Breakfast,Brunch

Getting bored with your usual oatmeal? Try this unique and creamy quinoa version. If you're strapped for time in the morning, make it the night before and warm it up the next day. Serve it with a dollop of plain yogurt and fresh berries or additional milk and sprinkled cinnamon.

Ingredients

1 Bagel (any bagel can be used, but a sweet bagel is not recommended)

2 tablespoons cream cheese

2 slices swiss cheese

Directions

Cut the bagel in half. Spread each half with a tablespoon of cream cheese. Put one slice of swiss cheese on each half. Place in the microwave oven for one minute, or for better results place under the broiler for approx. one minute. It is really simply–but really delicious.

8 oz. veggie sausage crumbles

6 eggs

1/4 cup water

1/4 teaspoon sea salt

Dash of hot pepper sauce

1 medium-size tomato, sliced

2 tsp. minced fresh basil or dill or

1/2 tsp dried basil or dillweed

Fresh-ground pepper to taste

In a medium-size non-stick skillet, cook sausage over
medium heat until slightly browned. Meanwhile whisk
eggs with water, salt and hot-pepper sauce in a medium-
size bowl until blended. Pour over sausage. Reduce heat
to low, cover and cook about 10 min. or until eggs are
set. Arrange tomato slices on top; sprinkle with basil
and pepper. Cover and cook 2 more minutes to heat the
tomatoes slightly.

When ready to serve, slice and remove from skillet with
a pancake turner. Serve with sliced fruit (apple, pear or
kiwi). Delicious!

Note: If you can't find sausage crumbles use Morningstar sausage
patties. Break 'em up in small pieces.

check out our friends  at  www.not-just-recipes.com for more great vegetarian recipes!

Here is a great Breakfast idea to start your day!

Yes, banana French toast may seem like a simple breakfast idea...and it is. But it is also one that provides calcium, manganese and potassium as well as vitamin B6, some vitamin C and some dietary fiber. - 

Banana French Toast

Ingredients

MUSHROOM FRITTATA
2 cups sliced mushrooms
1/4 cup OLIVE OIL
1 cup sliced leeks
1 small clove garlic, minced
8 eggs, well-beaten
1/4 cup milk
1 teaspoon salt
1/4 teaspoon oregano, crushed
1/8 teaspoon coarse black pepper
1 cup cubed mozzarella cheese
1 cup fresh or frozen peas
1/4 cup chopped pimiento
2 tablespoons chopped Italian parsley
In large oven-proof skillet, brown mushrooms in oil. Add leeks and garlic; cook until just tender. In bowl, beat together next 5 ingredients. Pour into skillet. Cook without stirring, until edges are set. Lift edges to allow uncooked egg to run underneath. When eggs are slightly browned on bottom, sprinkle remaining ingredients over eggs. Bake at 350°F for 5 minutes, or until cheese is melted and eggs are puffed. Serve from skillet. Yields 4 to 6 servings.