During the first week of school, mornings can get a little hectic as kids (and parents) figure out the new routine. With the perfect outfit to pick out, lunches to be packed, and paperwork to be signed, it can be hard to make sure kids head off to school with a filling breakfast that will last them until lunchtime.
Here are some ideas for some quick but healthy breakfasts to start every morning off right:
– Our Breakfast Eggs with Potato Crust recipe can be made the night before and put in the oven for 30 minutes while the kids are getting ready.
– For a breakfast that is easy to eat on the go, top a container of Greek yogurt with jam, honey and chopped almonds or fresh fruit and granola.
– Make quick breakfast quesadillas by sprinkling shredded cheese on a whole wheat tortilla, layering thin apple slices, and topping with a second tortilla. Microwave or cook in a skillet until the cheese is melted.
- 1 unbaked refrigerated pie shell
- 2 cups chopped asparagus
- ¼ cup cooked bacon crumbles
- 2 cups chopped cooked turkey
- 1 cup shredded Swiss cheese, can use mozzarella or Parmesan
- 6 eggs
- ½ cup milk
- 1 tsp kosher salt
- ½ tsp pepper
- ¼ tsp nutmeg
- Zest of ½ lemon
- Preheat oven to 400 degrees
- Press pie shell dough into a deep dish pie pan, crimp edges if necessary.
- Steam the asparagus over boiling water or in microwave 1 min.
- Into pie shell, add turkey, bacon, steamed asparagus and cheese.
- Whisk egg, milk and seasonings together, pour over pie shell ingredients.
- Bake uncovered until firm, about 45 min.
- Let rest 10 min before cutting.
This is essentially a quiche with a hash brown crust, perfect for busy weekend mornings. Frozen shredded hash browns work best in this dish. You could use any type of grated cheese, but we like the nutty flavor Swiss cheese imparts.
- Nonstick cooking spray
- 4 cups (2 pounds) frozen shredded hash browns
- 2 cups (1 pound) nonfat cottage cheese
- 4 dashes Tabasco sauce
- 3 scallions, chopped
- 1 cup (6 ounces) diced ham
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup (2 ounces) grated Swiss cheese
- 1 1/2 cups nonfat egg substitute
- Spray one 9-inch deep dish pie plate with nonstick cooking spray
- Spread the hash browns evenly on the bottom and up the sides of the pie plate and set aside
- In a bowl, mix together the cottage cheese, Tabasco, scallions, ham, salt and pepper.
- Spread evenly on top of the hash browns
- Sprinkle the Swiss cheese on top
- Pour the egg substitute over the cheese
- To eat now...
- Preheat the over to 350 degrees F. Bake until puffed and golden brown, 30 to 45 minutes. Serve with fresh fruit.
- To eat tomorrow...
- Assemble as instructed through #5. Pour the egg substitute into a zip lock bag, seal and place the bag on top of your dish. Cover with plastic wrap and foil. In the morning, pour the egg mixture over the cheese mixture and bake as directed above.
- To freeze for later...
- Assemble as instructed through #5. Pour the egg substitute into a zip lock bag, seal and place the bag on top of your dish. Cover with plastic wrap and foil. Label, date, and freeze for up to 3 months. The quiche must be thawed in the refrigerator for 1 to 2 days before baking. Pour the egg mixture over the cheese mixture before baking as directed above.
Breakfast is mostly a cold-cereal affair at my house, especially during the weekdays. I wish it weren’t so! But my kids are old enough to be self-sufficient, so while they’re getting ready for school, I’m prepping for work. Tossing a box of something-or-other on the kitchen table with a jug of milk is about as fancy as I get.
So when I made homemade waffles last week, the kids were stunned. And then, stuffed! For once, I felt like the “good mom” I know I can be. (Wait—Bisquick does count as homemade, right?)
So, I have a plan. Get something fast, easy and healthy — that’s not cold cereal — on the breakfast table more often. I dredged through my rusty repertoire and came up with these ideas.