Products About Order Online FAQ Recipes Contact My Cart Partners
Home - Recipes - Breakfast

Recipe Categories:

Breakfast
Lunch
Dinner
Appetizers
Snacks
Dessert
Holiday
Cooking Tips

 

Eggology Light & Gourmet Breakfast Recipes

Spinach & Orange Scramble
Fantastic Fiesta Breakfast
Chocolate Peanut Butter Souffle
Banana Chocolate Chip Muffins
Boston Baked Apple-Cinnamon French Toast
Zany Zucchini and Cheese Fritters
Italy’s Best Broccoli Frittata
Blueberry Oatmeal Pancake
Low Carb Egg White Pancakes
Bravo Blueberry French Toast Casserole
Cape Cod Corn Fritters
Heathful_Spinach_Mushroom_Onion_Frittata-itas
Savory Sun Dried Tomato-Parmesan Frittata
Airy Asparagus and Potato Frittata
Huevos Rancheros de Blancos
Denver (never tasted so good) Omelet
Spinach-Feta Omelet
Fantastic Fluffy Pancakes
Protein Pancakes
Single Serve Protein Frittata
Tomato Basil Egg White Souffle
Long Island Reduced-Fat Blintz Souffle

 

 

 

Breakfast Recipe
Fantastic Fluffy Pancakes

Servings: 10
Notes:  Yield 4 cups

WHAT YOU NEED:

 

1 cup low-fat buttermilk
3 tablespoons vegetable oil
3 ounces Eggology fresh egg whites
1 1/2 cups (see below) multigrain pancake mix
vegetable cooking spray
   
Multigrain Pancake Mix
1/2 cup regular oats
2 cups all-purpose flour
1/2 cup whole-wheat flour
1/2 cup cornmeal
1/4 cup unprocessed wheat bran
1/4 cup toasted wheat germ
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda

INSTRUCTIONS

  1. Combine first 3 ingredients in a bowl; stir well. Add pancake mix, and stir until smooth(batter will be slightly thick).
  2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges looked cooked. Yield: 10(4-inch) pancakes (serving size: 1 pancake)
  3. Multi-grain Pancake Mix: Place oats in food processor, and process until smooth. Add remaining ingredients: process until smooth. Store in a tightly sealed container in refrigerator.

^ Back to Top


 

 

Breakfast Recipe
Spinach-Feta Omelet

Servings: 2
Notes:  Serving ideas: Cut omelet in half; garnish with dill weed, if desired.

 

WHAT YOU NEED:

 

1 cup tomato, peeled, seeded, and chopped
1 teaspoon chopped fresh dill weed
1 teaspoon minced fresh chives
1 dash   salt
vegetable cooking spray
1/4 cup chopped purple onion
2 cups loosely packed chopped fresh spinach
3/4 cup hot cooked rice, cooked without salt, or fat
3 tablespoons crumbled feta cheese (3/4 ounce)
1 tablespoon chopped fresh dill weed, divided
1 tablespoon minced fresh chives, divided
1 tablespoon skim milk
6 ounces Eggology fresh egg whites
1 dash   freshly ground pepper
Optional fresh dill weed sprigs

INSTRUCTIONS

  1. Combine first 4 ingredients; stir well, and set aside. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion; sauté 2 minutes. Add spinach; sauté 1-1/2 minutes or until spinach begins to wilt. Stir in rice, feta cheese, 1-1/2 teaspoon dillweed, and 1-1/2 teaspoons chives, and set aside.
  2. Beat 3 oz egg whites in a bowl until thick and pale (about 5 minutes). Add milk; beat until well blended, and set aside.
  3. Beat 3 oz egg whites (at room temperature) and salt until soft peaks form. Add the remaining dill weed, remaining chives, flour, and pepper, beating until stiff peaks form.   Gently fold into previous egg white mixture.
  4. Coat a medium-size nonstick skillet with cooking spray, and place over medium heat until hot. Spread egg mixture evenly in skillet; top with spinach mixture. Cover, reduce heat to medium-low, and cook 10 minutes or until center is set.
  5. Carefully loosen omelet with a spatula, and fold in half; gently slide omelet onto a warm serving plate.  Spoon tomato mixture over top.

