Spooky Halloween Breakfast

Spooky Halloween Breakfast

Strawberry orange smoothie in orange jack 0’lantern, spider web toast and a ghostly hard-boiled egg. Happy Halloween!

The madness of Halloween took over my house. My children struggled for weeks about which outfit to choose, but they went back to their original choice two days ago. Then the crazy size competition began. This morning I walked through the attic to find their favorite trick-or-treating bags, and then I will go to Target at the last minute to distribute candies. Cross your fingers and they still have our favorites, or think about it again, maybe they are no better.

Of course, I vowed to be better prepared every year and every holiday. Halloween dress up in September! Menu and shopping list written a few weeks before Thanksgiving! Finish Christmas shopping before December! But…not so much. Of course, there are millions of distractions; children’s sports and activities, daily work, fun trips, the Bravo channel, or just procrastination.

Ah, but the salvation of Halloween this morning! Today, my children had a terrifying Halloween breakfast before going to school… toast and cream cheese spider webs, ghostly hard-boiled eggs and strawberry orange smoothie, placed in an orange pumpkin lantern. This breakfast is child-friendly, nutritious, and a healthy start to a sugar-fueled weekend. So, although we might stuff licorice and raisins in candy bowls, and their clothing is a bit tight, after breakfast, I knew I could win at least once in Holiday Bank. Happy Halloween!

 

Instructions

Strawberry Orange Smoothie

1. Cut off the top of the oranges and cut around the inner edges of the peel. Scrape out the orange segments with a spoon (don’t worry about keeping them intact as they will be blended).

2. Place the orange segments, frozen strawberries, and yogurt in a blender and blend until smooth.

3. Carve the scooped out orange into a jack o’lantern if desired and pour the smoothie into the orange cup (you will have extra smoothie)

Ghostly Hardboiled Egg

1. Place eggs in a saucepan with enough cool water to cover.

2. Cover with lid and bring to a rolling boil, then turn off heat. Let eggs stand in water for 10 mins.

3. Remove eggs and place in an ice bath until cooled. Pat eggs dry and color a ghost face on each with the marker.

Spiderweb Toast

1. Cut bread into shapes with a spider web shaped cookie cutter (a large round cutter will work just fine) and toast them in a toaster.

2. Mix cream cheese with cream until smooth and place in a piping bag or plastic bag. You can use a small round pastry tip or just cut the end of the bag to pipe cream cheese onto the the toast in a spiderweb pattern.

Halloween

 

 

Acorn Candy Cookies
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Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Acorn Candy Cookies
Print Recipe
Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Servings Prep Time
2 servings 5 mins
Cook Time Passive Time
10 mins 15 mins
Ingredients
Strawvberry Orange Smoothie
Ghostly Hardboiled Egg
Spiderweb Toast
Servings: servings
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Freezer Breakfast Sandwiches

Freezer Breakfast Sandwiches

Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Breakfast is the most important meal of the day, but who really has the time to make breakfast?

 

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

When I was working a full-time 9-5 office gig, I barely had time to shower before I ran out the door to sit in the usual 1-hr commute.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

That’s when I’d munching on some dry cereal. It never really hit the spot, and I was always counting down the seconds until my lunch break, all the while my stomach was grumbling very loudly.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

But now these breakfast sandwiches. Man, oh man. I could probably live off of these sandwiches for the rest of my life.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Just think of these as the healthy version of McDonalds McMuffins, except they taste 10000x better. Plus, you can make them ahead of time and pop them right into the freezer.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Now I was never the biggest fan of using the freezer until I made these. You wouldn’t believe how amazing these sandwiches still tasted after being frozen. It tasted the same as when they were first made!

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

Best of all, you can nuke these sandwiches between 1-2 minutes right in the microwave, no defrosting necessary. From there, you’ll have a piping hot, cheesy breakfast sandwich ready for you in the hectic morning.

Freezer Breakfast Sandwiches - Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!

With these, you’ll always have time for a hearty breakfast meal. Or if you’re like us, you’ll be munching on these for dinner with a side of tater tots and bacon!

