Whole Foods Market's two-bite breakfast poppers - New York News

Whole Foods Market's two-bite breakfast poppers

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(WJBK) -

Get these breakfast ideas courtesy of Susan Bellinson from Whole Foods Market.

The ideal breakfast should have lots of fiber and whole grains, some protein and healthy fat, and as little added sugar as possible. Ideas include:

· Banana chocolate chip pancakes, fix with whole wheat pancake mix
· Green eggs and ham, fix with finely chopped spinach whisked into eggs before scrambling
· Cereal trail mix, fixed with nuts, no-sugar-added dried fruit and multi-grain organic cereal

Two-bit breakfast poppers

Ingredients:
1 cup whole wheat pasta such as penne, farfalle or rotini
1 tablespoon extra-virgin olive oil
1 bunch (about 8 ounces) hearty greens such as kale, Swiss chard or spinach, thick stems removed and leaves shredded (about 4 cups)
Olive or canola spray oil, for mini muffin pans
5 large eggs
1 cup low-fat milk
1/2 cup grated Pecorino Romano cheese
1/8 teaspoon ground nutmeg

Method:
Bring a large saucepan of salted water to a boil. Add pasta and cook according to package instructions. Drain and coarsely chop.

Heat oil in a large skillet over medium-high heat. Add greens and cook, tossing often, until wilted and bright green, 3 to 4 minutes. Transfer to a cutting board and finely chop.

Preheat the oven to 375°F. Prepare 2 (12-cup) mini muffin pans with spray oil.

In a medium bowl, whisk together eggs, milk, Pecorino Romano and nutmeg. Stir in chopped pasta and chopped greens until evenly blended. Fill the muffin cups. Bake about 25 minutes or until eggs are set and golden brown. Loosen poppers from the pan with a spatula and serve immediately. Refrigerate any leftover poppers in an airtight container and reheat in a 325°F oven until warmed through, about 10 minutes.

Nutritional Info:
Per Serving:Serving size: 3 poppers, 160 calories (60 from fat), 7g total fat, 3g saturated fat, 120mg cholesterol, 190mg sodium, 15g carbohydrate (2g dietary fiber, 2g sugar), 10g protein

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