A few weeks ago, I posted a recipe for homemade turkey sausage for breakfast sammy’s that came from The Biggest Loser recipe archives. This is the best ever breakfast sammy!
It was super easy to make and this sandwich kept me full ALL morning. I had one for 3 days in a row, it was that good!
I used Thomas’ lite English Muffin
1 egg “fried” in Pam cooking spray
1 slice swiss cheese
1 breakfast sausage
Recipe for homemade breakfast patty!
If you missed that post, here’s the recipe again for the turkey sausages!
Turkey Breakfast Patties
Fennel seeds lend zip to these very low-fat, tasty sausage patties
12 ounces lean ground turkey breast
1/4 cup onion grated (my sister Biz won’t add this!)
1/4 cup fat-free egg substitute
2 tablespoons seasoned bread crumbs, low-fat
1/4 teaspoon fennel seeds finely chopped
In a bowl, combine the turkey, onion, egg substitute, bread crumbs and fennel. Shape the turkey mixture into 4 patties.
Coat a large nonstick skillet with nonstick spray and warm the skillet for 1 minute over medium heat. Add the patties and cook until theyre browned and no longer pink, about 5 minutes on each side.
Yield: 4 Servings; Serving = 1 patty
NUTRITIONAL VALUES Calories: 112
Fat: 2 g
Carbohydrates: 6 g
Protein: 17 g
Another thing I like to make for my breakfasts is re-creating the Jumbo Muffins found at my local bakery! I use a 6 muffin tin and I had bananas that needed to be used up, so I started with making a banana muffin. Once I put them into the muffin tins, I usually like adding chocolate chips, but this time I added 1 teaspoon of butterscotch chips into each muffin and using a toothpick, swirled it around to incorporate into the muffin batter. Then I took 1 teaspoon of toffee chips and sprinkled that onto the tops of each muffin…The result? Fantastic! It was a great breakfast and easy to grab on my way to work!
Jenn’s JUMBO banana/butterscotch/toffee chip muffins!
1 tablespoon Canola Oil
1/2 cup skim milk
1/4 cup brown sugar
2 bananas, mashed
1/4 cup Splenda or other no calorie sweetener
1 1/3 cup whole wheat flour
2/3 cup all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp. salt
1 egg white
1 cup low fat vanilla yogurt
6 teaspoons butter scotch chips
6 teaspoons toffee chips
In a big mixer, just dump all the ingredients in a mixer and blend until all the ingredients are well combined. Even though my muffin pan is supposed to be non stick, I still spray the heck out of it with Pam Cooking spray, because I hate when the muffins stick after cooking them!
* You can also use just all purpose flour if you don’t have whole wheat flour
Bake for about 17-19 minutes, or until cooled. I figured out the calories on www.caloriecount.com and the stats weren’t bad! Especially when you compare it to the full fat, high calorie bakery muffins!
Big filling breakfasts make me happy!
AND, Happy Mother’s Day Mom!!! Thanks for everything you do for me!!