When I say breakfast is my favorite….I really mean it. I have been known to have breakfast foods for lunch and dinner….sometimes on the same day.
But, I also like things that are fast. Today, I am focusing on casseroles. I have been planning menus for a beach trip and I like to have casseroles that we can make the night before, throw in the freezer and then whoever is up first is in charge of tossing it in the oven. Here are a few really great recipes that I found:
All I can say to this is, who doesn’t like a cupcake….breakfast cupcakes…..Yummy!!!
Here is a more traditional style from unbearablygood.blogspot.com
It’s a hash brown crust, topped with egg, cheese & Bacon. Yum. A full breakfast in each bite. It comes together pretty quickly, and serves at least 4 hungry campers. I’ve made it in all kinds of different variations- with sausage instead of bacon, without the hash browns (essentially a quiche), with whatever veggies I have on hand (pico de gallo, tomatoes, spinach, etc), or even with seasoned ground beef instead of the bacon. It’s a basic recipe that you can make a trillion different ways! Those are my fave.
3 cups of frozen, shredded hash browns
2 Tbsp. Canola oil
6 strips of bacon
1/2 cup milk
1 cup of shredded cheese
Step 1: In a skillet heat the canola oil and add the hash browns, cook for 5-6 minutes or until a bit crispy. This step isn’t NECESSARY, you could put the hash browns in the bottom of the casserole dish frozen, I just like the little crispy bits on the bottom!
Step 2: In a separate skillet cook the bacon until crispy and drain. Crumble the cooked bacon.
Step 3: Preheat oven to 350 degrees. Spray a casserole dish with non-stick spray. Pour hash browns into dish and press down with your fingers to make a crust.
Step 4: Whisk together the eggs and milk until combined. Add the shredded cheese and crumbled bacon. Pour the egg mixture on top of the hash brown crust and bake for 45 minutes, or until golden brown on the eggs and cooked through in the middle. Enjoy!
I thought I would add a couple of my favorite non-frozen breakfast items as well for those on the go:
MORNING SHAKE: 1 banana, 4-5 strawberries, 1/2 c. blueberries, 1 peach (peeled), heaping cup (or more) fresh spinach, splash soy milk, 1 TBSP Greek yogurt, 2 tsp honey, 1/2 cup crushed ice (courtesy of bohemiajewelry.com)
Serving Size: /2 the recipe | Calories: 203 | Previous Points: 4 | Points Plus: 5 | Total Fat: 6 gm | Saturated Fats: 1 gm | Trans Fats: 0 gm | Cholesterol: 0 mg | Sodium: 35 mg | Carbohydrates: 30 gm | Dietary Fiber: 8 gm | Sugars: 9 gm | Protein: 12 gm
- 1 slice tofu, about 3/4 inch thick (1/4 of the block)
- 1 cup soy milk, unsweetened (or milk alternative**)
- 1 cup frozen blueberries, no sugar added
- 1 cup raw spinach
- 1 large banana
Place all ingredients in a blender and blend until smooth.
….okay….last, but certainly not least….a dessert style breakfast for your crockpot. I’m in heaven!!!!! This recipe is courtesy of Cooking with Jax.com
Apple Pie Breakfast
– 1 cup of steel cut oats*
– 3 diced apples (I use Gala)
– 1 cup apple juice (I use Oasis)
– 3 cups water
– 1/2 tsp cinnamon (optional)
Directions – Slow Cooker
* It must be steel cut oats when cooked in the slow cooker, as regular oats get very soggy when cooked this way. You can find steel cut oats in your local grocery store (sometimes they are called “irish oats” or “pinhead oats”). If you would really rather use rolled oats, be sure to use the stovetop method below and adjust your liquid/cooking time accordingly.