EASY-BREEZY breakfast
GET INTO THE BACK TO SCHOOL RHYTHM WITH THESE FAST BUT FILLING DISHES
BY MELISSA TATE
QUICK BREAKFAST BOARDS
MAKES: 2-4 | PREP: 5 MIN. | TOTAL: 5-15 MIN.
INGREDIENTS: Mini muffins | Fresh fruit | Nuts | Cheese | Cured meat | Hard-boiled eggs
DIRECTIONS: CHOOSE your items depending on who you prepare the board for or use whatever you have in your kitchen. Anything goes on these boards. KEEP it balanced by adding hard-boiled eggs, several slices of cured meat, cheese slices, a handful of nuts, fresh fruit, and a drizzle of honey. PREPARE on a board or pack in a box for an on-the-go breakfast.
TIPS & TRICKS: Make hard-boiled eggs ahead of time and keep them in your refrigerator. Save small servings of meat, cheese, and fruit that aren’t quite enough for an extra serving to add to boards like this.
EASY BAKED OATS
MAKES: 1 | PREP: 5 MIN. | COOK: 20 MIN. | TOTAL: 25 MIN.
INGREDIENTS: ½ cup rolled oats | ¼ cup milk | ½ large banana | 1 egg | 1 Tbsp. honey | ¼ tsp. baking powder | 1 pinch of salt | 2 Tbsp. chocolate chips
DIRECTIONS: MIX all ingredients except chocolate chips in a blender. Once blended, stir in chocolate chips. SPRAY a small ramekin or baking dish with nonstick spray. POUR mixture into a baking dish. BAKE at 350° for 20 min. REMOVE from oven once baked and top with honey, peanut butter, and extra chocolate chips.
TIPS & TRICKS: This recipe is incredibly versatile. Use the base mixture, all ingredients aside from chocolate chips, and add in things like cranberry and walnuts instead. Top with fresh berries and more nuts. Whatever your family loves.
MAKE AHEAD BREAKFAST TACOS
MAKES: 6 | PREP: 10 MIN. | COOK: 15 MIN. | TOTAL: 25 MIN. ON ORIGINAL COOK, 45 SECONDS ON REHEAT
INGREDIENTS: ½ lb. breakfast sausage | 6 eggs | 1 tsp. salt | 1 tsp. pepper | 1 tsp. garlic powder | 6 slices cheddar cheese | 6 flour tortillas | 6 pieces of parchment paper
DIRECTIONS: HEAT skillet over medium/high heat. ADD sausage and brown until no more pink is seen, about 4 minutes. While the sausage is browning, crack eggs into a bowl and mix. ONCE the sausage is browned, remove all liquid fat except 2 Tbsp. Some sausages may not need to be drained. ADD egg mixture to sausage and fat. ADD salt, pepper, and garlic powder. SCRAMBLE egg and sausage together, cooking for about 3 minutes or until eggs are fully cooked. REMOVE the mixture from the stovetop. PLACE one slice of cheddar cheese onto each tortilla and top with equal portions of taco mixture. ROLL tacos and wrap them in parchment paper. Do not wrap in foil. EAT tacos while warm or place them in the freezer for a quick and easy homemade breakfast. REHEAT by placing parchmentwrapped taco in the microwave for 45 seconds.
TIPS & TRICKS: These tacos last up to 6 months in the freezer
ABOUT OUR CHEF
Melissa is a freelance food writer with a passion for hospitality and home cooked meals. Along with writing, she helps her husband run their working ranch and event venue in Rockwall, Texas. To follow her cooking and ranching adventures Instagram at @MELISSATATETX
