Clark - Fast Food From Home: Breakfast in a Flash

Breakfast In A Flash! by Amy Clark Copyright 2012
Are you looking for a tasty, nutritious breakfast before you head out the door for the day? With a variety of quick breakfast recipes, you can be assured that your start to the day will be much better for you than stopping by the local fast food restaurant and spending way more money for way less taste and freshness. Who needs a good nutritious breakfast? Everybody. Who has time to make it? Certainly not everybody! By choosing from eggs, fruit, muffins, drinks, and even pancakes, with Breakfast in a Flash, the numbers should go up. Have a good morning and enjoy the most important meal of your day.
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W hen people think of breakfast, they usually think of eggs. Here is a great way to make eggs portable! It doesn't get much quicker than this, and with very little mess thanks to the microwave.

Omelet in a Mug 2 eggs 2 3 tablespoons of shredded cheddar cheese 2 tablespoons of diced fully cooked ham 1 tablespoon of diced green pepper salt and pepper to taste In a microwave-safe mug coated with cooking spray, combine all ingredients. Microwave, uncovered, on high for 30-40 seconds. Stir. Cook 30-60 seconds longer or until eggs are completely set. Yield: 1 serving Prep time: about 5 minutes The ham, cheese, and green pepper can be replaced with ingredients to make your favorite flavor of omelet. The quantities listed here, should give you an idea of how much of your favorite ingredients you should add.

Dicing the ham and green pepper ahead of time is a great morning time-saver. Diced green peppers can be frozen and used as needed. This is a safe and healthy alternative to omelets boiled in Ziploc bags due to heating plastic bags that are not intended to contain food at high temperatures.
In the amount of time you spend waiting for a fast food sandwich at the drive-thru, you can have a fresh, better-tasting breakfast sandwich or two. Made to order, just like you like it.

1 tablespoon butter (or your favorite way to prevent sticking) 4 eggs 2 tablespoons minced chives 1 tablespoon water teaspoon salt Pepper to taste 2 English muffins, split and toasted 8 bacon strips, cooked and drained (can be done ahead of time); or less if desired 4 slices tomatoes 4 slices American cheese Additional minced chives, if you like.

Melt the butter in a large nonstick skillet. Beat the eggs, chives, water, salt, and pepper; then pour into the skillet. Cook and stir gently until eggs are set. (The less you stir the lighter the eggs will be.) Top each muffin half (there will be 4 of them) with eggs, bacon, tomato, and cheese. Place them on a baking sheet. Broil them 2 3 inches from the heat for 1 or 2 minutes, or until cheese is melted.

Yield: 2 servings Prep time: about 15 minutes Here again, you can change seasonings and toppings to your favorite choices. For example, change the bacon to sausage or ham. Its a little embarrassing to admit, and certainly not on the top 10 healthy ways to cook eggs, but a substitute for the butter could be the drippings that are left from frying the bacon.
This next quick breakfast is limited only by your imagination and the preferences of your taste buds. It is simple, nutritious and as variable as you want to make it.

1 banana 1/3 cup each: blueberries, halved seedless grapes, strawberries, and sliced kiwifruit; mixed together 1 cup yogurt, vanilla or the flavor of your choice cup granola cereal 2 maraschino cherries Slice banana in half lengthwise and then widthwise.

Place 2 pieces of banana in two different bowls. Top each with 2/3 cup of mixed fruit, cup yogurt, cup granola, and 1 cherry. Yield: 2 servings Prep time: about 10 minutes Morning prep time can be shortened if the fruit is prepared ahead of time.
Do you ever have leftover pancakes? This recipe will make them disappear quickly.

cup sour cream teaspoon powdered sugar 4 large pancakes, warmed cup pie filling of your choice, strawberry, cherry, or ?? Optional additions are fresh fruit and more pie filling. Combine the sour cream and powdered sugar.

Spread over the warmed pancakes. Top with pie filling. Roll up jelly-roll style. Add fresh fruit and more pie filling if you desire. Yield: 4 servings Prep time: about 15 minutes.

2 cups pineapple chunks 1 cup fresh or frozen raspberries 1 cup (8 ounces) vanilla yogurt 1 cup sliced ripe banana cup chopped dates or raisins cup sliced almonds In four parfait or serving dishes, layer the pineapple, raspberries, yogurt, bananas, and dates. 2 cups pineapple chunks 1 cup fresh or frozen raspberries 1 cup (8 ounces) vanilla yogurt 1 cup sliced ripe banana cup chopped dates or raisins cup sliced almonds In four parfait or serving dishes, layer the pineapple, raspberries, yogurt, bananas, and dates.

Sprinkle with almonds. Yield: 4 servings Prep time: about 10 minutes
For an even lighter breakfast or possibly a snack, home-made granola bars make a great treat. These are only quick if you make them ahead of time. But once they are made, grabbing a couple of these will be the quickest breakfast you can get!

1 egg 1 egg white 1 cup light brown sugar 1 tablespoon canola oil 1 teaspoon cinnamon teaspoon salt 1 teaspoon vanilla extract 1 cup toasted oats 2/3 cup dried cranberries, chopped cup pecans, chopped 1 tablespoon all-purpose flour Heat oven to 350. Spread oats on a baking sheet. Bake, stirring occasionally, for 15 18 minutes, until lightly browned and fragrant.

Reduce oven temperature to 325. Line an 8 x 11 inch pan with foil. Lightly oil or spray with nonstick spray. In a large bowl, whisk egg, egg white, brown sugar, oil, cinnamon, salt, and vanilla extract. Stir in toasted oats, dried cranberries, pecans and flour. Spread in 8 x 11 inch pan.

Bake for 30-35 minutes, or until golden brown. Cool. Cut into about 16 bars with a lightly oiled knife. You might want to try using a plastic knife to cut with. As long as food isnt too hot, plastic knives are great for cutting anything that will normally stick to regular knives. They cut great, and the food doesnt stick!
These muffins will increase your daily intake of fiber without the cardboard taste.

This is a third-generation recipe. The fourth generation is waiting to be old enough to put this in their recipe box. This recipe makes a lot of muffin batter. Once mixed together, you can bake some (after 24 hours) and refrigerate the rest of the batter. Bake the muffins as needed for convenience and freshness. The quickness is after the batter is mixed together.

It is easy to bake them, or have some already baked in the freezer!

2 cups All Bran (or similar bran cereal) 2 cups boiling water Mix the cereal and water together and set aside. With a mixer, cream: 2 cups sugar 1 cup butter Add 4 eggs to creamed mixture, one at a time. Add one quart of buttermilk to the first mixture of cereal and water. Mix together: 5 cups flour 5 teaspoons soda 2 teaspoons salt Add: the flour, soda, salt mixture 4 more cups of bran cereal 1 pound of raisins to the creamed mixture. Then add the cereal, water, buttermilk mixture. Mix only until moist.

Refrigerate for 24 hours. Bake as needed at 350 for about 20 minutes. Refrigerate any unbaked batter. These are good without the raisins but better with them, even if you dont like raisins.
Do you like a sweet start to your day? This French toast is quick, rich, sweet, and satisfying. And it wont be found in any diet cook books!

2 tablespoons cream cheese, softened 2 thick slices cinnamon-raisin bread 2 tablespoons strawberry jam 1 egg 1 tablespoon butter Maple syrup is optional.

Spread cream cheese on one slice of bread. Spread jam on the other slice. Place jam side down over the cream cheese. Beat the egg in a shallow bowl. Dip both sides of bread into the egg. Melt the butter in a small skillet.

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