ww breakfast

These easy Cannoli Crepes with Strawberries are a sweet and decadent breakfast or dessert worthy of a special occasion!

Cannoli Crepes

fat free ricotta cheese

sugar

mini semi-sweet chocolate chips

vanilla extract

cinnamon

milk

all-purpose flour

olive oil

salt

strawberries

To make the cannoli filling, combine the ricotta, powdered sugar, mini chocolate chips, vanilla extract and cinnamon in a bowl and stir until well combined. Place in the fridge until ready to use. If you make this the night before the chocolate chips will soften up a bit which is nice but not necessary!

To make the crepe batter, whisk together the egg, milk, flour, oil and salt in a separate mixing bowl until fully combined.

Lightly mist an 8-inch skillet with cooking spray and bring it over medium-low heat. Pour 1/8 cup (2 tablespoons) of the batter into the skillet and lift and tilt the skillet to allow the batter to coat the bottom in a thin layer. Cook for about a minute until the underside is golden. Flip the crepe and cook for another 15-30 seconds and then transfer to a wire rack. After the first couple crepes you’ll probably want to start doing 20-30 seconds on the first side as well, as the skillet will be hotter and the crepes will cook faster. Adjust accordingly to make the undersides golden. Repeat with the remaining batter to make 10 crepes.

To serve the crepes, spread two tablespoons of the cannoli filling across half of the surface of each crepe and fold the other side over top of the filling. Repeat with the remaining crepes you plain to serve/consume (do not fill any crepes you’ll be storing as leftovers, just store the crepes, cannoli filling and berries separately in the fridge and assemble as needed). Top the filled crepes with fresh strawberries and serve.

These Make-Ahead Berry Yogurt Parfaits are perfect for breakfast, meal prep or a snack!

Make-Ahead Berry Yogurt Parfaits

light butter ((I use Land O’Lakes light butter spread with canola oil))

berries

cornstarch

water

white granulated sugar

Greek Yogurt

Melt the butter in a small saucepan over medium heat. Add the berries and stir to coat with the butter. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the cornstarch and hot water and stir together until thoroughly combined. Pour the sugar and cornstarch slurry over the berries and stir to combine. Once the mixture is bubbling (should happen almost immediately), cover the pan and reduce the heat to low. Cook for another 2-4 minutes until the mixture thickens.

Once the berry sauce is cooked, transfer it to a container you can refrigerate and let it cool on the counter for a bit before transferring it to the refrigerator. Refrigerate until cooled (about an hour).

To build each parfait, measure out ¾ cup of yogurt and place about half of it in the bottom of a 7-8 oz sealable mason jar or yogurt cup (the ones I use are linked in the post above). Spoon about 2 ½ tablespoons of berry sauce on top of the yogurt and then top with the remaining yogurt. Repeat with the remaining ingredients to build six parfaits. Place the air-tight lid on to seal and refrigerate until ready to use. Eat within 5 or so days.

These Oatmeal Raisin Baked Oatmeal Singles put the flavors from my favorite cookie into a healthy, on-the-go breakfast!

Oatmeal Raisin Baked Oatmeal Singles

old fashioned oats

brown sugar

baking powder

skim milk

applesauce

vanilla

raisins

pecans

Preheat the oven to 350. Lightly mist 12 cups in a muffin tin with cooking spray.

Combine the oats, brown sugar, baking powder, salt and cinnamon in a large bowl and stir until thoroughly mixed.

In a separate bowl, whisk together the egg white, egg, milk, applesauce and vanilla. Add the wet ingredients to the dry ingredients and stir until blended together. Stir in the raisins and nuts.

Spoon the oatmeal mixture evenly between the prepared muffin cups. Bake uncovered for 20-24 minutes or until oatmeal is lightly browned and a toothpick inserted into the middle comes out clean.

These Turkey Sausage Breakfast Burritos are filling, flavorful, and so easy to make ahead and eat all week!