^ Back to Top


 

 

Breakfast Recipe
Denver (never tasted so good) Omelet

Servings: 2
Serving size:  1 omelet

WHAT YOU NEED:

 

2 teaspoons reduce-calorie margarine, divided
1 cup  chopped onion
1/2 cup coarsely chopped red bell pepper
1/2 cup   coarsely chopped green bell pepper
1/3 cup   low-salt reduced-fat ham, diced
6 ounces  Eggology fresh egg whites
1/4 teaspoon salt

INSTRUCTIONS

  1. Preheat nonstick skillet over medium heat.  Add the onion and bell peppers; sauté for 7 minutes or until tender. Add diced ham, and sauté 1 minute. Remove from heat; set onion mixture aside.
  2. Combine the egg whites, and salt in a medium bowl; stir well with a wire whisk.
  3. Preheat nonstick skillet over medium heat.  Add 1/2 cup of onion mixture, spread over bottom of skillet. Pour half of egg mixture into skillet, and top with 1/2 cup onion mixture (do not stir).  Cover, reduce heat to medium-low, and cook for 10 minutes or until the center is set.  Loosen the omelet with a spatula, and fold in half. Slide omelet onto an individual plate; set aside, and keep warm. Repeat the procedure with remaining, onion mixture, and egg mixture.

^ Back to Top


 

 

Breakfast Recipe
Huevos Rancheros de Blancos

Servings: 2
Notes: Spoon half of the tomato mixture onto each of 2 plates, and top with eggs. Sprinkle 1 tablespoon cheese and 1 tablespoon green onions over each serving.

WHAT YOU NEED:

 

14 1/2 ounces no-salt-added tomatoes, undrained; chopped
15 ounces no-salt-added black beans
4 1/2 ounces chopped green chiles, undrained
2 tablespoons chopped fresh cilantro
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
4 ounces Eggology fresh egg whites
1/2 ounce shredded reduced-fat sharp cheddar cheese(2 tablespoons)
2 tablespoons chopped green onions

INSTRUCTIONS

  1. Combine the first 8 ingredients in a large nonstick skillet; stir well, and bring to boil. Cover, reduce the heat, and simmer the tomato mixture for 10 minutes.
  2. Break each egg into a custard cup, and slip eggs from cups into tomato mixture. Cover and simmer for 6 minutes or until the eggs are done. Remove eggs with a slotted spoon.

^ Back to Top


 

 

Breakfast Recipe
Savory Sun Dried Tomato-Parmesan Frittata 

WHAT YOU NEED: 

 

1/3 cup Eggology egg whites
2 tablespoons grated Parmesan cheese
3 sun-dried tomatoes,sliced
Salt & Pepper to taste
Fresh parsley

INSTRUCTIONS 

  1. Spray a microwaveable bowl with non-stick cooking spray.
  2. Combine Eggology egg whites, a few tablespoons of grated parmesan cheese, fresh parsley, and 3 sliced sun dried tomatoes. 
  3. Add salt and pepper to taste.
  4. Microwave on HIGH for about 4 minutes.
  5. Transfer to a flat plate and enjoy!

