Last week I wrote about making breakfast foods for supper. I ended up making the French Toast one night and it was a hit with my family, especially my 2-year-old daughter. We have a number of breakfast recipes on our website that could be enjoyed at breakfast, lunch or supper. I’m not much of a cereal eater but I really like the Crispy Granola. You can make it to your liking by adding different kinds of nuts and dried fruit. Breakfast Splits are a fun one for kids or to have when guests are over. You can set out bananas, different flavors of yogurt, different cereals, chopped fruit and nuts and each person can make their own splits. And my favorite breakfast recipe is our Make Ahead Breakfast Burritos. I make a batch to put in the freezer. Then I can grab one out and quickly heat it in the microwave to enjoy on busy mornings. You can also find me enjoying one at supper some nights when I’m not up to cooking!
Recently my husband got groceries and came home with a carton of 18 eggs. I usually only buy a dozen eggs so I asked him if he had something planned for all the eggs. He didn’t so I started thinking of how I was going to use them. I know it’s only 6 more eggs but it seemed like a lot of eggs to use! After eggs are purchased, they can be stored in their original carton in the refrigerator for 3-5 weeks. Usually the “sell-by” date on the carton will expire during that storage period, but the eggs will remain safe to use. I could make hard-cooked eggs or egg salad, but I’ve had my fill of those for a while after all the hard-cooked eggs at Easter! What came to mind next was to make breakfast for supper. Scrambled Egg Muffins, Easy Quiche, or French Toast are all tasty ways to use up the eggs and change up what we have for supper. And my kids like smoothies so I could serve Fruit Smoothie to get in a serving or two of fruit. No sleeping in past this breakfast!
When breakfast time rolls around each morning, I am very hungry. This is a good thing because it is certain that I will eat the most important meal of the day. The problem is that my husband and children are not big breakfast eaters – they are satisfied with milk, fruit, and cereal or toast. That is just not enough for me, especially now that I am expecting child #3.
To solve my problem, I looked to our August recipe – Make Ahead Breakfast Burritos. I make a batch of the burritos, freeze them, and then grab one out of the freezer and reheat when I need it. These are perfect for me on the mornings when I need more to eat than the rest of my family. On top of that, these burritos are full of the nutrients I need to keep myself and my baby healthy. I get fiber, vitamins, and minerals from the vegetables and whole wheat tortillas, protein from the eggs, and calcium from the cheese.
Even if you are not a big breakfast eater, this recipe is still great because it cuts down on breakfast prep and clean up time. Busy fall schedules are going to be starting up again, so this recipe gives you a quick, yet filling, breakfast before you head off to work or school for the day. I think I am going to make another batch of these soon, so they are in the freezer when “back to school” time rolls around.
Make Ahead Breakfast Burritos
- Nonstick cooking spray
- 1 cup potatoes, diced (1 medium potato)
- 1/2 cup onions, diced (1/2 medium onion)
- 1 cup bell peppers, diced (1 medium pepper)
- 8 eggs, beaten
- 1/8 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 cup 2% fat cheddar cheese, shredded
- 8 flour tortillas (8″)
- Spray a large skillet with cooking spray. Cook the potatoes for 6-10 minutes over medium heat.
- Add onions and peppers to the potatoes. Cook for 3 to 4 minutes until the potatoes are browned.
- Add beaten eggs to the vegetable mixture. Cook for 4-5 minutes over medium heat. Stir off and on until there is no liquid.
- Stir in the garlic powder and pepper.
- Roll up each burrito. Use 2 tablespoons of cheese and 1/2 cup of the egg mixture. Serve or freeze.
- You can freeze the burritos. Wrap each burrito tightly in plastic wrap. Freeze in a single layer on a cookie sheet. Seal wrapped burritos in a freezer bag when they are frozen.
- Wash hands after handling raw eggs and before making burritos.
- Wash vegetables under running water.
- Add hot peppers, salsa, or cayenne pepper for a spicier burrito.
I often have overnight company around the holidays and many times I am looking for tasty, simple dishes I can serve hot from the oven with toast, fruit and milk. Scrambled egg muffins work for guests and they are very versatile. I have used a lot of different veggies such as mushrooms, tomatoes, and spinach. I have even added ham or Canadian bacon. If you’re in a real hurry, you can skip the muffin pan all together and make it in a 8 x 8-inch pan. It will take about 20 minutes in an 8 x 8 pan. To be sure, bake to an internal temperature of 160 degrees.
Other tips for this recipe include:
- Diced means to cut into small pieces (1/4 inch or less).
- Vegetables can be chopped up the night before and stored in the refrigerator to make the recipe even faster.
