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7 Quick Back to School Breakfast Bites

With school starting, the search for quick, delicious and healthy morning treats goes on! I honestly don’t know how we survived without Pinterest and Google Search to serve all of our daily info needs! Starting the day off right sets the stage for kids of all ages to have a successful day!

They say, whoever they is, that breakfast is the most important meal of the day. My Steve used to say that breakfast is the most important meal of the day because you have a big problem if you aren’t home by then. Not funny but he’s definitely right.

Check out these delicious breakfast bites. With a little planning, your family will look forward to stopping at the breakfast table in the morning!

PIZZA FOR BREAKFAST!

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INGREDIENTS
1 EGG
1 tbsp. milk
2 tbsp. fully-cooked breakfast sausage crumbles OR 1 fully-cooked breakfast sausage link or patty, chopped
1 round flatbread (6-inch)
2 tbsp. finely shredded Cheddar cheese
Yields: 1 serving

DIRECTIONS

COAT in 2-cup microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT until blended. ADD sausage.

MICROWAVE on HIGH 30 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.

CUT egg into 4 or 5 pieces; arrange on flatbread. TOP with cheese. MICROWAVE an additional 10 to 15 seconds to melt cheese. SERVE immediately.

EGG AND SAUSAGE TACO

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INGREDIENTS
1 EGG
1 tbsp. milk
2 tbsp. fully-cooked breakfast sausage crumbles OR 1 fully-cooked breakfast sausage link or patty, chopped
1 thin flatbread OR tortilla, warmed
2 tbsp. finely shredded Cheddar cheese OR Mexican cheese blend
Salsa, OPTIONAL
Yields: 1 serving
NUTRITIONAL INFORMATION
DIRECTIONS

COAT 2-cup microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT until blended. ADD sausage.

MICROWAVE on HIGH 30 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.

PLACE on flatbread. TOP with cheese. FOLD and serve with salsa, if desired.

MUFFIN FRITATAS

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INGREDIENTS
6 EGGS
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini or spinach
1/4 cup chopped red bell pepper
2 tbsp. chopped red onion
Yields: 6 servings/12 muffin frittatas

 

 

 

DIRECTIONS

HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until well-blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.

BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

BACON AND EGG BREAKFAST GRILLED CHEESE

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2 EGGS
2 tbsp. milk OR water
salt and pepper, as desired
3 tsp. butter, room temperature, divided
4 slices whole wheat OR white bread
2 slices Colby-Jack cheese
4 slices fully-cooked bacon
Yields: 2 sandwiches

DIRECTIONS

BEAT eggs, milk, salt and pepper in small bowl until blended.

HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.

SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE 2 slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.

COOK sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

BAKED FRENCH TOAST

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INGREDIENTS

1½ c Chobani Vanilla Greek Yogurt
10, ¾-inch-thick slices challah or brioche
¾ c milk
4 large eggs
2 T light brown sugar
1 t ground cinnamon
1 t vanilla extract
Pinch kosher salt
Fresh berries
Maple syrup and powdered sugar (optional)

PREPARATION

STEP 1
Arrange bread slices in a 9×13-inch greased baking dish.

STEP 2
Whisk together Chobani, milk, eggs, sugar, cinnamon, vanilla and salt. Pour over bread, cover pan with plastic wrap and chill overnight.

STEP 3
Bake at 375°F until golden brown, 25-30 minutes. Slice and serve warm with fresh berries and syrup.

CHOBANI YOGERT PARFAIT

INGREDIENTS

Chobani_parfait

1/2 c Chobani Strawberry Greek Yogurt
½ c granola
½ c mixed berries

PREPARATION

STEP 1
In a parfait glass, layer ½ the Chobani, ½ the granola and ½ the berries. Repeat.

BACON EGG and CHEESE MONKEY BREAD

BACON EGG & CHEESSE MONEKY BREAD

Ingredients

4 tablespoons butter
6 eggs, beaten
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 package (2.52 oz) precooked bacon, cut into 1/2-inch pieces (about 1 cup)
1/4 cup finely sliced green onions (4 medium)

Heat oven to 350°F. Spray 12-cup fluted tube cake pan generously with cooking spray; set aside. In 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; tilt pan to coat. Add eggs. Reduce heat to medium-low. Cook until firm but still moist, stirring frequently.

In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on Medium-High (70%) 30 to 45 seconds or until melted. Add 1 tablespoon of the melted butter to bottom of pan, brushing with pastry brush or tilting pan to coat halfway up sides. Separate dough into 8 biscuits; cut each into sixths. Coat biscuit pieces with remaining 2 tablespoons melted butter; place half of them in bottom of pan. Layer with 1/2 cup of the cheese, half of the bacon, the scrambled eggs, 1/2 cup of the cheese and the green onions; add remaining bacon, remaining 1/2 cup cheese and remaining biscuit pieces.

