3 Healthy Make-Ahead Breakfasts
’Tis the season of busy mornings – especially for moms. Not only do you have the usual activities of getting kids off to school or practice, but this time of year often includes family staying for overnight visits, holiday shopping, errands and perfecting your holiday décor. With everything going on, it’s easy to serve a bowl of cereal or a Pop-Tart breakfast, but with a little prep the night before, you can serve everyone a hot, healthy breakfast to get everyone off on the right foot and make a morning special.
Oatmeal Buffet
1.5 cups steel-cut oats
4 cups of water
2 cups almond milk
2 teaspoons vanilla extract
1/2 teaspoon kosher salt
Toppings (your choice)
Place all of the ingredients except the toppings in the bottom of a 4-to-6-quart slow cooker and stir to combine. Cover and cook on low for 7-8 hours (overnight). For busier mornings, add 1 teaspoon of cinnamon before cooking, then serve as is. To make the buffet, place toppings in small bowls so your family can choose what they like. Toppings can include Splenda brown sugar, sliced bananas, apples, apricots, strawberries or peaches, chia seeds, raisins and chopped nuts.
Egg and Mushroom Casserole
2 ½ cups Egg Beaters
1 cup almond milk
3 cups sliced mushrooms
1/2 cup low-fat cottage cheese
1/2 cup feta cheese
1/4 cup chopped parsley
2 teaspoons minced garlic
1/2 teaspoon sea salt
1/2 teaspoon black pepper
6 slices of dark rye bread, chopped into cubes
Combine all ingredients except bread in a large bowl. Spray a 9×13 baking dish and place bread cubes evenly across the bottom. Pour mixture over bread cubes. Cover with plastic wrap and refrigerate overnight. Remove casserole from the refrigerator and place it on top of the oven while it heats to 350 degrees. Bake about 50 minutes, or until a fork inserted into the center comes out clean.
Zero Carb Egg Muffins
12 eggs
6 turkey sausage links
1 teaspoon black pepper
1 cup shredded cheddar cheese
Optional: red pepper flakes or hot sauce
Cook sausage the night before, slice into bite-sized pieces, cover and refrigerate. Beat the eggs, hot sauce and pepper together; add cheese and mix thoroughly. Cover and refrigerate. In the morning, preheat the oven to 350 degrees and generously coat a muffin tin with non-stick spray. Evenly distribute links on the bottom of each muffin cup. Stir egg mixture, then evenly pour the eggs over the sausage. Bake for 20 minutes, or until a fork comes out clean. Turn off the oven and let them rest an additional 5 minutes in the oven before removing. Have leftovers? Freeze these muffins in a Zip-loc bag for up to one week. To reheat, remove from bag and place in microwave for 45 seconds.
Dr. Kimberly Muhlenkamp-Wermert and the team at Live Well Chiropractic Center in Mason, Ohio knows that nutrition is a huge part of your overall health and well-being. We are proud to offer a variety of supplements and support products, as well as a full suite of chiropractic care, orthotics and corrective exercise for your entire family. Give us a call at 513-285-7482 to find out how we can help improve your nutrition and overall health. And be sure to check us out on Facebook, Twitter or LinkedIn for our latest updates and tips!
