Originally Published in the Greenwood Daily Journal Saturday September 10, 2011
I have learned over the years that I need to eat something in the morning for breakfast. I am not really hungry in the morning until I have moved around for a while and had a cup of coffee.
When I was younger and could fend for myself I don’t think I really ever ate before 11 am. I am not sure why that is. Maybe I was always running late and eating was not something I had time for. Maybe I didn’t want to take the time to make something.
Then when I started having kids I realized the need to start my day with a little food to fill my empty stomach. Next thing you know this morning meal has become a part of my morning routine.
I definitely credit starting my day off with a healthy breakfast in helping me lose so much weight over the years. I think we all know the feeling of being hungry while at work. It’s a recipe for unhealthy snacking disaster!
I have a few go-to meals that keep me feeling full and satisfied until lunchtime. For me it is all about balancing carbs, protein and whole grains. Lately my husband and I have been eating a cup of low fat yogurt sprinkled with 3/4 cup of Kashi Go Lean cereal and a handful of fresh fruit. We eat this almost every morning with a few glasses of water and a cup of coffee.
On other mornings when I want something warm I opt for a bowl of oatmeal. I top it with a cup of frozen mixed berries. The frozen berries cool down my oatmeal and it is quickly ready to eat.
My kids have always been good eaters in the morning. They wake up hungry and ready to eat. I have a breakfast casserole that I have been making for years. I bring it to brunch pitch-ins, swim meets to feed the coaches and volunteers and I also make it on Sundays. My oldest son calls this “Sunday Breakfast”. It is so versatile and easy to make. You can prepare it for a small family or double it for a large group. My recipe makes 1 13 by 9 inch pan or 2 9 inch pie plates full.
When I make this on the weekend I put it into 2 pie dishes. My family eats one and the other is saved for breakfast during the week. It also freezes well.
The nice thing about this casserole is that you can eat it anytime. My kids like to have a small slice as an after school snack and I have even made this for dinner. Sometimes I substitute goat cheese for the cheddar for a more savory dish.
I usually like to add a little sausage or diced ham to make it a little more substantial but this time I opted to leave the meat out. I make use of frozen shredded potatoes but you can also shred your own as well. This is so quick to put together you will have it on the table in 40 minutes start to finish. Serve it with a dish of sliced fruit and some whole wheat toast for a completely balanced breakfast.
1 dozen eggs
8 oz low fat sour cream
2 C shredded cheddar cheese
1 C skim milk
1 30 oz bag of frozen shredded potatoes, thawed
freshly ground pepper and kosher salt, to taste
Preheat oven to 400 degrees. Prepare the dish(s) of your choice.
In a large bowl add all of the eggs and lightly beat. Add the salt and pepper, milk and cheese and whisk until smooth. Add the potatoes and using a spatula scrape in to the dish.
Bake for 25 minutes or until the center is set and the top is lightly browned.
|Before the oven|
|My family likes theirs a little brown on the top|
|A nice slice for my husband|
|In the morning I serve this with a side of fruit|