5 recipes for Breakfast from canada

Blueberry and ToastedAlmond Muesli

Makes: 1 serving / Prep: 15 minutes or overnight
306 calories, 9 g fat (1 g saturated), 46 g carbs, 7 g fiber, 14 g protein.


  • 1/2 cup rolled oats
  • 1/2 cup skim milk or plain soy milk
  • 1/2 cup blueberries
  • 2 Tbsp. sliced almonds, toasted


1. Mix rolled oats and milk. Let sit for 15 minutes, or cover and put in refrigerator overnight. Serve topped with blueberries and almonds.

Breakfast Pizza

Makes: 8 servings / Prep: 10 minutes Bake: 13 minutes at 400°F
 317 calories, 13 g fat, 28 g carbs, 1 g fiber, 21 g protein.


  • 1 13.8-oz. package refrigerated pizza crust dough
  • 1 lb. maple sausage
  • 8 oz. pre sliced mushrooms
  • 1 cup diced tomatoes
  • 2 cups (8 oz.) shredded pizza blend cheese
  • 4 eggs


1. Preheat oven to 400°F. Unroll dough and press into a greased 9x13-inch pan, covering bottom of pan and 2 inches up sides of dish. Crumble and cook sausage and mushrooms in medium skillet until browned. Drain well on paper towels.
2. Spread sausage, mushrooms and tomatoes over crust. Top with shredded cheese. In small bowl, whisk eggs until well combined; pour over pizza.
Bake 13 to 15 minutes or until eggs are set and crust is brown. Refrigerate leftovers.

Peanut Butter and Fruit Quinoa

Makes: 4 servings / Prep: 10 minutes / Cook: 15 minutes
290 calories, 9 g fat (1 g saturated), 44 g carbs, 5 g fiber, 10 g protein.


  • 2 cups water
  • 1 cup quinoa
  • 1/4 cup apple juice
  • 3 Tbsp. reduced-fat creamy peanut butter
  • 1 small banana, chopped
  • 2 Tbsp. raspberry or strawberry jam
  • 4 tsp. unsalted peanuts


1. In a medium saucepan bring the water to boiling; stir in quinoa. Return to boiling; reduce heat.
Simmer, covered, about 15 minutes or until water is absorbed. Remove from heat. Stir in apple juice and peanut butter until combined. Stir in banana.
2. Divide quinoa mixture among serving bowls. Top with jam and peanuts.

Cherry-Chocolate Scones

Makes: 12 servings / Prep: 20 minutes / Bake: 12 minutes at 400°F
291 calories, 14 g fat (8 g saturated), 38 g carbs, 1 g fiber, 4 g protein.


  • 2 1/2 cups all-purpose flour
  • 2 Tbsp. sugar
  • 1 Tbsp. baking powder
  • 1/4 tsp. salt
  • 1/3 cup butter
  • 2 eggs, lightly beaten
  • 3/4 cup whipping cream
  • 1/4 cup snipped dried cherries
  • 1/4 cup miniature semisweet chocolate pieces
  • 1/2 tsp. finely shredded orange peel (optional)
  • Whipping cream or milk
  • 1 recipe Orange Drizzle (right)


1. Preheat oven to 400°F. In a large bowl stir together flour, sugar, baking powder, and salt.
Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture; set aside.
2. In a medium bowl combine eggs, the 3/4 cup whipping cream, the dried cherries, chocolate pieces, and, if desired, orange peel. Add egg mixture all at once to flour mixture. Using a fork, stir just until moistened.
3. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for 10 to 12 strokes or until dough is nearly smooth.
Divide dough in half. Pat or lightly roll each dough half into a 6-inch circle. Cut each circle into six wedges.
4. Place dough wedges 2 inches apart on an ungreased baking sheet. Brush wedges with
additional whipping cream.
5. Bake for 12 to 14 minutes or until golden. Cool slightly on baking sheet. Drizzle with Orange Drizzle. Serve warm or at room temperature.


In a small bowl stir together 1 cup powdered sugar, 1 Tbsp. orange juice, and 1/4 tsp. vanilla. If necessary, stir in additional orange juice, 1 tsp. at a time, to reach drizzling consistency.

Peaches ’n Cream Crepes

Makes: 2 servings Start to Finish: 10 minutes
301 calories, 15 g fat (8 g saturated), 35 g carbs, 2 g fiber, 8 g protein.


  • 4 oz. reduced-fat cream cheese (Neufch√Ętel)
  • 1 to 2Tbsp. fat-free milk
  • 2 cups frozen unsweetened peach slices, chopped
  • 1/4 tsp. apple pie spice
  • 4 9-inch ready-to-use crepes
  • 1/2 tsp. powdered sugar


1. In a medium microwave-safe bowl microwave cream cheese on 100 percent power (high) about 10 seconds or until softened. Stir in enough of the milk to reach spreading consistency.
2. In another medium microwave-safe bowl microwave peaches on high 2 to 4 minutes or
until thawed, stirring once. Remove 1/4 cup of the peaches; set aside. Stir the remaining peaches and apple pie spice into cream cheese mixture.
3. Spoon one-fourth of the cream cheese mixture onto half of each crepe; fold into quarters. Top with the reserved peaches and dust with powdered sugar.

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