Originally Posted by Anna06
cristeen yes please, menus and snack ideal.
My two favorite make-ahead things to make for breakfast are Egg Custards or
Egg Muffins. I can make these on the weekend and we eat them all week.Egg Custard
For each custard you will need:
1/2 c dairy (whole milk, half & half, cream or a combo)
2 Tbs equivalent sweetener (I use honey because that's allowed for me)
splash of vanilla or other flavor
fruit (fresh or frozen), nut and/or spices of choice
oven-safe bowl that will hold approx 1 c
I generally make 4 or 5 at a time. Place the bowls into a roasting pan with sides. In the bottom of each bowl, put your fruit or nuts in a single layer. Scramble together the eggs, dairy, sweetener, vanilla. Distribute evenly between the bowls. Sprinkle the bowls with spice if desired. Put about an inch of cold water into the roasting pan so it comes about halfway up the sides of the bowls. Bake at 300F for 60 minutes. If you're using frozen fruit, add another 10 minutes to that. Pull the pan out of the oven, let them sit until you can handle them without burning. Wipe the bowls dry and refrigerate (I don't even cover them). One bowl = 1 breakfast.
Some combos we like:
blueberries with vanilla
raspberries with vanilla and cardamom
bananas (mashed into the eggs) with cinnamon
Slivered almonds with almond extract
Sliced peach with vanillaEgg Muffins
You will need a muffin tin (silicone works much better, don't use paper liners)
For each cup in the muffin tin you will need:
chopped meat and/or veggie (about 1 Tbs total)
shredded cheese, if desired
salt, pepper, tabasco, etc.
In the bottom of each cup place your chopped meat and/or veggie. You can scramble your eggs up or just crack them into each muffin cup, both are good, just offer different textures. Add salt, pepper, tabasco, whatever. Top with a sprinkling of shredded cheese. Bake at 350 for 30 minutes. If you're using silicone, let them cool in the pan. If you're using metal, get them out of the pan while still warm (not hot)... if you wait until they cool, they will glue themselves to the pan.
Some combos we like:
pepperoni, olives and mozzarella
ham, green onions and cheddar
turkey, green chiles and jack
For snacks, deviled eggs are great make-aheads. Roasted nuts, cubed cheese. For a while I would take a chunk of pastrami and a chunk of cheese, cube them, toss them in a tupperware bowl and just grab a handful when I was hungry. Make yourself a bowl of dip (cream cheese, sour cream or mayo based, you need the fat), keep it in the fridge with carrots, celery, bell peppers, jicama, endive, etc. and just take a couple bites when you get hungry.
After dinner, if you feel a sugar craving, chop up some fruit and cover it with heavy cream with a sprinkling of cinnamon or cardamom. The spice helps trick your mind into thinking it's sweeter than it is, the fruit has some sugar and the fat helps kill the craving. That way you don't feel deprived.