I DID IT!!! I am terrible about eating breakfast, but I also know it's important, so I make sure my kids eat SOMETHING every morning. But for me to get up and cook a "good" breakfast would mean getting up at 5:30, and it AIN'T HAPPENIN"!!! So last night I actually got on-line and got some recipes for breakfasts that you can make and freeze, then warm up individually in the microwave. So I made some sausage biscuits, sausage calzones, breakfast burritos, and breakfast pizzas. Oh, and "Egg McMom"! All take one-to-two minutes in the microwave, so here's hoping the kids acually will EAT them!!!
Share the website, please!!! I did make breakfast this morning. I've been juicing, lately, and I've saved the pulp from a few. Today I made Strawberry, Blueberry, Pear muffins. Quite yummy!
I don't know the website Jackie used, but here I go again, hopefully some one will appreciate some breakfast recipes: Breakfast Burrito 4 slices turkey bacon slices 2 flour tortilla 2 large egg whites 1 tablespoon chopped chiles 2 tablespoons shredded cheddar cheese salsa or hot sauce Heat turkey bacon in nonstick skillet on medium heat 8 to 10 minutes or until lightly browned. Place 2 turkey bacon slices on each tortilla; sprinkle with cheese. Beat egg whites and chilies together; add to hot skillet. Cook and stir 2 minutes or until set. Divide egg mixture between tortillas; fold tortillas over filling. Top with salsa, if desired. To Keep Warm: Wrap filled burritos in foil and place in warm oven for up to 30 minutes.
Breakfast Egg Burrito 2 flour tortillas 1/2 cup grated Monterey jack cheese 2 eggs 1 teaspoon butter 2 tablespoons chopped green onions 2 tablespoons salsa cooked crumbled sausage or bacon -- optional Heat pan large enough to accommodate 1 tortilla. Warm tortilla for about 1 minute. Heated side should begin to brown slightly. Flip and sprinkle 1/4 cup cheese evenly over surface. Cover for about 1 minute or until cheese is melted. Keep warm while preparing second tortilla in same way. When tortillas are nearly ready, beat eggs with several drops of Tabasco sauce and salt and pepper as desired. Heat butter in separate pan, add green onions, stir for a few seconds and add eggs. Over medium heat, scramble eggs to your taste. Add salsa and stir briefly. Divide egg mixture between 2 tortillas, distributing egg along 1/3 of each tortilla. Add additional ingredients if you wish and roll from side with egg on it.
Spinach Feta Pancake Wrap 4 eggs 3 tablespoons melted butter 1 cup heavy cream 1 cup soda water 1 1/2 cups flour 1 pinch salt 1 egg white, beaten to soft peaks FILLING: 2 tablespoons butter 1 clove minced garlic 2 pounds baby spinach 1 1/2 cups crumbled feta cheese 1/2 cup grated Parmesan cheese 1 cup toasted pine nuts Mix together eggs, butter, cream, and water. Mix together flour and salt. Whisk wet mixture into flour until smooth. Fold in egg whites and let rest for 15 minutes. Place a nonstick pan over medium heat lightly brush with oil. Place 1 ounce of batter in pan and saute both sides until lightly brown. Repeat with remaining batter. For the filling, melt the butter in a large saute pan and add the garlic. When the garlic browns slightly, add the spinach. Saute until spinach is cooked and let cool. Mix with remaining ingredients. Place 2 tablespoons of filling in each pancake and roll them up. Place rolls in 400ºF oven for 4 minutes. Remove from oven and serve. Yield: 16 to 24 wraps
Aball thanks alot we aren't very good about eatting breakfast here. I know it's bad I wish I could get in the happen. Maybe with some of these wonderful ideas I can.
Dilly Brunch Pockets 12 corn tortillas 1 large tomato, seeded and chopped 1/4 cup + 2 tbl. sliced green onions 1 teaspoon chopped fresh dill or 1/4 tsp dry 1 tablespoon butter 6 eggs, slightly beaten salt and pepper to taste 5 ounces canadian bacon, folded in half 1 cup shredded cheddar cheese To warm and fold corn tortillas, briefly cook each tortilla on both sides in a nonstick skillet, about 1 minute (do not overcook) and fold in quarters. Keep prepared tortillas covered with cloth towel until all tortillas are folded and ready to be filled. In 10 inch nonstick skillet, briefly saute tomato and 1/4 cup green onions with dill in margarine. Add beaten eggs, salt and pepper to taste. Cook over medium-low heat, stirring occasionally until eggs are just cooked, but still soft. Remove from heat. To fill each tortilla, place one slice of Canadian bacon in one "pocket" of folded tortilla; fill second "pocket" with about 2 tablespoons egg mixture. As each tortilla is filled, arrange overlapping in shallow 12x8x2 inch baking dish (lightly brushed with margarine or spaayed with nonstick cooking spray). Sprinkle with cheese, if desired, and remaining 2 tablespoons chopped green onion. Bake at 350ºF for 15 to 20 minutes or until just heated through.
