Today, I baked these Breakfast Burrito Cups because I like the idea to keep them in the fridge or freezer and pop them in the microwave for a quick, healthy, hot breakfast. Sweet Stackers layer foods using a stackable food storage system in a variety of containers. This prevents foods from sticking together or getting soggy.
Happy New Year! Personally, I have never been into making resolutions. This year is different and I am setting a goal that is taking one more step to eating better for the whole family. Drumroll please…..I am not buying cereal!
Overall, I believe that we do well eating well rounded meals. But breakfast is the one area where I think we can do better! The mornings are hectic. First, I am NOT a morning person. My kids know that Mom needs to have a few sips of coffee before we can start discussing any aspect of the morning routine. Three young kids bring the typical morning rush trying to get them out of the door on time. Cereal is the perfect quick breakfast. But even the cereal that we have considered to be the “less-sugar” cereals are still packed with sugar and limited nutrition. I myself quit eating cereal for about 2 years because I realized I was starving by 9 or 10 A.M. Unfortunately, my kids LOVE cereal and will even eat it as an afternoon snack since they can make it themselves. So if I don’t have cereal in the house, no one will eat it.
I have been doing some research as how to make quick heathy breakfasts! This is one of the make ahead recipes to keep in the freezer. A variety of fillings can be used, so get creative!
Breakfast Burrito Cups
yields 12 individual cups
3 – 10 inch flour tortilla
variety of diced veggies/cooked meat [green pepper, mushrooms & ham]
2 TB milk
shredded Cheddar cheese – optional
Preheat oven to 350 degrees. Spray 12 count muffin tin with oil.
Cut the tortilla into quarters. Press gently into the muffin tin to form cups. Sprinkle the diced veggies and meat into the cups. In a small bowl, whisk the eggs and milk together. Poor even amounts of egg mixture into each cup. Sprinkle a pinch of shredded cheese on top of each cup. Cover with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 5 minutes until the egg is cooked through and lightly browned.
Good morning! Wouldn’t you like to wake up to this homemade breakfast?
I love muffin tin recipes because they bake quickly and make cute individual portions….especially for kids! This is a delicious recipe for the weekend, but next time I am going to make an extra batch of muffin tin French toast and refrigerate it. Then zap it in the microwave to heat through for a quick homemade breakfast before the kids head off to school! (Plus the syrup made enough for another batch of French toast.)
Muffin Tin French Toast
adapted from the book Muffin Tin Chef by Matt Kadey
- 6 sliced whole-grain bread
- 3 large eggs
- 1/3 cup milk
- 1 tablespoon brown sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries (or any choice of berry)
- 1/3 cup pure maple syrup
- 1/2 teaspoon cinnamon
- 1 teaspoon cornstarch
Cut the bread into 1 inch cubes. In a large bowl, whisk the eggs, milk, sugar, vanilla and salt together. Stir in the bread cubes and let sit for 5 minutes to absorb.
Preheat the oven for 350°. In a small sauce pan, combine the berries, maple syrup and cinnamon over medium heat. Bring to a boil and simmer for 5 minutes, stirring constantly. Stir in the cornstarch and simmer for 1 minute. The syrup should start to thicken.
Divide the bread cubes in a 12-count muffin tin. Bake for approximately 22 minutes, until they are golden on top and the egg has set.
Serve warm with the berry syrup on top.
Refrigerate the leftover syrup.
We have already seen our first “real” snowfall and the mornings are dark, chilly and getting hard to get out of bed. Tomorrow, I will have a warm comforting breakfast awaiting me in my fridge. Yes, I said warm, because you can heat this up so quickly – being convinced that you have made a comforting homemade breakfast even though you baked it last night.
Baked oatmeal can be made in an 8×8 pan, but I prefer to bake it in a 12 count muffin tin. This produces these cute little portions of oatmeal that are easy to refrigerate and heat up in a pinch.
Pumpkin Pie Baked Oatmeal
- 1 – 15 ounce can of pumpkin
- 2 ½ cups old-fashioned oats
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ½ teaspoon vanilla extract
- 1 ¼ cup milk
- ¼ cup sliced almonds (optional)
- ½ cup raisins (optional)
Preheat oven to 350°. Coat a 12-count muffin tin with cooking spray.
Combine all of the ingredients in a large mixing bowl. Using an ice cream scoop, evenly fill each muffin cup with a scoop of the oatmeal mixture.
Bake for 25 – 30 minutes. Serve hot right out of the oven or refrigerate the baked oatmeal portions. A quick breakfast for days to come!
The oatmeal can be served warm with a drizzle of milk or maple syrup.
My family and I had a relaxing afternoon picking raspberries at a local farm on Labor Day. It was definitely the peak picking time for the season after the heat and rain last week. The berries were so big and delicious! When we got home it was about time to start planning a BBQ dinner, but I wanted to whip up a quick dessert with our fresh picked berries. I remembered that I had received a message last week from the Meal Makeover Moms about a healthy cake with fresh fruit. Yes, I said it…healthy cake! Well, I was actually missing one main ingredient. I thought I had wheat germ in my fridge, but as it turned out I didn’t. Since I needed a 1/4 C of something, I added another whole grain – corn meal. Which I really enjoyed the moist cake with a little added crunch.
