Breakfast

Egg Muffins

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Egg Muffins

egg muffins


Makes 6 Servings

Ingredients

  • 2 cups washed vegetables, diced (such as broccoli, red or green bell peppers, onion, spinach*)  
  • 6 eggs 
  • ¼ teaspoon salt  
  • ¼ teaspoon garlic powder  
  • ¼ teaspoon black pepper  
  • ½ cup low-fat cheddar cheese, shredded  
  • Cooking spray  

*You can sauté the vegetables in butter or oil if desired 

Directions

Wash hands with warm water and soap. Preheat oven to 350 degrees Fahrenheit. Spray muffin pan with nonstick spray. Add diced veggies to the muffin pan cups. Beat eggs in a bowl. Stir in salt, pepper, and garlic powder. Pour eggs into the muffin pan cups and bake 20 to 25 minutes. To add the cheese, remove the pan from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven. Remove from oven and serve. 

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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Apple Pancakes

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apple pancakes

5 pancakes on a white plate, which 2 apples behind it


Makes 6 Servings

Ingredients

  • 1 cup applesauce  
  • 1/4 cup dry milk powder, non-fat instant  
  • 1 cup water  
  • 2 eggs  
  • 1 tablespoon canola oil  
  • 2 cups all-purpose flour  
  • 2 tablespoons sugar  
  • 1/2 teaspoon cinnamon  
  • 2 teaspoons baking powder 

Directions

In a medium mixing bowl, combine applesauce, dry milk powder, water, eggs, and oil. Add flour, sugar, cinnamon, and baking powder. Stir until mixture has only small lumps. Place large skillet on medium-high heat. Spray skillet with non-stick cooking spray. Pour 1/2 cup batter onto skillet. Turn pancake when bubbles form on top of batter. Cook the other side for about 1 minute or until golden brown. A fall breakfast favorite for the whole family!! 

 

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This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Muffins de huevo

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Muffins de huevo

Muffins de huevo


Hace seis porciones

Ingredientes: 

  • Dos tazas verduras lavadas, troceados (como brócoli, pimiento rojo o verde, cebollas, espinaca*)  
  • Seis huevos  
  • Un cuarto de cucharita de sal  
  • Un cuarto de cucharita de polvo de ajo 
  • Un cuarto de cucharita de pimienta negra  
  • Una mitad de taza queso cheddar bajo en grasas, en tiras 
  • Aceite en aerosol 

 *Puedes saltear las verduras en mantequilla o aceite si deseado 

Instrucciones: 

Lava las manos con agua tibia y jabón. Precalienta el horno a trescientos cincuenta grados de Fahrenheit. Echa la asadera de muffin con aceite en aerosol antiadherente. Añade las verduras troceadas a las tazas del molde de muffin. Bate los huevos en un bol. Mezcla sal, pimienta y polvo de ajo. Vierte los huevos en el molde de muffin y hornearlos por veinte a veinticinco minutos. Para añadir el queso, quita el molde del horno durante los tres minutos últimos de horneando. Espolvorea el queso por encima de los muffins y regrésala al horno. Quítalos del horno y servirlos. 

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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Berry Refrigerator Oatmeal

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Berry Refrigerator Oatmeal

Berry Refrigerator Oatmeal


Makes 2 Servings

Ingredients

  • 3/4 cup plain low-fat yogurt  
  • 2/3 cup quick-cooking or old-fashioned oats  
  • 1/2 cup milk  
  • 3/4 cup (total) fresh or frozen raspberries, strawberries or blueberries  
  • 1 banana  
  • 1/4 teaspoon ground ginger or ground cinnamon 

Directions

Wash hands with warm water and soap. Peel banana and mash it with a fork. In a medium bowl, stir together yogurt, oats, milk, 1/2 cup of the berries, mashed banana, and ginger or cinnamon. Spoon into container with a lid. Cover and refrigerate overnight or up to 2 days. Before serving, spoon oatmeal mixture into 2 serving bowls (or eat it from the jar and know that it’s 2 servings). Sprinkle with the remaining ¼ cup berries. Eat the oatmeal cold, or heat in a microwave-safe dish.

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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Peanut Butter Banana Pockets

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Peanut Butter Banana Pockets

Peanut Butter & Banana Pockets


Makes 4 Servings

Ingredients

  • 4 teaspoons peanut butter  
  • 2 whole-grain tortillas  
  • 1 banana, sliced  
  • 2 strawberries, sliced  
  • Cinnamon 
  • Cooking spray 

Directions

Wash hands with warm water and soap. Wash strawberries. Spread 2 teaspoons of peanut butter on each tortilla. Put half of banana and strawberry slices on half of each tortilla. Sprinkle with cinnamon and fold in half, pressing gently. Coat large frying pan with cooking spray. Heat to medium-high. Cook one quesadilla at a time until each side is golden brown, about 2 minutes per side. Cut each quesadilla in half and serve. 

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UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.

Sweet Potato Hash and Eggs

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Sweet Potato Hash and Eggs

sweet potato hash and eggs with toast


Makes 2 Servings

Ingredients

  • 1 large sweet potato, peeled, diced  
  • 1/2 small yellow onion, diced  
  • 1/2 bell pepper, seeds removed, diced  
  • 1 clove garlic, peeled and minced  
  • 2 large eggs  
  • 1 Tbsp. + 1 tsp. vegetable oil 

Directions

Sweet Potato Hash and Eggs Heat 1 Tbsp. oil over medium heat in a deep skillet. Add potatoes and cook, stirring occasionally, about 5 minutes. Add onion, bell pepper, and garlic to the skillet with the sweet potatoes. Cook about 5 minutes, stirring occasionally, until the onion is soft and the sweet potatoes are tender. Divide the hash between 2 plates and return the skillet to the stove. Heat 1 tsp. oil in the skillet over medium heat. One at a time, add each egg to the skillet. Cook about 1-2 minutes, until the whites are nearly solid (no longer clear). Flip the egg and cook for one more minute. Top sweet potato hash with an egg, and serve right away. 

healthy family CT logo
UConn Extension logo

This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP).
This institution is an equal opportunity provider.