In our attempt this year to "take care of ourselves," (yes, we've ditched the hired help) breakfast has become one of our biggest challenges. We believe in breakfast, but not enough to get up earlier than the alarm to make sure it's on the table. Breakfast has become every man for himself making his own toast, pouring his own bowl of cereal, or just drinking a soy latte. None of these options are the best for starting out the day. Letting the maid/cook go this year means that we no longer have our own personal short-order cook in the morning making omelets to suit everyone's taste. Yes, life is tough around our household, but, I digress...
Over the recent long holiday from school, we made it a goal to discuss and problem-solve the breakfast dilemma. It wasn't really so complicated in the end. Like all good cooking, the key is planning ahead. So, today, before we return to what we so lovingly refer to as "the grind," I hit the kitchen and prepared two breakfast options that should (fingers crossed tightly here) last our family of four through the work week.
First, I prepared a Crustless Quiche which is an old standby from family holiday parties of yore. (I think it was cut into small squares and served with Triscuits.) After the quiche came out of the oven, I remembered a Baked Oatmeal recipe which I found online. I made several adjustments to the oatmeal recipe to make it lower in sugar and fat. Each of these recipes can be cut into squares, stored in an airtight container in the refrigerator making them ready to grab and go as needed. Both are equally tasty cold or heated for about a minute in the microwave.
Here's hoping this provides us with a little bit of sanity in the mornings this week!
Crustless Quiche
INGREDIENTS:
2 c. shredded cheese (cheddar or Swiss)
1 c. cottage cheese (or ricotta)
1/4 c. Parmesan cheese
Seasoned Salt (optional)
ground black pepper
cayenne pepper (optional)
1/2 c. light mayonnaise
1.5 oz. cream cheese, diced (optional)
Mix and add one of the following fillings (I've been known to add two):
12 oz. package frozen spinach, thawed and drained
12 oz. package frozen broccoli, thawed
2 c. veggie meat substitute
Add 5 beaten eggs
PROCEDURE
Place mixture in a deep Pyrex pie pan (or a 9 x 13), top with a liberal shaking of Parmesan. Bake for one hour in 350 oven - with a pan of water on the shelf below.
*A shallow pan takes less time.
