Thanksgiving
Breakfasts

Yes, it's true, Thanksgiving dinner means you'll be eating a substantial feast, but that doesn't mean starving yourself all day until the big Turkey Day meal. In fact, if you're hoping to spare your waistline a few hundred holiday calories, starting your Thanksgiving Day with a balanced breakfast will deter you from over-indulging when you sit down for dinner. Here are a few holiday-inspired breakfast recipes that are quick to fix and can be made ahead so you have no excuse to skip the most important meal of the day -- even on Thanksgiving.

Pumpkin Cranberry Muffins

Thanksgiving breakfast recipes

Cranberry Pumpkin Muffins

Makes 12 servings

Ingredients:
1-3/4 cups canned pumpkin
6 egg whites
1/4 cup canola oil
1-1/2 cups granulated sugar
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1-1/4 teaspoons cinnamon
1 cup dried cranberries
1/2 cup chopped almonds

Directions:
1. Preheat oven to 350 degrees F. Line muffin pan with paper liners.

2. Beat pumpkin with eggs, oil and sugar. Combine flour, baking powder, baking soda and cinnamon in a separate bowl. Gradually beat dry mixture into wet mixture until well combined.

3. Stir in cranberries and almonds. Spoon batter into prepared muffin pan.

4. Bake for 45 to 50 minutes or until a toothpick inserted comes out clean. Let cool. Serve with cinnamon butter.

Note: Make up to two days ahead and reheat before serving.

Spinach and Broccoli Rabe Quiche

Makes 6 servings

Ingredients:
1 onion, chopped
1 tablespoon vegetable oil
5 ounces baby spinach
5 ounces broccoli rabe
5 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
3 cups shredded Swiss cheese
1 (9-inch) pastry shell

Directions:
1. Preheat oven to 350 degrees F.

2. Saute onion in oil in a skillet. Add spinach and broccoli rabe and cook, stirring occasionally, until tender and wilted.

3. Meanwhile, beat eggs with salt and pepper. Stir in cheese.

4. Place spinach mixture into pastry shell and pour egg mixture over top.

5. Bake for 30 to 35 minutes or until eggs are cooked through. Let cool before cutting.

Note: Make the day before and reheat in the morning.

Squash and Ricotta Frittata

Makes 4 servings

Ingredients:
2 small winter squash, diced
1 small onion, minced
3 tablespoons butter
12 eggs, lightly beaten
1/2 cup ricotta cheese
1 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
1/3 cup chopped fresh sage leaves

Directions:
1. Preheat oven to 350 degrees F.

2. Saute squash and onion in butter until tender in an oven-proof skillet.

3. In a large bowl, whisk together eggs, ricotta cheese, salt, and pepper. Pour egg mixture over squash. Sprinkle with sage.

4. Place skillet in oven and bake until eggs are set. Remove from oven and cut into wedges to serve.

Note: Make the day before and reheat in the morning.

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