Croissan'wich 1 8 ounces can Pillsbury crescent rolls OR 4 precooked croissants 4 salt and black pepper 8 ounces breakfast sausage OR 8 slices bacon 4 slices American cheese Prepare the rolls by first unrolling the dough out of the can. Separate the dough into four sections, each made up of two triangles. Detach the triangles by tearing along the diagonal perforation, then reattach the dough along the outside parallel edges, pinching the dough together along the middle. This will make making one bigger triangle. Loosely roll the dough from the wide end, all the way up. Now, bring the ends around so that they overlap and the roll is in the shape of a circle. Press the ends together and place roll onto a baking sheet. Repeat with the remaining dough, then bake following the directions on the package (375ºF for 11-13 minutes.). When the rolls are done baking build the sandwich using the steps of biscuit sandwich clone. Makes 4 sandwiches.
Big Country Biscuit Wrap 1 (12-oz.) can Pillsbury Big Country Refrigerated Buttermilk Biscuits 4 oz. (3/4 cup) chopped cooked ham 3 oz. (3/4 cup) shredded Cheddar cheese Heat oven to 400ºF. Separate dough into 10 biscuits. Press each biscuit into 5-inch round. Spoon ham and cheese onto center of each biscuit. Fold dough in half over filling; press edges with fork to seal. Place on ungreased cookie sheet. Bake for 10 to 13 minutes or until golden brown.
Midnight French Toast 1 dozen eggs, beaten 1/2 cup of cream 1/2 tsp. vanilla zest from 1 orange 2 T. orange liqueur or orange juice 1 loaf of French bread, sliced 1" thick Mix eggs, cream, vanilla, orange zest and liqueur in large pan or bowl with cover. Place sliced bread in pan (or bowl) and cover, making sure slices are well coated. Cover and let stand in refrigerator over night. Next morning, place slices on well greased cookie sheet. Bake at 375° for 20-30 minutes Serve with fruit and whipped cream or maple syrup. Serves 6
French Toast Sticks 2 eggs 1/2 cup confectioners' sugar 1/4 cup milk 2 tablespoons maple syrup 1/4 teaspoon ground cinnamon 8 slices white bread, cut into 4 strips each About 3 tablespoons butter, divided In a shallow dish, beat the eggs, sugar, milk, maple syrup, and cinnamon with a fork until well blended. Dip each bread strip into the mixture, coating completely. In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed. Serve immediately or allow to cool, then cover and chill until ready to serve; when ready to serve, reheat in the oven or toaster oven for 3 to 5 minutes, or until heated through. Serves: 4 to 8
Freezer French Toast 4 eggs 1 cup milk 2 tablespoons sugar 1 teaspoon vanilla extract 1/4 teaspoon ground nutmeg 10 slices day old French bread (3/4 inch thick) 1 to 2 tablespoons butter, melted In a large bowl, beat eggs, milk, sugar, vanilla and nutmeg. Place bread in a well-greased 13x9 inch baking dish. Pour egg mixture over bread. Let soak for several minutes, turning bread once to coat. Freeze until firm. Package in airtight containers. To bake, place bread on a well-greased baking sheet. Dot with butter. Bake at 450ºF for 7 minutes; turn and bake 10-12 minutes longer or until golden brown. Serves 4-5
Peach Dutch Baby Pancakes 4 Tbsp butter 4 eggs 1 cup milk 1 cup all-purpose flour 1/2 tsp salt Peach Topping 3 ripe peaches 1 to 2 Tbsp butter 1 tsp vanilla 1 to 2 Tbsp packed brown sugar 1/4 tsp cinnamon Preheat oven to 425 degrees (F). Place the butter in a large heavy oven-proof skillet and place in the oven. While the butter melts, blend the eggs and milk in a food processor or blender. Stir together the flour and salt and sprinkle over the milk mixture. Blend just until smooth. When the butter bubbles, remove the pan from the oven and swirl to coat the side. Pour in the batter. Bake 20 minutes or until puffy and golden brown. Meanwhile, peel and slice the peaches. Saute them in the butter in another skillet. Add the vanilla, brown sugar and cinnamon, and cook until tender. Spoon the warm peaches into the cooked pancake. Serve warm. A Little Northwest Cookbook
