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Cholesterol-Lowering Breakfast Recipes

Mixed Berry French Toast Bake

(Courtesy of Taste of Home)

Ingredients:

  • 1 loaf (1 pound) French bread, cubed
  • 6 egg whites
  • 3 eggs
  • 1-3/4 cups fat-free milk
  • 1 teaspoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 package (12 ounces) frozen unsweetened mixed berries
  • 2 tablespoons cold butter
  • 1/3 cup packed brown sugar

Directions:

  1. Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray. In a large bowl, combine the egg whites, eggs, milk, sugar, cinnamon, vanilla and salt; pour over bread. Cover and refrigerate for 8 hours or overnight.
  2. Thirty minutes before baking, remove the berries from the freezer and set aside, and remove the baking dish from the refrigerator. Bake the French toast, covered, at 350° for 30 minutes.
  3. In a small bowl, cut butter into brown sugar until crumbly. Sprinkle berries and brown sugar mixture over French toast. Bake, uncovered, for 15-20 minutes or until a knife inserted near the center comes out clean. Yield: 8 servings.

Visit Taste of Home for nutritional information on this recipe

Breakfast Casserole

(Courtesy of Taste of Home)

Ingredients:

  • 12 ounces reduced-fat bulk pork sausage
  • 1 medium onion, chopped
  • 2 eggs
  • 4 egg whites
  • 2 cups fat-free milk
  • 1-1/2 teaspoons ground mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 slices firm white bread, cubed
  • 2 cups (8 ounces) shredded reduced-fat cheddar cheese

Directions:

  1. In a nonstick skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain and cool.
  2. In a large bowl, beat the eggs, egg whites, milk, mustard, salt and pepper. Stir in the bread cubes, cheese and sausage mixture. Pour into a 13-in. x 9-in. baking dish coated with cooking spray. Cover and refrigerate overnight.
  3. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12 servings.

Visit Taste of Home for nutritional information on this recipe

Applesauce Pancakes

(Courtesy of Health.com)

Ingredients:

  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2 tablespoons toasted wheat germ
  • 1 cup nonfat buttermilk
  • 1/4 cup unsweetened applesauce
  • 2 teaspoons vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray
  • Sugar-free maple syrup (optional)
  • Fresh fruit slices (optional)

Directions:

  1. Combine first 4 ingredients in a medium bowl; make a well in center of mixture. Combine buttermilk and next 3 ingredients. Add buttermilk mixture to dry ingredients, stirring just until dry ingredients are moistened.
  2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. For each pancake, pour 1/4 cup batter onto hot griddle, spreading to a 5-inch circle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn pancakes, and cook other side.
  3. Serve with maple syrup and fresh fruit, if desired (syrup and fruit not included in analysis).

Tip: One tablespoon of sugar-free maple syrup has 8 calories and 3 grams of carbohydrate.

Visit Health.com to get nutritional information on this recipe.

MedicAlert Team Member