Whole Wheat Crepes!

SO I made some tasty crepes for dinner last night. When I asked my 2 year old what he wanted for breakfast, he quickly replied -CREPES!!! I like to keep calories down if I can, but we have breakfast for dinner every Sunday and I don't usually eat a whole lot for the rest of the day, so I indulged a little with the filling!

Whole Wheat crepes

4 eggs
1 cup whole wheat flour
1 cup milk
2 tsp butter (or margarine)
2 tsp sugar (I used Splenda)
1/2 tsp salt

Mix all ingredients in a blender until smooth. Pour about 1/4 cup of batter onto a lightly greased skillet and tilt pan to coat bottom evenly with batter. Cook over medium heat until browned. Flip and brown the other side.
****Now on a few of them, I tried flipping them too soon and they tore so be careful!
Makes about 8 crepes!Fill or top with whatever sounds yummy!
fresh berries
cream cheese
Nutella
powdered sugar
honey
butter
maple syrup
jam

Migas! (My dads mexican breakfast)

I am not exactly sure how mexican this breakfast is, but I know that whenever my dad comes to visit, we usually make this. He was around this past weekend and of course, Migas were on the menu. These are pretty tasty and can be healthy too!

MIGAS

2 corn tortillas, cut into thin strips
1 tbsp olive oil
1/4 onion chopped
4- 5 eggs, beaten
2 Tbsp milk
1/4-1/2 cup salsa
Tortillas for serving (toasted)

In a large skillet, saute onion and tortilla strips until browned.
Beat eggs and milk and pour onto sauteed tortillas. Add salsa as eggs begin to set.
On an open flame (I just use one of the burners on my gas range), toast a few corn tortillas. Fill with cooked egg mixture and enjoy!

Country Breakfast Skillet

Another Sunday, Another Breakfast....
So since I am back on this blogging kick, I decided I should try new things. I had a Gooseberry Patch Breakfast and Brunch cookbook that I got for Christmas. I tried the first recipe in the book, which was a "Country Breakfast Skillet". Honestly, it wasn't the best looking meal, but it tasted quite yummy. I did improvise a little bit, but I think it turned out GREAT!!

5 C. frozen, shredded, hashbrowns (thawed) - used tater tots
salt, pepper, garlic salt to taste - I used Morton Seasoning Salt
6-8 eggs (I used 6 whole eggs + 2 egg whites)
1/3 cup milk (1 Tbsp Morning Moo's + 1/3 cup water)
1/2 tomatoes, Chopped (1/2 c salsa)
4-6 green onions thinly sliced (i used the salsa)
1/4 lb thinly sliced deli ham, diced
1 1/2 c shredded cheddar cheese (I used 3/4 cup)

Cook hashbrowns in a skillet according to package directions. Season with salt, pepper, and garlic salt. Set aside.
Beat eggs with with milk. Stir in tomatoes and onions (or salsa). Add ham. Stir egg mixture into hashbrowns over medium heat. Stir quickly to scramble. As eggs begin to set, add cheese. Continue to stir until eggs are cooked and set.

Like I said, these are not the most pleasing to the eye, but they are loaded with protein and fill you up quickly. The recipe feeds 4-6 people and it freezes and thaws well if you have leftovers.

Good luck and happy cooking!