Raspberry Breakfast Cake
Makes 8 Servings
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
1/4 cup wheat germ or ground flaxseed1/4 cup corn meal
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg, beaten
- 1/2 cup plus 1 tablespoon granulated sugar, divided
- 1/4 cup canola oil
- 1/2 cup 1% low-fat milk
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1 cup fresh raspberries
Preheat the oven to 400°. Coat a 9″ round cake pan with cooking spray.
Add the dry ingredients in a medium size mixing bowl. In another mixing bowl, whisk the egg, sugar, canola oil, milk, lemon juice and vanilla extract until combined. Add the wet ingredients over the dry ingredients and mix until just combined.
Pour the mixture into the pan and place the fresh fruit on top. Sprinkle the top with remaining tablespoon of sugar.
Bake for 20-22 minutes until a toothpick come out clean.
Let cake cool or serve warm. A scoop of ice cream or frozen yogurt is certainly a treat over the warm cake!
Homemade breakfast in a pinch? You got it. This is a quick recipe that can be prepared and baked ahead of time. Store it in the refrigerator for days to come. Then, when you are in a rush…heat it and savor homemade comfort food before you head out the door.
This recipe is so versatile because you can easily change up the ingredients and never get tired of it. This time I made it with a combination of banana and farm fresh raspberries that we hand picked at a local farm and froze. My kids were pretty excited to find that they made it into their breakfast!
Baked oatmeal can be baked in a pan, but I really like to place the oatmeal batter in a muffin tin to create individual helping. Plus, it makes them easy to refrigerate and you have instant breakfast for the next few days.
(12 muffin-size helpings)
2 cups old fashion oats
1/2 tsp baking powder
1/4 tsp salt
1 tsp allspice
1/2 tsp cinnamon
2 C chopped fresh fruit or berries (I used 1 C bananas and 1 C frozen raspberries for this recipe)
1 cup milk
1 cup plain yogurt
1/4 cup brown sugar (maple syrup, honey, sugar could be substituted)
Preheat oven to 350° and grease a 12 count muffin tin.
Mix all ingredients together and fill each muffin cup to the brim. Bake for 30 minutes.
Remove a warm muffin from the tin and drizzle a bit of milk over each baked oatmeal muffin. Comforting and Delicious!
Sweet Stackers allow you to separate and stack foods in two or three layers in one container. The baked oatmeal muffins fits perfectly in two layers without them sticking together. The trays separate everything in 2 or 3 layers from Christmas cookies to left-over pizza without a sticky mess. Visit sweetstackers.com for more information and ideas of the many uses for Sweet Stackers.
I was on the hunt for a healthy French toast casserole recipe since we were having guests spend the night. A breakfast casserole is great because it can be prepared ahead of time and I could actually enjoy my time with them in the morning. This recipe stood out right away because it was covered with fresh fruit and needed to be refrigerated overnight. A perfect summer breakfast recipe…or really any time of year!
Peach French Toast Casserole
- 1 large whole-wheat baguette (about 8 ounces)
- 8 whole eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 5 cups sliced peaches, fresh or frozen (I also added some strawberries and blueberries)
- 1/2 lemon, juiced about 1 1/2 tablespoons
- 3 tablespoons brown sugar
- 1/4 teaspoon ground cinnamon
Cut entire baguette into half inch slice and place at the bottom of a greased 9×13 casserole dish. Whisk 8 eggs, milk and vanilla into a medium-sized bowl. Pour the egg mixture over the bread. Toss fruit with lemon juice and 1 tablespoon of brown sugar. Layer the fruit over the bread and egg mixture. Sprinkle the remaining two tablespoons of brown sugar over the top and sprinkle cinnamon. Cover with plastic wrap and refrigerate overnight.
Bake in a 350 degree oven for 40 minutes.
Top with maple syrup or yogurt.
Frittata is an Italian egg-based dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheese, vegetables or pasta. It may be flavored with herbs. They are so versatile that I never make them the same way twice and they are perfect for breakfast, lunch or dinner. It is a great way to get more veggies into my family’s diet and everyone in my house is pretty happy when I make them. The kids especially like a slice with a little ketchup drizzled on top.
Pre-cook 1/3 cup of quinoa in 1/3 cup of water for 15 minutes until the water is absorbed. Set aside.
This frittata was a veggie version. But, sometimes I check out my fridge to see if there is any leftover ham, chicken or pork. Any leftover meat or veggies are perfect for a frittata!! Cube it and throw that in too. Otherwise, pick any veggies that you have on hand and chop them.
I was pretty excited that I was able to harvest my first batch of asparagus from the garden today. Since it is a small handful, it will not be enough to serve for dinner, so into my frittata it goes!!
