Baked Omelette (your quick go-to egg dish)

Here is a quick, egg dish for your busy morning. Making these baked omelettes ahead and having them ready in your fridge for your kids (and yourself) to grab and go are ESSENTIAL.

To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. This quick, egg dish will be your answer and can be made with any veggies you have in the fridge.

The can be eaten cold or reheated in the oven while your in the shower!

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  You know what you like!

If you want more healthy breakfast ideas that can be made ahead, check out our Zucchini Pancakes!

Baked Omelette
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A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Baked Omelette
Print Recipe
A quick egg dish is ESSENTIAL to a strong start to your (and your kid's) day. To have a strong and efficient day, we need to get healthy fats and some veggies in our bodies in the morning. But having the time for a hot & healthy breakfast during the weekday rush is tough. These baked omelettes will be your answer and can be made with any veggies you have in the fridge. Don't forget to use a box grated to shred all your veggies quick!
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: people
Instructions
Egg mixture
  1. Crack and mix eggs and milk in a large bowl.
  2. Using a box grater, shred your veggies straight into the bowl.
  3. Chop parsley and add to the mix.
  4. ***You can sub any kind of veggies in this recipe. Zucchini, peppers, thyme, cilantro, carrots are a few great ones.
Baking
  1. Preheat your oven to 350 and add a small dab of butter to each muffin tin. Place the muffin tin in the oven to melt the butter.
  2. Once butter is melted, take out tin and add egg mixture to each.
  3. Bake in the oven for 10-15 minutes until the eggs are puffed and browned. **Make sure to not under bake. Eggs should begin to brown a bit in the sides and top before they are done.
  4. Once they are done, pull out and let cool (they will deflate and that's ok!) Once cooled, remove and store in an airtight container.
Recipe Notes

Ingredients to prep ahead :  Depending on your schedule & how you prefer to make to make the eggs, you can prep anything from the veggies to the full cooked dish and store in your fridge.

  • All vegetables can be shredded/chopped ahead and stored up to 4-5 days.
  • Egg mixture can be made ahead and stored for up to 3 days.
  • Cooked eggs can be made ahead and stored for about 5 days.

*Always store your items in an airtight container to maintain freshness.

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Overnight Oats

Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day.

As a parent of two kids in school, I learned very quickly that the mornings can be filled with chaos, yelling and stress. And as a result, it’s SO easy to just grab a quick (a.k.a. unhealthy, sugary) breakfast and go.

This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.

As with all of our recipes, taste as you go & be creative. If you don’t love it, change it and try again!

And for another healthy breakfast recipe, check out our Baked Frittatas.

Overnight Oats
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Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day. This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Overnight Oats
Print Recipe
Overnight Oats will change your morning routine and give you and your family a great, healthy start to the day. This recipe gives you the ratios for the Overnight Oat base. Keep in mind that Overnight Oats are just a quick technique to getting some filling and healthy grains in in the morning. They can be topped with fresh or dried fruit, nuts or seeds.
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Servings Prep Time
1 person 3 minutes
Cook Time Passive Time
0 minutes 6-8 hours
Ingredients
Dry Ingredients
Wet Ingredients
Optional Add Ins
Servings: person
Instructions
  1. Fill a 4 oz (or larger) airtight container with dry ingredients (Mason jars are great for storing overnight oats and can be made in batches)
  2. 1-2 nights before you plan to eat your oats, add wet ingredients
  3. The day of eating - add any additional toppings you'd like. This can be eaten cold or heated up!
Recipe Notes

Tips on Storage: My favorite thing about overnight oats is that you can pre-prep the dried ingredients. Get this...

  • Get yourself 7-8 (or more) 4 oz. mason jars
  • Fill each with the dry ingredients (rolled oats, cinnamon, chia seeds)
    • raisins and flax seeds could also be added at this point if you'd like
  •  Store in your cabinet or dry storage until you're ready to add milk for the next day

How long does it keep?

  • The dry ingredients will keep indefinitely as long as it's stored in an airtight container.
  • Once milk is added, the oats will be good for about 5 days.
    • (Check for any sour smell as an indicator for going bad)
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Cream Biscuits & Jam

There is not much better than warm biscuits and homemade jam. This recipe biscuit recipe

Cream Biscuits

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If you want warm, fresh, delicious biscuits with out any fuss - these are it. This recipe is perfect to make with kids because it's 1 bowl and you don't have to worry about butter melting too fast or over mixing. It's forgiving and minimal ingredients!

This recipe is from thekitchn.com

Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes

Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes

Cream Biscuits

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If you want warm, fresh, delicious biscuits with out any fuss - these are it. This recipe is perfect to make with kids because it's 1 bowl and you don't have to worry about butter melting too fast or over mixing. It's forgiving and minimal ingredients!

