I needed to plan breakfast ahead of time for this week.   Eggs are scarce right now.  I turned to my trusty liquid egg substitute to make these hash brown breakfast muffins.

Ingredients

1 -20 oz package Simply Potatoes^®, shredded hash browns

1/4 teaspoon smoked paprika

1/8 teaspoon black pepper

1/8 teaspoon Kosher salt

8 oz Lucerne^® Cage Free Liquid Egg Product

1 teaspoon Mrs. Dash^® Chicken  Grilling Blend

1/8 cup Smithfield Anytime Favorites Ham, Diced, 97% Fat Free

1/4 cup shredded low-fat Mexican blend cheese

Avocado cooking spray

Directions

1. Preheat oven to 425 degrees. Coat 12 count muffin tin with avocado cooking spray.
2. In a large bowl, add hash browns, paprika, pepper and salt.  Mix well.
3. Spoon hash brown mixture evenly into 12 count muffin tin. Press mixture down into cup with back of a large serving spoon.
4. Turn down oven to 350 degrees. Bake for 20 minutes until hash browns are firm. Remove from oven.
5. While hash browns are baking, mix egg product and seasoning in a pourable vessel.
6. After removing muffin pan from oven, pour egg mixture into each tin. Spread evenly. Next, top with a pinch of ham and shredded cheese.
7. Place muffin pan in oven and bake for 15 minutes.  Muffins should raise and be slightly golden in color.
8. Remove from oven and let set for 10 minutes to set.
9. Muffins can be refrigerated and reheated. I cook up a batch and eat it for breakfast all week.

What’s for breakfast Las Vegas!   Looking to lighten things up after going off the rails with my eating plan.  Pulled back out this recipe from SkinnyTaste.com.   Love their recipes!   100% all theirs I just mix mine differently to make them more airy and light.

Start out with my favorite Magic Bullet mixer.  Makes this so easy and clean up a breeze!

I put the egg in the bottom.  I do this to incorporate the ingredients thoroughly so I don’t waste any in  the cup that doesn’t make it into the pan.  I am greedy that way.

A little spice on top.  Then add the banana in little pieces.  I just break my banana down by hand.

Blend until you have some bubbles in the mixture telling you it’s ready. (30-45 secs in the Magic Bullet depending on size of banana used)

Add a heaping tablespoon of oats.  I have used both old fashioned and quick oats.   I really can’t tell the difference. For this instance I am using store brand old fashioned oats.

Blend until oats are incorporated.  (30 secs in the Magic Bullet)

Heat your skillet.  I spray a little avocado oil in mine.   First pancake will have slightly crispy edges.   Next one is perfection!  I currently use a tiny electric skillet.  I cook one pancake at a time.   I have used a stove top skillet and done all three at the same time.  Just a matter of preference.   Either way, I preheat the skillet on a low temperature (300) until I can splash a little water on it and hear it pop.

In my case I divide the mixture for two pancakes.   Once mixture is in the pan I sprinkle with chopped walnuts.  I set the timer for 4 minutes on the first side.  One flip and 4 more minutes on the second side.

I cover the first pancake with the skillet lid on the plate while I cook the second.   Stays perfectly warm until the second one is ready.

Voila!  Ready to eat and enjoy!  So light and yummy!

January 26, 2025 Update

With Valentine’s Day around the corner, I was curious to try this in my cute little red Dash heart shaped waffle maker.   I have a shamrock shaped waffle maker too.  I know what I will be having for St. Patty’s Day breakfast!!

I sprayed the iron with avocado oil between each batch.   I put two tablespoons of batter in the waffle maker and sprinkled it with walnut pieces.

Closed the lid and set the timer for 4 mins.  They were perfect!!

Ingredients

• 1 Large egg
• Generous shake of ground cinnamon (to taste)
• Light shake of ground nutmeg (optional)
• Drop of vanilla flavoring (optional)
• 1 Banana
• 1 Heaping tbsp of oats (old fashioned or quick)
• 1 tsp chopped walnuts (optional)
• Cooking spray for skillet

Alternatives:

You could easily sub in pecans instead of walnuts.  You could add fruit.  I have thought about adding dried cranberries to mine.  Likely will try that at some point.

