Today is the first day of our spring break and I’m happy to report that it actually feels like spring! Now tomorrow is another story but at least we have today.
This morning I made a recipe that I recently found on pinterest. It seemed easy enough for a mindless-morning recipe. I hate breakfast recipes that make you think too much or that you have to cook for an hour or so (meaning you have to wake up way before your family to get breakfast ready).
This one was quick and easy and it is totally gone after my family had breakfast. We served it along with a bowl of fruit.
Crescent Roll Breakfast Ring
Preheat oven to 375°
Scramble on the stove top
- 5 eggs (I tried to do 6 as that is what I had left in the carton and honestly….it was one egg too many!)
Lay out on a parchment lined pizza pan or cookie sheet
- crescent rolls in a circle that looks much like sun rays!
Add to the crescent rolls:
- 8 slices of fully cooked bacon (I purchased a box of fully cooked bacon to make this an easy prep breakfast)
Add to the ring in the following order:
- 1/3 cup of shredded cheddar cheese (or colby-jack)
- cooked eggs
- 1/3 cup of shredded cheese
Fold the crescents over and tuck in or pinch the point to the long side of the roll
Add to the top of the ring
- 1/3 cup of shredded cheese
Ready for the oven!
Bake for 17 minutes or until the crescents are done and golden brown.
Recently my girls and I were at the library. One of my favorite things to browse are the cookbooks. On this trip I found “Everyday Paleo” by Sarah Fragoso. The Paleo diet is one that is like our ancestors ate (Paleo meaning ancient and prehistoric). She says, it is food that is not processed or modified. It seems to cut out things like rice and flour. I’m not sold on 100% Paleo-living but I always love to find a new, healthy recipe so I’m trying a few things out of the cookbook.
One recipe I made this last week was the Egg Cupcakes. I made them one evening and then we have eaten on them for breakfast for the next several days. I love to have a quick, healthy breakfast choice in the house. Here is how I made them:
Preheat your oven to 350º and grease two muffin pans (Ms. Paelo says to use coconut oil…I used PAM on one and did indeed try coconut oil in the other)
Whisk in a large bowl
Add to the eggs
In a food processor place and then process until finely chopped but not smooth:
- 1 green onion (cut into thirds)
- 1 to 2 zucchini squash (cut into large chunks)
- 5 to 8 slices of cooked bacon (I actually cooked the bacon when I was making dinner that night and using Ms. Paleo’s brussel sprouts and bacon recipe—will post that one later)
- 1 cup of roasted red peppers
Add this to the egg mixture.
Add to the processor and finely chop:
Add chopped spinach to the egg mixture and mix well.
I then sprinkled a bit of salt into the egg mixture too. Not much but just a bit.
Using a 1/4 measuring cup, fill the muffin pans.
Bake the egg cupcakes for 20-25 minutes or until the eggs are set in the middle.
Once mine cooled off, I placed them in a rubbermaid container in the refrigerator for my family to grab for breakfast (25 seconds to reheat in our microwave). Everyone has enjoyed them and I have enjoyed that there are so many vegetables and omega 3s in them (I used the Trader Joe Omega-3 eggs for this recipe). This is not something that we will have everyday in our breakfast selections, but once a month would be a great addition to our morning diet.
If you need a fast dinner and you have eggs and deli ham in the refrigerator, then this meal is for you! Several years ago I found a recipe on kraftfoods.com for an Easy Herb Frittata. The first time I made this for my family I called it the “Sun and Fun Frittata” in hopes that my girls, then 2 and 5 would eat it….they did! And even tonight with a few different things thrown in the mix—they gobbled it up.
This really is an easy one to whip up. I was able to mix up the eggs and goodies and just leave it in the refrigerator for my husband to then pour into the greased pie plate and slip it into the oven so we could eat as a family when child #2 and I walked in from dance class. We served it with a wonderful mixed green salad.
Since finding the recipe I have tweaked it to make it my own…here is how I make it.
Sun and Fun Frittata
Beat, with a wire whisk (or just a fork!) in a mixing bowl:
- 8 eggs
- 2 Tablespoons of water
- deli ham (I usually just tear it up and stop putting it in when it looks like enough! The original recipe says 4 oz)
- snip up some fresh parsley (I have some growing in a pot on my deck)
- add any other leftover vegetables you might want to include. This time I had some fresh mushrooms that I sliced and chopped for our dish. Red or Green bell peppers would be good too.
- a nice handful of mozzarella cheese (or swiss or a Italian blend would work too)
Finish off by adding to taste:
- dash or so of white pepper (I used white pepper originally because my girls would balk at anything dark in their food. They have grown out of that but I still use the white pepper!)
- dash or salt
Now you can cover and place that in the refrigerator until you are ready to pour and bake.
Pour Egg mixture into a greased 9-inch pie plate
Bake, in a preheated 350° oven, for 30 minutes or until puffed and golden brown.
I would recommend that you make two if you have more than 3 good eaters in your family. We are a family of four (two of those four being girls under the age of 11) and only had one little sliver left.