Breakfast Burritos — And More

It’s hard to overemphasize the importance of a good breakfast. And it’s even more important for kids to have a substantial meal before they head off to school.

The advantages of starting the day with a good meal are well-documented. Among other things, it helps improve brain function and competition as well as aiding in weight loss for those who so desire.

My parents knew importance of a good breakfast when I was a kid. My brothers and I always started our school day off with a fried egg, two pieces of toast and a glass of tomato juice. My dad usually fixed breakfast for us before he went to work, while Mom was busy packing lunches or getting our clothes lined up.

Nowadays, kids and parents are constantly on the go, so breakfast often gets lost in the shuffle. But it shouldn’t be. Here are some quick recipes for those on the go that should have some appeal to the younger generation.

Healthy Breakfast Burrito
1 whole-grain tortilla
1 egg, scrambled
½ cup fresh spinach
¼ cup cooked brown rice
½ cup black or pinto beans
1 ounce shredded Monterey Jack cheese
Heat tortilla over an open flame or in the microwave so it is easy to fold. Roll up the egg, spinach, rice, beans and cheese in the tortilla. (Leftover cooked meats and vegetables can also be added, if you wish.) Wrap in wax paper, then heat in microwave before leaving the house.
Yield: Serves 1.

Sausage and Egg Muffins
16 slices wheat bread, crusts trimmed
¼ cup butter, melted
16 ounces shredded cheddar cheese
½ pound sausage meat, cooked and drained
7 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
2 chopped scallions (optional)
1 chopped red bell pepper (optional)
Preheat oven to 375 degrees. Lightly grease muffin tins. Use a rolling pin to roll and flatten the bread slices. Cut into squares or use a pastry cutter to cut circles. Brush the bread slices with butter and use them to line muffin cups, pressing lightly to form a crust.
Set aside ½ cup cheese. Sprinkle the rest of the cheese and the crumbled sausage in each bread-lined cup.
Whisk the eggs, milk, onion powder and mustard together. Pour the egg mixture into the cups. Add scallions and red peppers, if using. Sprinkle with remaining cheese.
Cover loosely with foil and bake for 30 minutes. Uncover and bake 15 minutes more. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use. Microwave them, and you’re out the door.
Yield: Serves 16.
Note: These can be made the weekend ahead and refrigerated.

Metal-Head Oatmeal for Rocker Teens
1 cup Irish steel-cut oats
4 cups water
1 medium apple, peeled, cored and cut into chunks
2 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon salt
½ cup whole milk or half and half
Toppings of your choice

Grease the bowl of your slow cooker with butter. Add all ingredients and stir well. Cover and set slow cooker to low. Cook for 8-9 hours. In the morning, stir contents of the slow cooker well; season with butter and brown sugar if needed. Spoon into to-go cups and top with dried fruit, toasted nuts, brown sugar and milk (optional).
Yield: Serves 2 to 4.

A Go-Go Cone Breakfast
2/3 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch ground nutmeg
2 eggs
½ cup sugar
4 tablespoons unsalted butter, melted
¼ cup milk
Preheat waffle iron.
Sift together the flour, salt, cinnamon and nutmeg.
Whisk eggs and sugar until light in color, 1 minute. Add dry ingredients. Add butter and milk; stir just until combined.
Spoon a scant ¼ cup batter onto waffle iron. Spread batter evenly over surface. Close lid; cook until golden.
Quickly remove the waffle, shape it around the cone form and hold for a few seconds to set. Repeat with the remaining batter.
Note: You’ll need a round waffle iron and wooden cone form. Make these ahead of time and store them in an air-tight container. Fill with scrambled eggs or fresh fruit for on-the-go fare.

Belgian Waffle Slides
2 eggs
2 cups all-purpose flour
1¾ cups milk
½ cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Add remaining ingredients, beating just until smooth. (Batter can be made ahead, but make sure you stir before using.)
Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Fill little waffles with a variety of your favorite healthy spreads, such as bananas and peanut butter, chocolate-hazelnut spread and fresh fruit. Top with second waffle and serve.
Note: This batter keeps in the refrigerator for at least a week. Or you can make the waffles ahead and freeze them. Adding a little cinnamon and nutmeg is delicious, too.

It’s hard to overemphasize the importance of a good breakfast. And it’s even more important for kids.

