Saturday, September 30, 2017

Leader Enterprise - September 27, 2017 - Quick Breakfasts



With school back in session, it's great to have a quick breakfast to begin the day. These make-ahead recipes will help you enjoy a hot start to your day as easy as 1-2-3. 

FREEZER BREAKFAST BURRITOS

12 eggs, beaten
1 # bulk sausage, cooked (or ham or bacon) 
2 c. shredded cheddar cheese
1/2 c. salsa, optional
sauteed onions and peppers, optional
12 flour tortillas, about 8" in size

Scramble eggs in large skillet until done and remove from heat; stir in cooked sausage and shredded cheese (then mix in salsa and veggies if you like).
Warm tortillas in microwave about 20 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.TO SERVE: Wrap frozen burrito in a paper towel. Cook in microwave until heated through (about 1-1/2 to 2 minutes).

These luscious waffles freeze nicely in a ziploc bag. Reheat in toaster. (No one will know they're getting 'veggies' in this tasty breakfast. 


DOUBLE CHOCOLATE ZUCCHINI WAFFLES 

1 c. (white) whole wheat flour
1/2 c. white flour
1 TB. baking powder
1/2 tsp. baking soda
1-1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. cocoa powder, sifted
1/4 c. brown sugar
1/4 c. coconut oil, melted (or butter)
2 eggs
1-3/4 c. milk (I used almond milk)
1 tsp. vanilla
1 c. zucchini, pureed in food processor (pumpkin works also)
1 c. chocolate chips

Mix dry ingredients (whole wheat flour through cocoa powder) in large bowl. In separate bowl, whisk together brown sugar and melted coconut oil. Whisk in beaten egg, milk and pureed zucchini.  Add wet ingredients to dry ingredients and whisk just until combined. (Do not overmix). Stir in chocolate chips.  Pour about 1/4 c. mix per waffle onto prepared (spray with cooking spray) waffle maker and bake until done. (About 3 - 3/12 minutes)  To serve: Top with fruit and/or cool whip. 

After cooling these to room temperature, freeze in a large ziploc bag. To warm up these mini omelets, wrap in a moist paper towel and microwave in 30 second increments until warmed through.
MINI MUFFIN OMELETS

12 eggs (I used 11 so my pans weren't so full)
2 Tb. milk
1 c. chopped deli ham or cooked bacon or sausage
2 ozs. shredded cheddar cheese
salt and pepper, to taste
blanched veggies of choice

Preheat oven to 350. Spray 12 muffin tins generously with cooking spray. 

In large bowl, mix eggs and milk  - pour evenly into pans. Sprinkle with add-ins, then salt and pepper.
Bake 20 minutes. (They came out of the pans a lot easier than I expected them to.) 

These overnight oats are so versatile. Make everyone's favorite flavors and breakfast is ready when you get up. Heat in microwave if you prefer them warm. 'Dress up' these oats by adding nutella if you want. 

OVERNIGHT OATS

For each serving: 

1/3 c. old-fashioned oats 
1/4 tsp. ground cinnamon
1 tablespoon chia seeds
1 Tb. almond butter or peanut butter
1/2 c. milk of choice for a very thick consistency, or up to 2/3 cup milk for a lighter consistency
1/2 c. fruit (fresh or frozen blueberries, raspberries, or sliced fresh strawberries)
maple syrup or honey, if desired

In a jar or bowl (a small mason jar is perfect), combine old-fashioned oats, cinnamon, chia seeds and nut butter. Add a splash of the milk and mix the nut butter into the oats. Then add the rest of the milk and stir to combine. Top with fruit of choice. Place the lid on the jar and refrigerate overnight, or up to 5 days. When you’re ready to serve, add a drizzle of maple syrup or honey if you’d like, and enjoy.


"When you feel yourself sinking, if you step back and look at the big picture, you’ll realize that for every body of water you must cross, there is a bridge.” ― Cookbook author Christy Jordan 

Printfriendly