For Dash waffles, I used 1 1/2 heaping tbsp of oats. Plus spritz of avocado oil on top and bottom iron plates in between batches.  I consistently got 4 waffles plus a little extra.

Original Recipe by SkinnyTaste.com.

Any zero point WW food is golden in my opinion!   I really like corn and forget to use it.  These fritters are airy and a little more technical than I normally do.  But good all the same!

In a large bowl add the corn, sweet peppers and onion.

Beat the egg whites into stiff points.

Gently fold in the egg whites into the corn mixture.

Generously spray skillet with non stick spray.  Drop a serving spoon of mixture into heated skillet. Do not press down with spatula.  Let the fritters be airy.

Cook about 3 mins. each side.

myhealthyvegas corn fritters

 

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Prep time

30 mins

Cook time

3 mins

Total time

33 mins

 

Airy corn fritters with zero WW blue points

MyHealthyVegas: MyHealthyVegas

Serves: 12

Ingredients

• 1 can corn, low sodium
• 2 tbsp flour
• 3 large eggs separated
• ⅓ cup diced scallions
• ⅓ cup chopped sweet peppers
• ¼ tsp kosher salt
• ¼ tsp black pepper

Instructions

1. Separate egg yolks from whites
2. Beat egg whites into firm peaks
3. Drain corn and add to medium mixing bowl
4. Add egg yolks, flour, onions, peppers and spices to corn; mix well
5. Fold in egg whites
6. Heat skillet to high temp , then back down to medium, spray well with nonstick spray
7. Drop serving spoon size mixed batter into skillet, do not press down with spatula
8. Cook on each side 3 mins

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3.5.3251

I am traditionally not a big egg fan.  When I was traveling in Macau years ago, I found that I really liked the mini quiches that were available at the Starbucks in the Wynn Macau.   I had probably never eaten an egg until then let alone a quiche.

I tend to cook on the weekend for the entire week.   A quiche is a simple breakfast item that I can make ahead and then reheat a serving for breakfast in the convection oven.  This recipe takes a long time to bake and it makes up 8 servings.

MyHealthyVegas Asparagus Mushroom Bacon Quiche

 

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Prep time

20 mins

Cook time

90 mins

Total time

1 hour 50 mins

 

MyHealthyVegas: MyHealthyVegas

Serves: 8 servings

Ingredients

• 1 refrigerated Pillsbury pie crust (1 crust = ½ of 15 oz pkg)
• Pam nonstick Butter Cooking Spray
• 2 cups coarsely chopped mushrooms
• ½ cup chopped asparagus spears
• 6 large green onions slices (white and green portions) (approx. ¼ c)
• 8 slices fully cooked JennyO turkey bacon, crumbled
• 10 oz Egg Beaters® Original
• ½ cup 2% milk
• 4 oz reduce fat feta cheese crumbles
• dash each of nutmeg, thyme leaves, and ground black pepper

Instructions

1. Preheat oven to 350°F. Unroll crust and place in 9¬-inch white ceramic quiche plate; pierce crust with fork. Bake 15 to 20 minutes or until light golden brown. Remove from oven and set aside.
2. Spray large skillet with Pam and heat over medium heat. Add mushrooms and onion; saute 3 minutes, add asparagus, dash or so of Thyme and heat 2 more minutes. Remove from heat; set aside. (Drain veggies if lots of moisture.)
3. Combine bacon, Egg Beaters, milk, cheese, dash of nutmeg and pepper in large mixing bowl. Stir in veggie mixture. Pour into baked crust. Bake 75 to 90 minutes or until knife inserted near center comes out clean.
4. Cool 10 minutes on wire rack. Cut into wedges; serve immediately or allow it to cool further and store in the refrigerator for up to 1 week.

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3.5.3208

This is a staple in my house.  I change the balance of ingredients and level of spice quite often.   Lean ground pork is a nice alternative to turkey bacon.

