Frugal Feeds | Breezy Breakfasts You Can Make Ahead and You'll Just Need A Few Minutes to Serve

These breakfasts look complicated but once you get the hang of them you will see that they are quick, easy and hearty--not to mention a healthy way to start your day!


Breakfast Parfait

Looks like you are serving a sundae and the kids love it.

You will need:
4 wine or parfait glasses ( I also use martini glasses or regular drink glasses)
1 cup rolled whole oats
1/2 cup nuts

2 cups low fat plain yogurt
1/2 cup raw honey
1 cup fruit
4 Tablespoons chocolate chips


In a small saute pan, over medium heat, add your oats. Toast them until they start to show lightly browned. Remove from pan immediately and place in a bowl.
Return pan to hot burner and add nuts. Toast them until they start to show lightly browned. Remove from pan and place in the bowl.
Return pan to hot burner and warm the fruit you are using.
In a separate bowl whisk the honey and yogurt. If you are using fully raw, creamed or solid honey you will want to warm it until it melts before whisking with the yogurt.
Remove pan from burner and turn off stovetop.
In each glass place 1/4 cup honey yogurt, 1/3 cup oat/nut mixture, 1/4 cup fruit and 1 tablespoon chocolate chips.
Serve.


Breakfast Pudding
This is similar to an English pudding. It is a quick and easy way to use up your left over fruits. But you need to make it the night before.

You will need:

1/4 cup raw honey
4 c. bread crumbs
2 cups mashed or pureed fruit

1 cup low fat yogurt
4 Tablespoons raw honey

Warm raw honey over low heat. Stir 1/4 cup honey, bread crumbs and fruit in a large bowl. Cover the bowl with plastic wrap and top with an inverted (upside down) dinner plate. Refrigerate overnight. The next morning remove from refrigerator. Remove plastic wrap. Place plate back onto bowl and, holding the bowl and plate together turn the bowl upside down and let it sit this way on the counter for a few minutes. While the pudding is coming out of the bowl mold get a second bowl and whisk your warmed honey and yogurt. You can use maple syrup, agave syrup or stevia for sweetener, instead of honey, to taste. Remove bowl from pudding. It should have released from the bowl by now. If it hasn't turn it back to right-side-up and use a butter knife to loosen the edges. Place the plate back on it and invert it again. Let it sit for a few minutes. Slice into eight pieces. Top with sweetened plain low fat yogurt. Two slices are a serving.



Breakfast Burritos

You'll need:
2 cups water
1/2 cup Black Bean Flour
Garlic Powder
Chili Powder
Cumin
Salt
4 Whole Wheat Burrito Tortillas
4 ounces Low Fat Cheese, shredded
2 Tablespoons low sodium Broth
4 Eggs or egg alternative or tofu



2 cups shredded Lettuce
4 Tablespoons Salsa

In a small pot bring water to a boil and whisk in the black bean flour. Add about 1/4 teaspoon of garlic powder, chili powder, cumin and salt to taste. Bring to a boil and then turn down heat to low, cover it, and let it simmer.


Warm your tortillas. If you have a microwave place them on a plate and cover with an inverted plate or plastic wrap or use a food safe plastic bag. Warm for 20 seconds and let it stay in the microwave until you are ready to use them. If you don't have a microwave you will want to remove them from their plastic bag and place in a stack on a cookie sheet. Cover the tortillas thoroughly with aluminum foil or a large oven safe pot or pan lid. Let it warm at 250 degrees until you are ready to use them.

Shred your cheese.

Whisk the eggs until they are foamy and fully mixed together. In a skillet, over medium heat, bring the broth to simmer. Add the whisked eggs. Using a silicon spatula, every 30 seconds or so, scrape the eggs from the bottom of the skillet into the center. Allow the runny, uncooked eggs to flow into the area that you have just scraped and then leave it alone for another 30 seconds. Repeat until the eggs are all cooked and not runny at all.

Shred your lettuce.

Assemble the burritos:

Remove tortillas from oven and place on a plate. Remove beans from stove top. Remove eggs from stove top. Arrange the plates/pans/bowls in this order:
Tortillas, Black Beans, Eggs, Shredded Cheese, Shredded Lettuce, Salsa.
Spread 3 Tablespoons black beans on each tortilla. Top with 1/4 cup of scrambled egg. Top with 2 Tablespoons Shredded Cheese. Top with 1/2 cup shredded lettuce. Top with 1 Tablespoon Salsa.

You want to do this quickly because you don't want your tortillas to begin to cool or they will not fold well.

How to fold the burrito. Fold bottom quarter of tortilla toward the center, over the filling. Fold top quarter of tortilla toward the center, over the filling. Pull left third of tortilla over the filling and tuck it or crease it where the edge of the filling is. Lastly roll the entire burrito over so that the left third is now wrapped into the right third and the seams are all on the bottom touching the plate. Let them sit for twenty seconds or so to have the tortilla cool and mold itself to the filling before picking it up.

If you make these burritos without the lettuce you can freeze them by wrapping in plastic wrap and placing in a freezer bag. When you have the time you can make 16 of them and freeze 12 for those days when you don't have time.

Breakfast Burritos for a Crowd

Half a gallon (8 cups) water
2 cups Black Bean Flour
1 teaspoon Garlic Powder
1 teaspoon Chili Powder
1 teaspoon Cumin
1/4 teaspoon Salt
16 Whole Wheat Burrito Tortillas
1 pound Low Fat Cheese, shredded
1/2 cups low sodium Broth

16 Eggs, egg alternatives  or crumbled tofu

16 Tablespoons Salsa
2 cups lettuce, shredded

Prepare as in standard recipe except do not add the lettuce to the ones you will freeze.

Reheat in the microwave in its plastic wrap. For reheating int the oven remove all of the plastic and place on a cookie sheet. Cover with aluminum foil. Reheat in the oven at 350 degrees for 20 minutes-or until thoroughly heated.


Next time we will recap the immense number of recipes you can create from this blog so far.