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.
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!!
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.
Do you have kids who don’t eat crust of their sandwich? I do…and honestly it drives me nuts to see all of the wasted bread! Funny thing is that my youngest at 12 months old was eating her entire sandwich and now at 18 months old she observes her older sisters leaving the crust on their plates. Of course she does the same thing now. I think they truly don’t mind eating it, it has just become a bad habit. So why not turn a bad habit into something good?
When I am making a PB&J sandwich for my kids, I start by cutting off the crust or using a cute little shaped sandwich cutter. The unused bread or crust gets placed into a gallon size freezer bag and thrown into my freezer. It took me exactly one week to fill it! Yikes…all of that was wasted?
Here is an idea for the leftover bread and crust…make an overnight French Toast Casserole! Here is a recipe that you can feel good about.
Healthy French Toast Casserole
- Leftover whole wheat bread, ends and crusts cut into 1 inch cubes (I used about 3/4 of the gallon size bag worth of bread)
- 8 eggs
- 3 cups lowfat plain yogurt
- 2 tablespoons maple-flavored syrup
- 1/4 cup brown sugar
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
Grease 9 x 13 baking dish. Place bread cubes in the dish. Whisk eggs, yogurt, syrup, brown sugar, salt and cinnamon in a large bowl. Pour the mixture over the bread evenly until covered. Place plastic wrap over the dish and refrigerate overnight.
Preheat oven to 350°. Bake for 30 minutes until golden brown.
Top it with maple syrup, powdered sugar, fresh fruit or berries.
Chilly mornings are starting to remind me of fall. I wake up wanting a warm, comforting breakfast. My Fall Apple Oatmeal Bake does the trick. I bake them in a muffin pan ahead of time, store them in the fridge and warm them up for breakfast in the morning. A homemade breakfast in a pinch!
This recipe is a twist on my Fruity Baked Oatmeal – Muffinsize recipe. Check it out for more ideas!
Fall Apple Oatmeal Bake
yields: 12 muffin size servings
1 1/2 C old fashioned oats
1/3 C brown sugar OR 1/3 C pure maple syrup
1 large egg
1 C milk
1 C plain yogurt
1/2 tsp vanilla extract
1 medium apple, unpeeled and diced
1/3 C frozen wild blueberries (optional)
1/3 C chopped nuts (walnuts, almonds, etc.)
1 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
Preheat the oven to 350°. Grease or spray 12 count muffin tin with nonstick cooking spray. Mix all ingredients and distribute evenly amongst 12 count muffin tin. Bake for 25-30 minutes until the oatmeal has set and the top turns golden brown.
Serve warm, drizzle with pure maple syrup and pour a splash of milk over the top. Yum!
Wouldn’t these be perfect for a mid-morning treat? It was a gorgeous morning to bake these Wild Blueberry Yogurt Muffins and then enjoy them with my daughters outside in the garden. Mom even got to enjoy her coffee!
Whole wheat flour tends to make your muffins more hardy tasting, but the yogurt really helps to balance these out and keep them moist…plus more nutrients are added.
Wild Blueberry Yogurt Muffins
Yields 12 muffins
1 C all purpose flour
1 C whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 C lowfat Plain Yogurt
1 tsp baking soda
1/2 cup canola oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries (fresh or frozen)
Preheat oven to 350° and grease a 12 count muffin tin. Mix all of the following ingredients together and gently fold in the blueberries. Evenly fill the muffin cups and bake in the oven for 25 minutes until the muffins tops are golden brown.