Use a medium-sized fry pan that can be placed in the oven, under a broiler. Sautee the veggies in a tablespoon of extra-virgin olive oil until softened.
Once the veggies are done, spread them out evenly in the fry pan and place the cooked quinoa on top. Quinoa is perfect because it will settle to the bottom of the dish and give it some crunch, almost like a crust. This is the perfect time to add leftover meat.
Wisk 5 eggs in a small mixing bowl and season with salt and pepper to taste. Gently pour the eggs over the veggies and quinoa evenly. I strategically placed a few slices of sweet baby red peppers to fancy it up. This is the perfect time to sprinkle a little shredded cheese or grated parmesan if you’d like.
Cook over medium heat until the eggs are almost completely set.
To finish cooking the eggs, I place it under a broiler a few minutes until the top is cooked and golden brown.
Slide the frittata out of the pan and cut into wedges to serve.
Lunch is served!!
Always looking for healthy snacks that you can take on the go? Of course you can purchase granola bars at the grocery store, but the ones my kids like are not really a healthy snack and they make me more hungry after eating just one. Some of the healthier versions are difficult to bite and chew, plus pretty pricey. So I thought I would try to make my own. I had all of the ingredients in my pantry, they were easy and my 3-year-old had a lot of fun measuring and mixing the ingredients. This recipe turned out perfectly delicious for both kids and adults alike!
Mmmmm! Chewy, with lots of flavor and texture and I know I was fully satisfied with eating only one bar.
Homemade Granola Bars (yields 18 bars)
2 cups old-fashioned oats
3/4 cup wheat germ
3/4 cup walnuts (chopped)
1/2 cup dried cranberries (substitute any dried fruit)
1/4 cup mini chocolate chips (optional)
2 tablespoons brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
2 egg whites
1/4 cup honey
1/4 cup real maple syrup (or substitute with another 1/4 cup of honey to make a 1/2 cup)
1/2 cup canola oil
Preheat oven at 350°.
Mix all dry ingredients in a large bowl. Combine egg whites, honey, maple syrup and oil in a medium size bowl. Fold the dry ingredients with the wet ingredients.
Line a 9×13 inch pan with foil or parchment paper. Lightly oil the pan so the bars will not stick and can be removed easily. Press the mixture evenly into the pan.
Bake for 30-35 minutes until lightly browned.
Cool in pan for 1 to 2 hours. Remove from pan and cut into bars. I divided by cutting down the center lengthwise and then cut approximately 1 inch bars from the two halves.
A healthy way to start the morning with the flavor of pumpkin pie! Yummy!
Here is a great way to use up your pie pumpkin and their seeds! My last post describes how I roasted pumpkin. This pumpkin pie granola is made with oats, almonds, roasted pumpkin and pumpkin seeds and a little sweetness from pure maple syrup. The special ingredient is flavoring it with pumpkin pie spice!
Pumpkin Pie Granola
4 C old fashioned oats
1/2 C sliced almonds
1/4 C roasted pumpkin seeds
2 TB butter
1/4 C pure maple syrup
4 heaping TB fresh roasted pumpkin or pumpkin puree
1 TB pumpkin pie spice
1/4 tsp salt
In a large mixing bowl combine the oats, almonds and roasted pumpkin seeds. In a small mixing bowl melt the butter, then add pure maple syrup, roasted pumpkin, salt and pumpkin pie spice. Mash up the roasted pumpkin into the mixture. Pour the wet ingredients into the dry ingredients until all of the dry ingredients have been coated evenly. Spread onto two cookie sheets.
Bake in a 350° oven for 10 minutes, then stir. Bake for another 10-15 minutes until they start to turn golden brown.
Last night, I had guests stay the night and needed a quick breakfast to serve in the morning before they headed out. In the afternoon I quickly whipped up this recipe and placed it in the refrigerator until morning. There are a ton of breakfast casserole recipes out there, but I combined a few recipes and made it healthier. I used chicken sausage links instead of pork sausage, added a veggie using sweet red peppers, cut the number of eggs and instead of using half-n-half or cream, substituted the combination of milk and plain yogurt.
Plus I used leftover bread and crusts for this recipe which I described in a prior post French Toast Casserole using Leftover Bread. I have been freezing leftover bread by cutting the crusts off of my kids sandwiches and saving the end slices of bread.
It turned out delicious!
Healthy Egg Breakfast Casserole
1 lb. chicken sausage, diced and browned
1 1/4 C shredded cheese (cheddar, mozzarella)
1/2 C sweet red pepper, diced
1 C milk
1 C plain yogurt
6-8 slices of bread, cubed note: I used my frozen leftover bread crusts
Layer the bread cubes, chicken sausage, red pepper and cheese in a 9 x 13 baking dish. Lightly beat the eggs, milk and yogurt until combined and pour the mixture over the bread. Cover and refrigerate overnight.
Bake 350° for 45 minutes until an inserted knife comes out clean.