Dish: Breakfast
Oat and Dried Fruit Bars
French Toast with Berry Syrup
This recipe was designed with diabetics in mind or those watching their sugar intake.
Banana-Date Flaxseed Bread
This oatmeal is sweetened and flavored with bananas, cinnamon and dates. The flaxseed adds fiber and omega 3 fatty acids. You can substitute nondairy milk here if you are concerned about lactose or allergies.
Crepes
You could omit the parsley and add in some vanilla extract and then top these with any fruit you have on hand for a breakfast crepe.
Breakfast Taco Potato and Cheese
These would be good topped with salsa or chives or even steamed broccoli. Servings: 24 Serving Size: 1-1/2 ounces egg substitute, 1 ounce cooked potatoes, 1 tortilla
Breakfast Potato Casserole
These individual casseroles can be made ahead and kept warm for instant food service at your breakfast bar. Serving Size: 8 ounces mixture and 1/2 ounce cheese
Breakfast Burrito with Roasted Salsa
The directions are for building one burrito at a time or as they are ordered from your grill.
Oatmeal with Apples, Hazelnuts and Flaxseed
You could make this with water or nondairy milk instead of milk. Recipe contains hazelnuts and almonds. Note prominently for those clients with nut allergies. Serving Size: 12 fluid ounces with garnish as indicated in recipe
Oat Bran Muffins
These should be called Fruity Oat Muffins; there are apples, oranges, raisins and carrots in here. This dense (in a good way) muffin is packed with flavor, texture and nutrition. Serving Size: 1 muffin (3 measured ounces)