Breakfast with Ingredients Inc.

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Homemade Granola Bars
Prep: 15 minutes
Cook: 20 minutes
Yield: Yield: 16 to 20 servings
Ingredients
1 cup pecans
1 cup almonds
1/2 cup dried apricots
1/2 cup dried pineapple
1 cup dried figs
11/2 cups rolled oats
1/2 cup dried cranberries
11/2 cups organic unsweetened gluten-free crispy brown rice cereal (I used the brand “Erewhon”)
3 egg whites
1/4 cup agave nectar
1/2 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Preparation
1. Preheat oven to 350F. Lightly grease a 13-x-9-inch metal baking pan.

2. Combine pecans almonds and next3 ingredients in a container of a food processor. Lightly pulse until chopped. Transfer to a mixing bowl. Add oats and next 3 ingredients, stirring well.

3. In a separate bowl, stir together egg whites, agave nectar and remaining ingredients.

4. Spread into prepared pan and bake 20 to 25 minutes or until lightly browned. Allow to cool completely before serving. Store in an airtight container.
Crustless Spinach Tarts
Prep: 10 minutes
Cook: 30 minutes
Yield:  6 to 8 servings
Ingredients
1 (16-ounce) package frozen spinach
3 egg whites
11/2 cups (12-ounce) 2% cottage cheese
1 cup low-fat finely shredded mozzarella cheese
1 cup shredded or freshly grated Parmesan
Preparation
1. Cook spinach in microwave; drain well.
2. In a separate bowl, combine egg whites and next 2 ingredients; stir in spinach. Pour mixture into lightly greased muffin pans. Sprinkle Parmesan cheese evenly over tops. Bake at 400F for 30 to 35 minutes or until lightly browned.

Blueberry French Toast
Havarti can be substituted for the cream cheese in this recipe.
Prep: 20 minutes
Cook: 1 hour
Yield: 8 to 10 servings
Ingredients
1 (16-ounce) Challah or French bread loaf, cubed (I used Challah bread)
1 (8-ounce) package cream cheese, cut into thin slices
6 large eggs
4 cups skim milk
1/2 cup sugar
11/2 teaspoons ground cinnamon, divided
2 tablespoons butter or margarine, melted
1/4 cup maple syrup
11/2 cups fresh (or frozen) blueberries
1 (12-ounce) jar blueberry preserves
Preparation
1. Arrange half of bread cubes in a lightly greased 13- x 9-inch pan. Top evenly with cream cheese; top with remaining bread cubes.

2. Whisk together eggs, milk, sugar, 1 teaspoon cinnamon, butter, and maple syrup in a large mixing bowl; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours, if desired. Sprinkle remaining cinnamon over the top.

3. Bake, covered, at 350° for 30 minutes. Uncover and bake 30 more minutes or until lightly browned and set. Let stand 5 minutes before serving.

4. Stir together blueberries and blueberry preserves in a small saucepan over low heat until warm. Serve blueberry sauce over French toast. Garnish, if desired.