^ Back to Top


 

 

Breakfast Recipe
Airy Asparagus and Potato Frittata

Servings: 4

WHAT YOU NEED: 

 

1 cup Eggology egg whites
1 lb asparagus
1 potato large, peeled and thinly sliced
1 onion chopped
1/2 cup nonfat milk
1/4 cup grated Paremsan cheese, divided
1/4 teaspoon baking powder
1/2 teaspoon salt

INSTRUCTIONS 

  1. Preheat the oven to 350 degrees F.
  2. Place the potato in saucepan and cover with water by 3 inches. Cover the pan and bring to boil over high heat; boil for about 5 minutes.
  3. Add the asparagus and boil for 2 more minutes.
  4. Drain and set aside to cool.
  5. In a bowl, combine the Eggology egg whites, three tablespoons of the Parmesan Cheese, milk, baking powder and salt. Mix in the potato and asparagus.
  6. Heat an oven-proof nonstick pan, spray with nonstick spray and add the chopped onion.
  7. Cook for about 2 minutes, stirring occasionally.
  8. Add the egg white mixture and reduce the heat to medium.
  9. Cover and cook for about 10 minutes (until almost set).
  10. Uncover the skillet and sprinkle the remaining Parmesan cheese.
  11. Transfer to the oven to cook for about 5 minutes (until browned).
  12. Invert onto a plate and cut into wedges prior to serving.

^ Back to Top


 

 

 

Breakfast Recipe
Heathful Spinach Mushroom Onion Frittata-itas

WHAT YOU NEED: 

 

6 store-bought pastry crusts (filo dough works well too, just wrap it into a pouch and butter well)
2 big handfuls baby spinach, washed and dried, then chopped
1 small yellow onion, diced
3 medium button mushrooms, wiped clean then diced
1 cup grated jack cheese
1/2 cup Eggology egg whites
  butter
  garlic salt
fresh ground pepper

INSTRUCTIONS 

  1. Preheat oven to 350 degrees F.
  2. The Filling: In a small saucepan on low heat, melt some butter and throw in the onions. Let the onions sweat a bit till they are see-through and then throw in the mushrooms. Add garlic salt and pepper if you like more punch. Let the mushrooms soften just a little, then throw in the chopped spinach. Turn the heat off as soon as the spinach leaves begin to wilt. Take the pan off the heat and let the entire mixture cool.
  3. Throw the cooled filling into a mixing bowl and fold in the grated cheese - leave about 1/4 cup of the cheese out - you'll need it later! Make sure the filling is cool enough so the cheese doesn't melt. Add in more salt and pepper to taste.  Slowly mix in the Eggology egg whites, make sure you're not whipping, just mixing.
  4. Fill the pastry cups just to the top and then sprinkle the rest of the cheese on top. Brush some butter on the top of the pastry part if you like. Bake for about 20 minutes on 350° and then another 5 minutes at 300°. The top layer of cheese should be melted and toasty.

^ Back to Top


 

 

 

Breakfast Recipe
Cape Cod Corn Fritters 

WHAT YOU NEED: 

 

1 can whole kernal corn
1/2 cup (approximately) milk
1 1/2 cups pancake mix
2 Tablespoons chopped green pepper
1/2 cup Eggology egg whites
1 Tablespoon chopped pimento

INSTRUCTIONS 

  1. Drain corn and save the liquid.
  2.  Add enough milk to corn liquid to make 3/4 cup.
  3. Set aside.
  4. Combine mix, corn, green peppers and pimento in medium-size bowl.
  5. Add ¼ cup Eggology egg whites and blend well.
  6. Fold in remainder of Eggology egg whites.
  7. Heat oil in skillet (or nonstick pan) to about 375 degrees.  Drop by teaspoonful into hot oil.
  8. Turn when the underside is brown.
  9. Fry to golden, about 3 minutes.
  10. Drain and serve with maple syrup.  Also good with any type of dried beans.