Turkey Sausage Breakfast Burritos

turkey breast

salt (divided)

black pepper (divided)

sage

thyme

marjoram

red pepper flakes

paprika

eggs

oz 50% reduced fat sharp cheddar cheese (divided (I used Cabot))

salsa ((I used medium heat, feel free to use hot if you want these spicy!))

cilantro

low carb 8-inch tortillas ((I used Tumaro’s Low-In-Carb Multi-Grain Wraps))

Place the ground turkey in a mixing bowl and add ¼ teaspoon of the salt, ¼ teaspoon of the black pepper, the sage, the thyme, the marjoram, the crushed red pepper, and the paprika. Mash/stir together with a fork or your hands until well combined (in this step you added sausage seasonings to the ground turkey).

Mist a large skillet with cooking spray and bring over medium heat. Cook the seasoned ground turkey, breaking it up into small chunks, until cooked through. Transfer the cooked turkey into a clean mixing bowl. Wipe out the skillet with a paper towel.

Combine the eggs and remaining ¼ teaspoon of salt and 1/8 teaspoon of black pepper and add a splash of water (I usually quickly woosh it under tap water once or twice).Use a whisk to beat the eggs. Mist the skillet with cooking spray and bring over medium heat. Add the beaten eggs and cook, pushing them around with a spatula to scramble, for a few minutes until cooked through. Use the spatula to break the scrambled eggs up into small chunks. Transfer the eggs to the mixing bowl holding the turkey sausage. Add the shredded cheddar, salsa, and cilantro and stir to combine.

Lay the tortillas on a clean, dry surface and divide the sausage and egg mixture amongst them (about 2/3 cup of filling on each tortilla). Fold in the edges of a tortilla and roll it up to make a wrap. Repeat with the remaining tortillas.

Mist a griddle pan or large skillet with cooking spray and bring to medium heat. Place the rolled burritos onto the hot skillet seam-side-down and cook for 2-3 minutes until the bottoms are golden. Flip the burritos and cook for another 2 minutes until the other side is golden as well.

This delicious Goat Cheese Prosciutto Quiche is quick to prep and so easy to make!

Goat Cheese Prosciutto Quiche

pie crust

spinach

oz shredded 2% milk Mozzarella cheese

oz crumbled goat cheese

oz thinly sliced prosciutto (chopped

table salt

black pepper

Line a heavy baking sheet with aluminum foil and place on the middle rack in the oven. Pre-heat the oven to 425 degrees with the pan inside.

Remove the frozen pie crust from packaging and use strips of aluminum foil to loosely cover the outside edges of the crust. Since the outer edges won’t be covered with filling, you do this so that they won’t brown too quickly.

Drizzle the olive oil in a large skillet and bring over medium heat. Add the spinach and sauté, stirring occasionally, for 1-2 minutes until the spinach is wilted. Remove the spinach from heat and when cooled enough to touch, squeeze out any excess liquid from the spinach.

Sprinkle the shredded Mozzarella cheese across the bottom of the pie crust and top with the wilted spinach. Sprinkle the crumbled goat cheese over top of the spinach and then top it with the chopped prosciutto.

Place the eggs, milk, salt and pepper into a mixing bowl and whisk together until beaten. Pour this mixture over the other ingredients in the pie crust.

Remove the heated baking sheet from the oven and place the quiche on it. Return the baking sheet to the oven and bake for 15 minutes at 425. Remove from the oven and reduce the heat to 350 degrees. Remove the strips of aluminum foil from the edges of the pie crust and place back in the oven. Bake for another 25-30 minutes or until an inserted toothpick comes out clean. Allow to cool for a few minutes before slicing and serving. Cut into 8 slices and serve.

Top 5 ww breakfast recipes from across the web

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Top Tags

Cannoli Crepes

Make-Ahead Berry Yogurt Parfaits

Oatmeal Raisin Baked Oatmeal Single...

Turkey Sausage Breakfast Burritos

Goat Cheese Prosciutto Quiche

Top 5 ww breakfast recipes from across the web

The most viewed ww breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Crepes

Make-Ahead Berry Yogurt Parfaits

Oatmeal Raisin Baked Oatmeal Single...

Turkey Sausage Breakfast Burritos

Goat Cheese Prosciutto Quiche

The most viewed ww breakfast recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine