School Morning Breakfast

I take a lot of pride in preparing healthy, delicious breakfast’s for my family each morning. I always serve breakfast with sliced bananas, strawberries and my daughter loves cantaloupe. A lot of these breakfast’s are made ahead the reheating is a snap. My husband brings his breakfast to work so he is my grab and go, usually a breakfast burrito or egg muffin or these delicious eggs cooked in prosciutto. Don’t get me wrong, I still buy cereal as my kids love it but mostly they enjoy a hot breakfast. I also make Scottish Oats or McCann’s Irish Oatmeal. I feel if they have a good breakfast it set’s them up to have a good day and be able to fuel their minds, bodies and souls.

• Favorite Oatmeals: McCann’s Steel Cut Irish Oatmeal or Bob’s Red Mill Steel Cut Oats, long simmer with cinnamon, dried cranberries or and raisins, finished off with warm milk and a touch of brown sugar. I usually make a large batch and serve it in individual bowls. The extras get covered in plastic wrap and refrigerated. Reheat with warm milk and mix well.
• Breakfast Burrito. Recipe is on the blog but these I make by the dozens with scrambled farm fresh eggs, spinach, potatoes, bell peppers, black beans, and bacon all wrapped in a flour tortilla and then foil and into the freezer. To rewarm, remove foil and microwave for 3-5 minutes depending on size.
• Egg Muffin Cups: Scramble about 12-15 eggs and add chopped spinach and chopped bell peppers or whatever you like. Using a 12 cup muffin pan, grease well, add in a few veggies and a little cheddar cheese, pour egg mixture over and bake in a 350 degree oven for 15-18 minutes. Allow to sit in pan for 5 minutes. Remove from pan by inverting on a cutting board. Serve hot or allow to cool and place 2 in a zip lock freeze quart bag. Reheat in a toaster oven or microwave.
• Egg Prosciutto Cups: 1 dozen eggs, 12-20 thins slices of prosciutto, cheese of choice, salt and pepper. Take a 12 cup muffin pan, grease well, Wrap the prosciutto in each dwelling and add some cheese if you like, or not. Crack the egg in each dwelling and bake in a preheated oven at 375 for 12-15 until egg is just set. Allow to cool in pan about 3 minutes and using a knife cut around the edges gently and scoop out of pan. Serve hot or allow to cool on a cutting board and freeze like above.
• Waffles and pancakes are easy to make using a mix or from homemade. I always double the recipe when I make it so I can freeze the leftovers and serve them reheated for the kids. You can always use Eggs waffles. Reheated waffles are great to make waffle sandies: 1 or 2 waffles, fried or poached egg and a couple strips of bacon. Yum.
• Cereal: My kids love it. Their favorites are: Cheerios, Honey Nut Cheerios, Honey Bunches of Oat, Puffins, and Purely Elizabeth Granola.