^ Back to Top


 

 

Breakfast Recipe
Bravo Blueberry French Toast Casserole
Servings: 8

WHAT YOU NEED:

 

1 1/2 cups Eggology eggwhites
3/4 cup sugar
3 cups low-fat milk
1 teaspoon vanilla extract
10 slices high-fiber bread, cut into cubes
3 cups blueberries
1 tablespoon butter, melted
Cinnamon Sugar:
1/4 cup sugar
2 teaspoons cinnamon

INSTRUCTIONS

  1. Preheat oven to 350 degrees F.
  2. Coat a 9-by-13-inch pan with nonstick spray. Set aside.
  3. In a large bowl, whisk Eggology egg whites, beat and combine with sugar. Add milk and vanilla; mix well.
  4. In a small bowl, combine cinnamon and sugar; set aside.
  5. Place 1/3 of bread cubes on the bottom of prepared pan. Pour 1/3 of the milk-and-egg mixture on top of the bread. Sprinkle bread cubes with 1 cup of blueberries and 1/3 of the cinnamon sugar. Repeat layering 2 more times. Pour melted butter over top, covering as much surface as possible. You can prepare the dish up to this point as early as the night before, but at least half an hour before. Cover with plastic wrap; refrigerate.
  6. Bake for 45 minutes, or until a sharp knife inserted halfway between the center and the edge comes out clean. Remove from oven and let stand for about 10 minutes before cutting into 8 servings.

^ Back to Top


 

 

Breakfast Recipe
Low Carb Egg White Pancakes
Servings: 1

WHAT YOU NEED: 

 

1/4 cup unprocessed bran flakes
1 1/4 cup Eggology  egg whites
1/4 teaspoon cream of tartar
1 packet                                            artifical sweetener
1/8 teaspoon ground cinnamon                                                                                                              

INSTRUCTIONS 

  1. Whip room temperature Eggology egg whites and cream of tartar with hand mixer until stiff peaks develop (if you neglect to do this, your pancakes will have a flat, omelet-like texture).
  2. Fold in remaining ingredients and mix well.   The batter will be stiff and foamy.
  3. Spray skillet with non-stick cooking spray and spoon in batter. Cook until each side is lightly browned.
  4. Serve with butter replacement and sugar-free syrup if desired.

^ Back to Top


 

 

Breakfast Recipe
Blueberry Oatmeal Pancake 

WHAT YOU NEED: 

 

1/3 cup oats
1/3 cup Eggology egg whites
1/2 cup blueberries
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

INSTRUCTIONS 

  1. Mix together oats, Eggology egg whites, and blueberries with baking powder, vanilla extract and cinnamon in a bowl.
  2. Preheat a skillet, spray with non-stick cooking spray, and pour batter into skillet. Use a small (approx. 8") skillet to help mold the batter into a "pancake" shape.
  3. Cook pancake until batter is firm on bottom, then flip and cook another 60 seconds (or until pancake is cooked all the way through).
  4. Top with maple syrup and butter (optional).

^ Back to Top


 

 

Breakfast Recipe
Italy’s Best Broccoli Frittata
Servings: 6

WHAT YOU NEED: 

 

1 teaspoon olive oil
1 shallot, chopped
1 bunch (about 6 ounces) broccolini, coarsely chopped
1/3 cup choppped jarred roasted red pepper, drained
1 tablespoon water
1 1/4 cups Eggology egg whites
1/4 cup fat-free ricotta
2 tablespoons fat-free skim milk
2 tablespoons minced fresh basil
salt and freshly ground pepper, to taste
1/4 cup shredded low-fat mozzarella cheese
2 tablespoons shredded parmesan cheese

INSTRUCTIONS 

  1. Heat oil in a 12-inch nonstick skillet over medium-high heat. Add chopped shallot and broccoli  and cook, stirring frequently, 4 to 6 minutes or until crisp-tender. Stir in roasted red pepper and water. Cover, reduce heat to medium-low and cook 2 minutes.
  2. Whisk together Eggology egg whites, ricotta and milk. Stir in minced basil. Season lightly with salt and generously with pepper.
  3. Spread broccolini mixture evenly in skillet. Pour egg white mixture over broccoli. Cover and cook 6 minutes or until set. Sprinkle with cheeses, cover and cook 2 minutes or until cheeses are melted. Cut into wedges.

