For most folks there is an average of about 10 hours between the evening meal and when they rise in the morning. That means your body has been fasting for several hours and needs some nourishment to get your "engine revved up."
Studies show that children who eat breakfast do better in school. It's also a good idea for Mom and Dad to have breakfast too! They'll perform better at work and be setting a good example for the children. Remember, lessons are best taught by actions.
When Breakfast Isn't Eggs
Need an idea for a quick breakfast? How about leftovers?
Piece of chicken from dinner on a biscuit for your own "southern chicken biscuit"
Spaghetti and Sauce with some grated cheese
Mac and Cheese
Ham and Cheese Sandwich
Tuna Salad on Toast
Family Favorites with a Twist for Breakfast
Grilled Cheese with Apple Slices
Yogurt Cereal Sundae - Your favorite yogurt in a bowl topped with your favorite cereal
Fruit and Yogurt Smoothies
Peanut Butter and Crackers
Apple Slice with Peanut Butter for dipping
Peanut Butter on a Waffle
Peanut Butter on a Pancake
PB&J Wrap - Peanut butter and jelly on a flour tortilla rolled as a wrap
Canadian Bacon and Cheese Sandwich
Banana Nut Muffins
Bran Muffins with Raisins
"Egg-xactly" What You Want for Breakfast
Scrambled Eggs and Grits
Scrambled Egg Sandwich
Egg in a Hole - Cut a hole in center of bread; place bread in hot skillet sprayed with non-stick cooking spray. Crack egg in hole. Cook until egg is firm.
Vegetable Omelet with Mushrooms, Bell Pepper and Onion
5 eggs, beaten
2 Tbsp. milk
1 onion, chopped
2 slices cooked ham, chopped
1 cup shredded Cheddar cheese
Salt and Pepper to taste
1/8 tsp. garlic powder (or to taste)
2 Tbsp. butter or Butter flavored Cooking Spray
In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder. Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.
3/4 lb. breakfast sausage
1/8 cup minced onion
1/8 cup minced green bell pepper
1 (12-oz.) can refrigerated biscuit dough
3 eggs, beaten
3 Tbsp. milk
1/2 cup shredded Colby-Monterey Jack cheese
Preheat oven to 400 degrees. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble and set aside. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups. Evenly distribute sausage mixture between the cups. Mix together the eggs and milk, divide between the cups. Sprinkle tops with shredded cheese. Bake in a preheated oven for 18-20 minutes or until filling is set.