Morning Glory Breakfast Bars Recipes
GINA'S MORNING GLORY COCKTAIL
Provided by Patrick and Gina Neely : Food Network
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill champagne flute with orange liqueur, cherry brandy and a splash of pineapple juice. Top with champagne. Add strawberry for garnish.
MORNING GLORY BREAKFAST BARS
What a delight to have first thing in the morning, very quick and very healthy for those on the go!!
Provided by Chef mariajane
Categories Bar Cookie
Time 30m
Yield 16 bars
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F Line a 13x9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. Lightly butter foil.
- In a bowl, combine bran cereal, carrots, milk, pineapple and yogurt; let stand for 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk egg and honey into milk mixture. Pour over dry ingredients and stir just until mostened.
- Spread into prepared pan, smoothing top. Bake for about 30 minutes or until a tester inserted in center comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.
MORNING GLORY BREAKFAST BARS #2
I took Recipe #400753 and change some ingredients. However, I left most of the ingredients the same so I want to give most of the credit to Chef mariajane. I'm posting this to get the nutritional value and calories. This is a wonderful, moist, filling, low calorie recipe. I like to take these bars to work or eat a bar before my workout.
Provided by tammy
Categories Breakfast
Time 35m
Yield 16 bars
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F. Line a 13X9-inch metal baking pan with foil, leaving a 2-inch overhang at each end. Lightly butter foil.
- In a bowl, combine bran cereal, carrots, soy milk, pineapple, cranberries and sour cream; let stand 5 minutes. In a large bowl, combine flour, baking powder, cinnamon, baking soda and salt. Wisk egg and agave into soy milk mixture. Pour over dry ingredients and stir just until moistened.
- Spread into a prepared pan, smoothing top. Bake for about 25 minutes or until a tester inserted in center comes out clean. Let cool completely in pan on rack. Using foil overhang as handles, remove from pan and cut into bars.
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- In a large skillet over medium heat, melt 1 tablespoon of butter. In a wide, shallow bowl, whisk together 1 egg, half and half, salt, cinnamon, and 1 tablespoon of maple syrup. Dip one side of each slice of bread into the French toast egg mixture, being careful to keep the other side of the bread dry. Lay the bread, French toast side down, in the buttered skillet and grill until golden.
- While that’s happening, grab another small pan and cook the other egg over easy with a bit of butter so the yolk is still slightly runny. Remove the bread and egg from their pans.
- Spread about 1 ½ ounces of softened cream cheese on the “French toasted” sides of your bread slices. Melt the last tablespoon of butter over medium low heat in your skillet. Lay one slice in the skillet so the French toast/cream cheese side is facing up.
- Sprinkle ¼ cup cheddar cheese onto the sandwich. Mix the butternut squash puree with a tablespoon of maple syrup and spread half of it on top of the cheese. Then add a sprinkle of thyme, the egg, and the bacon to each sandwich. Follow that with the rest of the butternut squash, more thyme, and another ¼ cup cheddar. Cover with the other slice of bread, so the French toasted cream cheese side is down. Over low heat, grill the sandwiches on each side until golden brown and gooey.
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