^ Back to Top


 

 

Breakfast Recipe
Zany Zucchini and Cheese Fritters 
Servings: 4

WHAT YOU NEED: 

 

1/2 cup Eggology egg whites
1 cup zucchini, grated
1 cup parmesan, grated
2 tablespoons soy flour (or rice flour)
oil for frying

INSTRUCTIONS 

  1. Whisk the Eggology egg whites until frothy. Fold in zucchini, parmesan and soy flour.  Season lightly with salt and pepper.  The mixture will be thick.
  2. Heat a little oil in a large non stick frying pan.
  3. Drop and spread a couple of spoonfuls in fry pan to create a 10cm diameter fritter and repeat to make another two or three.
  4. Fry for a couple of minutes each side or until golden brown.
  5. Serve hot.

^ Back to Top


 

 

Breakfast Recipe
Boston Baked Apple-Cinnamon French Toast 

WHAT YOU NEED: 

 

3 cups nonfat milk
2 cups Eggology egg whites
3 tablespoons honey
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 - 1 pound loaf sliced whole-wheat bread
1 cup (3 ounces) chopped dried apple rings
1/2 cup raisins
1 1/2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 tablespoon confectioner's sugar

INSTRUCTIONS 

  1. Whisk milk, Eggology egg whites, honey, vanilla and salt in a large bowl.
  2. Trim crusts off 8 bread slices and set aside. Cut the crusts and the remaining bread into 1-inch pieces. Toss the cut bread with dried apples, raisins, cinnamon and nutmeg in a large bowl.
  3. Coat a 9-by-13-inch baking dish with cooking spray.
  4. Transfer the bread mixture to the pan. Lay the reserved crustless slices evenly over the top of the casserole, trimming to fit.
  5. Whisk the milk mixture one more time, then pour evenly over the bread.
  6. Press the bread down with the back of a wooden spoon, making sure it's evenly moist. Cover with parchment paper, then foil, and refrigerate for at least 8 hours or up to 24 hours.
  7. Preheat oven to 350 degrees F.
  8. Bake the casserole, covered, for 40 minutes. Uncover and continue baking until puffed, set and lightly browned, about 20 minutes more. Let stand for 10 minutes; dust with confectioners' sugar and serve.

^ Back to Top


 

 

Breakfast Recipe
Banana Chocolate Chip Muffins

WHAT YOU NEED: 

 

1 cup all-purpose flour
1 cup whole-wheat pastry flour
1 cup brown sugar, packed
1 tablespoon baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 cup Eggology egg whites
1/2 cup buttermilk
1/3 cup unsweetened applesauce
1/4 teaspoon vanilla extract
1 cup mashed ripe bananas (2 medium)
1/2 cup walnuts, chopped
1/2 cup chocolate chips

INSTRUCTIONS 

  1. Preheat oven to 350 degrees. Line muffin tins with baking paper cups.
  2. In large bowl, whisk together flours, sugar, baking powder, baking soda and cinnamon. Make well in center of flour mixture.
  3. In another bowl, beat Eggology egg whites until foamy. Stir buttermilk, applesauce and vanilla into egg whites. Add bananas to egg-white mixture until well-combined. Add banana mixture into flour mixture until just moistened. Fold in nuts and chocolate chips.
  4. Spoon batter into lined muffin tins, filling each 3/4 full. Bake 20 to 22 minutes or until toothpick inserted in center comes out clean.
  5. Cool in muffin cups about five minutes, then remove and cool on a wire rack.

