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Enjoy a Healthier Easter Brunch

A delicious Easter brunch with family and friends doesn’t have to be packed with calories, sugars and fats. Whip up one of these recipes from Cooper Clinic Nutrition Services for a lighter brunch option.

EASTER BRUNCH FRENCH TOAST

Serves 12| Serving Size: 1-1½” think slices

Ingredients

  • 12 slices of day-old French bread, 1½” thick
  • 4 eggs (or 2 eggs + ½ cup Egg Beaters)
  • 4 cup low-fat milk
  • ¼ cup sugar
  • 1½ Tbsp. fresh lemon peel/zest
  • 1 tsp. vanilla extract
  • ½ tsp. salt
  • 1 Tbsp. sugar
  • 2 tsp. ground cinnamon

Directions

  1. Grease two 9×13 glass pans (do not use metal). Divide bread between the pans.
  2. In a mixing bowl, whisk together eggs, milk, ¼ cup sugar, lemon peel/zest, vanilla and salt.
  3. Pour mixture evenly over bread. Let soak 5 minutes.
  4. Turn bread over, cover and chill for 12 hours.
  5. Preheat oven to 325F.
  6. Mix 1 Tbsp. sugar and cinnamon in a small bowl and sprinkle over bread.
  7. Bake uncovered 30 to 45 minutes.
  8. Serve at once, with powdered sugar, fresh fruit and maple syrup.

Nutrient Analysis

  • 305 calories
  • 4 g fat
  • 1 g saturated fat
  • 66 mg cholesterol
  • 2 g fiber
  • 12.5 g protein
  • 716 mg sodium
  • 109 g carbohydrates

*Nutrient Analysis uses 4 eggs and does not include toppings

Recipe provided by Kathy Duran-Thal, RDN, LD

 

CHICKEN SAUSAGE SLOW-COOKER BREAKFAST CASSEROLE

Serves 8

Ingredients

  • Nonstick cooking spray
  • 1 Tbsp olive oil
  • One 12-oz package of cooked smoked chicken sausage with apple, cut into bite-size pieces
  • 1 large sweet potato, peeled and chopped
  • 1 medium red bell pepper, chopped
  • 1 leek, white and light green part only (or 2 green onions)
  • 8 eggs, lightly beaten
  • ½ cup low-fat milk
  • ¾ cup shredded reduced-fat cheddar cheese (approximately 3 oz)

Directions

  1. Coat a 4-quart slow-cooker with cooking spray; set aside.
  2. In a large nonstick skillet, heat oil over medium heat.
  3. Add sausage; cook for 6-8 minutes or until brown.
  4. Add sweet potato, red bell pepper and leek; cook for 3-5 minutes or just until tender, stirring occasionally.
  5. Transfer sausage mixture to the prepared slow cooker.
  6. In a medium bowl, combine eggs and milk. Stir in ½ cup of the cheese.
  7. Pour egg mixture over sausage mixture in cooker.
  8. Cover and cook on low-heat setting for 1-2½ hours or until eggs are set.
  9. Sprinkle with the remaining ¼ cup cheese.
  10. Let stand for 10 minutes before serving.

Nutrient Analysis

  • 247 calories
  • 16 g fat
  • 6 g sat fat
  • 146 mg cholesterol
  • 1 g fiber
  • 495 mg sodium

Recipe provided by Cindy Kleckner, RDN, LD, FAND

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