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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.

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.)

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MAKE-AHEAD BREAKFAST BURRITOS

I’ve found that having simple breakfast meals in the freezer ensures we have a balanced and delicious morning meal that is ready to eat in minutes. These grab-and-go burritos are freezerfriendly making them an easy and delicious way to start the day.

Allow ingredients to cool at least 10 minutes before assembling. Once everything is room temperature or cooler, start with cheese as the first layer against the tortillas so it acts as a protective barrier from the moisture of the eggs and vegetables. Then, fold burritos and wrap individually in foil. Transfer wrapped burritos to a baking sheet and freeze in a single layer. Once completely frozen, store in an airtight plastic bag for up to 3 months. Transfer frozen breakfast burritos to the fridge the night before you plan to reheat. This will allow them to slowly defrost, resulting in a speedier cook time in the morning. In this case, microwave burritos (without foil wrap) for 30 seconds on each side or until warmed through, or bake at 350° for 10 minutes or until heated through. If reheating from frozen, microwave on HIGH for 1 to 2 minutes or bake at 350° for 15 minutes or until heated through.

Customize your breakfast burritos by using large flour tortillas, scrambled eggs, and some of these ingredient combinations. • Southwestern Breakfast Burritos: scrambled eggs, canned tomatoes with green chilis (drained), black beans, chopped ham, cilantro, cheddar cheese • Veggie Breakfast Burritos: scrambled eggs, sautéed zucchini, onion, corn and

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squash, rice, parsley • Spicy Sausage and Cheese Breakfast

Burritos: scrambled eggs, lean ground spicy sausage, jalapeños, shredded pepper

Jack cheese • Mediterranean Breakfast Burritos: scrambled eggs, sun-dried tomatoes, spinach, olives, basil, feta cheese

BLUEBERRY-LEMON MINI OATMEAL MUFFINS

Each batch yields 24 two-bite muffins, so make a double batch and freeze the extras.

¾ cup whole wheat pastry flour ½ cup uncooked oats ¼ tsp cinnamon ⅛ tsp salt ½ tsp baking powder ¼ tsp baking soda ½ cup Greek yogurt (2% is preferred) ¼ cup applesauce 1 egg ½ tsp vanilla bean paste (or extract) lemon, zested and juiced

⅓ cup brown sugar

⅔ cup blueberries

Preheat oven to 350 F.

Combine flour, oats, cinnamon, salt, baking powder, and baking soda in a medium bowl.

Combine yogurt, applesauce, egg, vanilla, lemon zest and juice, and brown sugar in a small bowl.

Pour the bowl with the wet mixture into the bowl with the dry mixture. Mix until just incorporated.

Gently fold in the blueberries.

Pour mixture into a greased muffin pan. Bake 10-12 minutes, or until a toothpick can be cleanly removed from the muffin.

Allow to cool slightly before removing from pan.

BACON, VEGGIE, AND EGG STUFFED POTATOS 2 small-medium Russet potatoes ¼ cup shredded cheddar cheese (divided) ¼ teaspoon salt ¼ teaspoon pepper 4 large eggs 2 bacon slices (cooked and chopped) ¼ cup chopped asparagus

Wash, dry and poke holes in potatoes with a fork. Microwave on HIGH for 10 minutes or until cooked, turning halfway through. Remove from microwave, slice in half, and allow to slightly cool.

Scoop out insides of each potato half leaving a ¼-inch border. Sprinkle each half with ½ tablespoon cheese and a pinch of salt and pepper.

Transfer potato skins onto a foil-lined baking sheet. Crack one egg into each potato half. Sprinkle evenly with chopped bacon, asparagus, and remaining cheese.

Bake at 350F for 18-20 minutes or until whites are set and yolks are soft. Remove from the oven and allow to cool for 5 minutes.

CRANBERRY-PECAN BREAKFAST COOKIES

These “cookies” are made with better-for-you ingredients like whole grains, healthy fats, and fresh fruit. Plus, they’ll leave you feeling energized and ready to tackle the day. If you want to satisfy your sweet tooth a little more, a dash of brown sugar would add the perfect depth of flavor. They’re also freezer-friendly. Pop one in the microwave while you’re loading up the car, grab a drink, and you have yourself a delicious and quick meal.

2 cups old fashioned oats (divided) ½ tsp cinnamon ¼ tsp baking powder ¾ cup milk 2 ripe bananas (mashed) ½ cup nut butter 2 tbsp honey ½ tsp vanilla extract ½ cup dried cranberries ½ cup pecan pieces

Preheat oven to 350°F.

Pulse 1 cup oats into oat flour in a blender or food processor. Combine oat flour with 1 cup old fashioned oats in a medium-sized mixing bowl. Stir in baking powder and cinnamon. Make a well in the center of the bowl; set aside.

Combine mashed bananas, ¾ cup milk, nut butter, honey, and vanilla in a separate bowl. Stir together until ingredients are fully mixed. Add banana mixture to oat flour mixture. Stir until ingredients are combined.

Gently stir in dried cranberries and pecan pieces and combine until evenly distributed through mixture.

Scoop out mixture onto baking sheet with large spoon or ice cream scoop and gently press down with fork. Bake for 15 minutes before removing from oven, allowing to cool for 5 minutes before transferring to wire cooling rack to continue to cool.

Eat immediately or store in air-tight container for 3-5 days.