Ingredients
6 frozen Kellogg’s Eggo Nutri-Grain Pancakes or Kellogg’s Eggo Buttermilk Pancakes
3 Morningstar Farms Maple Flavored Veggie Sausage Patties
1 tablespoon apple, cherry or strawberry preserves

Preparation
Prepare pancakes according to package directions.
Cook maple-flavored veggie sausage patties according to package directions. Cut each patty in half.
Spread preserves on warm pancakes. Top each with veggie sausage patty half. Fold pancakes around veggie sausage patties. Serve immediately.

Preparation Time
15 minutes

Total Time
15 minutes

Serves
Makes 6 sandwiches; 3 servings

Ingredients
1 cup sliced almonds*, divided
1 whole orange
1 egg
2/3 cup 100% orange juice
1 cup 2% reduced fat milk
2 tablespoons grapeseed oil or canola oil
3/4 cup buckwheat flour
1 cup all purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
Orange-Almond Syrup
1 cup 100% orange juice
1 cinnamon stick
1/2 cup light maple syrup
1/4 cup reserved roasted almonds

Preparation
Preheat oven to 375°F.
Spread almonds over a cookie sheet and bake 5 to 7 minutes until nicely browned. Remove and cool at room temperature.
Grate zest of orange, being careful not to grate into white pith. Peel remainder of skin and slice between membranes to separate each orange segment. Set aside for garnish.
Combine egg, orange juice, milk and oil in medium bowl and mix well. In large bowl, combine both flours, baking powder and salt with reserved orange zest. Add liquid to dry ingredients and mix thoroughly, being sure to leave some lumps. Set aside 1/4 cup almonds for syrup, then gently mix remaining 3/4 cup into batter until ingredients are combined, but still lumpy. (Do not over- beat or stir until smooth, as this will make pancakes tough.)
Ladle batter onto hot, non-stick skillet coated with cooking spray and cook until some bubbles begin to appear on top, about 3 minutes. Flip cake over and cook 2 minutes. Serve immediately with Orange-Almond Syrup (recipe follows), and garnish with orange segments.
Orange Almond Syrup Simmer orange juice and cinnamon stick in small saucepot over medium heat until reduced to 1/2 cup, about 15 minutes. Add maple syrup. Remove cinnamon stick, stir in reserved roasted almonds and serve warm.

Preparation Time
20 minutes

Cooking Time
50 minutes

Nutrients per serving: Analysis from Genesis R&D by ESHA Research, Inc.
Calories: 530 Total Fat: 25g
Cholesterol: Protein: 15g
Carbohydrates: 65g Sodium: 600mg

Serves
Makes: 6 servings, 2 (4-inch) pancakes each

Notes, Tips & Suggestions
*Note: While almonds provide a healthy fat, this ingredient may be removed to reduce the recipe’s fat content by 18 grams.

Ingredients
1 cup Post Spoon Size Shredded Wheat cereal
2/3 cup mandarin orange segments and their juices (about 1/2 of 11-ounce can)
1/4 cup Breyers Vanilla Lowfat Yogurt

Preparation
PLACE cereal in serving bowl. Top with mandarin orange segments and juice.
TOP with yogurt.

Serves
Makes 1 serving

Ingredients
4 large eggs, separated
2 cups whole milk
1/2 cup melted butter, cooled
1 teaspoon vanilla extract
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon grated fresh nutmeg
3 tablespoons orange blossom water
Confectioners’ sugar

Preparation
In bowl, beat egg yolks, then add milk, cooled melted butter, and vanilla.
Sift together flour, baking powder, baking soda, sugar, salt, cinnamon, and nutmeg.
Gradually add dry ingredients to egg mixture and beat well.
Separately, beat egg whites until stiff. Carefully fold whites into batter, then beat in orange blossom water.
Using Belgian waffle iron per manufacturer’s directions, cook the waffles.
Dust with sifted confectioners’ sugar, tapping and pushing it though a sieve with the back of a spoon. Serve with honey, maple syrup, or preserved fruit sauce.

Serves
Serves 4-6

Ingredients
Toasted multigrain English muffin
Tomato slices
Scrambled egg substitute
Boca Meatless Breakfast Patty
Shredded reduced-fat cheese

Preparation
Layer a toasted multigrain English muffin with tomato slices, scrambled egg substitute and heated Boca Meatless Breakfast Patties. Sprinkle with shredded reduced-fat cheese; cover with top half of muffin.

Notes, Tips & Suggestions
Tip: Season with freshly ground black pepper. Wrap sandwich in foil for easy holding if you are on the go.