The advantages of starting the day with a good meal are well-documented. Among other things, it helps improve brain function and competition as well as aiding in weight loss for those who so desire.

My parents knew importance of a good breakfast when I was a kid. My brothers and I always started our school day off with a fried egg, two pieces of toast and a glass of tomato juice. My dad usually fixed it for us before he went to work, while Mom was busy packing lunches or getting our clothes lined up.

Nowadays, kids and parents are constantly on the go, so breakfast often gets lost in the shuffle. But it shouldn’t be. Here are some quick recipes for those on the go that should have some appeal to the younger generation.

Healthy Breakfast Burrito
1 whole-grain tortilla
1 egg, scrambled
½ cup fresh spinach
¼ cup cooked brown rice
½ cup black or pinto beans
1 ounce shredded Monterey Jack cheese
Heat tortilla over an open flame or in the microwave so it is easy to fold. Roll up the egg, spinach, rice, beans and cheese in the tortilla. (Leftover cooked meats and vegetables can also be added, if you wish.) Wrap in wax paper, then heat in microwave before leaving the house.
Yield: Serves 1.

Sausage and Egg Muffins
16 slices wheat bread, crusts trimmed
¼ cup butter, melted
16 ounces shredded cheddar cheese
½ pound sausage meat, cooked and drained
7 eggs
3 cups milk
½ teaspoon onion powder
½ teaspoon Dijon mustard
2 chopped scallions (optional)
1 chopped red bell pepper (optional)
Preheat oven to 375 degrees. Lightly grease muffin tins. Use a rolling pin to roll and flatten the bread slices. Cut into squares or use a pastry cutter to cut circles. Brush the bread slices with butter and use them to line muffin cups, pressing lightly to form a crust.
Set aside ½ cup cheese. Sprinkle the rest of the cheese and the crumbled sausage in each bread-lined cup.
Whisk the eggs, milk, onion powder and mustard together. Pour the egg mixture into the cups. Add scallions and red peppers, if using. Sprinkle with remaining cheese.
Cover loosely with foil and bake for 30 minutes. Uncover and bake 15 minutes more. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use. Microwave them, and you’re out the door.
Yield: Serves 16.
Note: These can be made the weekend ahead and refrigerated.

Metal-Head Oatmeal for Rocker Teens
1 cup Irish steel-cut oats
4 cups water
1 medium apple, peeled, cored and cut into chunks
2 tablespoons maple syrup
1 teaspoon cinnamon
½ teaspoon salt
½ cup whole milk or half and half
Toppings of your choice

Grease the bowl of your slow cooker with butter. Add all ingredients and stir well. Cover and set slow cooker to low. Cook for 8-9 hours. In the morning, stir contents of the slow cooker well; season with butter and brown sugar if needed. Spoon into to-go cups and top with dried fruit, toasted nuts, brown sugar and milk (optional).
Yield: Serves 2 to 4.

A Go-Go Cone Breakfast
2/3 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon cinnamon
Pinch ground nutmeg
2 eggs
½ cup sugar
4 tablespoons unsalted butter, melted
¼ cup milk
Preheat waffle iron.
Sift together the flour, salt, cinnamon and nutmeg.
Whisk eggs and sugar until light in color, 1 minute. Add dry ingredients. Add butter and milk; stir just until combined.
Spoon a scant ¼ cup batter onto waffle iron. Spread batter evenly over surface. Close lid; cook until golden.
Quickly remove the waffle, shape it around the cone form and hold for a few seconds to set. Repeat with the remaining batter.
Note: You’ll need a round waffle iron and wooden cone form. Make these ahead of time and store them in an air-tight container. Fill with scrambled eggs or fresh fruit for on-the-go fare.

Belgian Waffle Slides
2 eggs
2 cups all-purpose flour
1¾ cups milk
½ cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
¼ teaspoon salt
½ teaspoon vanilla extract
Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Add remaining ingredients, beating just until smooth. (Batter can be made ahead, but make sure you stir before using.)
Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.
Fill little waffles with a variety of your favorite healthy spreads, such as bananas and peanut butter, chocolate-hazelnut spread and fresh fruit. Top with second waffle and serve.
Note: This batter keeps in the refrigerator for at least a week. Or you can make the waffles ahead and freeze them. Adding a little cinnamon and nutmeg is delicious, too.

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