In a large bowl, add crumbled bacon, scallions, shallot, green chiles, Egg Beaters^®, yogurt, sour cream, and seasonings. Mix well.

I prefer to layer my ingredients a couple of times.  I pour 1/2 mixture into baking dish. Spread evenly.

Top with 1/2 of the bag of hash browns.

Next, top with all of the shredded cheese.

Then layer on hash browns. Push the potatoes down into the mixture using a spatula till you see mixture coming through evenly across the top.  Top of potatoes should slightly moist.

Bake, serve and enjoy!

MyHealthyVegas Breakfast Casserole

 

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Prep time

20 mins

Cook time

60 mins

Total time

1 hour 20 mins

 

This is a staple in my house. I change the balance of ingredients and level of spice quite often. Lean ground pork is a nice alternative to turkey bacon.

MyHealthyVegas: MyHealthyVegas

Serves: 6 servings

Ingredients

• 12 slices crispy cooked Jenni-O® turkey bacon strips
• 3 scallions, finely chopped (use both white and green portions)
• 1 medium shallot, finely diced
• 4 oz can of Ortega® fire roasted diced chiles (mild or hot)
• ¾ cup Egg Beaters® (3 egg equivalent)
• 1 cup plain Chobani® Greek non-fat yogurt
• ½ cup Daisy® lite sour cream
• ⅛ teaspoon black pepper
• ¼ teaspoon Mrs. Dash® Southwest Chipotle seasoning
• ½ cup shredded low-fat Mexican blend cheese
• 1 -20 oz package Simply Potatoes®, shredded hash browns
• Pam® olive oil cooking spray

Instructions

1. Preheat oven to 350 degrees. Coat 8 x 10 inch Pyrex® baking dish with cooking spray.
2. Cook bacon in microwave using paper towels to soak up fat. Take two paper towels, un-separated. Place 6 bacon strips on one paper, then fold the other over top. Cook in microwave for 4 minutes and 45 seconds until well done and crispy. Repeat with 6 remaining bacon strips. Crumble cooked strips on clean paper towel and set aside.
3. In a large bowl, add crumbled bacon, scallions, shallot, green chiles, Egg Beaters®, yogurt, sour cream, and seasonings. Mix well.
4. Pour mixture into baking dish. Spread evenly. Next, top with shredded cheese and then layer on hash browns. Push the potatoes down into the mixture using a spatula till you see mixture coming through evenly across the top. Top of potatoes should slightly moist.
5. Cover casserole with foil and bake in oven for 30 minutes. Remove cover and bake an additional 30 minutes. If your Pyrex® dish is safe for this, to crisp the hash browns, place under broiler for 2-3 minutes until golden brown. (I crisp single servings individually.)
6. Remove from oven and let set for 10 minutes to set. Cut into 6 slices.

Notes

This casserole can be refrigerated and reheated. I cook up a batch and eat it for breakfast all week. Tastes yummy every day! Just re-heat it under a low broiler for 9-10 min in a broiler safe pan or cookie sheet.

Weight Watcher® Disclaimer: I calculate nutritional facts and PointsPlus Values for all my recipes for informational purposes only. This is not an endorsement, sponsorship or approval of any of my recipes by Weight Watchers International, Inc., the owner of the WEIGHT WATCHERS and Points Plus trademarks.

Recipe by MyHealthyVegas. Please do not post or reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
My Recipe Inspiration: This recipe was found on one of my favorite foodie links SkinnyKitchen.com. I adapted the recipe for Skinny Hash Browns, Bacon and Eggs Breakfast Casserole to suit my tastes.

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3.5.3208

I decided to give instant oats a try.  I see them on everyone’s food blog so why not.   After researching many recipes it came down to preference.

Do you like your oatmeal thick or do you add milk to thin it out a bit?   I prefer thick oats so I opted to use greek yogurt for mine.   I did learn an important tip that while the oat to liquid ratio should be 1:1.  It is actually better to add just a little more liquid.

After a quick trip to the craft store to get a couple of mason jars I was ready to give this a try.

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