FOOD
Quick Breakfasts for Busy Mornings Don’t start the day on an empty stomach. These simple recipes will set you up for success.
PHOTOGRAPHS COURTESY OF HOLLEY GRAINGER
Bacon, Veggie, and Egg Stuffed Potatos, left, and Blueberry-Lemon Mini Oatmeal Muffins, right, are great breakfast options.
BY HOLLEY GRAINGER, MS, RD Some mornings are about survival. There’s enough crazy that happens around here before 8 a.m. that breakfast should be a no-brainer. But, just like me, I have a hunch that you are probably in the same place—especially on a school morning—running in circles trying to get your children out the door with shoes on, teeth brushed, and stomachs fed. Most mornings, breakfast happens right when we wake up, so we head to the table for fuel before we face the rest of the day. While our breakfast choices vary from morning to morning, and because we move anything but quickly in the a.m., we need something fast and nutritious. Some breakfast ideas that I make often and keep on-hand are hard-cooked eggs in the oven and mini crustless quiches cooked with veggies, cheese, and meat. I “big batch” the recipes on the weekend and save them to eat throughout the week. 24 Bham Family January 2022
HARD-COOKED OVEN EGGS Because oven temperatures and taste preferences vary, make sure to test-bake some eggs in the oven to find the perfect temp and time for you. (I like baking at 325°F for 23 minutes but my girls like the yolks a little more done, so I usually bake for 25 minutes.) Place eggs in a dry muffin tin in a preheated oven. (I bake at either 350° for 22 minutes or 325° for 25 minutes. Note that you do not need to fill up the muffin cups with water or spray with cooking spray.) Once eggs have baked, transfer them to a bowl of ice water for 10 minutes. This will stop the cooking process and prevent eggs from overcooking. Note that the eggs may have brown spots on the shell after baking. Also, the egg may have a small brown spot where it set in the pan. It is nothing to worry about! Crack one of the eggs gently on the counter and gently pull peel off. (Tip: Use eggs that have been in your fridge for at least a week. They peel better.) CONTINUED ON PAGE 25
