Eat, Drink & Be Merry: Back-to-School Breakfast

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Quick, Easy and Healthy Recipes

By Whitney Miller

For a lot of people, August is a crazy time. The slow pace of summer is replaced with the rush of the new school year. Mornings are the worst as everyone in the house runs around getting dressed and ready for school and work. Because of this, kids and adults need quick and easy breakfast options.

Breakfast is one of the most important meals of the day. According to webmd.com, kids who eat breakfast daily have higher IQ scores than their peers that skip it. That definitely sounds like reason enough to not skip eating breakfast. When preparing breakfast, choose high protein foods. According to health.com consuming a high protein breakfast such as eggs will help you stay slim, healthy and energized. So, skip the extra cup of coffee and eat an egg such as my open-faced omelet. This omelet takes just a few minutes to prepare. I like to offer my family an array of toppings. For a Mexican open-faced omelet, top with pepper jack cheese, sautéed onions and peppers, chorizo, salsa and avocado. For a veggie lover omelet, top with green onions, sautéed vegetables, avocado and feta cheese.

When I am wanting something sweet for breakfast but don’t want to hurt my waistline, my go-to is my Blueberry Breakfast Cobbler. Plump, juicy blueberries are combined with honey and then spooned on top of a cobbler batter. Pancake mix takes this cobbler from dessert to breakfast. With the use of pancake mix and frozen blueberries, I always have the ingredients to whip up this breakfast treat. On the weekends, I will multiply the recipe to make a casserole size cobbler to serve to friends.

This granola recipe got its BEST Ever title because of all the rave reviews I have received on it. It was accidentally created when I added ground flaxseeds to my granola recipe for a healthy boost and vanilla for added flavor. I took a bite of the new creation and then another and another. Warning this granola is addicting! You can ask my friend Lara who was visiting me. She ate a mason jar full of it before she knew it. When she got home, she asked me for the recipe. I have not shared the recipe with anyone except Lara until now. It is too good not to share. Enjoy it by the handfuls or on top of yogurt for a delicious on-the-go breakfast.

Back-to-school doesn’t have to equal stressful mornings. Take a few minutes to whip up one of these quick and easy breakfast recipes for you and your family. Enjoy knowing you and your family were able to have a healthy and delicious start to your day.

 


Blueberry Breakfast Cobblers

1 Tablespoon unsalted butter
1/3 cup pancake mix*
½ cup buttermilk
½ teaspoon sugar
½ heaping cup blueberries, frozen and thawed or fresh
4 teaspoons honey
Preheat oven to 400°F. Divide the butter into two 4-ounce ramekins. Place the ramekins in the oven to melt the butter. Once melted, remove from the oven.
Combine the pancake mix, buttermilk and sugar in a small bowl. Divide the mixture between the ramekins.
Combine the blueberries and honey in another small bowl. Divide the blueberry mixture between the two ramekins.
Bake for about 12 minutes or until golden brown. Serve warm.
Makes 2.
*Gluten-free pancake mix can be substituted.


BEST Ever Granola

4 Tablespoons unsalted butter
¼ cup light brown sugar
¼ cup plus 2 Tablespoons honey
2 cups rolled oats
1 Tablespoon ground golden flaxseeds
1 teaspoon pure vanilla extract
¼ cup plus 2 Tablespoons chopped pecans
1/2 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 cup dried cranberries or goji berries
Preheat oven to 325°F. Line a baking sheet with parchment paper.
Combine the butter, sugar and honey in a medium microwave-safe bowl. Microwave for 1 minute. Stir. Add the oats, ground flaxseeds, vanilla, pecans, cinnamon and salt to the bowl. Pour the granola on the parchment paper lined baking sheet. Spread evenly.
Bake for 10 minutes. Stir. Bake for another 12 to 15 minutes or until golden brown. Allow to cool for 5 to 10 minutes. Stir in the cranberries or goji berries. Serve with yogurt and fruit or with milk and fruit.
Makes 3 cups.


Open-Faced Omelet

1 teaspoon butter
3 large eggs, at room temperature
1/8 teaspoon fine sea salt
1/8 teaspoon cracked black pepper

Toppings:
Shredded cheddar cheese
Shredded pepper jack cheese
Crumbled feta cheese
Chopped green onions
Sautéed vegetables (onions, peppers, mushrooms, spinach)
Chopped cooked bacon
Crumbled cooked sausage or chorizo
Pico de gallo or salsa
Chopped avocado

Add the butter to a 7 to 10-inch non-stick sauté pan. Heat over medium to low heat. Once the butter is melted, tilt the pan around to evenly coat the pan.

Whisk the eggs, salt, and pepper in a small bowl until blended. Pour the egg mixture into the pan. Gently stir the eggs with a rubber spatula for a few seconds.

Cover with a lid. Cook until the omelet is set, no visible liquid egg remains. If adding cheese, remove from heat. Sprinkle cheese over the top, cover, and allow the cheese to melt. Transfer the omelet to a plate. Top your omelet with desired toppings and enjoy warm. Makes 1 omelet.

Note: Multiply the recipe to serve more people.
For kids, use 2 eggs to make omelet.

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