What's for breakfast?

[MommyAllison]

Spin off of the usual what's for dinner threads - breakfast is harder for me to be creative with! DH doesn't like eating a lot in the mornings, but the kids are starving by 10am lately, so we need some more filling options - preferably things that are fairly quick (30 minutes from beginning to serving would be ideal). Breakfast for dinner is a weekly occurrence here, as everyone loves it, so we save pancakes/French toast, eggs, bacon/sausage and fruit for those nights. I'd love some new ideas for mornings! Here are a few things I'm planning to try or that we like:

Refrigerator bran muffins http://www.melskitchencafe.com/2010/09/healthy-and-delicious-refrigerator-bran-muffins.html

Overnight slow cooker steel cut oatmeal http://www.melskitchencafe.com/2012/03/overnight-maple-brown-sugar-oatmeal.html

Red berry risotto oatmeal http://www.melskitchencafe.com/2010/08/red-berry-risotto-oatmeal-2.html

Homemade yogurt http://www.melskitchencafe.com/2013/01/diy-homemade-yogurt.html

Amish breakfast casserole http://allrecipes.com/recipe/amish-breakfast-casserole/detail.aspx

Raspberry breakfast bars (also good with blueberries) http://smittenkitchen.com/blog/2008/09/raspberry-breakfast-bars/

[karstmama]

quesadillas - i toast cheddar on a tortilla in the toaster oven, fold, & cut into strips, but you can be more adventurous.

omelettes can be very quick. or just an egg/veggie scramble.

i like cheese grits, but i don't know where you're from... :)

[mousemom]

I like nutrigrain waffles with peanut butter/Nutella sandwiched inside. Keeps me full for quite awhile.

[SnuggleBuggles]

scramble some eggs
toast a hamburger bun
add eggs and a slice of American cheese
eat
:)

[abh5e8]

we have crust-less quiche a lot. i usually cook onion and greens (kale and spinach, or others). the mix with 6-8 eggs, beat with fork. add 1/2 - 1 cup cheese (usually parm shredded) and bake in a greased pie dish. i will also use different veggies, sometimes just the left overs from dinner the night before. its a quick way to have hot eggs ready for everyone at the same time (and sneak some veggies into breakfast)

[abh5e8]

another favorite we have is pumpkin pie oatmeal.

i use steel cut oats, soak in water + 1 spoonful of yogurt, overnight the night before
rinse oats and add 2 cups water per 1 cup oats back to the pan
quick boil, then simmer.
add baked pumpkin (or canned) or baked butternut squash, without seeds or skin (or baked sweet potato)
add 1-2t pumpkin pie spice mix (i make my own and keep a big jar ready)
also add a dash of salt and about 1T molasses and a couple of T coconut oil.

cook until it is all soft and most of the water is gone, about 10 mins. i add some cream while its cooling.

sometimes i also add ground flax seeds and chopped pecans.

its yum!

[rin]

Thanks for starting this thread! We're in a bit of a breakfast rut, and these ideas have totally inspired me. I've got a pot of the red berry risotto oatmeal going right now, planning to warm it up for breakfast tomorrow. We don't have raspberries, so I'm going to use a bag of frozen blueberries, which I imagine should be similar.

abh5e8, about what proportions steel-cut oats to squash do you use? I've tried pumpkin oatmeals in the past and they haven't been super popular here, but maybe I did wonky proportions.

We've been doing a lot of eggs lately, either fried or scrambled w/sides of fresh fruit and either tortillas or toast. DD loves fried eggs.

I usually make pancakes (either cottage cheese or oatmeal-almond) once a week.

We also do French toast (I like to do this w/whole wheat challah bread), also maybe once a week.

[abh5e8]

well, i usually cook 2 cups (dry) steel cut oats at a time. sometimes that gives a little left over for snack time, sometimes we eat it all. (5 eaters, including 1 preggo mama).

and honestly...i don't measure the squash. we eat so much butternut squash and so many sweet potatoes here in the winter...that i just throw in a few slices of squash or a few chunks of potato. (almost alwasy left over from the night before) i would guess its about 3/4 cup of the cooked squash. but just start out by adding a little bit, then stir (and taste) and then add more.

[rin]

well, i usually cook 2 cups (dry) steel cut oats at a time. sometimes that gives a little left over for snack time, sometimes we eat it all. (5 eaters, including 1 preggo mama).

and honestly...i don't measure the squash. we eat so much butternut squash and so many sweet potatoes here in the winter...that i just throw in a few slices of squash or a few chunks of potato. (almost alwasy left over from the night before) i would guess its about 3/4 cup of the cooked squash. but just start out by adding a little bit, then stir (and taste) and then add more.

Thanks! I'll have to give this another try. So you don't bother pureeing the squash first, just toss in some chunks? This might help. We also eat huge amounts of squash, but mostly as a puree added to things like mac n cheese, red chile enchiladas, etc. I'll try just adding chunky bits!

[crl]

Left over plain cous cous reheated with milk, add a touch of honey, some nuts and some dried cranberries.

Now I need to plan a meal with cous cous. Lol.

Greek yogurt with granola or some honey.

You could make breakfast burritos (scrambled eggs, cheese and salsa) and freeze them, then just thaw/reheat in the mornings.

Catherine

[jam224]

I loooooooove breakfast! :D Pancakes are my fave, but when I want something a bit fancier, these crepes do the trick. This recipe was recommended to me by a friend who blogged about it here (http://styleberryblog.com/crepes-made-easy-peasy-lemony-squeezy). Love the convenience that everything mixes up in the blender!

[sste]

Well, mornings are rushed for us so I often make a big "base" vat of steel cut oatmeal. Then I use it for three breakfasts during the week, taking out portions of it, heating them, and then folding in ingredients. My stand-by is wild frozen blueberries but with a nod to the jamberry book they sometimes get blackberries and a couple of chocolate chips!

I make crepes using 1 cup flour, one cup milk, one egg, stir in a bowl, add a little more milk as needed to make the batter runny, get the pan stinking hot and go! Different fillings depending on what I do. Crepes are time consuming unless you have two pans though as they need to be made one at a time otherwise. Or at least I have never gotten them to work in one big pan as with pancakes.