Doctors and nutritionists tell us breakfast is the most important meal of the day. And we diabetics must never skip breakfast! Here are a couple of recipes from my vintage recipe collection for dishes that are great for breakfast or brunch. The Amish Breakfast Casserole is one I got from an Amish lady in Indiana, who is now deceased, and the Taco Egg Scramble was in an old cookbook from my late mother's estate.
TACO EGG SCRAMBLE
6 large eggs, beaten
1/3 cup milk
1/3 cup chopped canned green chili peppers
1 tsp minced dried onion
couple splashes bottled hot sauce
1/4 tsp salt
1/8 tsp pepper
2 tbsp butter
3/4 cup shredded cheddar cheese
shredded lettuce
1 tomato, cut into wedges
In a medium bowl, combine the eggs, milk, chili peppers, onion, hot sauce, and salt; allow to stand for 1 minute. In a 10-inch skillet, melt the butter. Add the egg mixture to the skillet. Cook without stirring until the mixture begins to set. Lift and fold the partially cooked eggs with a spatula so the uncooked portion flows underneath. Stir in half the cheese. Cook 5 to 6 minutes more or until eggs are completely cooked. Serve on a bed of shredded lettuce topped with the remaining cheese and tomato wedges.
Yield: 4 servings
Note: The above recipe is a good dish for diabetics as each serving has only 5 g carbs but 22 g protein.
AMISH BREAKFAST CASSEROLE
8 slices of bread, cubed
1 lb bulk pork sausage, fried, crumbled, and drained
6 eggs
2 cups milk
1/4 cup butter
1/2 tsp dried mustard
1 lb of grated cheese
1/2 tsp salt
1/4 tsp black pepper, optional
Put bread in the bottom of a casserole dish. In a separate bowl, beat eggs and add milk, onion, salt, pepper (if using) and mustard. Sprinkle sausage and cheese over the bread. Slice butter over the cheese and pour the egg mixture over all. Bake in a medium heat oven (325 degrees) for about 45 minutes.
Enjoy!
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