Managing Morning Munchies
Alas – the end is nigh! Ok, that’s maybe a tad over dramatic, but the end of the summer is upon us and if your kids aren’t already in school, they will soon be heading back.
We have one in year round school and she has been in for 4 weeks already. Our oldest heads to high school next week and will be catching the bus before the sun is up. That being said, mornings are not easy in our house. The key to success is organization – and a lot of strong coffee.
We do what we can the night before – pack school bags, pick out clothes and at least think through lunches for the next day. But breakfast is a drama over here because neither child likes to eat that stinking early.
When I can think ahead, it helps to have speedy grab and go type foods on hand. In case this scenario is familiar in your house too, I thought I would share 2 of these recipes with you.
Both are extremely flexible recipes that can be personalized to your own tastes, or your kids’ tastes, as the case may be.
The first recipe is for Mini Breakfast Egg Bites. There are many recipes out there for full-sized egg cups, but mini is cuter and much more appealing at 6 a.m. You can vary the veggies you put in them, you can substitute sausage or bacon for the ham. You can leave out the cheese and half and half, if you want to go dairy free. I used 4 whole eggs and 4 egg whites, but you can do all whole eggs or all egg whites. The possibilities are endless.
They are delicious and filled with protein, which is a great way to start the day. Making them ahead of time allows you to pull out just what you need and pop them in the microwave for 30 seconds or so.
The other recipe is for protein-packed energy bites. This recipe is also infinitely adjustable. You can change up which oats you use, if you would like. I have tried both old-fashioned oats and quick oats. There are recipes out there for quick steel cut oats, too, but I haven’t tried those yet.
You can also play around with the seeds you add. Ground flaxseed is a great addition every time, as it helps bind the bites and adds lots of healthy Omega-3 fatty acids, which have heart-healthy benefits. You can then add some whole flax seeds or chia seeds. I am currently on a hemp hearts kick. They are the most nutritious part of the hemp seed. These seeds also have Omega-3 and Omega-6 fatty acids and they pack a whopping 10 grams of protein in 3 tablespoons. They have a light nutty taste and mix well with other flavors.
The chocolate chips can be swapped out for mini M&Ms, or nuts if you don’t want chocolate. Dried fruit is great in these, too. I have added cranberries and cherries before and they are a great combination with the chocolate and peanut butter. I don’t add raisins because we have some raisin haters in the house, but they would also be a great addition.
The peanut butter can also be swapped out with any other nut butter to suit tastes and allergies.
The calorie count for both recipes is an estimate, as each recipe adjustment may change the count slightly.
Feel free to experiment and let me know what works for you, and may the odds be ever in your favor as you send them out the door to school.
AuthorMelissa JoyDifficultyBeginnerMeasure out your oats. You can use old fashioned, quick oats or even quick steel cut oats for this.
Add your ground flaxseed, seeds and coconut.
In another bowl, mix together the honey, peanut butter and vanilla extract.
Add the peanut butter mixture to the oat mixture and add the chocolate chips and dried fruit, if you're using it. Mix thoroughly.
Pop the mixture in the fridge for a bit, to make it easier to handle - maybe 20-30 minutes.
Remove the mixture from the fridge and scoop out with a cookie scoop or rounded tablespoon and form into a ball. Place each ball into a mini muffin cup for easy storage.
Chill the bites again for about 30 minutes or until they are set nicely.
Store in an airtight container in the fridge for up to a week or freeze them for later use.
Ingredients
Directions
Measure out your oats. You can use old fashioned, quick oats or even quick steel cut oats for this.
Add your ground flaxseed, seeds and coconut.
In another bowl, mix together the honey, peanut butter and vanilla extract.
Add the peanut butter mixture to the oat mixture and add the chocolate chips and dried fruit, if you're using it. Mix thoroughly.
Pop the mixture in the fridge for a bit, to make it easier to handle - maybe 20-30 minutes.
Remove the mixture from the fridge and scoop out with a cookie scoop or rounded tablespoon and form into a ball. Place each ball into a mini muffin cup for easy storage.
Chill the bites again for about 30 minutes or until they are set nicely.
Store in an airtight container in the fridge for up to a week or freeze them for later use.
AuthorMelissa JoyDifficultyBeginnerPreheat your oven to 350º F. Chop your veggies and ham into small pieces.
Spray a non-stick pan with some cooking spray and lightly sauté your peppers and onions until soft. You can choose to sauté your spinach for a short time, or keep it raw and add right before baking.
In a large mixing bowl, whisk together the whole eggs and egg whites along with the half and half until combined.
Add veggies, ham and cheese to the eggs and mix until everything is incorporated. Season with salt and pepper.
Spray your mini muffin pan with cooking spray, then fill each cup with the egg mixture. They will puff slightly, so leave a little room in each cup for that.
Bake for 12 minutes, or until set. You can test this by giving the pan a little shake. If the eggs wiggle, give them more time.
Cool slightly, then enjoy!
They can be stored in an airtight container in the fridge for about 4 days, or store them in the freezer. Reheat in the microwave when ready.
Ingredients
Directions
Preheat your oven to 350º F. Chop your veggies and ham into small pieces.
Spray a non-stick pan with some cooking spray and lightly sauté your peppers and onions until soft. You can choose to sauté your spinach for a short time, or keep it raw and add right before baking.
In a large mixing bowl, whisk together the whole eggs and egg whites along with the half and half until combined.
Add veggies, ham and cheese to the eggs and mix until everything is incorporated. Season with salt and pepper.
Spray your mini muffin pan with cooking spray, then fill each cup with the egg mixture. They will puff slightly, so leave a little room in each cup for that.
Bake for 12 minutes, or until set. You can test this by giving the pan a little shake. If the eggs wiggle, give them more time.
Cool slightly, then enjoy!
They can be stored in an airtight container in the fridge for about 4 days, or store them in the freezer. Reheat in the microwave when ready.
