Breakfast Bakes: Recipe of the Week November 18, 2007

Today's recipes are intended to get you off to a great start Thanksgiving morning. These breakfast bakes are high in protein, crazy good with flavor and easy to prepare and serve. Take the time to start your day with one of these dishes which will satiate hunger and fuel your activities on this busy day. Please note: nutritional information is for a normal serving size. It is expected that a weight loss surgery patient will eat only enough to fill their small stomach, which should be considerably less than a normal sized serving.

Bacon Swiss Squares

2 cups Bisquick baking mix
1/2 cup cold water
8 ounces Swiss cheese, sliced
1 pound bacon, cooked and drained
4 each eggs, beaten slightly
1/4 cup milk
1/2 teaspoon onion powder

In a large bowl, combine the biscuit mix and water; stir 20 strokes. Turn onto a floured surface (use the baking mix); knead 10 times. Roll into a 14-in. x 10-in. rectangle.

Place on the bottom of a greased 13-in. x 9-in. x 2-in. baking dish and push 1/2-inch up the sides. Arrange cheese over dough. Sprinkle with bacon. In a large bowl, whisk eggs, milk and onion powder; pour over bacon.

Bake at 425F for 15-18 minutes or until a knife inserted near the center comes out clean. Cut into squares; serve immediately.

Notes: Serves 12 normal portions, a WLS serving will be about half of a normal serving. Per (normal) serving: 372 calories, 18 grams protein, 27 grams fat (10 saturated), 14 grams carbohydrate and 1 gram dietary fiber.

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Spinach-Sausage Egg Bake

1 pound bulk sausage
1/2 cup onion, chopped
7 ounces roasted red pepper, drained
10 ounces frozen chopped spinach, thawed and squeezed dry
1 cup all-purpose flour
1/4 cup Parmesan cheese, grated
1 teaspoon dried basil
1/2 teaspoon salt
8 large eggs
2 cups milk, 2% lowfat
1 cup provolone cheese, shredded

In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach.

In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.

Bake, uncovered, at 425F for 15-20 minutes or until a knife inserted near the center comes out clean. Top with provolone cheese and remaining red peppers. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

Notes: Serves 6. Per serving: 638 calories, 30 grams protein, 45 grams fat (18 saturated), 27 grams carbohydrate and 3 grams dietary fiber.

This dish is high in fat. To lower fat content use lean sausage and light cheese. Egg substitute works fine here in place of whole eggs.

Serving Ideas: Lacto ovo vegetarians could use meatless sausage in this recipe.

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Egg Brunch Bake

2 Tablespoons butter
2 cups cheddar cheese, shredded
2 cups cooked ham, cubed
12 large eggs
5 ounces evaporated milk
2 teaspoons prepared mustard
salt and pepper

Drizzle butter into a greased shallow 3-qt baking dish. Sprinkle with cheese and ham. In a mixing bowl, beat the eggs, milk, mustard, salt and pepper. Pour over ham and cheese.

Bake uncovered, at 350F for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before serving.
Notes: Serves 8. Per serving: 324 calories, 23 grams protein, 24 grams fat (12 saturated), 4 grams carbohydrate. Rich in B vitamins and calcium.

Not vegetarian.


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Artichoke Egg Casserole

26 ounces marinated artichoke hearts
1/2 cup chopped green onions
2 cloves garlic, chopped
1 Tablespoon olive oil
8 eggs
4 1/2 ounces canned mushroom slices, drained
3 cups sharp cheddar cheese, shredded
25 each crackers, crushed

Drain artichokes, reserving 1/2 cup marinade. Set aside. Cut artichokes into slices. In a skillet, saute green onions and garlic in oil until tender. Remove from the heat.

In a large bowl, beat eggs well. Stir in the artichokes, mushrooms, cheese, cracker crumbs, onion mixture and the reserved marinade.

Transfer to a greased 13-in. x 9-in. x 2-in baking dish. Bake uncovered at 350F for 35-40 minutes or until a knife inserted near the center comes out clean.

Notes: Serves 9 normal sized portions. Per serving: 339 calories, 18 grams protein, 23 grams fat (10 saturated), 14 grams carbohydrate. Rich in calcium and B vitamins.

Serving Ideas: Suitable for lacto ovo vegetarians.

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