Yields: 12 muffins

2 c. unbleached, all-purpose flour

1/2 c. brown sugar

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt                                         Variations: 1 c. blueberries

1/8 tsp. nutmeg                                                      1 c. chocolate chips

2 egg whites                                                            1 c. cinnamon chips

1 c. nonfat milk                                                        1/2 c. chopped strawberries

1/2 c. lowfat, plain yogurt                                       1 c. raspberries or blackberries

3 Tbsp. vegetable oil

Preheat oven to 400 deg. and place muffin liners in tin. (I prefer to use foil liners as they peel off much easier).

Combine egg whites, milk, yogurt, and oil and mix well. Add remaining ingredients and mix JUST until combined (overmixing=tough muffins).

Fill muffin liners almost to the top (about 1/4 c. of batter). Bake for 18-25 minutes, or until golden brown and toothpick comes out clean.

As you can see, the variations are endless. If you like, sprinkle with a little uncooked, rolled oats for a pretty presentation or sprinkle lightly with sugar (sanding sugar works well here, too).

3 c. white bread, cubed (about 6 slices)

2 tsp. butter

1/2 red onion, diced

8 whole eggs

4 egg whites

2 c. skim milk

1 c. frozen spinach (thawed and squeezed dry)

1 tsp. dry mustard

1 lb. Morningstar Farms vegetarian sausage crumbles (in the freezer section)

2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

1 c. shredded cheddar cheese (Gruyere or Swiss cheese would be nice for something different)

1 Tbsp. fresh chives (or dried)

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Preheat oven to 350 deg.

Spray 9×13 pan with cooking spray. Line bottom of pan with bread cubes.

Melt butter over medium-high heat in nonstick skillet. Add onion and saute for about 3 minutes, or until fragrant and slightly translucent.

Whisk whole eggs, egg whites, and milk together. Add spinach, mustard, sausage crumbles, salt, and pepper. Whisk to combine well. Pour over bread.

Sprinkle with cheese and chives (this makes it taste awesome and looks pretty).

Bake for 45 minutes or until golden brown and knife inserted in the center comes out clean.

2 egg whites

7 whole eggs

7 Tbsp. nonfat milk

1 1/2 slices Morningstar Farm vegetarian bacon

6 slices center cut bacon

handful fresh chives (or about 2 Tbsp. dried), cut into small pieces

1/2 c. frozen spinach (defrosted and water squeezed out)

Kosher salt & freshly ground black pepper

Optional: 1/2 c. shredded cheddar cheese, cooked bulk sausage, and any other ingredients you would put in an omelet.

Preheat oven to 450 deg.  Spray muffin tin with cooking spray.

In large bowl, whish together egg whites, whole eggs, and nonfat milk.

Cut vegetarian bacon into small pieces. Cut center cut bacon in half. Line 6 of the muffin cups with the 2 halves of bacon.

Pour just under 1/4 c. egg mixture into each of the 12 muffin tins.

Add small amount of the vegetarian bacon to the other 6 muffin tins. Add small amount of the spinach.

Top with salt, pepper, and some chives. At this point, you could add the cheese, if using.

Bake for about 15 minutes or until egg is puffed up and cooked all the way through (shake the pan… if no eggs jiggle, they are done)

Run a butter knife around edge of each muffin tin…using 3-pronged meat fork, stab each breakfast cup in the center and put knife under cup to lift onto serving platter.

                                                                                                                         Serves: 4-6

2 egg whites

7 whole eggs

7 Tbsp. nonfat milk

1 1/2 slices Morningstar Farm vegetarian bacon

6 slices center cut bacon

handful fresh chives (or about 2 Tbsp. dried), cut into small pieces

1/2 c. frozen spinach (defrosted and water squeezed out)

Kosher salt & freshly ground black pepper

Optional: 1/2 c. shredded cheddar cheese, cooked bulk sausage, and any other ingredients you would put in an omelet.

Preheat oven to 450 deg.  Spray muffin tin with cooking spray.

In large bowl, whish together egg whites, whole eggs, and nonfat milk.

Cut vegetarian bacon into small pieces. Cut center cut bacon in half. Line 6 of the muffin cups with the 2 halves of bacon.

Pour just under 1/4 c. egg mixture into each of the 12 muffin tins.

Add small amount of the vegetarian bacon to the other 6 muffin tins. Add small amount of the spinach.

Top with salt, pepper, and some chives. At this point, you could add the cheese, if using.

Bake for about 15 minutes or until egg is puffed up and cooked all the way through (shake the pan… if no eggs jiggle, they are done)

Run a butter knife around edge of each muffin tin…using 3-pronged meat fork, stab each breakfast cup in the center and put knife under cup to lift onto serving platter.

2 c. unbleached flour

5 Tbsp. sugar

1 Tbsp. baking powder (aluminum free, if possible)

1/2 tsp. Kosher salt

zest of 1 orange (washed & dried first)

6 Tbsp. butter (cold, right from the fridge), cut into small pieces

2/3 c. fat-free milk

2 Tbsp. orange juice (squeezed from the orange you zested)

1/2 c. dried cranberries

Preheat oven to 425

Place flour, sugar, baking powder, salt, and orange zest in mixer bowl. Mix briefly to evenly distribute ingredients.

Add butter, a few pieces at a time. Combine until butter pieces resemble small pebbles in the flour. Add milk and OJ. Mix until just combined.

Add dried cranberries. Mix until just combined.

Turn out dough (it will be sticky) onto well-floured surface. Gently “knead” dough about 3 times to cover in a light dusting of flour.

Pat (no rolling pins!) dough into circle, 1” thick. Using pizza cutter, cut dough into 8 triangles.

Place on ungreased baking sheet, about 1/2” apart. Brush with a bit more milk and sprinkle with sugar.

Bake for 15 minutes. Remove from baking sheet and cool on racks. {If you let scones sit on baking sheet, they will begin to stick}.

Store in airtight container on counter for up to 3 days. These freeze well in a gallon zip-top bag.

Scones are a wonderful treat most any time of the day, but especially breakfast! Jacinda shows how, with a few common ingredients and about 30 minutes, the you can be enjoying these rich and delicious biscuits!