Breakfast…it’s the meal that starts our day, the meal we look forward to, and the meal we love so much that we even eat it for lunch and dinner at times. But, because it’s usually the first meal of the day, it can also be the one we rush through as we try to get out the door in time. If this sounds like you, we’d like to offer you some suggestions for quick and easy, healthy breakfasts.
Crock Pot Sausage and Egg Casserole Recipe
Breakfast casserole. This is a super simple, easy to make, healthy breakfast option you can make ahead. By making this casserole on a Sunday night and cutting it into pieces, you can have a healthy breakfast to go at your fingertips for several days in a row. You can even put the ingredients in your crock pot if it’s programmable, and let this casserole cook overnight. (If not, you can still use the crock pot, refrigerate the casserole when it’s done and reheat your portions in the morning.) Here’s a simple recipe to get you started:
- 1 medium head broccoli chopped
- 1 12- oz package Jones Dairy Farm Little Links cooked and sliced
- 1 cup shredded Cheddar divided
- 10 eggs
- 3/4 cup whipping cream
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp pepper
- Grease the ceramic interior of a 6 quart slow cooker well.
- Layer one half of the broccoli, half of the sausage and half of the cheese into the slow cooker. Repeat with remaining broccoli, sausage and cheese.
- In a large bowl, whisk eggs, whipping cream, garlic, salt and pepper until well combined. Pour over layered ingredients.
- Cover and cook on low for 4 to 5 hours or high for 2 to 3 hours, until browned on the edges and set in the center.
Eggy Muffins to Go Recipe
Here’s another variation of the egg casserole idea, using spinach or another favorite vegetable instead of broccoli and your muffin tin instead of your crock pot. Personalize these eggy muffins by switching up the ingredients – instead of bacon, use ground beef or ground turkey, or replace the spinach with another favorite veggie like mushrooms. Any way you make them, these little eggy breakfast muffins are a great answer to how to have a quick and easy, healthy breakfast.
- Cooking spray or paper liners
- 6 eggs
- salt and pepper to taste
- 1/2 cup cooked chopped spinach excess water removed
- 1/3 cup crumbled cooked bacon
- 1/3 cup shredded cheddar cheese
- Preheat oven to 375 degrees. Coat 6 muffin cups with cooking spray or line with paper liners.
- Crack eggs into a large bowl. Use a hand blender or whisk to blend the eggs until smooth.
- Add spinach, bacon and cheese to egg mixture and stir to combine.
- Divide the egg mixture among the 6 muffin cups.
- Bake for 15-18 minutes or until the eggs are set.
- Serve immediately or store in the refrigerator until ready to eat.
No-bake Breakfast Granola Bars Recipe
If eggs aren’t your thing, here’s a great recipe for healthy homemade granola bars you’ll love for breakfast.
- 1heaping cup packed dates (pitted)
- 1/4cup maple syrup, honey, or agave nectar
- 1/4cup creamy salted natural peanut butter or almond butter
- 1cup roasted unsalted almonds (loosely chopped)
- 1 1/2cups rolled oats
- Chocolate chips, dried fruit, nuts, banana chips, vanilla, cinnamon to taste
- Process dates in a food processor until only small bits remain. It should form a dough-like consistency. If your dates are not sticky and moist, soak them in water for 10 minutes and drain before processing.
- Optional:Toast your oats (and almonds if raw) in a 350-degree F oven for 10-15 minutes or until slightly golden brown.
- Place oats, almonds and dates in a large mixing bowl and set aside.
- Warm honey and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
- Once thoroughly mixed, transfer to an 8×8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily.
- Press down firmly until uniformly flattened using something flat like a drinking glass to pack down the bars, which will help them hold together.
- Cover with parchment or plastic wrap and let the bars firm up in fridge or freezer for 15-20 minutes.
- Remove bars from pan and cut into 9 squares. Store in an airtight container for a few days.
Overnight Oats Recipe
This make-ahead breakfast takes advantage of antioxidant rich blueberries and healthy oats. Make ahead and eat cold or heat in the microwave if you prefer this delicious dish warm. Prep time is just five minutes, but this meal processes in the fridge overnight, hence the name!
- 1/3 cup oats (gluten free or regular)
- ½ cup almond milk (I used Silk Original Light)
- 1 teaspoon chia seeds
- ½ tablespoon maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons slivered almonds
- ½ medium banana, sliced
- 1/3 cup blueberries
- In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla.
- Seal the container and place in the fridge overnight.
- In the morning, stir oats and top with slivered almonds, sliced banana, and blueberries.
- Grab and go or pop in the microwave for 60 to 90 seconds if you prefer a warm breakfast.
After a busy week, treat yourself to a savory meal at The Original Pancake House. Let us make you breakfast at one of our Denver locations at Cherry Hills or Denver Tech Center. Unwind and enjoy the taste of our homemade recipes any day of the week from 6:00 am to 2:00 pm. We look forward to welcoming you and your family!