Friday, August 28, 2015
I know it's nearing the end of the summer but we have been enjoying this yummy breakfast for a couple months now so I wanted to share. My friend made me something similar when the girls and I had a sleepover with her and her kids and I haven't been able to stop making it since. Even my three-year-old loves it and asks me to make it for her frequently. She even loves to run outside and pick some fresh basil and tomatoes for it.
I love quick and easy breakfasts that are also healthy and fresh. This egg scramble is easily customizable to suit your own tastes, what you have in your fridge or even your garden! Enjoy.
Summer Egg Scramble
4 slices Canadian bacon, cut into 1/2-inch squares
1-2 cloves garlic
4 large eggs
small handful of cherry or grape tomatoes, diced (or about 1/3-1/2 cup diced tomato)
3-4 large basil leaves, chopped
2-4 Tbsp. fresh mozzarella shredded or small-diced (try smoked mozzarella too!)
Crack the eggs into a bowl and whisk. Set aside. Heat a drizzle of olive oil over medium high heat in a frying pan, saute the ham until it just starts to brown. Add the garlic for another 30 seconds. Add eggs and tomatoes scramble about 2 minutes. Remove from heat while they are sill a little glossy and toss in the basil and cheese. Stir just to combine and allow to sit for a minute or so, so the cheese can melt. Slide onto two plates and garnish with extra basil and tomatoes, if desired.
Tuesday, August 11, 2015
School is right around the corner, in fact just one week away for us! We are on A Track this year, meaning I need to get my kids up, ready and fed before 8am!! Wow, considering they've been staying up until 10pm, waking up at 9am and not eating breakfast until 10am sometimes, this is going to be quite an undertaking. I don't do cold cereal, mostly hot breakfasts and sometimes they take longer than 5 minutes. I'm going to have to make sure I plan ahead, which is why I LOVE baked oatmeal.
My girls and I enjoy oatmeal in it's many forms, but baked is our favorite. It's so versatile too. Sometimes I like to add berries or mashed bananas to change up the flavor, or even throw some chocolate chips on top while it's warm. Adding peanut butter this time was genius though!! To say we loved it is an understatement. I baked this ahead in a big pan (doubling works wonders and keeps well too) and we ate it two days in a row. Talk about a time saver! This will definitely be a keeper and something I can make ahead and pull out quickly on those early school mornings.
Peanut Butter Baked Oatmeal
1/4 cup brown sugar
1/4 cup unsweetened applesauce
1/4 cup smooth peanut butter
1 tsp. vanilla
1/2 tsp. salt
1 tsp. baking powder
1 tsp. cinnamon
1 1/2 cups milk
2 cups rolled oats
Preheat oven to 350 degrees F. Grease an 8 or 9 inch baking pan.
In a mixing bowl combine egg, brown sugar, applesauce and peanut butter and whisk until peanut butter is well incorporated and there are not lumps. Add in vanilla, salt, baking powder, cinnamon and milk and whisk to combine. Stir in the oats then pour into prepared baking pan. Bake in preheated oven 35 minutes or until lightly golden on top. Serve warm with a splash of milk, fresh fruit, nuts or even a few chocolate chips.
Store leftovers in an airtight container in the fridge.