Busy Morning Breakfasts
How many of us occasionally wake up late, rush to get ready, and forget to eat breakfast? I know I do sometimes. Most of us know that breakfast is the most important meal of the day and shouldn’t be skipped. So I am constantly racking my brain and the internet to find some healthy recipes that I can make ahead for those rushed morning when I don’t have time to sit down and eat breakfast. I have chosen 3 recipes to share with you that I hope you will like. Each of these are big hits in my house, hopefully they will be in your house too!
Yield: 6 sandwiches Time: 35 minutes
- 100% whole wheat English Muffins, toasted if you like
- 6 Whole Eggs, you can use Egg Beaters or all egg whites if you prefer Low-Fat
- Sliced Cheese
- Cooking Spray
- Tools: Muffin Tin Large Skillet Wax Paper
- Preheat oven to 350 degrees -
- Spray muffin tin with cooking spray. - Add an egg to each one.
- Sprinkle with salt and pepper.
- Beat with a fork. -
- Bake for 25-30 minutes until completely cooked. -
- Toast English muffins -
Assemble the muffins: split open muffins, stack a slice of cheese and a baked egg on one side. Close with other half of muffin on top. Wrap muffins in wax paper and freeze
Notes: Reheat in microwave: If thawed, 40-60 seconds at full power. If frozen, 3 minutes at half power, turning over after each minutes.
Peanut Butter Baked Oatmeal
Time: 35 minutes Yield: 6
- 1 ½ cup quick oats
- 1/4 cup brown sugar
- ½ cup milk
- 1 Tbsp butter
- 1 egg
- 1 tsp baking powder
- 3/8 tsp salt
- 1 tsp vanilla
- ¼ cup peanut butter
- Preheat Oven to 350 degrees
- Mix all ingredients together and stir well.
- Spread in greased baking pan
- Bake for 20-25 minutes
- Cut into 6 equal pieces
Notes:Reheat in microwave for 30 seconds.
Egg Muffins to Go
Yield: 12 muffins
Time: 35 minutes
- 4 ounces frozen chopped broccoli florets
- 1/2 cup shredded low-fat cheddar cheese
- 12 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 12 muffin liners
- Preheat oven to 350 degrees F.
- In a microwave-safe bowl, microwave frozen broccoli florets until thawed (approximately 4 minutes) and drain.
- If using a muffin tin, line tin with muffin liners. -
- In a large bowl, combine broccoli and cheese.
- Spoon mixture into cups, filling them 2/3 of the way, leaving room to add the egg mixture. -
- In another bowl with a pour spout, beat together 12 eggs. Add salt and pepper. Pour egg mixture into each muffin cup, being careful to leave a little room (1/4 inch or so) at the top. -
- Bake 25 minutes, or until muffins have risen and are firm. Note: Muffins will keep for up to 1 week in the refrigerator. Microwave muffins for 30 seconds to reheat.
You can also change up what you add into the muffins to get some variety. You can add different veggies, meats, or cheeses to get different flavors for your muffins. Have your kids pick out what they want to include in their muffins this will help get them involved in making healthy eating decisions. Hopefully you have found a recipe you are willing to try out. They are all very tasty and are a great way to make sure you don’t skip breakfast on those mornings when you might be running a little late.