There are lots of things you could eat for breakfast! Leftovers from a dinner, a turkey sandwich, toast with peanut or almond butter and fruit, or a more traditional breakfast. Here are a couple blog posts that talk about breakfast: /category/cooking-101/page/2/; /2014/09/better-breakfast-baked-egg-cups/

Here is a new idea that would work especially well for those of you who are trying to keep saturated fat and cholesterol low, or who need to be gluten free:

oatmeal pancake

 

Oatmeal pancake:
Version one—preheat oven to 400 degrees F and spray a pie pan with non-stick spray such as Pam:

 

 

 

  • 1/3 cup rolled oats (use a gluten free variety if you have celiac disease or other gluten intolerance)
  • ¾ cup egg whites (the type you buy in a carton in the egg section of your grocery store
  • 2 tablespoons raisins
  • 1 teaspoon brown sugar
  • ½ teaspoon vanilla
  • 2 tablespoons walnuts
  • 1/8 teaspoon cinnamon
  • (Optional) 1/8 teaspoon salt

pancake ingredientsMix all the ingredients together in a small bowl or measuring cup and pour into the pie pan. Bake at 400 degrees for 15 minutes, or until the egg whites are solid.
382 calories, 12 gm fat, 0 mg cholesterol, 41 gm carbohydrate, 5 gm fiber, 26 gm protein, 300 mg sodium without added salt; 597 mg sodium WITH added salt.

 

Version two—preheat oven to 400 degrees F and spray pie pan with non-stick spray

  • 1/3 cup oats
  • ¾ cup egg whites
  • 1 cup frozen berries
  • 2 tablespoons slivered almonds
  • 1 teaspoon honey
  • ½ teaspoon vanilla
  • 1/8 teaspoon cinnamon
  • (Optional) 1/8 teaspoon salt

berry panceke
Spread berries in pie pan; mix other ingredients together and pour over berries. Bake at 400 degrees F for 15 minutes or until egg whites are solid.

383 calories, 11 gm fat, 0mg cholesterol, 48 gm carbohydrate, 10 gm fiber, 26 gm protein, 345 mg sodium WITHOUT added salt; 640 mg sodium WITH added salt.

 

I put this together and let it bake while I got ready for work. It was quite tasty!!

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