 

INGREDIENTS:

  • 6 large eggs
  • Kosher salt and freshly ground black pepper, to taste
  • 6 English muffins, split
  • 12 slices deli-sliced ham
  • 6 slices cheddar cheese

DIRECTIONS:

    1. Preheat oven to 375 degrees. Lightly oil six 10-ounce ramekins or coat with nonstick spray and place onto a baking sheet.
    2. Add one egg to each ramekin, beating slightly; season with salt and pepper, to taste. Place into oven and bake until egg whites are cooked through, about 12-14 minutes.
  1. Place one egg over the muffin bottom. Top with 2 slices ham and 1 slice cheese, and then cover with another muffin top to create a sandwich. Repeat with remaining English muffins to make 6 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  2. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
  3. Serve immediately.

 

 

Freezer Breakfast Sandwiches
Print Recipe
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Freezer Breakfast Sandwiches
Print Recipe
Easy, make-ahead freezer-friendly sandwiches, perfect for breakfast-on-the-go! Ready in just 2 minutes!
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Servings Prep Time
6 SERVINGS 15 MINUTES
Cook Time Passive Time
15 MINUTES 30 MINUTES
Ingredients
Servings: SERVINGS
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Open-Faced Breakfast Banh Mi

Open-Faced Breakfast Banh Mi

Total Time:   

Prep: 25 min.  +  standing Cook: 15 min.

 

 
 

Makes:

4 servings

Ingredients

  • 1 cup rice vinegar
  • 1/2 cup water
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup thinly sliced radishes
  • 1/3 cup julienned carrot

 

  • 1/3 cup julienned sweet red pepper
  • 1/2 pound smoked sausage, thinly sliced
  • 4 large eggs
  • 4 naan flatbreads, warmed
  • 1/4 cup zesty bell pepper relish
  • 1/2 cup thinly sliced cucumber
  • 1/2 cup thinly sliced red onion
  • Fresh cilantro leaves

Directions

  • In a large bowl combine the first 5 ingredients; whisk until sugar is dissolved. Add radishes, carrot and red pepper; let stand until serving. Meanwhile, in a large nonstick skillet, cook and stir sausage over medium-high heat until browned, 6-8 minutes. Remove and keep warm. Reduce heat to low. In the same pan, cook eggs until whites are set and yolks begin to thicken, turning once if desired. Keep warm.
  • Drain vegetable mixture. Spread naan with relish. Top with sausage, eggs, pickled vegetables, cucumber, red onion and cilantro.
Editor’s Note This recipe was tested with Mezzetta brand bell pepper relish.
 

Nutrition Facts

1 open-faced sandwich: 459 calories, 24g fat (9g saturated fat), 229mg cholesterol, 1370mg sodium, 42g carbohydrate (12g sugars, 2g fiber), 19g protein.

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Open-Faced Breakfast Banh Mi
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Open-Faced Breakfast Banh Mi
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Tropical Strawberry Salad

Tropical Strawberry Salad

Summer time!  Don’t you love it?  We do!  Summer means lots of fresh fruits, yay!  Fresh fruits are a delicious way to end a meal or make a great snack.  That’s why I love this Tropical Strawberry Salad, I could eat it all summer!

This delicious salad is packed with healthy fruits.  Strawberries are high in fiber, who would have thought right? Bananas are considered a super food, they’re heart healthy, high in fiber, packed with vitamins and minerals including potassium!  And then there’s mango, many times called “the king of fruits”.  This delicious fruit is packed with antioxidants and vitamins; it’s heart healthy, helps lower cholesterol, helps in weight loss, good for digestion, helps fight cancer, is good for the eyes and teeth, and much more.  So packed together these three fruits don’t only taste great, they’re good for you!  Oh and it’s low in calories too!  So eat up!

Tropical Strawberry Salad

Ingredients:

12 Large Strawberries, washed, hulled, and quartered

1 Large Banana, sliced

1 Large Ripe Mango, peeled and cubed

1 Tsp. Sugar

Instructions:

Place strawberries in a bowl.

Sprinkle sugar over all and gently toss.

Add mango cubes and banana slices.

Gently toss together.

Serve right away or store covered in the fridge for a few hours.

