When you are craving a hearty, savory breakfast to feed the masses—but want something easy to prepare—this make-ahead breakfast casserole is worth a try. It can be prepared the night before and popped in the oven in the morning. And it’s a good source of protein, Vitamin A and calcium.
Oatmeal meets the 21st century. Overnight oats are all the craze! The beauty of this concept is you make individual servings so everyone in the family can have their own tailored to preferences and dietary needs. Cow’s milk, almond milk or soy, they all work well. They are delicious, and oatmeal is high in soluble fiber and essential minerals.
If you are looking for a good breakfast sandwich to eat at home, but find the frozen varieties in your grocery store to be unhealthy, it’s easy to make your own. This recipe is quick, easy and fun to make. Get your kids involved in the assembly! You can add veggies to the eggs for a western or Tex-Mex version.
When looking for a sweet grab-and-go breakfast, skip the donut and try these blueberry breakfast cakes. They are higher in protein and fiber and lower in fat. They are easy to make any time of year using frozen blueberries.
Try a new twist on breakfast. Rather than getting fast food on your way to work or school, consider these make-ahead breakfast burritos. They store well in the freezer for up to 3 months and are more nutritious than takeout. Reduce the fat content by using low fat cheese.
Looking for something more hearty than a bowl of cereal for breakfast on a chilly fall morning? This make-ahead breakfast casserole is great as a holiday morning treat as well. Whole wheat bread, turkey sausage and egg whites take a traditionally high fat breakfast to one that is guilt free. Add some additional veggies like onions, peppers, broccoli or asparagus to make an even more positive nutritional impact!
Pumpkin is a fall favorite! It’s loaded with the antioxidant beta-carotene which the body converts to vitamin A for eye health. Current research indicates that diets rich in foods containing beta-carotene may reduce the risk of developing certain types of cancer and protect against heart disease.
To keep muffin batter from turning purple, toss frozen blueberries with flour before adding them to mix. To add more nutrients and fiber to baked goods, substitute half of the all-purpose flour called for whole-wheat flour. If you don’t have buttermilk on hand, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir and let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.