This recipe is from thekitchn.com

Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes

Servings Prep Time
8 bicuits 15 minutes
Cook Time
20 minutes

Ingredients
Biscuits

Strawberry Jam


Servings: bicuits

Instructions
Cream Biscuits
  1. Place a layer of parchment paper across the bottom and up 2 sides of an 8x8-inch pan. Preheat oven to 425°F.

  2. In a medium bowl, whisk together dry ingredients until combined.

  3. Pour in all but 1/4 cup of the cream.

  4. Stir until the dough is shaggy, then add the remaining cream and stir to combine.

  5. Knead the dough: Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it all comes together.

  6. Shape dough into a rectangle, about 12 inches long and 4 inches wide.

  7. Cut it in half lengthwise, then cut each piece into 4 pieces horizontally. Place each of the pieces in the prepared pan.

  8. Transfer the pan to the oven, and bake for 15 to 18 minutes, until golden

Strawberry Jam
  1. Combine all ingredients in a sauce pan

  2. Heat on medium heat and stir occasionally

  3. Cook berries 20-25 minutes.

    Strawberries will begin to stew and cook down. You will notice more liquid in the pot as the berries cook.

  4. Taste your strawberries. You are looking for a strong flavor. If it seems a bit bland and not full flavor, they may need to cook a bit more.

  5. Once strawberries are soft and flavorful they are ready. Remove from heat and blend with a blender or food processor until desired smoothness.

    (Some people like it a bit chunky, others enjoy a completely smooth jam)

  6. Optional: strain through a mess strainer

  7. Let cool and enjoy!

Recipe Notes

[recipe]For time efficiency - I would get the jam started first and then work on the biscuits. This way the jam can stew while you make and bake the biscuits.

The jam is going to be a little non-traditional because it calls for WAY less sugar than a traditional jam. It will be full flavored non-the-less. However, don't be alarmed by a more loose consistency than usual store bought jam.

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is perfect to make with kids because it’s 1 bowl and you don’t have to worry about butter melting too fast or over mixing. It’s forgiving and minimal ingredients!

 

 

Biscuit recipe is from thekitchn.com

Quiche

Ham and Cheese Quiche

I love pulling out this simple quiche recipe whenever I’m in the mood for something simple yet fancy – or when I’ve got some leftover ingredients on hand to use up. This quiche recipe is written with cheese, leeks, and ham, but feel free to play around with the ingredients.

I’ll add any leftover vegetables I have from dinner the night before, pulled chicken, and different cheese blends. You can also make this quiche recipe into mini quiches – instructions are below, for use with a pie crust or without.

Don’t feel you have to make a fresh pie crust every time you make quiche! Homemade crust is great, but frozen grocery-store varieties work just as well.

This recipe is for a pretty basic quiche; if you have extra vegetables or proteins on hand, feel free to play around a little and customize the recipe to your own liking! Quiche is very forgiving; just try to keep the solids to liquids ratio the same, and check for doneness before serving. A fully baked quiche should wiggle a little in the center but will be cooked all the way through when checked with a fork or the blade of a knife.

Ham and Cheese Quiche
Quiche
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Ham and Cheese Quiche
Quiche
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Ingredients
Servings:
Instructions
  1. Whisk eggs and cream mixture until completely incorporated
  2. Add all additional ingredients to combine and season heavily. (There is a lot of cream in this mixture and that will absorb the salt a bunch. Don’t be shy)
  3. If using homemade pie dough, blind bake first and let cool. Then add egg mixture & bake @ 325° for 15-20min.
  4. **You can also bake these in a very well greased muffin pan (no paper liners) for mini quiches. (no need for dough either in this case, unless you want it of course ☺ )
Recipe Notes

What do you mean by "sweat" my onions? Cook them in a lot of butter and/or oil until transluscent. There should be no color on the onion.

 

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Zucchini Pancakes

Zucchini Pancakes
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This is a great breakfast (or anytime) recipe. The zucchini makes pancakes a little less painful for us parents and the kids love the added sweetness.
Servings
12 pancakes
Servings
12 pancakes
Zucchini Pancakes
Print Recipe
This is a great breakfast (or anytime) recipe. The zucchini makes pancakes a little less painful for us parents and the kids love the added sweetness.
Servings
12 pancakes
Servings
12 pancakes
Ingredients
Servings: pancakes
Instructions
  1. Combine all ingredients, except milk. Whisk
  2. Add milk and finish mixing. (Whisk milk until batter is a thick consistency, similar to that of a smoothie)
  3. Let sit for 5 minutes before cooking. (This step isn't completely necessary, but will give you a bit fluffier pancakes)
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