 

 

 

Tropical Strawberry Salad
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Tropical Strawberry Salad
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Servings:
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Homemade Grilled Breakfast Burrito

Homemade Grilled Breakfast Burrito

Now that life seems to be getting back to normal, or as they say our “new normal”, I find that we’re getting out more.  With summer vacation in full swing the grandkids and I have been busy doing outdoor things; and we try to get out early enough to beat the crowds!  So this means breakfast isn’t the huge meals we’ve been making during the past year’s lock downs.  This is a good thing!  It’s practice for school day breakfasts, something that seems to be in our distant past.  Now since breakfast is the best way to start your day it shouldn’t be skipped, but a bowl of cereal or a pop tart don’t exactly rank high on my list.  That’s why these Grilled Breakfast Burritos have become a big hit at our house!

These breakfast burritos pretty much have all the things one would consider breakfast food; eggs and potatoes.  I make mine meatless, but you can easily add sausage or bacon if you like.  The best thing about these burritos are that they can be made ahead of time and frozen.  Just heat them  up when you need them.  They can also be eaten on the go which makes them very convenient, specially when you’re running late on a school day!

Of course if you want to be fancy you can plate them and top them with your favorite condiments.  I love mine with sour cream, salsa, and a creamy lime cilantro sauce I find at Costco.  I also use low carb tortillas but you can use whatever flour tortilla you prefer.

Here’s my recipe for Homemade Grilled Breakfast Burritos!  Mix up a big batch today!

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Grilled Breakfast Burrito

Ingredients:

6 Medium Yukon Gold Potatoes (you can use any type of potato).  Scrubbed and cubed, leave skin on.

1 Small Onion, chopped

3 Cloves Garlic, minced

1 Green Pepper, diced

2 Tbs. Olive Oil

1 Tbs. Chili Powder

1 Tsp. Ground Cumin

6 Eggs, Beaten

1 Tbs. Butter

1 Cup Shredded Cheddar Cheese

12 Flour Tortillas

Optional toppings:

Sour Cream

Salsa

Creamy Cilantro Lime Sauce

Hot sauce

Directions:

Heat Olive Oil in skillet.

Sauté Onions until they turn translucent.

Add Garlic and cook about a minute.

Add potatoes and cook until tender.  Be sure to keep stirring so they don’t burn.

When potatoes are almost done add peppers.

Sprinkle in spices and cook until everything is done.  Set Aside.

Melt Butter in a skillet and scramble the eggs.  Set Aside.

Assemble:

Place one tortilla on a flat surface.

Spoon some potato mixture across the center.

Add scrambled eggs over the potatoes.

Sprinkle cheese over all.

Roll burrito.  Repeat until you’ve used all the fillings.

Spray a pan or griddle with cooking spray and heat up.

Place burritos in the pan and cook until the cheese melts.

Serve with with your favorite toppings.

To Freeze:

Place burritos in a large freezer bag.

Date and seal bag.

It will be fine in the freezer for about a month.

When ready to use you can thaw it out and grill on the stove or if you’re in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it’s heated.

 


Grilled Breakfast Burrito
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Grilled Breakfast Burrito
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Instructions
  1. Heat Olive Oil in skillet.
  2. Sauté Onions until they turn translucent.
  3. Add Garlic and cook about a minute.
  4. Add potatoes and cook until tender.  Be sure to keep stirring so they don't burn.
  5. When potatoes are almost done add peppers.
  6. Sprinkle in spices and cook until everything is done.  Set Aside.
  7. Melt Butter in a skillet and scramble the eggs.  Set Aside.
  8. Assemble:
  9. Place one tortilla on a flat surface.  
  10. Spoon some potato mixture across the center. 
  11. Add scrambled eggs over the potatoes.
  12. Sprinkle cheese over all.
  13. Roll burrito.  Repeat until you've used all the fillings.
  14. Spray a pan or griddle with cooking spray and heat up.
  15. Place burritos in the pan and cook until the cheese melts. 
  16. Serve with with your favorite toppings.
Recipe Notes

To Freeze: Place burritos in a large freezer bag.   Date and seal bag.  It will be fine in the freezer for about a month.  When ready to use you can thaw it out and grill on the stove or if you're in a rush wrap a burrito in a slightly damp paper towel and microwave on high for about 2 minutes or until it's heated.

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