Saturday Breakfast Parfait
This recipe is so simple and easy that we feel a little sheepish even typing it out!
In a tall glass, layer the fruit, granola and yogurt starting with blueberries followed by granola and topped with yogurt and then strawberries followed by granola and yogurt and so on until you reach the top. Serve as a breakfast appetizer or just a simple healthy start to the day.
Overnight Breakfast Strata
Prepare the night before and then just pop in the oven! How easy is that?
Half a loaf of French or Italian bread, cut into cubes
1 – 8 oz sausage, cut into pieces
1/2 cup green onions, chopped
2 1/2 cups shredded cheese
4 cups milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 pinch ground black pepper
1 cup half-and-half cream
1/2 teaspoon ground nutmeg
Grease a 9×13 inch baking dish, and layer bread cubes, sausage, onions, and half the cheese. In a bowl combine eggs, milk, dry mustard, salt, and pepper. Mix well and pour over dry ingredients. Be sure to coat all pieces of bread. Sprinkle with remaining cheese and refrigerate overnight.
The next morning, preheat oven to 375 degrees F. Combine half and half with nutmeg; pour evenly over the casserole and bake in preheated oven for 45 to 55 minutes, until golden and puffed. Allow to cool slightly before serving.
Breakfast in a Cup
Just make-ahead and freeze and reheat for a quick on-the-move breakfast!
3 cups cooked rice
1 cup (4 oz) shredded cheddar cheese, divided
1 can (4 oz) diced green chilies
1 jar (2 oz) diced pimientos, drained
1/3 cup skim milk
2 eggs beaten
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
Combine rice, 1/2 cup cheese, chilies, pimentos, milk, eggs, cumin, salt and pepper in a large bowl. Evenly divide mixture into 12 muffin cups coated with cooking spray, sprinkle with remaining 1/2 cup cheese. Bake at 400 degrees F for 15 minutes or until set.
Variation: Sauté a chopped onion and a chopped pepper and add some pepper flakes and about a 1/2 cup of salsa to replace the pimientos and the green chilies.
Tip Breakfast cups may be stored in the freezer in freezer bags or tightly sealed container. To reheat microwave each serving on high for 1 minute
Thank you to Sarah Robinson who quickly shared this recipe with me via skype!
2 cans of flaky bisquits (NOT buttermilk)
¼ cup of butter, melted
Sugar and cinnamon (approximately 3 tablespoons of cinnamon to one half cup of sugar)
Butter a spring form pan and preheat the oven to whatever the temperature setting is on the bisquit package.
Take a biscuit, dip in butter, dredge in the cinnamon sugar mixture and place in the pan.
Set the oven for 350 degrees and you bake for 35 minutes.
If you want to get all fancypants, you can add walnuts or pecans, raisins and use brown sugar along with white sugar in the sugar cinnamon mixture.
This recipe can be prepared the night before and stored in the fridge overnight. Then just pop it out and bake.
Weekend Wake-up Apple Cinnamon Crock Pot Oatmeal
What can be more delicious than waking up to the smell of apples and cinnamon?
Non-stick cooking spray
3 cups water
1 and 3/4 cups apple juice
1 and 1/2 cups steel-cut oats.
1 apple, cored and diced
1/2 cup golden raisins (optional)
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
Topping Brown sugar Vanilla yogurt
Spray the inside of the crock pot with non-stick cooking spray to prevent sticking.
Combine water, apple juice, steel-cut oats, apple, raisins, salt and cinnamon in a crock pot.
Cover crock pot and cook on low for 6 to 7 hours.
Top with brown sugar (to taste) and serve with vanilla yogurt.