The biggest holiday season has passed, but we still have a few that we can’t forget about.. Easter is in a week and a half (yikes!), Mother’s day is a month after and then Memorial day just after that! That’s a lot of opportunity to eat those deliciously hearty brunch meals with family and friends. Since we know you don’t want to completely throw your healthy lifestyle out the door, here are a few healthy brunch bites to keep you and your loved ones on the right track!
Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.
-Spray 2 mini muffin tins (each with 24 cups) with nonstick spray.
-Whisk the eggs, milk, pepper, and salt in a large bowl to blend well.
-Stir in the ham, cheese, and parsley.
-Fill prepared muffin cups almost to the top with the egg mixture.
-Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes.
-Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter.
1/4 cup chopped pecans
3/4 cup plus 2 tablespoons packed brown sugar
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1 cup whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon fine salt
1/4 cup canola oil
2 large eggs
1 cup natural applesauce
1 teaspoon vanilla extract
3/4 cup low fat buttermilk
1 Golden Delicious apple, peeled, cored and cut into 1/4-inch pieces
Preheat the oven to 400 degrees F. Coat a 12-capacity standard muffin pan with cooking spray.
-In a small bowl, mix together the pecans, 2 tablespoons of the brown sugar and the cinnamon.
-In a medium bowl, whisk together the all-purpose and whole wheat flour, baking soda and salt.
-In a large bowl, whisk the remaining 3/4 cup sugar and the oil until combined. Add the eggs, one at a time, whisking well after each addition. Whisk in the applesauce and vanilla.
-Whisk in the flour mixture in two batches, alternating with the buttermilk. Whisk just until combined. Gently stir in the apple chunks.
-Pour the batter into the prepared muffin pan and sprinkle with the pecan mixture.
-Tap the pan on the counter a few times to remove any air bubbles.
-Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.
Let cool on a wire rack for 15 minutes. Run a knife around the muffins to loosen them and unmold. Cool completely on the rack.
Crunchy Zucchini Rounds
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 ounces sun-dried tomatoes, packed in oil (about 24)
3 ounces goat cheese
2 tablespoons chopped fresh chives
2 tablespoons extra-virgin olive oil
-Slice zucchini into 1/4-inch-thick rounds. (You should have about 24 slices.)
-Lay out on large platter; season with salt and pepper.
-Place a sun-dried tomato on each slice
-Top each tomato with a pinch of goat cheese
-Sprinkle tops with chopped chives
-Drizzle with extra-virgin olive oil