Double Sunny

A Double Sunny Breakfast

My kids love eggs for breakfast. To keep breakfast from being the same old, same old, I try to come up with different ways to serve up eggs (scrambled, in breakfast burritos, in an omelette with cherry tomatoes, etc.) But at 6am, when I’m blurry-eyed with bed head and an apron over my fuzzy robe (so pretty!), it can be hard to be inspired. The other day, I combined two of their favorite things – a grilled cheese sandwich with a sunny side up egg. Looking at that golden yolk atop the golden cheese, it occurred to me that it was doubly-sunny and a name for this dish was born.

Double Sunny

Packed with protein, this “Double Sunny” breakfast combines the best of a grilled cheese with an egg.

Double Sunny Breakfast

Ingredients per serving:

1 Egg
1 Slice cheese of your choice
1 Slice whole wheat bread
Butter or olive oil

Directions:

1. Lightly butter one slice of bread on both sides and place it in a skillet heated on medium. When the bread just barely starts to toast on the bottom, turn it over and add the slice of cheese so that it starts melting while the underside of the bread toasts.
2. Meanwhile, in the same skillet (if large enough) or in a separate smaller pan, fry the egg in a little butter or olive oil with a lid on to speed the cooking.
3. The cheese toast may be done first so just put it on a plate to the side. Don’t cover it or it will start to steam and you’ll lose that nice crispiness reminiscent of a grilled cheese sandwich. It’s better to have the toast wait than the egg which could lose it’s runniness and get cold.
4. As soon as the egg is cooked, place it over the cheese toast and salt and pepper to taste.

Variation: You could cook the egg any way you want including scrambled. But there’s something especially delicious about having the yolk mix with the cheese and toast. Yum!

For another egg breakfast idea (featuring another misshapen egg!), visit Easy Sunday Morning Breakfast. 

A Faster Way to a High Protein Breakfast

There’s a lot of buzz in the news lately about studies that show the benefits of a higher protein diet. Research has shown that protein helps improve focus and concentration, avoids periods of high energy followed by energy crashes and keeps hunger at bay longer. As someone who needs all of those things to be happening (and wants the same for my kids), I’m putting more focus on high protein breakfasts (and lunch and dinner). It’s working, for all of us. But when we’re in a rush in the morning, cereal is fast and making a high-protein breakfast can take some time. So when the folks from Johnsonville(R) sent me some coupons to try their Fully Cooked Original Recipe or Turkey Breakfast Sausage, I was glad to try them.

Sure enough, both kinds of sausage cooked up quickly and were delicious. My trick was to put them in a skillet first, to start heating up, while I got out the eggs to scramble and my spatula, plates, cups and silverware. In the time it took to do that, the sausage was ready. I took them out of the skillet (or scooted them to the side of the skillet) and cooked up scrambled eggs. In just a few minutes, breakfast was on!

Here are a couple of creative breakfast recipes from Johnsonville(R) using the fully cooked sausages. I had to go to a couple of different stores to find the breakfast sausage selections. Had I just used their Where to Buy link, I could have saved myself some driving.

 

Johnsonville Breakfast Sausage Burritos  Johnsonville Breakfast Sausage BurritosHR

Servings: 2     Prep time: 10 minutes

 INGREDIENTS

  • 6 links Johnsonville Fully Cooked Original Recipe or Turkey Breakfast Sausage, cut into 1/2-inch pieces
  • 1 green onion, thinly sliced
  • 2 eggs
  • Season to taste with salt and pepper
  • ¼ cup canned black beans, rinsed and drained
  • 2 Mission Super Soft Burrito flour tortillas, warmed
  • ½ cup shredded pepper jack cheese
  • 2 tablespoons salsa

DIRECTIONS

  1. Coat a large nonstick skillet with cooking spray and heat over medium heat.
  2. Add sausage and green onion; cook for 3-5 minutes or until lightly browned.
  3. In a small bowl, combine the eggs, salt and pepper; pour into skillet.
  4. Cook until eggs are just set. Stir in beans.
  5. To assemble burritos, place one tortilla on a plate. Spoon half of the sausage mixture
    down the center of the tortilla.  Top with cheese and salsa. Fold in ends and roll up.
  6. Repeat with the remaining tortilla.

 

Johnsonville® Microwave Sausage, Egg & Potato Scramble  Johnsonville protein

Servings: 1      Prep  time: 5 minutes

 

INGREDIENTS

 

DIRECTIONS

  1. Coat a 12-ounce microwave-safe coffee cup with cooking spray. Add hash browns.  Microwave on high for 1 minute.
  2. In a small bowl, combine the egg, milk, sausage and cheese; pour over hash browns. Stir until blended.
  3. Microwave on high for 30 seconds.   Microwave 30 seconds longer or until eggs are set.  Serve with salsa if desired.

Back-to-School Food Ideas By Edan Goode

In our last post, we asked you to send in your ideas for back-to-school breakfast, lunch and snacks that satisfy the kids, are healthy and keep them going. We’re still gathering ideas from readers and invite you to keep sending them in. Either reply to this blog in the Comment section or email us at ingoodtastedenver@gmail.com.

Meanwhile, here are some great ideas and recipes from our friends at LiveWell Colorado who are all about feeding kids right, in school and at home.

Breakfast:
Each of these breakfast ideas can be made ahead and reheated. The last two can even be frozen in individual serving sizes for a quick breakfast.

Creamy Harvest Oatmeal. Photo courtesy LiveWell Colorado.

Creamy Harvest Oatmeal. Photo courtesy LiveWell Colorado.

Creamy Harvest Oatmeal – Quick morning tip: Soak the oats overnight. Toss in healthy toppings, even if you don’t have everything the recipe calls for, such as nuts, fruits and spices. Each of these breakfast ideas could be made ahead and the following two can even be frozen in individual serving sizes.

Apple-icious Oatmeal Bake – With the idea of a coffee cake, this recipe is filling and healthy and could even be served as an after school snack.

Frittata – This is another make-ahead/freezer option for egg lovers. Get creative throwing in bits of veggies.

Lunch:

Fruity Kabobs. Photo courtesy LiveWell Colorado.

Fruity Kabobs. Photo courtesy LiveWell Colorado.

Chicken Panini Wrap – This recipe is kid-created and kid-approved.

Fruity Chicken Kabobs – It’s purely psychological, but it works – kids are more likely to try things (including fresh fruits and veggies) if they are on a pick or skewer.

Snack (or lunch accompaniment):

Beet Chips – Toss these chips in your child’s lunch for a healthier crunch than the standard chip fare.

Beet Chips. Photo courtesy LiveWell Colorado.

Beet Chips. Photo courtesy LiveWell Colorado.

Roasted Chickpeas – A make-ahead, protein-packed lunch addition that will help keep kids full for the rest of their school day.

Please continue to send us your ideas and be sure to look at the LiveWell Colorado website for additional ideas for healthy meals all day long and many other helpful resources.

Come! E.A.T. with us! 

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