Holly's Holiday Countdown- mexican breakfast and muffins
BATON ROUGE - Holly Clegg is back one again for her holiday countdown. She joined JP in the kitchen to whip up two more dishes that are perfect for the holiday season.
Mildly Mexican Breakfast Bake
This overnight sensation with bright colors and bold flavors will wake up those morning taste-buds!
Ingredients (8 servings):
8 ounces ground breakfast turkey sausage
1 onion, chopped
1 red, green, or yellow bell pepper, cored and chopped
2 cups baby spinach
1 teaspoon minced garlic
1 (4-ounce) can chopped green chilies
6 egg whites
2 cups fat-free half-and-half
2 teaspoons chili powder
1/2 teaspoon ground cumin
1 1/2 cups reduced-fat shredded Mexican blend cheese
5 (8-inch) 98% fat-free flour tortillas, cut into quarters (use corn for Gluten-free option)
1/2 cup chopped green onion
1. Coat 13x9x2-inch baking dish with nonstick cooking spray.
2. In large nonstick skillet, cook and crumble sausage until starts to brown. Add onion and bell pepper, cooking until sausage is done and vegetables tender. Add spinach, garlic and green chilies; cooking until spinach wilts, about 2 minutes.
3. In large bowl, whisk together eggs, egg whites, half-and-half, chili powder, cumin and cheese.
4. Spoon one-third of sausage mixture in baking dish. Top with one-third tortilla quarters and one-third cheese and green onion. Repeat layers, ending with green onion. Pour egg mixture evenly over casserole and refrigerate, covered, at least 6 hours or overnight.
5. Preheat oven 350°F. If using glass baking dish, place in cold oven and bake 50-60 minutes or until bubbly, golden brown and knife inserted into custard comes out clean
Nutritional information per serving:
Calories 309 Calories from Fat 35% Fat 12g Saturated Fat 4g Cholesterol 151mg Sodium 751mg Carbohydrates 29g Dietary Fiber 3g Total Sugars 7g Protein 23g, Dietary Exchanges: 1 starch, 1/2 fat-free milk, 1 vegetable
Nutritional Nugget: Be sure to look for omega-3 fortified eggs, for extra anti- inflammatory benefits.
Sweet Potato, Orange, and Cranberry Muffins from Gulf Coast Favorites
Louisiana, known for its naturally sweet yams (sweet potatoes), and Florida, known for its tangy oranges, merge with tart cranberries to create the ultimate muffin.
Ingredients (makes 1-1 1/2 dozen muffins):
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 (15-ounce) can sweet potatoes (yams), drained and mashed, or 1 cup fresh cooked, mashed sweet potatoes
3/4 cup light brown sugar
1/4 cup canola oil
1/2 cup orange juice
1 egg, beaten
1 tablespoon grated orange rind
1/2 cup nonfat plain yogurt
1 1/2 cups fresh cranberries, coarsely chopped
1. Preheat oven to 400°F. Line a muffin pan with papers, or coat with nonstick spray.
2. In a bowl, combine flour, baking powder, baking soda, and cinnamon.
3. In another bowl, combine sweet potatoes, brown sugar, oil, orange juice, egg, and orange rind. Add with yogurt to dry ingredients, stirring just until dry ingredients are moistened. Fold in cranberries.
4. Spoon batter into muffin tins, filling each about 3/4 full. Bake for 20-25 minutes or until done.
Nutritional information per serving Calories 153 | Calories from fat 20% | Fat 4 g Saturated Fat 0 g | Cholesterol 12 mg | Sodium 91 mg Carbohydrate 28 g | Dietary Fiber 2 g | Sugars 12 g | Protein 3 g Diabetic Exchanges2 starch | 1/2 fat
Clegg will be back on 2une In on Thursday, December 26 with another edition of Holly's Holiday Countdown.