^ Back to Top


 

 

 

Breakfast Recipe
Chocolate Peanut Butter Souffle 

WHAT YOU NEED: 

1/3 cup Eggology egg whites
1 teaspoon cocoa
15 grams (approx.) chocolate whey
1-2 teaspoons natural peanut butter (crunchy or smooth - your choice)
1 tablespoon natural yogurt
1/2 banana, sliced

INSTRUCTIONS 

  1. Preheat the oven to about 350º F.
  2. Beat the Eggology egg whites till stiff. Mix the whey, peanut butter, and yogurt in a separate bowl until well blended. Gently fold in the egg whites in 2 or 3 lots.
  3. Heat a non-stick omelet pan with an ovenproof handle, brush with a tiny amount of oil and pour in the mixture, spreading evenly. Turn off the heat and place the pan in the oven for 2-3 minutes. You want the finished product to be cooked through, but still flexible.
  4. Slide the omelet onto a plate, spread banana slices over one half and fold the other side over. Voila!

You can make it less healthy and more decadent if you like, with extra peanut butter and some melted dark chocolate. And maybe some cream instead of yogurt. Or try dark chocolate chips, either stirred through the egg whites or sprinkled on with the banana.

^ Back to Top



 

 

 

Breakfast Recipe
Fantastic Fiesta Breakfast

WHAT YOU NEED:

1/4 cup onion, chopped
1 medium green bell pepper, chopped
1 teaspoon minced garlic
1 medium tomato, chipped
3/4 cup Eggology egg whites
 2  wheat tortillas
1/4 of a small avocado
dash of Paprika
dash of garlic salt

INSTRUCTIONS

  1. Spray a medium frying pan with cooking spray. Sauté the onion, bell pepper and garlic until soft. Add the tomato and Eggology egg whites. Cook until the egg whites have set.
  2. Divide the egg and veggie mixture between the tortillas and fold like a taco.
  3. Slice the avocado and sprinkle it with paprika and garlic salt. Arrange the avocado on each taco and serve.

^ Back to Top


 

 

Breakfast Recipe
Spinach & Orange Scramble

WHAT YOU NEED:

3/4 cup Eggology egg whites
2 tablespoons tomato sauce
nonfat cooking spray
4 ounces fresh spinach, well washed and stems trimmed
dash of cayenne pepper
salt to taste
grated rind of one orange

INSTRUCTIONS

  1. Beat the Eggology egg whites until frothy, then blend in the tomato sauce.
  2. Heat a skillet over a medium flame and spray with cooking spray.
  3.  Sauté the spinach until it is wilted and there is no liquid in the pan. Pour in the Eggology egg whites, season with cayenne pepper, and salt and cook slowly, stirring until thickened.
  4. Sprinkle with grated orange rind and serve immediately.

^ Back to Top


 

 

Breakfast Recipe
Protein Pancakes

WHAT YOU NEED: 

1 scoop
protein powder
1/2 cup
Eggology egg whites
4 tablespoons
ground flaxseed
4 tablespoons
milk

INSTRUCTIONS 

  1. Heat the pan up, and pour it in (after mixing of course), and use Walden farms maple syrup to avoid bad sugars.
  2. Have 6 strips of turkey bacon on the side and your good to go
(You may add oil if you desire the fats)

^ Back to Top



 

 

 

Breakfast Recipe
Blueberry Oatmeal Pancake 

WHAT YOU NEED: 

 

1/3 cup oats
1/3 cup Eggology egg whites
1/2 cup blueberries
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon cinnamon

INSTRUCTIONS 

  1. Mix together oats, Eggology egg whites, and blueberries with baking powder, vanilla extract and cinnamon in a bowl.
  2. Preheat a skillet, spray with non-stick cooking spray, and pour batter into skillet. Use a small (approx. 8") skillet to help mold the batter into a "pancake" shape.
  3. Cook pancake until batter is firm on bottom, then flip and cook another 60 seconds (or until pancake is cooked all the way through).
  4. Top with maple syrup and butter (optional).

