Quinoa Almond Berry Breakfast

1 cup almond milk
1 cup water
1 cup quinoa
1 medium orange, zested
1/4 tsp cinnamon
1 Tbsp honey
1 1/4 cup fresh blueberries
1 1/2 cup fresh raspberries
1/4 cup honey
chopped almonds for garnish

Put the almond milk, water, quinoa, orange zest, cinnamon, and 1 tablespoon honey in a medium sized sauce pan and bring to a boil. Immediately lower heat to low, cover pan, and simmer until liquid is absorbed, about 13 to 15 minutes.
Remove saucepan from heat and leave covered while it sits for 5 more minutes.
Gently stir in berries and serve in cereal bowls, dividing the 1/4 cup honey over each serving and garnish with chopped almonds.

Mini Muffin Quiches

8 oz. turkey breakfast sausage, removed from casing chopped small
1 teaspoon olive oil
8 oz. fresh mushrooms, sliced
1/4 cup chopped green onions
1/4 cup shredded Swiss cheese
1 teaspoon freshly ground black pepper
5 eggs
3 egg whites
1 cup milk

Preheat oven to 325 degrees (with rack in center of oven.) Spray or oil a mini-muffin tin (12 cups).
Put a large skillet on stovetop burner on medium-high heat; add sausage and cook stirring until golden brown; remove sausage to a bowl and set aside.
Add the olive oil to the skillet on medium-high heat, and add mushrooms, cooking and stirring until mushrooms have softened and are slightly browned; remove mushrooms to the same bowl with the sausage and let cool slightly.
To the bowl, add the green onions, Swiss cheese, and black pepper.
In a separate bowl, add the eggs, egg whites, and milk and whisk together.
Pour even amounts of this egg mixture to the muffin cups.
Add a heaping tablespoon of the sausage mixture into each cup on top of the egg mixture.
Put muffin tin in oven and bake until the tops are beginning to get golden brown, about 25 to 30 minutes.
Remove from oven and cool in the tin on a wire rack for 5 minutes.
Flip muffins out by placing another cooling rack on top of the cooled muffins in the tins, then flipping it upside down and urging the muffins out. Turn the muffins over so they’re standing up and let them cool to room temperature.
Makes 1 dozen mini quiches.
Serve as a snack, breakfast, brunch, lunch, or even a light dinner.

Veggie Harvest Omelette

1/2 cup sliced mushrooms
1/2 cup sliced yellow summer squash
1/2 cup sliced zucchini
1/4 cup diced red bell pepper
oil for cooking
4 eggs
1/4 cup water
2 tsp. grated Parmesan cheese
1/2 tsp. dried basil leaves
1/8 tsp. garlic powder
2 tsp. butter (or oil)

Add oil or coat with cooking spray a heavy oven-proof 10 inch skillet, and place over medium-high heat. Add the mushrooms, summer squash, zucchini, and bell pepper and cook, stirring until vegetables have browned slightly and are softened a bit.
Scrape out into a bowl and keep warm; wipe out skillet and set aside.
In a separate bowl, beat together the eggs, water, cheese, basil, and garlic powder until blended. Put butter in the skillet over medium-high heat and shake the skillet until the bottom is evenly coated with the melted butter.
Pour 1/2 of the egg mixture into the hot skillet. Tilt skillet and gently push the cooked portions from edges toward the center with moving the uncooked eggs to the hot skillet bottom. Once the eggs are solid, spoon 1/2 the vegetable mixture on 1 side of the eggs, then flop the remaining eggs over the top and slide off onto a plate.
Repeat with the remaining 1/2 eggs and vegetables.
This makes 2 good sized omelettes, suitable for breakfast, lunch, or dinner.
Serve while warm.

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