With Easter approaching us this Sunday, we wanted to share a few “egg-cellent” Easter brunch recipes with you (corny…I know!). But these dishes are delicious AND healthy, as they all are submissions from Saucy Mama’s Skinny Mama Contest. Also, don’t forget to check out Saucy Mama’s favorite (and unique!) deviled egg recipe. What kind of Easter meal does your family enjoy?
Smoky Garlic Capocolla Egg Tartlet by Ally at Ally’s Kitchen.
Makes: 4 tartlets
Calories per serving: Approximately 205
8 slices capocolla (196 calories)
1 large Roma tomato—divided (appx 40 calories)
(Note: 4 ¼” slices will be used in the tartlets and the remaining Roma will be diced and used in the topping sauce.)
3 eggs (222 calories)
½ cup plain yogurt (55 calories)
2 tbl fresh chopped basil (6 calories)
1/3 cup precooked quinoa (84 calories)
1 cup cut up broccoli flowerets (25 calories)
¼ tsp salt
¼ tsp red pepper flakes
½ tsp coarse ground pepper
2 tsp Saucy Mama Smoky Garlic Mustard(10)
1/3 to ½ cup diced Roma tomato
1/3 cup plain yogurt (35 calories)
1 tbl grated asiago cheese (25 calories)
¼ tsp sea salt
¼ tsp coarse ground pepper
1 tsp Saucy Mama Smoky Garlic Mustard (5 calories)
1 green onion/top chiffonade sliced (10 calories)
Preheat oven 375. Coat tartlet pan with cooking spray. Place two slices of capocolla crisscross in the bottom of each. Cut off ends of Roma tomato. Using only part of the tomato cut 4 slices (approximately ¼” thick each). Place these slices between 2 pieces of paper towels and pat out excess moisture. Place one slice in each of the tartlet openings on top of the capocolla. Dice remaining tomato to use in sauce. Set aside.
In medium mixing bowl, combine remaining ingredients and whisk together well. Spoon equal amounts of the batter into each tartlet. Place tartlet pan on cookie sheet. Bake in 375 pre-heated oven 22-25 minutes or until a toothpick comes out mostly clean. Meanwhile make topping sauce. Remove when done and let rest about 10 minutes.
Topping Sauce: (Makes: 1 cup)
Place all ingredients in a bowl and blend together. Refrigerate until using. When serving, dollop about a tablespoon of sauce on each tartlet.
Saucy Mama Southwestern Breakfast Wreath by Mindie at Bacon Time with the Hungry Hungry Hypo.
1/4 of wreath (a generous serving) is equal to 500 calories!
Ingredients (For 1 wreath):
Non stick butter flavored spray
2/3 cup of Southwestern Blend frozen veggies (corn, black beans, roasted onions, mild chilies, and peppers)
1 cup Cholesterol and Fat Free Egg Product
5 tsp Saucy Mama Chipotle Mustard
1 Can Reduced Fat Crescent Dough
1 Package (9 ounces) of 97% fat free deli shaved/sliced fully cooked ham
1 Package (8 ounces) of Reduced Calorie and Fat 2% Mexican Style Shredded Cheese
6 Tbs of Fat Free Sour Cream
6 Tbs of Fresh Salsa (I used a favorite store bought brand)
Optional, garnish with a fresh lime
Preheat oven to 375 F degrees, or according to package directions for crescent dough.
Saute your frozen veggies on stove top, in a medium size saute pan sprayed with non stick butter flavored spray, over medium low heat. When veggies are hot, add your egg product and scramble. Turn off heat and fold mustard in with your eggs and veggies (this way you can enjoy a little of the zesty flavorful mustard in every bite).
Lay your crescents out in the shape of a wreath, with narrowest corners of dough on the outside (see pictures) on a parchment paper lined baking sheet. I used a pizza stone to help my dough get extra crispy. Lay your ham on top of crescent dough, then half of your cheese, and next all of your Saucy Mama eggs. Fold crescent dough corners over, making your wreath. Then top with the remainder of your cheese, and bake in your preheated oven.
Note it will take a little longer then suggested on crescent dough package for wreath to be done, mine took 20 minutes. You will remove it from the oven when all the cheese is melted and dough is golden brown, and crispy even on bottom. Top each serving with a little sour cream and fresh salsa, and enjoy.
Saucy Mama Smoky Garlic Quinoa Quiche by Lindsey at Pardon the Dog Hair.
Yields 30 mini-quiche
Each mini quiche has 40 calories, 1 g fat, 5 g carbs, and 3g of protein.
1 cup dried quinoa
2 cups water
1 zucchini, chopped
2 roma tomatoes, chopped
4 green onions, chopped
1/2 red onion, chopped
1 cup egg whites
3 tbsp Saucy Mama Smoky Garlic Mustard
1 tsp salt
1/2 tsp pepper
1/2 tsp cayenne
Dash of garlic salt
1/2 cup mozzarella, shredded
Preheat oven to 350 degrees.
Prepare quinoa. Bring two cups of water to a boil, pour in quinoa, bring to a boil again, then let simmer. When all the liquid has absorbed, the quinoa will be finished.
In a large bowl add chopped zucchini, tomatoes, green onions, red onions, salt, pepper, cayenne, garlic salt, egg whites and mustard. Stir to combine. Add cooked quinoa. Stir again and sprinkle in cheese. Pour batter into mini muffin tins that have been sprayed with Pam. Bake for about 25 minutes or until the tops are golden and set.