Hot Breakfasts for School Days

[MrsFabuloso]

This recipe makes 2 dozen, so there are plenty to stick in the freezer to enjoy later. We reheated a frozen batch for lunch today and they turned out wonderfully! These are definitely versatile enough for breakfast or lunch.

Bacon, Cheese & Egg Cups
For Dough:

2 1/2 c. flour
2 1/2 t. baking powder
1/2 t. salt
1 T. sugar
1/2 c. butter, cut into small pieces
1/2 c. milk
1 egg, slightly beaten

1. In a large bowl, whisk or sift together flour, baking powder, salt and sugar. Mix in butter until crumbly. Stir in milk and egg until dough comes together. Knead a few times by hand and set aside.

For Filling:
5 eggs
100g cream cheese
1/2 c. milk

500g bacon, cooked and chopped
1 1/2 c. shredded cheddar cheese

Method:
Pre heat oven to 200 celcius.
Whisk eggs in a large bowl. Stir in cream cheese and milk until smooth. Add other ingredients and stir to combine.
Using about 2 T. of dough at a time, press into the bottom, and 3/4 of the way up the sides, of lightly greased muffin tins. Pre-bake at 200 degrees for 3 minutes.
Pour 1/4 c. egg mixture into each pre-baked muffin cup and bake for 12-15 minutes longer, until eggs are completely set and dough cups are slightly browned.

ETA

Crocotte of egg and asparagus

16 asparagus spears
2 tbsp extra virgin olive oil
8 eggs
8 tbsp cream
80g parmesan, grated
Salt and pepper to taste
(Cocotte is a French term for the ramekins used to cook the dish. Any small, shallow ceramic dishes can be used.)

Method
Trim asparagus spears so they fit into ceramic dishes. Bring a pot of salted water to the boil and blanch asparagus until tender but not soft. Preheat oven to 180C. Line four ceramic dishes with olive oil and break 2 eggs into each. Add two tablespoons of cream to each and arrange asparagus on top. Sprinkle parmesan evenly across the four dishes and season with salt and pepper. Place in oven for 10-15 minutes until the eggs have cooked but the yolks are still runny.

Serves 4


Sweet breakfast cous cous

Serves 8

475 ml skim milk
30 ml honey
7 g ground cinnamon
345 g dry couscous
45 g chopped dried apricots
55 g sultanas
70 g slivered almonds

Method
In a saucepan over medium heat, combine the milk, honey and cinnamon. As soon as it comes to a boil, stir in the couscous. Turn off the heat, cover and let stand for 5 minutes. Stir in the apricots, raisins and almonds.


Slow cooker Oatmeal Recipe

2 cups steel cut oats (not instant or rolled oats, from a health food shop)
6-8 cups water, depending on how long the porridge will cook
1 tsp. cinnamon
1/2 cup brown sugar
1 tsp. vanilla
2 apples, peeled and diced
1 cup raisins
1 cup sliced bananas
1/2 cup chopped walnuts

Method
Spray slow cooker with nonstick cooking spray. If you're planning to cook the porridge 8 hours or longer, use 8 cups of water. If you want to cook it less than 8 hours, use 6 cups of water. Put first seven ingredients (to raisins) in slow cooker and cook on low. Just before serving, Stir in bananas and walnuts. Sprinkle with additional brown sugar.

Serves 8.