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What to Eat for Breakfast to Lose Weight

Pear-Almond Muffins & Provençale Omlete.

Ginger- and honey-laced cream cheese complements these pear-packed muffins. They’re great for breakfast or for a midmorning snack.

1 : Pear-Almond Muffins


  1. 1 tablespoon baking powder
  2. 1/4 cup cooking oil
  3. 1 cup whole bran cereal
  4. 1 1/4 cups all-purpose flour
  5. 3/4 cup packed brown sugar
  6. 1/2 teaspoon ground ginger
  7. 1/4 teaspoon salt
  8. 1 cup chopped, peeled pears
  9. 1/4 cup refrigerated or frozen egg product, thawed
  10. 1 recipe ginger-cream spread
  11. 2 tablespoons finely chopped almonds
  12. 1 cup skim milk


  1. Lightly coat 14 to 16 muffin cups with cooking spray or line with paper bake cups; set side
  2. In a large bowl stir together baking powder, brown sugar,flour, ginger, and salt. Add pears,stirring to coat.
  3. Stir together In a medium bowl the cereal and milk; Let cereal mixture stand for 5 minutes. Stir in egg product and oil; Add to the pear mixture, stirring just until moistened. (if desired, cover and refeigerate the batter in an airtight container for up to 3 days. Bake as many muffins as needed.)
  4. Spoon batter into prepared cups, filling each tree-quarters full. Sprinkle with nuts.
  5. Bake in a 400° oven for 18 to 20 min or until a toothpick inserted near the centers comes out clean.
  6. Cool on a wire rack about 5 minutes. Remove from cups. Serve warm with ginger-cream spread. makes 14 to 16 muffins.

2 : Provençale Omelet

This pillow of aggs–enfolding a mushroom, tomato, and cheese filling– is redy in about 20 minutes. Serve with toasted english muffins.


  1. 2 teaspoon olive oil
  2. 1/4 cup chooped onion
  3. 1 cup sliced fresh mushrooms
  4. 2 cloves garlic, minced
  5. 1/4 teaspoon dried thyme, crushed, or 1 teaspoon snipped fresh thyme
  6. 1 8-ounce can stewed tomatoes, drained
  7. 2 eggs plus 2 large egg whites or 1 cup refrigerated or frozen egg product, thawed
  8. 2 tablespoon water
  9. 1/4 teaspoon black pepper
  10. 1/8 teaspoon salt
  11. nonstick cooking spray
  12. 1/4 cup finely shredded asiago cheese


  1. In small skillet heat 1 teaspoon of the oil over medium heat. Add onion; cook and stir for 3 minutes. Add the mushroom, garlic, and (if using dried rather than fresh) the dried thyme; cook and stir for 3 minutes more. Add the tomatoes. Simmer, uncovered, for 5 minutes.
  2. Meanwhile, in a medium bowl beat together eggs and egg whites or egg product, water, pepper, and salt, lightly coat a 10-inch nonstick skillet with flared sides with nonstick cooking spray. Heat skillet over medium heat until hot. Add remaining 1 teaspoon olive oil, swirling to coat pan. Add egg mixture to hot skillet. Cook for 3 to 4 minutes or until bottom of omelet is set (trop will be wet); gently lift edges with a spatula to allow liquid to run under omelet.
  3. Spoon half of tomato mixture over one side of the omelet; sprinkle with some of the cheese and (if using fresh rather than dried) the fresh thyme. Using a wide spatula, fold  omelet in half. Cut omelet in half; transfer to 2 serving plates. Spoon remaining tomato miwture over each omelet. Top with remaining cheese. Make 2 serving.

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