Five of the Best Family-Friendly Breakfasts from Around the Web

My favorite meal is breakfast. I could eat it all day long! So when it comes to starting the day, I get very excited at all the yummy possibilities that are out there! Here are a few of my current favorites!

EGGS IN A HOLE WITH BERRIES AND YOGURT

from RealSimple.com
from RealSimple.com
makes 2 servings
This one is really great if your family is sick of the traditional egg sandwich for breakfast. It packs a protein punch with enough carbs to get your family fueled for the whole morning!
INGREDIENTS:
2 slices whole wheat bread
1 tablespoons butter, softened
2 large eggs
Kosher salt and pepper
1 cup berries (whatever suits your tastes)
1 cup plain yogurt
2 tablespoons sliced almonds, toasted (optional)
DIRECTIONS:
1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
2. Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
3. Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.

This next recipe is one of my favorites!

PUMPKIN WAFFLES

from the genius chefs at weelicious.com
from the genius chefs at weelicious.com
makes 12 4″ waffles
This is great for making weekend mornings extra special, even if it’s just a regular ol’ Saturday! The best part about this recipe is you can make these ahead and freeze them! Yay for time-savers!
INGREDIENTS:
2 1/2 cups all purpose flour
1/3 cup light brown sugar
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
4 eggs
1 cup milk
1 cup buttermilk
1 cup pumpkin puree (or half of a fresh roasted pumpkin)
6 tablespoons butter, melted
DIRECTIONS:
1. Preheat waffle iron.
2. Sift first 7 ingredients into a bowl.
3. In a separate bowl whisk the remaining ingredients.
4. Whisk the dry ingredients into the liquid mixture and whisk until smooth.
5. Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
6. Serve with maple syrup or make into sandwiches filling with cream cheese and whatever other fillings you desire.
*Allow to cool, place in a plastic bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.

SLOW-COOKER OATMEAL BANANA MAPLE PARFAITS

courtesy of FamilyCircle.com
courtesy of FamilyCircle.com
6 servings
If you love your slow cooker as much as every other busy family does, you’ll love this easy breakfast recipe.
INGREDIENTS:
1/2 cup half-and-half
1 1/2 cups steel-cut oats
3/4 teaspoon salt
7 tablespoons maple syrup, plus more for drizzling
1 cup part-skim ricotta cheese
2 ripe bananas
1/8 teaspoon pumpkin pie spice
DIRECTIONS:
1. Pour 3 cups water into slow-cooker insert. Place a slow-cooker liner into slow cooker (on top of water). Combine half-and-half, 5 1/2 cups water, the oats and salt into slow cooker liner.
2. Cover and slow cook on LOW for 8 hours. Uncover and stir in 6 tbsp of the maple syrup. Blend ricotta and remaining 1 tbsp maple syrup.
3. Begin layering: Spoon 1/2 cup oatmeal into 6 cups or bowls. Top each with a heaping tbsp ricotta mixture. Peel and slice bananas. Spread about 4 banana slices onto each serving. Repeat layering with oatmeal, ricotta and banana slices. Drizzle each serving with a little maple syrup and sprinkle with pumpkin pie spice.

SAUSAGE AND CHEDDAR GRITS WITH EGGS

from AllYou.com
from AllYou.com
4 servings
I was born and raised in the North, but grits are one of my favorite Southern breakfasts! I love how they can be fixed up sweet or savory!
INGREDIENTS:
Salt and pepper
1/2 cup stone-ground grits (white or yellow)
8 ounces bulk pork breakfast sausage (7 to 8 links)
3 ounces sharp Cheddar, coarsely shredded (3/4 cup packed)
4 large eggs
DIRECTIONS:
1. In a medium-size saucepan over high heat, bring 2 1/2 cups water to a boil. Add salt, reduce heat to medium and slowly whisk in grits. Cook, uncovered, stirring frequently, until grits are tender and thickened, about 20 minutes.
2. Using a sharp paring knife, cut off ends of sausage casings. Squeeze out sausage meat and discard casings. Cook sausage in a medium-size frying pan over medium-high heat, stirring occasionally with a wooden spoon (to crumble large pieces) until fully cooked, about 5 minutes. Remove sausage from pan with a slotted spoon and set aside. Leave accumulated fat in pan.
3. Remove grits from heat and stir in cheese and cooked sausage.
4. Return frying pan with fat to medium-high heat. Carefully crack eggs into frying pan one at a time. Cook until whites are set but yolks are still runny, about 3 minutes. (For firmer yolks, flip eggs and cook for 1 minute longer.) Spoon grits mixture onto individual plates and top each serving with an egg. Serve immediately.

BREAKFAST BURRITOS

from KidSpot.com.au
from KidSpot.com.au
makes 8-10 burritos
Craving a little Tex-Mex for breakfast? These burritos are delish – and super easy to prepare!
INGREDIENTS:
3 tbsp olive oil
1 pound potatoes, cubed
1 onion, diced
3 stips bacon, chopped
6 eggs
¼ cup parsley, chopped
1 cup salsa
8-10 tortillas
DIRECTIONS:
1. In a large frying pan, heat the oil and cook the potatoes for about 10 minutes until golden and cooked through.
2. Add onion and bacon. Cook until the onion is translucent.
3. Crack the eggs over the pan and scramble until the eggs are cooked.
4. Toss in parsley. Serve egg and potato mixture with salsa sauce, wrapped in warmed tortillas.
There’s my round-up for the best, family-friendly breakfasts around the web! Which one do you think your family will love?

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