• Add green pepper, cumin and crushed red pepper, if desired.
• Cook for 3 minutes.
• Add egg whites or egg product; cook for 2 minutes.
• Stir in tomato, green onion and cheese.
• Spoon onto tortilla and roll up.
• Top with salsa if desired.

“It may sound a dessert yet it has a unique taste and healthful attributes at the start of your day! Enjoy!”

INGREDIENTS

1 small banana, split in half lengthwise
1/2 cup fat-free cottage cheese
1/4 cup non-fat light lemon yogurt
1/2 cup strawberries, sliced
2 tablespoons walnuts, chopped

• Top each banana half with equal parts cottage cheese.
• Drizzle with yogurt and top with strawberries and walnuts.

“This recipe is a great way to enjoy the palatable taste without any hassle of extra calories and fat!”

INGREDIENTS

1 vegetarian sausage patty (such as Morningstar Farms)
1/2 cup egg substitute, scrambled
1 whole wheat English muffin, toasted
2 slices tomato

• Top English muffin with scrambled egg substitute, vegetarian sausage patty and sliced tomato.

“It’s a simple fruity cup which is surely a hit for your guests!”

INGREDIENTS

2 oranges, peeled and sliced into bite-sized pieces
1 banana, peeled and sliced
1 Tbsp golden raisins
1/2 cup low-fat plain yogurt
1/8 tsp cinnamon

• Combine fruit in a small bowl.
• Divide fruit equally into 4 bowls.
• Put a rounded tablespoon of yogurt over fruit in each bowl and sprinkle with a dash of cinnamon.

“It’s an all in one tasty filling wrapped in a warm tortilla that surely satisfy your appetite!”

INGREDIENTS

4 large eggs
2 Tablespoons frozen corn
1 Tablespoon 1% milk
2 Tablespoons diced green peppers
1/4 cup minced onions
1 Tablespoon diced fresh tomatoes
1 teaspoon mustard
1/4 teaspoon garlic powder
1/4 teaspoon hot pepper sauce (optional)
4 – 8 inch flour tortillas. preferably whole wheat or high fiber
1/4 cup bottled or fresh salsa

• Preheat oven to 350 degrees.
• Blend the eggs, corn, milk, green peppers, onions, tomatoes, mustard, garlic, hot pepper sauce, and salt for 1 minute until eggs are smooth in a large mixing bowl.
• Pour egg mixture into a lightly oiled 9x9x2 inch baking dish and cover with foil.
• Bake for 20-25 minutes until eggs are set and thoroughly cooked.
• Wrap tortillas in plastic and microwave for 20 seconds until warm.
• Cut baked egg mixture into 4 equal pieces and roll 1 piece of cooked egg in each tortilla.
• Serve each burrito topped with 2 Tablespoons of salsa.
• Option: You can also scramble the egg mixture instead of baking.
• Note: Just be careful when unwrapping the tortillas.

“Enjoy this tasty breakfast while feel healthy!”

INGREDIENTS

1 high fiber tortilla
1/4 cup lower sodium black beans, drained and rinsed
1/2 cup diced red potatoes
1 garlic clove, minced
2 tablespoons diced carrots
2 tablespoons diced canned ortega chiles
2 tablespoons chopped green onion
2 tablespoons diced yellow squash
2 tablespoons diced tomato
2 tablespoons reduced-fat shredded
Swiss cheese
1/8 avocado, sliced
2 tablespoons salsa

• Sauté veggies until tender-crisp.
• Place cheese on warmed tortilla.
• Top with sautéed veggies, avocado and salsa.
• Roll up tortilla.

“Why not start your day with this fruity, delicious breakfast treat? Surely you will enjoy!”

INGREDIENTS

1 can (20 oz) pineapple chunks (juice packed)
1 can (16 oz) pear halves (juice packed)
1 can (16 oz) sliced peaches (juice packed)
1 can (16 oz) apricot halves (juice packed)
1 1/4 cup, lemon or vanilla lowfat yogurt
1 cup granola (look for low-fat)

• Drain every can of fruit very well.
• Cut the pear halves several times each, the peaches once, the apricots once.
• Mix them up in a medium sized bowl.
• Pour the yogurt over the top and blend gently.
• Spoon into 5 different bowls and sprinkle the granola on top.
• Sprinkle a little cinnamon on top to add extra zest.

“It’s a healthy version of muffin plus a twist of sweetness!”

INGREDIENTS

1 1/2 cups oat bran
1 cup nonfat milk
1/2 cup unsweetened applesauce
1 egg
2/3 cup brown sugar
1 teaspoon vanilla extract
1/2 cup flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 cup blueberries

• Preheat oven to 375 0 F.
• Prepare muffin cups with cooking spray in a muffin pan or use paper muffin liners.
• Mix oat bran and milk.
• Let stand for 10 minutes.
• Mix applesauce, egg, brown sugar, and vanilla in a large mixing bowl.
• Beat in bran mixture.
• Sift the all-purpose flour together with whole wheat flour, baking soda, baking powder, and cinnamon.
• Stir into bran mixture until just blended.
• Fold in the cup of blueberries.
• Fill muffin cups about 2/3 full.
• Bake for 15 to 20 minutes until a toothpick inserted in the middle comes out clean.

“It’s a healthy treat for breakfast plus a colorful outcome and palatable taste!”

INGREDIENTS

1 tsp olive oil
4 egg whites
1/2 tsp dried basil
2 tsp grated Parmesan cheese, divided
1 sweet red pepper, thinly sliced
1 yellow pepper, thinly sliced
1/4 tsp black pepper

• In a large non-slice frying pan over medium heat, warm the oil.
• Add the red peppers and yellow peppers; cook stirring frequently for 4 to 5 minutes.
• Keep warm over low heat.
• Lightly whisk together the egg whites, basil and black pepper in a small bowl.
• Coat a small non-stick frying pan with non-stick spray.
• Warm over medium-high heat for 1 minute.
• Add half of the egg mixture, swirling the pan to evenly coat the bottom.
• Cook for 30 seconds or until the eggs are set.
• Carefully loosen and flip; cook for 1 minute, or until firm.
• Sprinkle half of the peppers over the eggs.
• Fold to enclose the filling.
• Transfer to a plate.
• Sprinkle with 1 tsp of the Parmesan cheese.
• Repeat with the remaining egg mixture, peppers and 1 tsp Parmesan cheese.

“It’s a special version of pancakes! Yummy!”

INGREDIENTS

2 eggs
1 1/2 cups 1% milk
1 Tablespoon honey
3 Tablespoon canola oil
1 teaspoon vanilla extract
3/4 cup whole wheat flour
3/4 cup all purpose flour
2 teaspoons baking powder
2 bananas
Apple Topping:
3 apples, cored and thinly sliced
3 Tablespoons sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup water

• Beat eggs. Beat in milk, honey and oil.
• Add flours and baking powder.
• Stir in vanilla.
• Slice bananas and add to mixture.
• Coat a large, non-stick frying pan or griddle with non-stick cooking spray.
• Warm the pan over medium heat for 2 minutes.
• Spoon 1/4 cup of the batter onto the heated griddle for each pancake (adjust more or less depending on pancake size).
• Cook until the tops are bubbly and the pancakes are dry around the edges.
• Flip and cook for 2-3 minutes or until golden on both sides.
• Place pancakes on a platter and keep warm.
• Repeat until batter has been used, using more non-stick cooking spray as needed.
• Combine apples with the sugar, cinnamon, nutmeg and water.
• Cook in skillet for 10 minutes and spoon on top of pancakes.