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- Rancheros Scrambled Eggs
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Spice up the standard scrambled eggs dish with this fabulous recipe. Yves Veggie Breakfast Link, or Yves Canadian Veggie Bacon make this dish the perfect quick breakfast choice.
Yield: Makes 1 serving
Ingredients
1 Yves Veggie Breakfast Link, or Yves Canadian Veggie Bacon slice, diced 2 Egg whites or eggs 1 tbsp Yogurt Pinch Salt Pinch Pepper 1-2 tsp Spectrum Olive oil 2 tbsp Diced fresh tomato 1 tbsp Chopped green onion 2 tsp Cilantro 1/4 tsp Ground cumin Pinch Oregano leaves Directions
- Beat egg whites or eggs, yogurt, salt and pepper with fork in medium bowl for 1 minute.
- In skillet, sauté Yves Breakfast Links or Yves Veggie Bacon in oil over medium heat for 1 minute.
- Add tomato, green onion and sauté for 30 seconds.
- Stir in cilantro, cumin and oregano.
- Add egg mixture and stir quickly until scrambled. Serve with whole wheat toast.
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- Veggie Ham & Cheese Omelet
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Brunch will never be the same after trying this fabulous omelet and Yves Canadian Bacon combination. You can also mix it up by actually cooking the Yves Canadian Bacon right into the omelette.
Yield: Makes 1 serving
Ingredients
2 Slices Yves Veggie Canadian Bacon 2 Eggs Pinch Salt Pinch Pepper 1 tsp Spectrum Olive oil 2 tbsp Grated cheddar cheese 1 tbsp Finely chopped green onion 2 Slices whole wheat toast Directions
- Crack eggs in large bowl, add salt and pepper and whisk with fork until frothy. Set aside.
- Heat oil in skillet over medium high heat. Add eggs and stir constantly for approximately 15 seconds or until the omelet is set.
- Cook Yves Veggie Bacon, cheese and green onion in strip along center of omelet. Cook for 30 seconds. Be careful not to overcook bottom of omelet. With spatula, fold omelet in half and slide onto serving plate. Cut toast in half diagonally and serve with omelette.
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03/20/09 - Hungry Country-Boys Breakfast
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Potatoes have never had such good company! This quick and hearty breakfast is perfect for the hungry vegetarians in your house.
Yield: Makes 1 serving
Ingredients
2 Yves Veggie Breakfast Patties, diced 1/3” 1 tbsp Spectrum Canola oil 1/2 tbsp Butter (optional) 2/3 cup Cold boiled medium potato, diced 1/3” 1 Small onion, sliced 1/3 cup Green or red pepper, diced Directions
- In a frying pan, slightly brown seasoned potatoes and Veggie Breakfast Patties in 1/2 tbsp oil over medium-high heat.
- Add butter (if used) and 1/2 tbsp oil to pan along with onions and mushrooms, and cook for 3-4 minutes or until onions are cooked and all liquid is evaporated.
- Add peppers, season vegetables in pan with salt and pepper and cook for 1 minute.
- Add potatoes, diced patties, stir in egg whites or eggs, turn heat to medium-low, cover pan and cook until eggs are cooked through. Do not stir.
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