Weight Watchers' Strawberry Breakfast Puff 1 1/2 cups plain low-fat yogurt 1/4 cup cool whip 1 tablespoon honey 1 teaspoon banana extract 3/4 cup lowfat 1% milk 3 large eggs 1/2 cup + 1 Tablespoon flour 1 tablespoon sugar 1 tablespoon margarine 2 cups hulled whole strawberries 1/2 medium banana sliced sprinkled w/ lemon juice Spoon yogurt in paper towel-lined strainer; place over bowl. Refrigerate at least 3 hours or overnight to drain. Preheat oven to 400ºF. In medium bowl, combine drained yogurt, whipped topping, honey and banana extract; set aside. In blender or food processor, combine milk, eggs, flour and sugar - blend until smooth. Place margarine in 10" oven proof skillet; place skillet in oven for 3 minutes. Using pot holder to protect hands, swirl margarine to cover surface of skillet. Immediately poor in batter; return skillet to oven. Bake 25-30 minutes, until puffed and golden; slide pancake onto rack with spatula; cool 10 minutes; place on plate. Spoon yogurt mixture into center of pancake; top with strawberries and bananas. To serve cut into 6 wedges. Weight Watchers
Berry Breakfast Pizza package (7-1/2 ounces) refrigerated biscuits 1 navel orange 8 oz. light cream cheese, softened 5 t. honey, divided 2-1/2 C. fresh strawberries, halved Heat oven to 400°F. Stack 2 biscuits, roll out to a 6-inch circle, 1/8-inch thick. Place on an ungreased baking sheet. Prick all over with fork. Repeat with remaining biscuits to make 5 circles in all. Bake until golden, 6 to 8 minutes. Loosen and cool slightly. Meanwhile, finely grate peel from orange. Beat into the softened cream cheese with 3 teaspoons of the honey. Set aside. Juice orange into a large bowl. Add halved strawberries and the remaining 2 teaspoons honey. Toss well. Increase oven temperature to 425°F. Spread biscuits with cheese mixture to within 1/2 inch of the edges. Bake until cheese edges brown lightly. Top with drained strawberry halves. Serve warm. Yield: 5 servings
Cherry Almond Granola 1 cup packed brown sugar 1/2 cup nonfat dry milk powder 1/2 cup honey 1/3 cup unsweetened apple juice concentrate 2 tablespoons vegetable oil 3 teaspoons almond extract 6 cups old-fashioned oats 1 1/2 cups dried cherries or cranberries 1 cup slivered almonds Fat free vanilla yogurt (optional) In a saucepan, combine brown sugar, milk powder, honey, apple juice concentrate and oil. Cook and stir over medium heat until sugar is dissolved; stir in extract. In a large bowl, combine oats, cherries and almonds. Drizzle with sugar mixture and mix well. Spread in a thin layer in two 15 x 10 x 1-inch baking pans coated with nonstick cooking spray. Bake at 375 degrees F for 15 to 20 minutes or until golden brown, stirring occasionally. cool completely. Serve with yogurt if desired. Store in an airtight container.
Berry Banana Fruit Smoothies 1 medium ripe banana 1 container (8 oz.) raspberry or strawberry yogurt 1 can (6 oz.) unsweetened pineapple juice (3/4 C.) Peel banana. Cut banana into 2-inch pieces. Slice banana and place in Quick-Stir Pitcher. Mash banana until fairly smooth. Add yogurt and juice to pitcher. Mix well. Pour into drinking classes.
Amy, I KNEW you would have some great contributions when I first posted! Actually, I did a search for "freezer ahead"+"breakfast", so these came from all over. The kids had some for breakfast this morning...I had to remind them to put the bags BACK (after squeezing out as much air as possible) RIGHT AWAY! They were OK. Sausage Biscuits 1/2 lb. sausage 1 1/2 cups baking mix 1 cup grated Cheddar cheese 1 egg, beaten 2 Tbs. milk 1/4 tsp. salt 1/8 tsp. pepper Cook and break up the sausage. Drain. Mix it in a bowl iwth baking mix and cheese. In a small bowl, beat together egg, milk, salt and pepper. Add to baking mix and blend until mixture forms a ball. Shape into 24 balls, using about 1 Tbs. for each. Bake on ungreased sheets at 350 for 20-25 min.
