In case you missed the first portion of our breakfast post series, check out the initial post here. Let the time saving tips from our first post help you be able to implement these healthful and efficient breakfast foods into your morning routine.
RECIPES AND IDEAS:
FRUIT. Cutting up fresh fruit of any kind. You could simply have fruit by itself, make it into a salad or add some yogurt for more flavor. You could also use the fruit as a topping on oatmeal, pancakes or waffles.
1 cup frozen vanilla yogurt
1 medium peach, peeled, pitted and cut up
1 tablespoon creamy peanut butter
Place all ingredients in the blender and blend until smooth.
EGG IN THE HOLE
Use a cookie cutter, take the center out of the piece of bread and place the holey bread in a hot pan. Crack an egg and place it in the hole of bread. Cook until the egg is set in the bread and bread is toasted.
A breakfast casserole is a easy solution to the eggs and bacon craving.
1 lb. bacon
3/4 c. sharp cheddar cheese
1 3/4 c. milk
6-8 slices of bread (cubed)
Place cubed bread in casserole dish, put cooked bacon on top. Add sharp cheese on top of meat.
Beat eggs, milk, salt and pepper, pour over top.
Let stand 5 minutes then bake at 350 until brown (35 -40 min)
ENGLISH MUFFIN PIZZA
Sprinkle muffin with cheddar cheese and toast in the oven.
Add pepperoni if you want additional flavor.
Anything can be placed on a biscuit like scrambled eggs, sausage, chicken, ham with cheese melted on top for a delicious sandwich.
Make granola yourself. Combine 2 cups of rolled oats and a cup of dried fruit and seeds with a pinch of brown sugar. Toast this mixture in a warm oven for 3-5 minutes.
Pound your favorite nutritious cereal inside a plastic bag. Roll a peeled banana in it for a quick breakfast.
PANCAKES AND WAFFLES
Keep pancake or waffle batter in a container in the refrigerator ready to just pour on the griddle.