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Sometimes breakfast can get you into a rut. Most mornings, it’s an afterthought on the way out the door consisting of cereal, toast, oatmeal or something you can eat on the run.
My morning rut is a bowl of the same kind of honey nut cereal every day of the week. Occasionally I change it up with toast but most mornings, breakfast is pretty boring and, honestly, kind of sad.
Then there are the times you are running out of time for breakfast and get fast food on your way to work or eat a granola bar at your desk.
In other words, breakfast often is forgotten in weekly meal planning. It shouldn’t because breakfast foods can be the yummiest you’ll eat that day. After all, pancakes are a breakfast food and pancakes are divine.
Although it might be challenging, making the time to fix breakfast in the morning can be a treat. In fact, sometimes a fast-food style breakfast can be made better from scratch and be just as convenient.
For example, an Egg and Cheese Breakfast Sandwich can be good for on the go or a nice breakfast at home. The recipe creator used this recipe as a on a McMuffin sandwich.
What’s great is this is a simple recipe and and inexpensive to make. And, baking the eggs in the muffin tin is kind of cool.
The result is a lovely little sandwich perfect for any breakfast or, because it’s a little fancier than a McMuffin, great for a light brunch.
To continue the breakfast rescue, make it more than just a sandwich. Potatoes are a great side with any breakfast.
After a search on Pinterest, Breakfast Potato Bites To Go sounded like a great thing to pair with the breakfast sandwich.
This recipe is basically a cheesy hashbrown dish in a convenient cup form. It called for a short list of ingredients but you can add whatever you usually like on your hashbrowns — scattered, covered or smothered.
The small cupcake shape is a perfect size and looks nice on a plate.
Both of these dishes have easy-to-follow recipes.
Stop and enjoy breakfast or take the time for a Saturday brunch. Try a few new things and get out of the morning breakfast rut.
Becca Owsley can be reached Breakfast: It gets no respect at 270-505-1741 or bowsley@ thenewsenterprise.com.
Egg and Cheese Breakfast Sandwiches
Shredded cheese (10 ounces for 12 sandwiches)
Butter or olive oil (optional)
Lightly oil a muffin tin and crack an egg in each tin.
Bake the muffin tin with eggs in a 350 degree oven for 10-15 minutes. Depending on your egg size, start checking them early to make sure they are cooked through. Try not to overcook them.
Slice the muffins and toast them in the oven for 10 minutes or you can toast them one at a time.
Add a cooked egg, grated cheese and any protein or vegetables you want to each sandwich.
Bake sandwiches for 5-10 minutes or until cheese is melted.
To eat later, place sandwiches on a baking sheet and put in freezer until frozen, about an hour. Wrap sandwiches individually in plastic or foil and store in a freezer-safe bag.
When reheating, you can microwave if you're in a hurry, but it'll make the muffin soggy. If you can plan ahead a bit, bake the sandwich at 350 degrees for about 25 minutes. You can even keep it wrapped in the foil.
Breakfast Potato Bites To Go
1 package of pre-shredded potatoes
3 eggs, beaten
1/2 cup shredded cheddar cheese
1/4 finely chopped onion
1/4 teaspoon garlic powder
Salt and pepper to taste
Preheat oven to 350 degrees and thoroughly grease a mini muffin pan (you might need more than one). Pour potatoes into a bowl, add salt, garlic powder and onion, stir to combine. Pour in the eggs and give it another stir. Add the cheese and mix it all up. Spoon into mini muffin tins and bake for 20-25 minutes or until golden brown and tops and edges begin to get crispy. Eat warm or cool and freeze in individual packs, Reheat about 20 seconds in the microwave.