Oatmeal "muffins"

I found the recipe for these oatmeal "muffins" on pinterest. The original recipe is from http://www.sugarfreemom.com/recipes/personal-sized-baked-oatmeal-with-individual-toppings-gluten-free-diabetic-friendly/ and copied here:

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups applesauce, unsweetened
• 1 banana, mashed
• 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
• 5 cups, Old Fashioned rolled oats { I used Bob’s Red Mill}
• 1/4 cup flaxseed meal*
• 1 tablespoon ground cinnamon
• 3 teaspoon baking powder
• 1 teaspoon salt
• 2 3/4 cups milk (I used 1%)
• Optional toppings: raisins, walnuts, chocolate chips

Directions

1.  Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, banana and Stevia together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 and 6 capacity muffin tin with cooking spray or use cupcake liners.
6. Pour mixture evenly into muffin tin cups.
7. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
8. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

But here's what I did, cutting the recipe in half and substituting for the banana:

My version:

• 1 egg
• 1/2 teaspoon vanilla extract
• 1 cup applesauce, unsweetened
• 3 Tbsp stick butter, softened
• 1/4 cup honey
• 2.5 cups Old Fashioned rolled oats
• 1/8 cup flaxseed meal
• 1/2 tablespoon ground cinnamon
• 1.5 teaspoon baking powder
• 1/2 teaspoon salt
• 1 3/8 cups milk 
• Optional toppings: I used toasted pecans, craisins, and dried blueberries

Directions

1. Preheat oven to 350 degrees.
2. Mix eggs, vanilla, applesauce, butter and honey together in a bowl.
3. Add in oats, flax, cinnamon, baking powder, salt and mix well with wet ingredients.
4. Finally pour in milk and combine.
5. Spray a 12 capacity muffin tin with cooking spray or use cupcake liners.
6. Pour mixture evenly into muffin tin cups.
7. If using toppings add them onto the tops of muffins now. If using fresh or frozen fruit, drop it right into the batter.
8. Bake 30 minutes until a toothpick in center comes out clean. Cool and enjoy or freeze them in gallon freezer bags.

Cheesy Baked Eggs

This was a nice Sunday breakfast. Easy, and not too time consuming (bake for 15 minutes).  I didn't manage to have onions in the house, but used a combination of onions, green peppers and carrots as the base. I also didn't have cream, so used chicken broth (also lower in fat and in calories).  Neither Robert nor I really like egg yolks, and so to have used the entire egg with the yolk unbroken didn't really work for us.  Instead, next time I'll break the yolk, although not scramble the egg. These were tasty and a nice part of a breakfast. This morning we finished this with turkey bacon and french toast made with low carb bread.

Adapted from Idiot's Guide:

Cheesy Baked Eggs


Butter for sauteeing and for coating the individual baking dishes
1 onion, finely chopped (or green onions, which is what I used)
1/2 green pepper, chopped
1/4 cup shredded carrots
salt and cayenne to taste
1 cup grated cheddar cheese
6 eggs
1/2 cup (heavy cream or) chicken broth

1. Preheat oven to 350 degrees

2.  Melt butter in a skillet and saute onion until tender. Butter 6 individual baking dishes and layer onions on the bottom, topped with salt, cayenne and half of the cheese.  Gently break each egg (breaking or not breaking yolks, as desired) onto cheese. Cover with chicken broth (or cream), and top with remaining cheese.

3. Cover dishes with foil and bake 15 minutes until yolks are set and whites are cooked.

Ham and Broccoli Frittata

Sunday morning breakfast


This is not a difficult breakfast, but it does require a little prep time - the potatoes need to be thawed and the broccoli needs to be cooked. I used frozen potatoes, but put them in some cold water to thaw when we first got up, and frozen broccoli (ditto). So then it really doesn't take very long to put together.

From Diabetes and Heart Healthy Cookbook:

Ham and Broccoli Frittata


vegetable oil spray
2 cups frozen fat-free potatoes O'Brien, thawed
3/4 cups broccoli florets
3/4 cup egg substitute (or whites of 5 large eggs plus one egg)
6 oz lower-sodium, low-fat ham, cut into 1/4 inch cubes (or diced deli ham)
1/4 cup fat-free milk
1/4 tsp pepper

1. Preheat oven to 400 degrees

2.  Heat 10-inch nonstick ovenproof skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Put the potatoes in the skillet. Lightly spray with vegetable oil spray. Cook for 4 to 5 minutes, or until golden brown, stirring occasionally.

3.  Meanwhile, rinse the broccoli in cold water; drain but do not dry (some water droplets will cling to the broccoli). (If using frozen - thaw in some cold water, drain, and then continue).  Cook, covered on high power for 3-4 minutes (for fresh) or 2-3 minutes (for frozen) or until tender-crisp. Stir the broccoli into the potatoes.

4.  In a medium bowl, whisk together the egg substitute, ham, milk, and pepper. Pour the mixture over the potatoes and broccoli. Stir well.

5.  Bake uncovered for 15-18 minutes, or until the eggs are set (they don't jiggle when gently shaken).

6. To serve, but the frittata into wedges.

This morning, I topped the frittata with swiss cheese for the last 10 minutes of baking. I also baked some turkey bacon for that same amount of time, and served with toast.  I like the kick of the swiss cheese, and it made the whole dish more like a meal.