Turkey Sausage Breakfast Burrito

Quick breakfast recipe is a tasty time-saver. Turkey sausage, scrambled eggs and melted cheese at under 300 calories  per serving!

Ingredients

• ½ (16-ounce) package Lean Turkey Breakfast Sausage Roll - Mild
• 1½ cups egg substitute or 6 eggs, scrambled
• 6 tablespoons shredded Cheddar cheese
• 6 tablespoons salsa
• 6 whole wheat tortillas

Directions 

1. Step 1: Cook turkey sausage as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Add scrambled eggs, cheese and salsa. Stir to combine.
2. Step 2: Heat tortillas according to package directions. Spoon egg mixture evenly down center of each tortilla; roll up.

Successful Potluck

Thank you! for participating in our monthly potluck. There was a lot of food and the environment was just great!

Our Next Potluck will be : August 12 2016 !

                             Save the date!

Successful Potluck

Thank you! for participating in our monthly potluck. There was a lot of food and the environment was just great!

Our Next Potluck will be : August 12 2016 !

                                             Save the date!

JULY 8 Breakfast Club Breakfast Potluck

Our first potluck was a success! It's time to get together again and celebrate as a team with some breakfast! Our next potluck will be Friday July 8, so start thinking about new recipes and ask some coworkers to join club!

 Please Join us!

First Breakfast Potluck JUNE 10!

Let's introduce ourselves, support one another and share favorite recipes in a relaxed environment!
There is no denying the fact that a potluck is a good time. What’s not to love about sharing recipes, yummy food, good conversation, and community spirit?
On Friday, June 10th, we will be hosting our very first potluck. Please Join us!

Don't Feel like cooking?

Abby’s Millstone Baking Company

Abby's Millstone is a baking company located in Agoura Hills. 

Check out their Website: http://www.abbysmillstone.com/online-bakery

You can even order Online! Cool!



Business Hours: 

Monday-Friday : 6am-8:00pm
Saturday: 7am-6:00pm
Sunday: 7am-4:00pm

Not a morning person? Try these easy breakfast ideas you can prepare in advance.

Whole-Grain Blueberry Muffins

INGREDIENTS

1 1/4cups whole-wheat flour, spooned and leveled*

1cup old-fashioned rolled oats

1/4cup flaxseed meal (available at natural-food stores)

1/4cup pecans

1teaspoon baking powder

1teaspoon baking soda

1/2teaspoon kosher salt

1cup plain low-fat yogurt

1/2cup packed light brown sugar

3tablespoons unsalted butter, melted

1tablespoon grated orange zest, plus 1/4 cup orange juice

1 large egg

1 teaspoon pure vanilla extract

2 cups fresh blueberries or one 8-ounce bag frozen blueberries

DIRECTIONS

1. Heat oven to 375° F. Line a standard 12-cup muffin tin with paper liners. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
2. In a large bowl, whisk together the yogurt, sugar, butter, orange zest and juice, egg, and vanilla. Add the flour mixture and mix just until incorporated (do not overmix). Fold in the blueberries.
3. Divide the batter evenly among the muffin cups. Bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes.
   
   *Measure the flour by spooning it into a dry measuring cup, then sweep off the excess with a knife.
4. See: Original Recipe

Sausage and Potato Pockets

INGREDIENTS

1/2pound mushrooms, thinly sliced

1/2pound new potatoes, thinly sliced

6ounces fully cooked chicken sausage links, thinly sliced

2tablespoons olive oil

kosher salt and black pepper

110-ounce package frozen chopped spinach, thawed and squeezed dry

4ounces Gruyère or Cheddar, grated (1 cup)

1pound whole-grain or whole-wheat pizza dough, at room temperature
flour, for the work surface

DIRECTIONS

1. Heat oven to 400° F. On a rimmed baking sheet, toss the mushrooms, potatoes, and sausage with the oil and ½ teaspoon each salt and pepper. Roast, tossing once, until the potatoes are tender, 20 to 25 minutes. Let cool, transfer to a bowl, and fold in the spinach and Gruyère.
2. Divide the dough into 6 pieces and, on a lightly floured surface, pull and roll each into a 6-inch round. Dividing evenly, spoon the spinach mixture onto one side of each round (about ⅔ cup per round), leaving a ½-inch border. Dot the border with water, fold the dough over to form a semicircle, and press firmly to seal; crimp, if desired.
3. Place the pockets on a parchment-lined baking sheet, cut several slits in each, and bake until golden brown, 20 to 25 minutes.