Back To School (and Work) Quick-Start Breakfasts

Fall is here and that means back to school and work. For adults and kids alike, fall also usually means on-the-go breakfasts.

Of course many will acknowledge that a little something in the morning will get you going and help jump-start your metabolism, too. And some of those old-time breakfast favorites can be sooooo good. But, admit it, most of us really don’t make the time to cook up breakfast — other than perhaps a quickie bowl of cereal — very often.

These breakfast ideas may be a bit more prep-intensive than shaking out some cereal into a bowl, but you’ll soon see they don’t take much time at all in the morning if you do most of the preparation the night before.

I’ll bet that a lot of you stop for some version of a “McBreakfast” sandwich. But did you know purchased uncooked biscuit dough makes a base for some delish homemade breakfast sandwiches? And, really, who doesn’t love to whack that roll on the counter and see it puff up! The dough is filled with scrambled eggs, cheese and other goodies such as pesto, shrimp, pre-cooked bacon or sausage if you like, then sealed all around the edges and baked. Yum! Savory, hot breakfast to go. These also hold up to filling the night before or even baking ahead of time and reheating in the microwave — but cooked hot and fresh is definitely best!

Pair any breakfast with a nice, fresh fruit skewer with Sunny Orange Dip. You have a fun-to-eat and nutritious fruit to munch on the run.

And I’m sure many of you are eating those energy breakfast bars, so why not try making your own? It’s not much harder than whipping up a batch of Rice Krispie Treats. But mine are loaded with just a ton more good-for-you goodies – fruits, nuts… the list goes on. If you like the idea of adding some mini chocolate chips, go ahead! Sunflower seeds, flax seeds, peanut butter…okay! Make a big batch on Sunday night and then keep them in an airtight container. Voila! Grab-and-go breakfast or snack for you and the kids.

Smoothies are also a great and easy meal-on-the-run too! No muss, no fuss and deliciously  healthy too! Try my recipe below or get creative and start tossing stuff in the blender!

So don’t limit yourself to just cold cereal for breakfast — give yourself and your family something new to get your days going this fall. Copyright © 2009 by Kathy Casey Food Studios®

Fluffy Stuffed Biscuits
Make 4 servings

1 tube of 8 large, uncooked, refigerate buttermilk biscuits, such as Pillsbury Grands
4 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon pepper
3 tablespoons reduced-fat cream cheese
1/4 cup grated cheddar cheese

4 slices bacon, cooked crispy and then coarsely chopped
1/2 cup raw, bulk breakfast sausage, cooked, and then crumbled
1/3 cup bay shrimp, drained well
2 tablespoons chopped roasted red peppers or sautéed mushrooms
your favorite  pesto, such as Cibo

sesame seeds, optional

Preheat oven to 375 degrees F. Beat eggs with salt and pepper. Lightly coat a small non-stick skillet with cooking spray. Heat over medium-high heat; add eggs to the pan and stir gently to scramble until soft and just set. Do not chop up the eggs. Cool and reserve. In a small bowl, mix cream cheese and grated cheddar until evenly combined. Lay out biscuits on a cutting board or clean work counter, and press each one out to 4-inch diameter. On each of 4 biscuits, place 1/4 of the scrambled eggs, leaving a clean 1/4-inch to 1/3-inch margin all around. Top each egg portion with 1/4 of the cheese mixture, then with your choice of either 1/4 of the bacon, sausage or shrimp or 1 1/2 teaspoons red pepper pesto, being sure to keep the dough margins clean. With fingertips lightly moisten the margins with water, then place another biscuit over each mound of filling, lining up the edges and shaping to cover filling evenly. Pinch or crimp the edges together all the way around to seal thoroughly. Place biscuits 1 to 2 inches apart on ungreased cookie sheet. If adding sesame seeds, brush biscuit tops very lightly with water, then sprinkle with sesame seeds and press seeds lightly into the dough. Bake biscuits in preheated oven for about 14 – 15 minutes, or until golden brown.

