Breakfast Eye-Openers - recipes - CREAM CHEESE CRESCENTS; PINEAPPLE BREAKFAST BRUSCHETTA; BACON AND CHEESE BREAKFAST PIZZA; TORTILLA BREAKFAST QUESADILLAS; FRENCH TOAST WITH CINNAMON APPLES; BREAKFAST WELLINGTON; CRISP CHEESE POPOVERS; STRAWBERRY-BANANA BREAKFAST SMOOTHIE; BREAKFAST RISOTTO - Abstract

Ebony, Jan, 1999 by Charlotte Lyons

Yields 6 to 8 servings

CRISP CHEESE POPOVERS

1 cup skimmed milk
1 tablespoon melted margarine
1 cup sifted, all-purpose flour
1/4 teaspoon salt
1/2 cup egg substitute (or 2 large eggs,
  beaten)
1 1/4 cups shredded Jarlsberg lite cheese
  (about 5 ounces)

Heat oven to 450 degrees. Spray 9 medium muffin cups, 2 1/2x 1 1/4 inches, with vegetable cooking spray. Dust with flour, tapping out excess. Fill each unfilled cup in muffin tin with 1/2 inch of water to prevent burning. Place milk and margarine in blender. Add flour and salt and blend until smooth, scraping down sides if necessary. Gradually add egg substitute and blend until smooth. (Or beat milk, margarine, flour and salt until smooth. Gradually beat in egg substitute.) Working quickly to ensure the batter will rise, pour 1 tablespoon of batter into each prepared muffin cup and top with 2 tablespoons of shredded cheese. Pour in remaining batter, dividing evenly, about 2 tablespoons per cup. Muffin cups should be 2/3 full. Bake immediately. After 20 minutes, without opening oven door, lower heat to 350 degrees and bake for an additional 15 minutes for medium-soft or an additional 20 minutes for crisper results. Popovers are done when the sides are firm.

Yields 9 popovers

STRAWBERRY-BANANA BREAKFAST SMOOTHIE

6 tablespoons frozen, concentrated
  orange juice
2 medium bananas
1 cup sliced strawberries
2 cups milk
1 tablespoon honey
1 teaspoon vanilla
8 ice cubes

Place all ingredients into blender and mix on medium speed until smooth, about 30 seconds. Pour into tall glasses and, if desired, garnish with whole strawberries and orange slices.

Yields 4 servings

BREAKFAST RISOTTO

4 cups cooked brown rice
1/2 cup raisins
  Dash ground cinnamon
1 cup milk
2 cups shredded gjetost cheese

Combine all ingredients in medium saucepan over medium heat, stirring occasionally until ingredients are hot and cheese is melted. Serve with fresh fruit if desired.

Yields 4 servings

CHESSY BAKED GRITS

2 cups water
1/2 cup enriched hominy quick grits
1/4 teaspoon salt
1/2 cup shredded Swiss cheese
1/2 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons butter or margarine
1 egg, beaten
1 small clove garlic, minced
1/2 teaspoon Worcestershire sauce

Heat oven to 350 degrees. Grease 1-quart casserole. Bring water to a boil; slowly stir in grits and salt. Return to a boil; reduce heat. Simmer 2 to 3 minutes or until thickened, stirring occasionally. Add cheese and butter; stir until melted. Stir in remaining ingredients. Pour into casserole. Bake for 30 to 35 minutes or until knife inserted into center comes out clean.

Yields 4 servings