Bake 30 to 35 minutes or until deep golden brown. Cool 5 minutes; run metal spatula around outer and inside edges of pan to loosen. Turn over onto serving platter to serve.

Thanks for stopping in today! Find something to celebrate and enjoy each and every day! Each day is a gift.

Cheers to you! Laura

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7 Great Back to School Tips

As a teacher, I always wished that summer could last just a little longer, actually a lot longer, but as a mom, I couldn’t wait for school to start! Summer had run its course and it was time for someone else to take over! The lazy days of summer aren’t lazy anymore! The days are so packed with baseball, tennis, golf, swim team, lacrosse camps, band camp… to name a few. The few weeks and even days before school can be a great opportunity to wind down and focus on what’s important, and that would be getting ready to be in a school routine that promotes success and happiness for all ages. So, essentially it’s important for both kids and parents to get into this routine together. It’s no longer the 3 Rs, reading, writing and arithmetic, It is the 2 Rs…resting and readiness.

STEP 1: STEP INTO A ROUTINE! Structuring the days before school starts eases the transition and makes mornings bearable! Have a balanced breakfast to start the day and a set dinnertime helps! At dinner, spend some time talking about what was great about summer and what to look forward to in the coming school year. After dinner, take advantage of wind down time to the day, set an earlier bedtime, and have a quiet time an hour or so before bed. Reading a book or magazine as a family limits distractions and sets a great example. 

STEP 2: GET A JUMP ON SCHOOL SUPPLIES AND SCHOOL CLOTHES! The before school sales are a great way to stack up on supplies and save money. Get the supply list from your child’s school and shop it out! This routine gets kids excited about the new year…new clothes and new stuff. When shopping for clothes, keep in mind dress codes. That will prevent problems later. 

STEP 3: GET ORGANIZED! Make it a before bedtime habit to get ready for the next day. Lay out clothes and pack up the back pack! This will save time in the morning and make the mornings run more smoothly. Some kids enjoy making their own lunch for the next day. Fill out necessary papers for the school such as emergency medical authorizations, etc. 

STEP 4: GET READY FOR HOMEWORK! Establish a regular homework time, whether after school, or after dinner, let your child decide, but stick to it. Some kids need a break from school and others may enjoy having a snack and getting the work behind them.

STEP 5: SET UP SCHEDULES AND THE FAMILY CALENDAR! Stay ahead of the game by staying ahead! Display a family calendar where everyone can list their activities and appointments. Each family member can have their own color marker and be responsible to keep it up to date.

STEP 6: DON’T FORGET FAMILY TIME! Whether it’s dinnertime,  homework/reading time, or trips to the ice cream store, take advantage of sharing successes, thoughts and concerns. It’s easy to get caught up in everyday activities and adhering to schedules. Being a parent is being a support system and advocate for your child. Being alert to concerns can prevent them from escalating into problems later. 

STEP 7: MAKE MEALTIME ENJOYABLE! Plan ahead simple and flavorful meals that the kids enjoy can turn every meal into a special one. Healthy, kid friendly menus can be anything from french toast wrapped sausage (pigs in blankets), to a simple build your own taco. Ask your kids to offer some ideas of their own. Ownership is a great key to confidence building!

This is a delicious breakfast muffin that your kids will ask for over and over. It also makes a memorable teacher’s lounge treat for the first week classroom warriors, aka your child’s teachers!

                                           Caramel Banana Upside Down Cake Muffins

IngredientsIMG_5749

1 cup packed brown sugar
6 tablespoons unsalted butter, cut into several pieces
About 2 bananas, sliced in ¼ inch rounds
1½ cup whole wheat flour
¾ cup white granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground cinnamon
1 cup mashed overripe bananas
2 large eggs
⅓ cup coconut oil or melted butter
⅓ cup buttermilk
1 teaspoon pure vanilla extract
Instructions IMG_5750
Preheat the oven to 325 degrees F. Grease the muffin pan. Melt the butter in the microwave and add the brown sugar.Place 3 pieces of cut up banana in the bottom of each muffin tin. Melt 6 T. of butter in the microwave and mix in brown sugar. Spread the brown sugar mixture evenly on top of the bananas.. 
Combine all dry ingredients in a large bowl. Add all the remaining wet ingredients and beat just until combined. Do not over-beat.
Pour the batter over the sliced bananas/brown sugar mixture in each muffin tin..
Bake for 40 min. or until a toothpick inserted into the middle comes out clean but moist.
Allow the cupcakes to cool in the pan for 20 minutes before inverting it onto wax or parchment paper.

GENIUS IDEA FROM AMAZON! CHECK IT OUT!

Parents: Get all your child’s school supplies delivered right to your door Teachers: Create and share supply lists easily, year after year

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Simply type in your school name, teacher and grade level and up comes the list delivered to your door!

Cheers to a great school year and to setting the stage for success for our kids!

xo Laura