On The Go Breakfast Recipes

With everyone's schedules going a little crazy around here, Mary and I decided we need some good "to go" stuff for breakfasts. These are things that freeze easily & can either be eaten cold or re-heated quickly in the microwave. With Mary living lactose free and Cari not being able to do gluten, this was a bit more challenging for me. Thankfully, David's off at school, so the nuts aren't an issue- until Chrsitmas break, anyway.

Here's a list of what I've done so far.

#1- Breakfast burritos and casserole. I cooked up bell peppers, onions and breakfast sausage then added a package of frozen shredded hash browns. To this mixture, I added cooked scrambled eggs and a small jar of salsa. After mixing it all together, I put a few cups into freezer containers for Cari and used the rest to wrap in tortillas for breakfast burritos. These got wrapped in foil then popped into a ziplock bag. We usually just take them out the foil and microwave them for about 3 1/2-4 minutes, if frozen and 1 1/2-2 minutes if thawed the night before in the refrigerator. The casserole can be heated the same way in the container (be sure to use microwave safe ones).

#2- Breakfast Cookies 

Ingredients
1 1/4 cup whole-wheat pastry flour
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup rice bran oil

1/4 cup coconut oil, melted
1/4 cup dark brown sugar
1 egg

1/4 cup peanut butter
1 teaspoon vanilla extract
1/2 cup rolled oats
1/3 cup raisins

1/3 cup dreid cranberries
1/3 cup coconut flakes
Directions
Place rack in center of oven and preheat oven to 350 degrees F.

Whisk together dry ingredients in a medium-sized bowl. Combine oils and sugar in the bowl of a stand mixer and mix on high speed, scraping down sides if necessary, until sugar has dissolved and mixture is light in color, about 1 minute. Add egg, peanut butter and vanilla and beat an additional 30 seconds. Add flour mixture and beat until blended, about 30 seconds. Add oats, coconut, raisins and cranberries; mix over low speed just until incorporated. Line a large cookie sheet with parchment pape or Silpat. Using between 1/4 cup batter, form a ball and place on cookie sheet (you can also use a 1/4 cup scoop). Repeat with remaining batter, leaving about 3 inches between cookies. Bake for 12 minutes, until cookies are just slightly browned. Let cookies cool slightly, then transfer to a wire rack to cool .

#3- Gluten Free Zucchini Bread

If you find a good "regular" zucchini bread and simply replace the flour w/ your favorite GF baking mix, it works great! I use a recipe from There Is Life After Wheat. Try some today. http://thereislifeafterwheat.blogspot.com/2013/08/the-best-gluten-free-zucchini-bread.html

#4- Roasted Potatoes and Eggplant w/eggs

If you pre-cook your potatoes and other veggies, in case eggplant, you have an easy re-heat able breakfast. I found this recipe on Pinterest and must give credit to Mother Earth Living. I made my eggs with a little of the Shishito pepper powder & it set the whole thing off deliciously! 

Here's the link, http://www.motherearthliving.com/food-and-recipes/vegetarian-recipes/roasted-eggplant-recipe-seasoned-potatoes-ze0z1308zmel.aspx. 

I hope these inspired you to try some new breakfast ideas! Whether you are feeding one or a houseful, it's good to have some healthy choices in the morning!