Eggs for Dinner

Remember last week when I decided to make breakfast for dinner once a week?  Well, tonight's recipe is once again from one of my favorite cookbooks, Eat More of What you Love. 

Easy Morning Egg "McMuffin" Strata

4 light English Muffins (I used Sara Lee 90 calories and delightful)
6 slices (about 3 oz) canadian bacon, roughly chopped
1/4 c. chopped green onion
3/4 c. shredded reduced fat cheddar
4 large eggs
4 large egg whites (or 1/2 c. egg substitute)
1 3/4 c. low fat milk
3/4 t. dry mustard
1/4 t. salt
1/8 t. pepper

Preheat oven to 350 degrees.  Spray a 9 inch square baking dish with non-stick cooking spray.  Split muffins and tear them into medium sized pieces.  Evenly distribute into baking dish, top with canadian bacon, green onion and cheese.

Whisk together eggs and remaining ingredients and pour over muffin pieces.  Cover and refrigerate 30 minutes or up to 8 hours ahead of time.

Uncover and bake for 35-40 minutes or until knife inserted in the center comes out clean.  Let stand 5-10 minutes before serving.

Makes 4 servings

look at the size of that serving!

*After making this recipe tonight, I would definately add more seasonings.  Maybe more salt and some garlic powder.

315 calories, 8 PP per serving

I plan on serving this with grapes tonight but I want to share another recipe that would be delicious with this.  My grandma makes this fruit salad that everyone in the family just loves.  Everytime we have a picnic or birthday party (that usually includes fried chicken) my son asked if Grandma Cink is making her fruit salad.  When she makes it, it's usually for a crowd of 8-10 people so she makes it in one of those one gallon ice cream buckets.

• Assorted fruit of your choice (she uses apples, bananas, mandarin oranges, cantaloupe, grapes, strawberries)
• splenda granulated sugar substitute
• fat free half and half

Chop and/or slice your choice of fruit, sprinkle with splenda (how much you use depends on how much fruit you made).  Let stand in refrigerator for 30 minutes or so to allow the fruit to macerate (bringing out the big words aren't I?).  Pour fat free half and half over fruit (again, amount depends on amount of fruit, I would begin by pouring enough to coat fruit), stir.  Refrigerate until time to serve.  Until we all started Weight Watchers, she always made this recipe with real sugar and whipping cream.  The first time she made it the lower calorie way, you couldn't even tell the difference. 

One more picture I want to share.  My son came home for supper Sunday night and of course, he wanted fried chicken.