- Serve extra leftover egg muffins chopped up in tortillas or with a green salad and roll for another meal.
Scrambled Egg Muffins
Serving Size: 1 muffin | Serves: 6 | Cost Per Serving: $.59
- 2 cups washed vegetables, diced (broccoli, red or green bell peppers, onion)
- 6 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/2 cup low fat cheddar cheese, shredded
- Preheat oven to 350°F. Spray muffin tin with nonstick spray.
- Add chopped veggies to the muffin tin.
- Beat eggs in a bowl. Stir in salt, pepper, and garlic powder.
- Pour eggs into the muffin tin and bake 20-25 minutes. To add cheese, remove the tin from the oven during the last 3 minutes of baking. Sprinkle the cheese on top of the muffins and return the tin to the oven.
- Bake until the temperature reaches 160°F or a knife inserted near the center comes out clean.
My husband has a 30 minute drive to work each morning. That means he needs to leave our home by 6:30 am so he can be to (or at least near) his desk by 7 am. He is also not a morning person, so sitting down and eating breakfast before he leaves is not an option.
Most of the time he grabs some dry cereal and munches on it throughout the morning at his desk. This is easy, inexpensive, and a healthy choice. However, I have learned that if we do not start our morning off with a fruit, vegetable, or both, my family is not likely to get all of the fruits and vegetables we need in a day. So, we have started adding smoothies to his morning routine a couple of times a week.
There are many restaurants and shops near his workplace, so he could easily stop and pick one up. These smoothies taste great, but they are expensive at $3 to $4 each. They also tend to be larger than what he can drink for breakfast, so some of it gets wasted. We can make smoothies at home that taste great and cost about $1 per smoothie. With the cost savings, we prefer to make our own smoothies. On top of that, by making smoothies at home we can make sure we are getting the fruits and vegetables we need with about half the calories of a smoothie from a restaurant.
We usually make a large batch of smoothies one night a week (about eight smoothies in a batch). I have some glass jars that hold 8 ounces and some plastic bottles that hold 10 ounces. I pour the smoothies into the jars or bottles, pop the lid on, and freeze. The smoothies need about 12 hours to thaw, so I put a smoothie into the refrigerator while I am working on supper the night before. In the morning he can pull it out of the refrigerator, shake it up to mix everything around, and it is ready to go.
The best thing about smoothies is that you do not need a recipe. I usually use yogurt or milk, frozen berries, bananas, and fresh spinach or kale. If you prefer to follow a recipe, we have several options: Fruit Smoothies, Fruitastic Summer Smoothie Blast, and Orange Smoothie. Whether you follow a recipe or make up your own, try a smoothie for breakfast this week! Watch our video below How to Make a Fruit Smoothie!
- Eat breakfast. This is the most important meal of the day and the most common one to skip. It’s also typically the fastest and the cheapest to make. Think oatmeal, toast, eggs, pancakes, fruit, low-fat milk. Just eating breakfast helps charge your brain and body.
- Buy staples. Beans, pasta, and oats are really inexpensive and filling. Canned fish or frozen vegetables don’t go bad before you can use them. Eggs are a very inexpensive protein as are beans and peanut butter.
- Plan ahead. When you are hungry and rushed, it is hard to think of budget foods. Make a slow-cooker recipe that will last several meals. Divide the food into several containers to make it easier to reheat. Or, keep the ingredients for an inexpensive meal on a shelf so you don’t have to think what to make when you are tired. A nutritious meal includes something from each food group: grain, meat, fruit, vegetable, and milk.
- Watch what you drink. Coffee, soda, energy drinks, and alcohol can be dehydrating and costly. Water and milk are healthy and inexpensive. Refillable water bottles pay for themselves within days.
-pointers from Peggy
Families in Iowa are getting ready for summer vacation. I’ve heard several discussions concerning how old children should be to stay home by themselves part or all of the day, household rules, and how to get siblings to get along when the parents are gone.
Eating is another routine that changes during the summer. Kids often get up later since they don’t have to go to school, they may skip breakfast, and just snack all day instead of eating meals.
Sitting down to plan lunch meals with your kids is a good idea. This way the menu includes foods they like and can make themselves. As for snacks, consider preparing two snack boxes—one for the refrigerator and one for the cupboard. Parents or adults choose what goes in the box and children choose what they would like to eat from the box. The University of Missouri Extension has a handout called Pack a snack box with healthy ideas for getting started.
Remember, you are in charge of buying food. If you only buy healthy foods, that’s what the kids will have to eat.
Next week, recipes for kids…
-pointers from Peggy