2 eggs
1 cup nonfat Greek yogurt
1 tbsp melted butter
1 tsp baking soda
2 tbsp honey
½ tsp salt
½ cup all-purpose or whole grain our
½ cup fresh or frozen
blueberry
yogurt pancakes
Directions:
1. Beat eggs in a bowl. Whisk in melted butter and vanilla extract.
In a separate bowl, mix Greek yogurt with baking soda, honey,
salt, and flour. Add egg mixture to yogurt mixture and whisk until
smooth. Fold in blueberries.
2. Preheat griddle on Temperature Dial setting 3. Pour multiple ¼ cup
pancakes on to griddle. Cook each side until golden brown. Serve
with maple syrup or a berry compote.
∙ 22 ∙
Ingredients:
∙ 23 ∙
Ingredients:
6-8 eggs
6 oz chorizo, casing removed
½ medium red onion, diced
½ red bell pepper, diced
½ cup frozen or pre-cooked corn kernels
½ cup canned black beans
½ cup cheddar or Monterey Jack
cheese, shredded
¼ cup green onion, to garnish
¼ cup sour cream, to garnish
salt and pepper, to taste
Directions:
1. Cook the chorizo in the pan on Temperature Dial setting 3. Lower the
heat to 1 and add the diced onion and bell peppers. Cook for 2 minutes.
Add the corn and black beans and cook for 1-2 additional minutes.
2. Whisk the eggs in a large bowl and season with salt. Slowly pour ½ of the
eggs over the Everyday Griddle, being careful to avoid the Drip Outlet.
Gently stir the mixture until the eggs have begun to cook.
3. Then, pour the remaining eggs onto the griddle and sprinkle the cheese
on top. Stir the mixture with a spatula on Temperature Dial setting 1
or 2 until the eggs are cooked to your liking. Serve with a dollop of sour
cream and chopped green onion.
southwest
breakfast scramble
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