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Breakfast Bakes: These hearty dishes are intended to energize your day from the very first bite. 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. Please note: nutritional information is for a normal (FDA guidelines) 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. Leftovers make great lunch selections to be quickly reheated in the office microwave oven.

Egg Brunch Bake
This recipe makes a generous casserole perfect for family brunch or potluck gatherings. It holds well on a buffet table and may be served at room temperature. Leftovers are an excellent choice for a small bite between meals when hunger strikes. Remember to always observe the liquid restrictions. This recipe may be halved and baked in a 1.5 quart baking dish for a smaller casserole.

Ingredients:
2 tablespoons butter
2 cups Cheddar cheese, shredded
2 cups cooked ham, cubed
12 large eggs
1/2 cup evaporated milk
2 teaspoons prepared mustard
salt and pepper, to taste

Directions: Drizzle butter into a 3-quart baking dish. Sprinkle with cheese and ham. In a mixing bowl, beat the eggs, evaporated milk, mustard, salt and pepper. Pour over ham and cheese. Bake uncovered, at 350F for 40 to 45 minutes. Let stand for 5 to 10 minutes before serving. Nutrition: Serves 8. Per serving: 324 calories, 23 grams protein, 24 grams fat, 4 grams carbohydrate.

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Day 3 Recipes >> Page 1 | Page 2 | Page 3


Mushroom-Topped Egg Cups
This is an excellent example of how we begin to include vegetables as ingredients in high protein dishes. The vegetables provide 3 grams vitamin rich complex carbohydrates to the 10 grams protein per serving. Vary the vegetable toppings using fresh seasonal produce.The addition of crisp wonton skins shows us a little crunch can be wisely included in our diet without turning to snacky simple carbs to satisfy a craving for crunch.

Ingredients:
Cooking spray
12 each wonton skins (see note)
2 eggs
1 cup half and half
1/4 teaspoon salt
Dash pepper
1/2 cup button mushrooms, sliced
1/2 cup ham, diced
1/2 cup Cheddar cheese, shredded 1/2 cup mozzarella cheese, shredded
2 ounces pimiento, drained and sliced
2 Tablespoons parsley, chopped

Directions: Preheat the oven to 375F and place the rack in the center of the oven. Spray a 12-cup muffin pan with cooking spray. Press one wonton skin into each cup, forming to cup. Set aside. In a bowl whisk together the eggs, half-and-half, salt, and pepper. Divide evenly among muffin cups. Top each cup with mushrooms, ham, Cheddar cheese, and mozzarella cheese. Top evenly with pimiento and parsley. Bake for 15 minutes or until a knife inserted near the centers comes out clean. Serve warm. Nutrition: Serves 6: two eggcups per serving. Per serving: 170 Calories; 13g Fat; 10g Protein; 3g Carbohydrate; trace Dietary Fiber.

*Note: Wonton skins are paper-thin squares of dough made from flour, water, eggs, and salt. They are used to make wontons, egg rolls and other crispy Chinese dishes. They are found in the produce section of most supermarkets. When working with wonton skins keep them covered with moist paper toweling to prevent drying. When baked in the muffin cups, as in this recipe, they provide the crunch we crave, without adding significant carbohydrate to the recipe.

Day 3 Recipes >> Page 1 | Page 2 | Page 3

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