Faith and Family Connect

The Community for Catholic Moms

breakfast

I am so busy in the mornings trying to get kids fed and dressed, I rarely get breakfast in my own mouth. What are your favorite breakfasts? I am hoping to find protein-based recipes that are easy to make-ahead.

Thanks!

Views: 7

▶ Reply to This

Replies to This Discussion

Permalink Reply by Maureen on June 17, 2009 at 6:37am
What about quiches? Easy to reheat.
Permalink Reply by katies3boys on June 17, 2009 at 2:48pm
This is not something you can make ahead of time, but I eat breakfast burritos all the time. I use a turkey sausage link that I cooked ahead of time, two eggs, and a tortilla. I just scramble the eggs, cook them and add the turkey sausage. Put them in the tortilla and you are good to go!

It only take minutes to make in the AM. I start it once the boys are eating already (unless I am making them eggs that AM).
Permalink Reply by Jennifer on June 17, 2009 at 7:27pm
I started eating eggs for breakfast when my kids were little. I found that if I had two eggs in the am I could go without being hungry for 5 or 6 hours. The easiest thing to do is to hard boil a dozen eggs on Sunday and keep them in the shell in the fridge (they can last up to 7 days). I will do that, or I will poach or fry two eggs with a slice of toast.
Permalink Reply by Danielle Bean on June 18, 2009 at 7:12pm
Eggs are surprisingly fast to make. If you really can't cook in the AM, you could always boil eggs and keep those in the fridge for grab and go. We do a lot of boiled eggs around here. With chickens, it's very economical -- and you can't beat the nutrition!
Permalink Reply by Marie V. on July 1, 2009 at 2:04pm
Our favorite is potato and eggs in a flour tortilla. Super easy to bake the cubed up potatoes in the oven and scramble the eggs ahead of time. When cool toss them in a tupperware container. In the morning you just scoop some of the mixture into a cold tortilla and stick it in the microwave. You can dress it up with salsa or cheese if you have time. Added bonus is that it is portable!
Permalink Reply by Heather on July 1, 2009 at 9:42pm
Whole Fruit Smoothies! Mix a frozen banana, a handful of strawberries, a chopped apple, and a few ice cubes in a blender. If you are feeling especially healthy, you can add a small handful of baby spinach to make a green smoothie. You cannot taste the spinach!
Permalink Reply by Gwenn on July 2, 2009 at 4:38pm
My quick breakfast is half a cup of raw large flake oatmeal, half a cup of yogurt and half a banana chopped over it, or berries, or apple chunks from the apple sliced for the children, or... whatever fruit you prefer. Walnuts, rasins, sliced almonds are a great addition for variety. It's pretty basic, natural and keeps the munchies at bay until lunchtime.
Permalink Reply by Deborah Garcia on July 22, 2009 at 2:47am
I make an oatmeal custard, all you do is prepare oatmeal in microwave, then add egg whites, cranberries and stevia for sweetening, and heat for 20 seconds till you get a custard consistency. It only takes about a minute and 20 seconds to make. My son loves, loves, loves, this for breakfast, and so do I.
Permalink Reply by Sally Feller on August 3, 2009 at 12:50pm
Do you have a slow-cooker?

If you do, you can cook grains overnight and they'll be ready in the morning. The general rule is 4 parts liquid to 1 part grain. Oats are easy and generally kid-friendly. I can't oats, but I've cooked other grains and had "porridge" from those. Quinoa, while it sounds weird, is a very protein-heavy grain that can be cooked overnight. Just make sure you rinse it thoroughly first.

Then you can add additional things in the morning...frozen berries, walnuts, brown sugar, honey, syrup, peanut butter, flax seed, apples, bananas, etc. etc.

You can also freeze oatmeal in batches and then pull it out in the morning and toss it in the microwave!
Permalink Reply by Angèle on September 15, 2009 at 8:10pm
Mmm. Breakfast casseroles are the best! I make 'em the night before and pop 'em in the oven when I wake up. (But in the event I don't prepare the night before, cottage cheese and fruit always make a nice quick breakfast).

These do take a while to cook, so if you're used to eating right after you wake up perhaps they wouldn't work.

Two of my favorites:

Country Breakfast Casserole (serves 8 regular people, or 4 boys) (Steps 1-3 can be done the night before. Just heat a few minutes more)

* 1 (16 ounce) package breakfast sausage
* 1 chopped green onion
* 2 cups shredded Cheddar cheese
* 6 eggs, lightly beaten
* 1 cup water
* 1/2 cup milk
* 1 (2.64 ounce) package country gravy mix
* 6 slices bread, cut into 1 inch cubes
* 2 tablespoons melted butter (optional)
* paprika to taste (optional)

1. Preheat oven to 325 degrees F (165 degrees C). Grease an 11x8 inch baking dish.
2. Brown sausage in a large skillet; drain fat.
3. Combine sausage with green onion and spread evenly across the bottom of the baking dish. Top with shredded cheese. Whisk together eggs, water, milk, and gravy mix; add mixture to baking dish. Arrange bread squares evenly on top. If desired, drizzle melted butter over bread, and sprinkle with paprika (just for presentation... you could also put frozen hashbrowns on top instead of the bread).
4. Bake 40 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Set aside 10 minutes before serving (like lasagna, just so it won't gloop everywhere).

and

Breakfast Pie (about 6 servings)

* 8 bacon strips, diced
* 1/4 cup crushed cornflakes
* 5 eggs, lightly beaten
* 1/2 cup milk
* 1/2 cup small curd cottage cheese
* 1 1/2 cups shredded Cheddar cheese
* 1 green onion, sliced
* 1/2 teaspoon salt
* 1/8 teaspoon pepper
* 2 1/2 cups frozen cubed hash brown potatoes

1. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Drain, reserving 2 teaspoons drippings. Stir reserved drippings into cornflakes; set aside. in a bowl, combine the eggs, milk, cottage cheese, cheddar cheese, onion, salt and pepper until blended. Stir in hash browns. Pour into a greased 9-in. pie plate. Sprinkle with bacon and the cornflake mixture. Cover and refrigerate overnight.
2. Bake, uncovered, at 325 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.
Permalink Reply by Abby Sasscer on September 16, 2009 at 12:11am
Hi Lisa,

I simply eat leftovers from the night before. May sound strange but in the Philippines, breakfast is the heaviest meal of the day. It gives me enough energy to get thru the morning and I'm not hungry until way past lunch. I almost consider it a very early BRUNCH with an empahasis on the BR.
Permalink Reply by Maria C. Spaeth on September 16, 2009 at 3:24pm
When my husband takes off to play for mass on Sunday's he loves a breakfast sandwich. I buy a half dozen wheat rolls, a dozen eggs, and ground sausage, plus cheese. I make six sausage, egg, and cheese sandwiches at a time, individually wrap them and freeze them. Take one out the night before, microwave for little in the morning and he is ready to go.

I love muffins. Pack them with fruit, nuts, or seeds...add a smoothie and I can hit the ground running.

But the best idea I ever heard of was a breakfast cookie. Never tried it, but I know my 3 year old would love it. The address is posted below if this sounds good:

http://www.foodnetwork.com/recipes/ellie-krieger/breakfast-cookies-...

RSS

Groups

© 2012   Created by Faith & Family.

Badges  |  Report an Issue  |  Terms of Service

Sign in to chat!