I’ve mentioned before that we like to have smoothies for breakfast. Little Dude takes a long time to fully wake-up in the mornings. So during the school year, we have smoothies for breakfast on school days because it’s what i can get hime to ‘eat’.
The recipes I use came from Natural Mom Recipes ebook Simply Delicious and Nutritious Smoothie Recipes. Little Dude’s favorite is the “No Need For Pancakes” smoothie.
If you’re looking for more ideas, here’s a free report with breakfast smoothie recipes just for you! (Right click and save as).
Now, hubby and Little Dude can’t do smoothies everyday. So I have mini veggie quiche cups in my freezer. Talk about easy peasy! Here’s the recipe:
Veggie Quiche Cups
1 package (10 oz) frozen chopped spinach
3/4 liquid egg substitute
3/4 C shredded reduced-fat cheese
Salt, pepper and/or hot sauce to taste
Microwave spinach for 2.5 minutes and drain the excess liquid.
Line muffin pan with foil baking cups.
Spray the cups with cooking spray.
Combine all the ingredients – mix well. Divide evenly among the muffin cups.
Bake at 350 degrees for about 20 minutes, or until a knife inserted in the center comes out clean.
Once cooled, I wrap in plastic and freeze them. In the morning, I just unwrap, take out of the foil, and microwave for 1 minute.
I use the Egg Beaters Garden Vegetable liquid eggs. This adds a nice bit of peppers, celery and onion to the quiches.
I’ve added left-over diced ham to these – Hubby loves them! You could also add bacon bits.
I once made these with chopped broccoli. Not a big hit – tasted too much like a dinner casserole!
Next, I’m going to try something new – Breakfast Cookies! I’m thinking these will be a big hit! So this weekend, one morning before it get’s too hot to use the oven, I’m going to bake some of the recipes for breakfast cookies I found.
These Hearty Breakfast Cookies are made with oatmeal and wheat germ.
Banana, apple sauce and raisins are in this recipe from wisebread.com. Just sounds yummy!
Now this recipe that I’ve already tried isn’t labeled as a breakfast cookie, but it’s chock full of goodness.
Peanut Butter Oatmeal Cookies
(I found this recipe many moons ago at Taste Of Home)
3 egg whites
1 cup packed brown sugar
1 cup reduced-fat peanut butter
1/2 cup unsweetened applesauce
1/4 cup honey
2 teaspoons vanilla extract
3 cups quick-cooking oats
1 cup all-purpose flour
1 cup nonfat dry milk powder
2 teaspoons baking soda
In a large bowl, beat egg whites and brown sugar until frothy. Beat in peanut butter, applesauce, honey and vanilla. Combine the oats, flour, milk powder and baking soda; gradually add to peanut butter mixture.
Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray.
Bake at 350° for 8-10 minutes or until golden brown. Remove to wire racks to cool. Yield: 5 dozen.
I use Skippy Natural Creamy, but a chunky will work too.
I’ve added raisins and dried cranberries to this recipe.
Your Turn! If you have any breakfast short cuts, let me know by leaving me a comment!