Busy school mornings call for convenient, delicious breakfast
With the beginning of the school year, parents are challenged with making quick nutritious breakfasts that not only taste good, but provide energy until lunch time. Kids are not the only ones who need a good breakfast. Teachers and busy parents also benefit from breakfasts that are ready in minutes and satisfy for hours.
As much as I like pancakes, cinnamon rolls and coffee cake, they leave me hungry before lunch time. I think the following two recipes, which can be made over the weekend and frozen, are a better choice for fast weekday breakfasts.
Crustless mini quiche
12 large eggs
••• cup heavy cream
••• cup milk
2 tablespoons parsley, chopped
2 tablespoons fresh basil (or herb of your choice), chopped
••• teaspoon salt
••• teaspoon pepper
1 cup broccoli, cut into teeny tiny florets
1 cup fresh spinach, roughly chopped
1 red bell pepper, chopped small
••• to ••• cup finely diced onion, see notes
1 jalapeno pepper, seeds and veins removed, finely diced (optional)
1••• cups Cheddar, gruyere, mozzarella or other cheese, divided
1 pound bacon, sausage or ham, fully cooked, see notes
Preheat oven to 375 F. Thoroughly grease muffin tins for 16 to 18 quiches, see notes.
In a large bowl, whisk together the eggs, cream, milk, parsley, basil, salt and pepper. Set aside.
Add vegetables to the egg mixture and stir to combine. Stir in half of the cheese and all of the meat.
Using an ice-cream scoop or quarter-cup measure, scoop mixture into prepared muffin tins, filling to about ••• inch from the top. Sprinkle a small amount of remaining cheese over each.
Bake for 20 to 25 minutes or until the egg is fully set and the cheese has just started to turn golden on top.
Remove from oven and cool for 5 to 10 minutes before running a butter knife around each muffin and gently removing from the pan. Store refrigerated in an airtight container. Reheat in microwave for a few seconds or in a preheated toaster oven for a few minutes.
Notes: Use nonstick muffin tins if possible and grease them to easily release quiches. If using bacon or sausage, cook thoroughly and set aside to cool; chop into small pieces.
Onions may be sautéed to soften the texture and taste. Other vegetables may be sautéed, if desired. Use any vegetables of your choice totaling 3 or 4 cups.
Makes 16 to 18 mini quiches.
Recipe from: www.willcookforfriends.com.
These breakfast sandwiches sound for all the world like a certain fast-food favorite. By making them yourself you can use whatever meat and cheese you like and save yourself a stop at the drive-through.
Freezer breakfast sandwiches
6 large eggs
Kosher salt and freshly ground black pepper, to taste
6 English muffins, split
12 slices deli-sliced ham
6 slices Cheddar cheese
Preheat oven to 375 F. Lightly oil 6 (10-ounce) ramekins or coat with nonstick spray and place on a baking sheet. Put 1 egg into each ramekin and beat slightly. Season with salt and pepper. Put into oven and bake until egg whites are cooked through, about 12-14 minutes.
Place one egg on each muffin bottom. Top with 2 slices of ham and 1 slice of cheese; cover with muffin top. Repeat with remaining muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
To reheat, remove plastic wrap and wrap each sandwich in a paper towel. Microwave for 1 or 2 minutes or until heated through. Eat at once.
Adapted from “Eat Cake for Dinner” at: www.damndelicious.net.
Easy yogurt strawberry banana smoothie
1 cup juice (apple, orange or grape) or ••• cup juice and ••• cup water
1 ripe banana
1 cup frozen strawberries
••• cup Greek yogurt (may be increased to 1 cup), see notes
••• cup ice (optional if you want it colder and thicker)
Place juice and/or water and yogurt in blender. Add fruit. Blend until smooth. Add ice to make it thicker or colder, if desired. Blend again, pulsing until all ingredients are pureed.
Notes: If you choose to make this recipe without yogurt, use less juice. The banana and ••• cup juice will still make a delicious strawberry smoothie. Makes 4 servings.
Recipe from: www.eatingonadime.com