Chef’s notes:
Biscuits may be baked the night before, cooled and refrigerated, then reheated next morning in the microwave for about 45 seconds to 1 minute, or until heated through.
Or the biscuits may be assembled on the cookie sheet, then refrigerated, tightly covered with plastic wrap, overnight. Let biscuits come to room temperature while oven is preheating, and bake next morning.
This is a good recipe to use up leftover cooked breakfast meat, such as sliced link sausage, ham or bacon. Copyright © 2009 by Kathy Casey Food Studios®

On-the-Go Energy Bars
Try adding in 1 tablespoon of flax seed or peanut butter.
Makes 6 bars

Dry Ingredients

1 cup  multi-vitamin flake-type dry cereal, such as Kellogg’s Special  K
2 cups crispy rice dry cereal, such as Rice Krispies
1/2 cup salted roasted mixed nuts, coarsely chopped
1/4 cup raisins, coarsely chopped  (or dates)
1/4 cup coarsely chopped dried apricots
1/4 cup coarsely chopped dried cranberries
1/3 cup dried non-fat milk powder

Wet Ingredients

3 tablespoons orange juice concentrate, undiluted
1 packet tangerine Emer’gen-C™ *
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon orange zest (optional)
1 1/3 cups mini marshmallows

Preheat oven to 325 degrees F.Combine dry ingredients together in a large bowl and mix evenly. Stir together the orange juice concentrate, tangerine Emer’gen-C packet, cinnamon, nutmeg and orange zest in a small microwavable bowl. Then stir in marshmallows. Microwave on high for about 30 seconds to 1 minute, depending upon your microwave. Stir. Marshmallows should be super puffed and melt when stirred. If not, microwave for 10 – 30 seconds more or as needed. Immediately add to dry ingredients and QUICKLY blend until mix begins to stick into a ball. Quickly dampen your hands in cold water and divide mixture into six heaping 1/2-cup size balls. Then flatten and form into hockey puck-shaped rounds, about 3/4 – 1 inch thick by 2 1/2 – 3 inches in diameter, dampening your hands as necessary to prevent mixture sticking to them. Place bars on ungreased cookie sheet and bake in preheated oven for about 8 minutes, turn bars and bake about 8 minutes more, until crisp on the outside. When thoroughly cooled, remove from pan with metal spatula. May be stored airtight at room temperature for up to 1 week. Copyright © 2009 by Kathy Casey Food Studios® 
* Emer’gen-C™ is a vitamin powder supplement; it is available in small packages at most health departments & food stores or Fred Myers.

Fresh Fruits Skewers with Sunny Orange Dip
Makes 8 skewers and 1 1/3 cups of dip

8 10-inch wooden skewers or straws
16 large strawberries
16 large chunks fresh pineapple
16 large chunks apple or melon
16 fresh mint leaves (optional)

1/4 cup orange juice concentrate, undiluted
1 cup sour cream (regular, lite or non-fat)
2 tablespoons honey

Mix dip ingredients together well. Reserve. Thread skewers with 2 pieces of each kind of fruit, alternating berries, pineapple and apple/melon chunks, and mint leaves if using. Serve with dip. Copyright © 2009 by Kathy Casey Food Studios®

Super Antioxidant Blueberry Smoothie

Makes 1 serving

1/2 cup fresh blueberries
1/4 cup pomegranate juice
1/4 cup plain low-fat or fat-free yogurt
1 tablespoon honey
1/2 cup ice

Combine all ingredients in a blender and process until smooth. Serve immediately. Copyright © 2009 Kathy Casey Food Studios®

Posted by Kathy on September 24th, 2009  |  Comments Off on Back To School (and Work) Quick-Start Breakfasts |  Posted in breakfast, Dishing with Kathy Casey Blog, KOMO Radio, Lifestyle, Recent Posts, Recipes

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