^ Back to Top


 

 

Breakfast Recipe
Single Serve Protein Frittata

WHAT YOU NEED: 

 

1/3 cup Eggology egg whites
1 cup
spinach chopped
2/3 cup diced zucchini
1/4 cup
black beans
1/4 cup diced tomatoes
1 oz Kraft 2% Mexican Cheese
1

La Tortilla Factory Smart and Delicious Tortilla Salsa

INSTRUCTIONS 

  1. Heat skillet add Eggology egg whites and top with spinach, diced zucchini, black beans, tomatoes.
  2. Cook until veggies are cooked through and spinach is wilted.
  3. Remove frittata from skillet and put tortilla and cheese in skillet, then add frittata to skillet.
  4. Fold over into a quesadilla and serve!

Add a little salsa to the side.

 

    ^ Back to Top


     

     

     

    Breakfast Recipe
    Tomato Basil Egg White Souffle

    WHAT YOU NEED: 

     

    8 slices tomato or dense herb bread, cubed
    1/4 cup minced scallions
    4 oz grated cheddar cheese
    1.25 cups Eggology egg whites
    1.5 cups
    2% low fat milk
    1/2 teaspoon
    salt
    1/8 teaspoon pepper
    1/2 teaspoon onion powder
    1/2 teaspoon parsley
    1/2 teaspoon dried basil
    1/4 teaspoon paprika
    2 teaspoons parmesan cheese, grated
    non stick cooking spray

    INSTRUCTIONS 

    1. Preheat oven to 425°. Spray 6 individual 8 oz ramekins with nonstick cooking spray.
    2. Divide bread cubes, scallions and cheddar cheese among casserole dishes.
    3. Place Eggology egg whites, milk, salt, pepper, basil and onion powder in blender. Blend on low. Pour over casserole dishes. Sprinkle with parsley, paprika and grated parmesan cheese.
    4. Bake for about 15 to 20 minutes until puffed and golden brown. Center should be set.

      ^ Back to Top


       

       

      Breakfast Recipe
      Long Island Reduced-Fat Blintz Souffle

      WHAT YOU NEED: 

       

      Batter:
      2 tablespoons
      butter, softened
      3 tablespoons
      sugar
      2 tablespoons light sour cream
      1 teaspoon
      vanilla extract
      1/2 teaspoon lemon zest
      1 cup
      Eggology  egg whites
      1 cup
      flour
      2 teaspoons
      baking powder
      1 cup
      low fat (2%) milk
      Filling:

      1.5 cups
      low-fat cottage cheese
      1.5 cups low-fat ricotta cheese
      8 oz. fat-free cream cheese, at room temperature
      1/3 cup sugar
      1/4 cup Eggology egg whites
      1.5 teaspoons vanilla extract

      INSTRUCTIONS 

      1. Preheat oven to 350 degrees. Coat 9-by-13-inch pan with nonstick cooking spray and set aside.
      2. For Batter, in medium to large bowl, beat together butter and sugar. Beat in sour cream, vanilla and lemon zest. Add Eggology egg whites a little at a time, beating well after each addition. Combine flour and baking powder, and add alternately with milk. Do not overbeat. Pour half of Batter into prepared pan. Bake about 8 minutes, or until barely firm. Remove pan from oven and carefully spread Filling over bottom layer of Batter. Add remaining Batter on top.
      3. Bake about 35 to 40 minutes more, or until a sharp knife inserted into center comes out clean. Serve hot or at room temperature; refrigerate leftovers.
      4. For Filling: In medium to large bowl, beat cottage cheese, ricotta cheese, cream cheese and sugar together. Add egg whites and vanilla, and continue beating until thoroughly combined. Set aside.
      5. Makes 10 servings. Approximate nutritional values per serving: 229 calories, 18 g protein, 28 g carbohydrate, negligible fiber, 4 g fat, 25 mg cholesterol, 589 mg sodium.

      ^ Back to Top


      AddThis Social Bookmark Button 

      Blog | Contact | Site Map | Privacy | Terms | Press | Partners | Wholesalers | My Account

      © Eggology, Inc. 1.888.NO.YOLKS

      Powered by FullPartner