BREAKFAST ENCHILADAS: 3 cups egg whites or egg whites from 18 large eggs, 2 tablespoons water, salt and pepper to taste, cooking spray, 1 tsp olive oil, 1/2 cup scallions chopped plus more for garnish, 1 medium ripe tomatoes diced, 2 tbsp cilantro chopped, 10 oz packages frozen spinach, 4.5 oz can chopped green chiles, kosher salt and fresh ground pepper, 1 1/2 cups grated reduced fat Colby-Jack cheese (Sargento), 1 cup green enchilada sauce, 1 medium avocado diced. | skinnytaste.com
Breakfast cookies - 3 mashed bananas (ripe), 1/3 cup apple sauce, 2 cups uncooked quick-cooking oats, 1/4 cup skim milk, 1/2 cup raisins, 1 tsp vanilla, 1 tsp cinnamon and 1 tbsp sweetener. Preheat oven to 350 degrees. Mix all ingredients in a bowl really well. Let this mixture stand for at least 5 minutes to let the oats become good and hydrated. Heap the dough by teaspoonfuls onto a greased cookie sheet. Bake for 15-20 minutes.
Toaster pastries aren't just for breakfast--they make a perfect on-the-go snack. For a better-for-you treat, Food Network Kitchen created a homemade version with this Grape Jelly Breakfast Tart, but you can fill them with your favorite jelly.