A few years ago, I did something called "The Dinner Project" that collected recipes from the readers of this blog. It went very well, and I created a little downloadable cookbook of the results.
Earlier this year (shoot, or was it late last year?), I attempted to do "The Breakfast Project" using the same technique. My blog traffic being down because, let's face it, I used to be a lot funnier and was able to Net-work at work at my former lame-o job resulting in lots of return hits here, where was I, oh yeah, gee this sentence is getting long and hard to punctuate. Whew! What? Oh yeah, fewer people breeze through here these days, and apparently even fewer eat breakfast.
However, if you do eat breakfast and would like to share either a breakfast recipe, favorite breakfast or interesting story about a time you ate breakfast, now is the time to do it. I'll keep this open for a while to collect more morning-meal recipes on top of the five or six I collected the first time I asked. I will also try to remind those who stop by in each post for the next several days. Please help! The Cutlet is becoming a Pop TartŪ kid, and that is a trend that should be halted with something nutritious and made (quickly and easily) with love.
Mmmmm, breakfast! My favorite meal . . . especially if it's breakfast foods for dinner.
I love a good omelet/frittata thing that has no recipe -- basically it's eggs with some milk whisked in, cooked like an omelet and whatever veggies I have in the fridge. And cheese, of course. And usually salsa.
Oh, and MIGAS! That's one of my favorite breakfasty things (though I usually don't make it).
I also have a recipe somewhere for a breakfast casserole thing -- I'll try and find it and send it to you.
Dangit, now I'm hungry for something breakfasty.
I'm officially starving.
k, get a pen and paper for this one. It's my favorite breakfast meal, in fact, it really is my favorite meal to eat at any point in the day. Ready? Cereal. Love it. Comes in a box and all you need is a bowl, a spoon and some milk. How easy is that? You don't even have to cook it!! I love all kinds of cereal from Golden Grahams to Corn Pops (I used to love Alphabets until they did the reduced sugar deal and RUINED THEM!) but I really love Grape Nuts with 1/2 a banana. Mmm MMm Mmmm!!!
How about a healthy (ish) muffin recipe?
Breakfast Muffins
1 Cup Oatmeal
1 Cup Whole wheat flour (or regular flour)
1/2 Cup Brown sugar
1 tsp. Cinnamon
2 Egg whites
1/4 Cup Canola oil
1 Cup Applesauce
2 tsp. Vanilla
1 tsp. Baking powder
1/4 Cup Flaxseeds, chopped* in a coffee grinder for 15 seconds.
1/4 Cup Walnuts, chopped
1/2 Cup Golden raisins
Preheat oven to 350 degrees.
Mix dry ingredients.
Add remaining ingredients. Hand mix until wet, do not overmix.
Using 12 bake cup liners, fill each muffin cup 3/4 full with the mixture, evenly divided.
Bake for 20-25 minutes, or until golden brown.
Makes 12 muffins.
Each muffin has:
250 calories
7 grams of fat"
I still want that pop tart.
I just saw this recipe - now mind you I haven't tried it, but looks fun for big kids too. The cutlet might enjoy squishing his own meal ( see below).
With a quart sized ziplock freezer bag for each guest, toss in two whole eggs and a couple of tablespoons of milk. Zip the bag, shake and squish until egg is well mixed. Add salt and pepper to taste. Chop up what ever stuff you like in your omelet - grated cheese, bell pepper, onions, salsa, bacon bits, crumbled sausage, chopped ham, anything that will mix well in an omelet - I am wondering about cream cheese and maybe some crisp tender asparagus?
Be sure each bag is tightly zipped and lower bags ( up to 6 in a large pasta kettle) into boiling water. Cook for approximately 12 minutes.
Be very careful when opening bags - I would suggest using scissors to cut the tops off and carefully slide/roll out your omelet onto a plate.
Bon Appetite!
My kids' favorite breakfast when they were little was something we called a "bird in a nest". Take a slice of bread, cut a whole in the center with a biscuit cutter (or a cookie cutter - cool shapes + kids = fun), melt a little butter/margarine in a skillet put the bread "frame" in, flip it to butter both sides then crack an egg into the hole area. Salt and pepper it. Put a lid on the pan and turn it down low so that the egg cooks before the bread gets too dark. Flip the egg and cook for another minute and it's ready to eat. I always used to serve it with a side of yogurt bananas. Sliced bananas with yogurt spooned on top (blueberry was the favorite).
Good luck on the cookbook!!
i sent one in ages ago. i typically eat two servigs of fruit or a toasted peanut butter sandwich while standing over the kitchen sink. i will think on it.