Saturday, June 18, 2011
I have a confession to make-I was never a breakfast eater growing up. I remember in kindergarten having to bring in what you ate for breakfast, then we did a lesson on a healthy, nutritious breakfast. I brought in toast, because that was what I ate.
As I got older, I began to skip breakfast because I could “save the calories”. It wasn’t until I was in my 30’s and a mom that I realized the importance of a healthy breakfast. During the week, my son has cereal
and I have either cereal
He likes his chocolate milk,
and I have either coffee or juice.
I have fruit
and toast, and I am not hungry until lunchtime.
On the weekends, we have special breakfasts. Saturdays are waffle days
or cinnamon rolls,
and then on Sundays we have something special like quiche, egg bake or
overnight French toast.
1 pie crust
6 eggs, beaten
6 strips turkey bacon, cooked
1 pkg silken tofu or 2 c heavy cream
1 c shreded cheese (I usually use either swiss or monterey jack)
Blind bake crust for 10 minutes, let cool. mix ingredients together. pour into pie shell. bake for 35 minutes.