This was a hit with everyone in the family. It is simple and easy to make for a brunch or if you have people staying with you. It also reheats well which makes it a good option for weekday meals or when you do not have a lot of time to cook in the morning.
There is not much to the recipe but it is so good and went into the recipe rotation right away. You can vary the greens with what you have on hand and the same goes for the cheese.
Kale and Collards Cheesey Eggbake
1 cup gouda cheese, grated
5 oz. kale and collards
salt and pepper to taste
Butter a 13×9 baking pan and preheat oven to 375 F. Saute your greens until wilted. and spread them on the bottom of your pan. Add grated cheese on top. Put eggs in a bowl and whisk well. Pour over cheese and greens. Stir with a fork to mix greens, cheese, and egg together. Pop into the oven and cook for 30 to 40 minutes and looks set. Makes about 9 servings.
Do you eat breakfast? I do. There were years and years where my breakfast consisted of a big glass of juice and coffee. Breakfast can be one of the meals we have the least time to prepare and consume while getting ready for our day. There is a lot that goes on in the morning.
One thing I learned about breakfast is to have several items at hand that are easy. I started out with pre-packaged oatmeal but it is really hard to find one that is not super sweet or that does not include apple cinnamon which I am not a fan of. The apple tastes fake and weird to me even with organic brands. Smoothies never keep me full so I tend not to have those as a breakfast.
So how do you make breakfast fast and healthy? Here are a few of my top tips.
1. Big batches of grain porridge: Irish (steel cut) oats, rolled oats, barley, quinoa, multi-grain hot cereals. I freeze them in bags, I like to put two cups in a bag that is two days of brekkie.
2. Yogurt, fruit, and granola. Simple and easy just make sure your yogurt and granola are not sugar bombs. I like this granola paired with unsweetened yogurt. You could also use nuts if you are off grains.
3. Egg bakes they reheat well. Kalyn’s Kitchen has some great recipes for them. I linked my favorite.
4. This is a more recent addition to my breakfast repertoire Chia seed pudding with fruit. Make the night before to make it really easy.
5. Leftovers, soup, and other savoury foods. Don’t limit yourself to what we think of as breakfast food.
Do you have other ways to make breakfast easy and fast? Leave a comment if you do, I love new ideas!
Chia seed pudding is one of my favorite summer breakfasts. You put it in a jar, shake, and put it in the fridge. Tada! it is done and will be ready for you in the morning. I find myself singing the commercial jingle every time I make it and yes it is the same thing.
Salvia hispanica or chia seeds is a member of the mint family and was was cultivated by the Aztecs. They have a good dose of omega-3s, calcium, and fiber. It also has a tapioca pudding like texture. Here is the chia seed recipe I use.
Chia Seed Pudding
1 cup soy milk, almond milk, or milk
1/3 cup chia seeds
1 tablespoon maple syrup or honey
1/2 teaspoon vanilla
Put it all a jar and shake it up well. Put in refrigerator. It is ready in about ten minutes but I like to make it the night before for an easy breakfast the next morning. I find the chia seeds tend to settle on the bottom after your first shaking so I like to shake it about 5 minutes after.