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Grab-and-go breakfast


Breakfast egg bites are one of several recipes today that can be made ahead for hurried mornings. They're also great for brunch menus.

Breakfast egg bites are one of several recipes today that can be made ahead for hurried mornings. They're also great for brunch menus. Photo by:


Launch Photo Gallery


Ingredients can be assembled the night before for these fruit-filled French toast wraps that add

Ingredients can be assembled the night before for these fruit-filled French toast wraps that add "pretty" to any breakfast or brunch table.
Photo by:


Ham muffinwiches can be made ahead of time and refrigerated for quick reheating during the work week.

Ham muffinwiches can be made ahead of time and refrigerated for quick reheating during the work week.
Photo by:



Jan Swoope



Stirred by some internal, infernal clock, I reluctantly opened an eye Monday morning, relieved to see the sky still dark. Foggily judging the time to be about 4:30 a.m., I thankfully figured I had a couple more hours to dream. Reality intruded seemingly five minutes later when the alarm -- set for 6:30 -- sounded off. How could it possibly be time to get up for work? In the near-dark? Then it came back to me ... oh yeah, daylight saving time. With appropriate disgust, I hit the snooze. Something tells me I'm not the only one.  


Problem is, too many snoozes put us in a tailspin when we do rise and attempt to shine. On those mornings, I'm lucky to grab a hard-boiled egg (Monday's breakfast) or a quick piece of toast. I'm fully aware there are more fulfilling ways to start the day. Many of them might keep us from giving in to the vending machine by mid-morning.  


In looking into solutions for hurried times, I came across the term "grab-and-go breakfast." That sure seemed to fit. Many of these type recipes can be made in advance and refrigerated or frozen, ready for quick reheating. Others can be at least partially prepped the night before.  


I like the idea of ham muffinwiches. This recipe from Jenny Wiebe of Villa Hills, Kentucky, came about when she had leftover ham, but no bread. She got creative with cornbread mix. These freeze well and are handy for breakfast, lunch or afternoon snack.  


Likewise, I'm partial to the breakfast egg bites. They're great right out of the oven, but still good stored in an airtight container or ziplock bag in the refrigerator. (They can be frozen, too.) The egg bites recipe calls for onion and red bell pepper, but you can customize with spinach, kale, bacon bits, whatever suits. 


Egg and sausage breakfast taquitos can be prepped in advance. You can get fully cooked sausage links at the grocery. Just bake scrambled eggs, cheese and a link sausage rolled up inside a corn tortilla.  


I've included a recipe for fruit-filled French toast wraps, too, mainly because, wouldn't they make a beautiful brunch?  


Of course, we'll adjust to daylight saving time, then do it all over again come fall. But these "grab-and-go" breakfast ideas and brunch suggestions are timely all year through.  








5 eggs 


2 tablespoons milk 


1/2 cup grated cheddar cheese 


1/2 cup ham cut into small cubes 


1/2 cup red bell pepper 


1/4 cup red onion 


1/4 cup green onion sliced 


1/2 tablespoon olive oil 




  • Spray mini muffin pan generously with cooking spray. Preheat oven to 350 F. 


  • Heat oil in skillet. Add ham, red pepper and red onion. 


  • Cook until peppers and onion are slightly tender. 


  • In separate bowl whisk together, eggs, milk, green onions and grated cheese. (if you prefer bites more dense use a fork to combine instead of whisking and mix only until combined. 


  • Stir ham mixture into egg mixture. Pour into greased mini muffin pan. Bake at 350 for about 15 minutes or until golden brown. Serve warm or store in airtight container or ziplock bag in refrigerator. 








    Prep/total time: 30 minutes 


    Makes 4 servings 




    1 large egg, lightly beaten, room temperature 


    1/3 cup 2 percent milk 


    1 tablespoon canola oil 


    1/8 teaspoon ground mustard 


    1 package (8-1/2 ounces) cornbread/muffin mix 


    1 cup chopped fully cooked ham 


    2 green onions, thinly sliced 


    2 tablespoons shredded cheddar cheese 




  • Preheat oven to 400 F. Whisk together first four ingredients. Add muffin mix; stir just until moistened. Fold in ham and green onions. Fill eight well-greased or paper-lined muffin cups half full. 


  • Bake until a toothpick inserted in center comes out clean, 15-20 minutes. Immediately sprinkle with cheese. Cool 5 minutes before removing from pan to a wire rack. Serve warm. 


    (Source:; Jenny Wiebe, Villa Hills, Kentucky) 






    Serves 4-6 




    1 (7 ounce) box of sausage links 


    5 large eggs 


    Salt and pepper 


    1 1/2 cups shredded cheese (cheddar, pepper jack or Monterey jack) 


    1 cup baby spinach, chopped (optional) 


    10 white corn tortillas (or use 6-inch flour tortillas) 




  • Preheat oven to 425 F. 


  • Add frozen sausage links to a large skillet over medium-high heat. Cook, turning occasionally, until warmed through. Remove to a plate, leaving a little bit of the sausage grease in the pan. 


  • Crack eggs into a bowl and add a splash of water or milk. Whisk well with a fork and then add to the pan. Season with salt and pepper. Cook for a few minutes, tossing and scrambling as they cook. (If using spinach, add it to the pan about 2 minutes before the eggs are done cooking.) Remove from heat. 


  • Warm tortillas for 10 seconds in the microwave. Divide the scrambled eggs among the tortillas and top with shredded cheese. Place a sausage link on top. Roll up and place, seam side down, on a baking sheet lined with foil or parchment paper. Spray lightly with cooking spray and bake for 10-15 minutes or until golden brown. Serve with salsa for dipping. To freeze, allow to cool completely and place in freezer ziplock bag. Microwave to reheat. 








    Total time: 25 minutes 


    Makes 2 servings 




    3/4 cup vanilla yogurt 


    2/3 cup sliced ripe banana 


    1 large egg 


    1/4 cup 2-percent milk 


    1 teaspoon ground cinnamon 


    1/2 teaspoon ground nutmeg 


    2 whole wheat tortillas (8 inches) 


    2 teaspoons butter 


    2/3 cup sliced fresh strawberries 


    2/3 cup fresh blueberries 


    1/4 cup granola 




  • In a small bowl, combine yogurt and banana. In a shallow bowl, whisk egg, milk, cinnamon and nutmeg. Dip both sides of each tortilla in egg mixture. In a skillet, heat butter over medium-high heat. Add tortilla; cook until golden brown, 1-2 minutes on each side. 


  • Spoon yogurt mixture down center of tortillas; top with strawberries, blueberries and granola. Roll up each tortilla. If desired, top with additional yogurt, berries and granola. 


    (Source:; Dawn Jarvis)


  • Jan Swoope is the Lifestyles Editor for The Commercial Dispatch.


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