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.

Burritos — A Quick Meal

When I was growing up, stay-at-home moms had all the time in the world to fix supper for their families. In our house, there weren’t many days when my mom didn’t spend hours slaving over a hot stove preparing dinner for me, my brothers and dad. And that doesn’t include all the time she spent baking.

But in the past 20 years or so, more moms have joined the work force, and time in the kitchen has come at a premium. And with that, recipes for quick dishes are at the top of many cooks’ list.

I’ve always been a fan of quick meals. While I’d almost always rather spend time preparing an extravagant dish, there are some days when the time or the inclination just isn’t there.

That was the case just the other night. We had a bunch of leftover chicken, so I decided to make some quick chicken burritos.

All I did was chop up about a pound or so of the chicken, heated it up a little bit in some olive oil and then added a cup of water and a package of burrito mix before cooking it for about four or five minutes. I then put the meat mixture on a heated burrito and topped it with some salsa, lettuce, grated cheese and warm black beans. It was delicious. 

The directions for the mix called for a pound of ground meat such as beef or turkey, but I’ve found that cooked, cut-up chicken works just as good. You also can substitute leftover turkey.

Burritos are one of those quick foods. And they’re not just for supper anymore. They even are good for breakfast, as the fast-food industry has picked up on, because they are great grab-and-go fare. At home, you can prepare them ahead of time and keep them warm.

And one of the nicest things about burritos is that young people love them.

Speaking of breakfast burritos, here’s a recipe for one that looks pretty tasty. And with the busy holiday season in full swing, it’s one that any time-starved cook will appreciate.

Bacon, Egg and Cheese Burrito
2 eggs, lightly beaten
2 teaspoons whole milk
Pinch white pepper
Pinch salt
½ teaspoon vegetable oil
1 10-inch flour tortilla
1 slice mild Cheddar cheese (optional)
1 cooked strip bacon, crumbled
2 tablespoons salsa
Beat eggs, milk, pepper and salt together. Place oil in a small nonstick skillet. Pour the egg mixture into the pan and set over medium heat. Cook tilting the pan so the raw egg runs to the edge. Meanwhile, wrap tortilla in damp paper towels and heat in microwave about 15 seconds.
Continue cooking the egg and tilting the skillet until the egg sets and forms an omelet. Use a rubber spatula to fold half the omelet over the other half. Place the omelet on the bottom half of the tortilla. Sprinkle with bacon and top with cheese, if desired. Fold in the sides of the tortilla over the omelet and roll from bottom where the omelet is to the top. Cut in half, if desired. Serve with salsa.
Yield: Serves 1.
Approximate nutritional analysis per serving: 439 calories, 43 percent of calories from fat, 21 grams fat (8 grams saturated), 217 milligrams cholesterol, 34 grams carbohydrates, 6 grams total fiber, 2 grams total sugars, 20 grams protein, 1,188 milligrams sodium.