Ingredients
12-16 ounces fresh organic spinach
2 tablespoons bottled Greek dressing or homemade vinaigrette flavored with oregano
1/2 cup coarsely chopped black Greek or Kalamata olives
8-12 large Organic Valley eggs
1-2 tablespoons olive oil, divided
4 ounces Organic Valley feta cheese, crumbled
Freshly ground pepper

Preparation
Clean spinach, remove stems, and coarsely chop the leaves. Heat Greek dressing in a very large skillet, add chopped spinach, and cook over medium heat, stirring often, until wilted. Raise heat to high and cook until nearly all the liquid as evaporated. Turn off heat and stir in black olives. Keep warm.
Make omelets one at a time in a small, non-stick (8-inch) skillet with sloping sides.
For each omelet, beat two or three eggs in a bowl. Heat a little olive oil over high heat in the skillet. Pour in eggs; they will immediately begin to set on the bottom. With a spatula, pull egg from outer edges of pan towards the center; the uncooked egg will spread and cook. Keep doing this until most of the egg is set – this will only take a moment – then spread any remaining uncooked egg across surface of omelet. Reduce heat to low.
The egg will continue to cook as you distribute some of the crumbled feta, spinach filling and pepper over the surface. Holding a plate close to the pan with one hand and shaking the pan slightly with your other hand, slip omelet onto a plate, rolling it into either a cigar shape or folding it over into a half-moon.
Serve immediately or keep warm in a 200-degree oven while you prepare additional omelets.

Serves
Servings 4

Notes, Tips & Suggestions
Recipe courtesy of Terese Allen, for Organic Valley Family of Farms.

Ingredients
Biscuits
3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Pinch of cayenne pepper
1/2 cup vegetable shortening
1 1/4 cups buttermilk
1/4 cup butter, melted and divided
Sausage Gravy
1 pound Paula Deen Breakfast Sausage by Smithfield (either hot or mild)
3/4 cup flour
4 1/2 cups milk
1 tablespoon Louisiana style hot sauce
1/2 tablespoon freshly cracked black pepper
Salt to taste
2 tablespoons butter

Preparation
Preheat oven to 450°F. In large bowl mixing bowl, combine flour, sugar, baking powder, baking soda, salt and cayenne pepper. Cut in shortening with a pastry blender or two forks until crumbly. Gradually add buttermilk, stirring just until dry ingredients are moistened. Dough should be sticky. Do not overwork dough.
On a lightly floured surface, roll dough to 1/2-inch thickness with floured rolling pin. Cut 12 biscuits with a 2 1/2-inch round biscuit cutter. Place biscuits in cast iron skillet or hoecake pan that has been sprayed with non-stick spray, and brush tops with half of melted butter. Bake for 12 to 14 minutes, or until lightly browned. Brush with remaining melted butter before serving.
While biscuits are baking, start gravy. In large saute pan or cast iron skillet, cook sausage over medium-high heat until browned and crumbly. Reduce heat to medium and add flour to sausage; mix thoroughly. Cook until flour browns, about 4 minutes stirring constantly.
Add milk slowly and increase heat to medium-high. Continue to stir. Add hot sauce, pepper and salt. As the gravy comes to a boil, it will thicken. If too thick, add additional milk. After boiling, reduce heat to a simmer and add butter.
To serve, place two of the buttermilk biscuits on each plate and top with sausage gravy and garnish with freshly cracked pepper.

Cooking Time
14 minutes

Ingredients
7 sweet dinner rolls
1 box (1 pound, 14 ounces) cinnamon swirl coffee cake mix
3/4 cup water
1/4 cup vegetable oil
3 eggs
1 cup whole milk
1 tablespoon granulated sugar

Preparation
Preheat oven to 350°F. Butter and flour 10-cup Bundt pan. Slice 1 inch off tops of rolls and tear tops into 1-inch pieces; set aside. Place bottoms of rolls, cut sides up, in prepared pan.
In large bowl, combine coffee cake batter mix, water, oil and 2 eggs. Beat until well blended. Pour half of batter over rolls. Sprinkle with cinnamon swirl packet from coffee cake mix. Pour remaining batter over rolls. Whisk remaining egg, milk and sugar in another bowl to blend. Add reserved roll tops to milk mixture; set aside until milk mixture is absorbed. Pour roll top mixture over cake batter in pan. Swirl batters together with a skewer.
Bake 45 minutes or until toothpick inserted near center of cake comes out clean. Cool cake in pan 25 minutes. Invert cake onto cooling rack; remove pan. Place cake, right side up, on platter. Slice cake and serve.

Serves
Makes 12 to 16 slices

Ingredients
1 cup strawberry slices, blueberries or raspberries
1/2 cup Breyers Light Fat Free Yogurt, any flavor
1/4 cup Post Grape-Nuts or Spoon Size Shredded Wheat cereal

Preparation
LAYER half each of the strawberries, yogurt and cereal in a medium glass.
REPEAT layers. Serve immediately.

Preparation Time
5 minutes

Serves
Makes 1 serving

Ingredients
1/2 cup diced pineapple
1/2 cup diced kiwi
1/2 cup diced mango
1/2 cup halved pitted cherries
1/2 cup blueberries
2 tablespoons honey
1 cup granola
1 carton H?agen-Dazs Tart Natural Low Fat Frozen Yogurt

Preparation
Mix all fruit and honey in a bowl and set aside.
Layer mixed fruit and ice cream in 4 glasses, repeat, and then garnish with granola.

Nutrition Facts (per serving):
Calories: 324 Total Fat: 6g
Cholesterol: 39mg Protein: 11g
Carbohydrates: 58g Sodium: 45mg

Serves
Serves 4