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Ideas for make ahead, highly nutritious, cheap breakfasts... - Page 2post #21 of 282/6/13 at 6:04pmpost #22 of 282/18/13 at 9:38pmQuote:Originally Posted by incorrigible
So, the standard is like once every week or two I premake what we call Omelet Muffins. I chop up a variety of vegetables in a huge bowl. Add a dozen eggs and some pepper. It turns out a little salty even without adding salt, so just pepper. Then I use a single piece of thin cut bacon in each of 2 dozen muffin cups. That forms the outside of the cup. I poor in the egg/veggie mixture. Bake on 350 for about 20 minutes and let cool. Then I put them in the freezer, still in the muffin tins. Once frozen, I put them all into a big freezer bag together. Everyone just nukes themselves one or two for breakfast each morning. There's only 1 slice of bacon and 1/2 an egg per cup...the rest is vegetables. And everyone always loves it, no matter what weird veggies I use. =D
That sounds SOO yummy! How do you put the bacon in the muffin cup? Do you cut the bacon and layer it to form a crust?post #23 of 282/18/13 at 11:02pm
I just take a slice and kind of lay it around the outside, then across the bottom. I'm far too lazy to cut it or do anything special to it. lol It fits a little awkwardly, but when you add the egg mixture, the bacon kind of stretches out to all the edges of the cup. When it's cooked, it all holds together solidly, like a cupcake.
The original recipe that inspired this was the same bacon cup but the filling was a bottom layer of canned or frozen spinach, then a layer of sausage, then an egg cracked on top. The yoke was left unbroken and it was baked until the white was cooked, but the yoke still runny. The bit with the egg sounds good, but we need more veggies in our diets, not more eggs. lolpost #24 of 282/21/13 at 2:59am
Depends on what your definition of healthy is... but this is what I'm okay with eating:
Spelt bread toast with maple syrup or toffee sauce, cinnamon and sliced banana.
Omelettes or scrambled eggs (IDK the difference) with eggs & milk or eggs & cheese
fruit/nut bars (make them yourself with much less sugar good ones on pininterest oat bars are usually most palatable and also they make good snacks and are a good way to get more nuts/seeds in diet)
Peanut butter and a tiny bit of jam on spelt bread
smoothies (this saves a lot of time/money because you can just buy cheap ripe fruit, smoothie it, freeze it and use it when you need. http://stolenmomentscooking.com/smoothie-cubes/)post #25 of 283/1/13 at 6:37pmOatmeal, cereal, eggs, and firefly gruel are staples at my house.
I have two eggs each morning, microwave poached with Italian seasoning, sheep's cheese and butter. I have a problem with getting super hungry midmorning and the high fat and protein helps.
The oatmeal is rolled oats lightly cooked (we like a bit of crunch left in it) with muscovado sugar or maple syrup and a bit of milk. The kids love it.
We sometimes make up extra big batches of pancakes on the weekends and freeze them for super quick pancakes during the week.
Firefly gruel is wheatberries, barley and rice cooked together (crockpot works well) in about equal amounts. Its good with butter and salt, butter and sweetening, or as a base (like rice or pasta) for other foods.post #26 of 283/5/13 at 7:10ampost #27 of 283/9/13 at 6:08am
They aren't exactly make-ahead, but green smoothies are the perfect breakfast food for me. They are super fast, nutritious, and portable. My son eats homemade raisin bread toast and fruit for breakfast pretty much every day or oatmeal mixed with applesauce, cinnamon and raisins. Leftover soup is good too. And you can always make pancakes or waffles or muffins or bread on the weekend and keep them in the freezer for quick breakfasts. I make whole wheat raisin bread once a week, and slice it up and then freeze it so it's there for toasting anytime.post #28 of 283/9/13 at 4:16pm
- Ideas for make ahead, highly nutritious, cheap breakfasts...
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