They say breakfast is the most important meal of the day. Well in my world I eat breakfast twice, so it must really be important. The first time I eat is usually around 6:00 am before I give Jellybean (our daughter) her bottle. After breakfast #1 is breakfast #2 around 9:00 or so. Breakfast #1 is quick and easy. 1 cup of oatmeal with a sprinkle of dark brown sugar, cinnamon, 1 tbsp brewer’s yeast and some craisins (dried cranberries). This helps me get my morning going. I feel energized to get what I need done and get Jellybean back to bed before her next feeding. It also some mornings gives me the energy to meal prep like I did Friday morning.
On the menu this week, veggie hash with scrambled eggs and bacon. Also on the menu, egg bake sandwiches. Let’s start with the sandwiches which are fairly easy. My husband (who I have yet to nickname) enjoys fast breakfast in the morning that he can eat in the car. All you need is biscuits, eggs, spices, protein, and cheese.
Egg bake: 6 extra large eggs and spices whisked together and poured into a 9×13 greased dish. bake for 20-25 minutes at 350 degrees. side note: I use a glass to cut even portions.
You can bake your biscuits at the same time, I used regular Pillsbury Grands. I wait for them to cool before assembly. Also we had leftover, already cooked sausage patties that I defrosted from the freezer.
Assembly, biscuit bottom, 1/2 sausage patty, piece of cheese, egg cut out, top biscuit. YUM!
Next, sweet potato and veggie hash. So Meijer had their monthly buy 10 get the 11th free sale so I stocked up on broccoli, sweet potatoes and peppers (mine are still growing in the garden). I cut up everything and put it on a pan and bake it!
- 2 small or 1 large sweet potato, diced
- 1 broccoli crown, chopped
- 1/4 onion, diced
- 1 red bell pepper, diced
- sea salt and ground black pepper
- olive oil
Heat oven to 350 degrees, dice and mix veggies in a bowl all together. lightly coat with olive oil and stir, pour onto baking sheet (line with parchment paper, easier to clean). bake for 20-25 minutes, serve!
While you wait for your veggies to cook, cut 4 strips of bacon and cook them up in the frying pan. Set aside in a paper towel when done. Drain grease and use same pan for your scrambled eggs. Whisk 3 eggs together (you can do more but I only had 3 eggs left) and pour them into your pan, make sure you add sea salt and ground black pepper.
I served our Sunday breakfast with some arugula (its my favorite green).
Remember that breakfast is the most important meal and whether you eat breakfast once or twice like me, its important not to skip it. Eat your breakfast and have a great week. Stay tuned for the tomato and avocado salad that I will be making later this week, my tomatoes are almost ripe!