Sunday, April 22, 2018

Breakfast


I'm basically a bore with breakfast.

But the following is a recipe I've used forever when I don't have time in the morning to make the oatmeal with seeds and nuts and homemade yogurt and berries on top and also cook my egg.

I make it ahead of time and it makes 4 breakfasts. I've eaten it cold or warmed up.

It sticks to the ribs really well.

1 cup uncooked grain - anything but wheat. Quinoa is delicious as is oatmeal.
2 cups berries or chopped mixed fruit of any kind.
1 cup skim milk or soya or yogurt or 1/2 cup ricotta or cottage cheese or almond milk.
6 medium eggs
1 tsp nutmeg and/or ginger to taste
1 long casserole dish greased well.

Beat eggs well with the milk or yogurt or ricotta.

Sprinkle grain on bottom of dish

Spread berries over top

Pour egg mixture over everything.

Bake at 375 for an hour or until firm. Cut into 4.

And yes, my change of habits and planning ahead with meals is going really well.

I realize, for the 100th time, that I am a person who can't be spontaneous with food.


22 comments:

  1. Mixing fruit with baked eggs ... weird. To me!
    I'm having trouble imagining what would be palatable. What have you used?
    -Kate

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  2. Cranberries, partridge berries, blueberries, chopped apple, strawberries sliced, even sliced kiwis, raspberries, blackberries, mandarins. It's a complete nutritionally balanced breakfast.

    XO
    WWW

    ReplyDelete
    Replies
    1. Thank you. I still can't see it. LOL
      Not that I don't trust you, but ...
      I look forward to this experiment. What's the worst that could happen?!

      -Kate

      Delete
  3. It sounds wonderful! I have oatmeal, would that work?

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  4. I use oatmeal most of the time. Sonetimes millet or quinoa. Let me know how it works out.

    XO
    WWW

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  5. I'm going to try this! I like all the ingredients. Lousy about telling what something may taste like until I've made it and am eating it. Has led to many unpalatable choices. Hoping this is as good tasting as it is for us. Thanks for sharing the recipe. Kim in PA (USA)

    ReplyDelete
    Replies
    1. I hope it suits your palate, I remember my reaction when a friend sent this to me first but tasting it was a delight.
      I've often thought of adding turmeric but held back....

      XO
      WWW

      Delete
  6. I make something similar with oatmeal and it is divine. Some of my friends use it like dessert (a fruit/bread pudding like dish) but I like it for breakfast with milk. It's divine - my recipe calls for dark chocolate chips and bananas in addition to everything else. Oh goodness !

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    Replies
    1. Can't do the dark chocolate as I'm sugar free and bananas I use in moderation but the adaptation does sound yummy :)

      XO
      WWW

      Delete
  7. This sounds very good. I think apples would be wonderful with oats.

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    Replies
    1. I've used apples (and applesauce) and it's quite good, however I prefer the berries.

      XO
      WWW

      Delete
  8. Looks yummy...no eggs this week. See comment on previous post.

    ReplyDelete
    Replies
    1. Good lord E, how awful for you, you've been through the mill lately, I hope this is the end of it.

      XO
      WWW

      Delete
  9. I wish that I could come just to have breakfast with you!

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  10. OOOoh - I almost missed this one - thank you WWW. Sounds delish! Have copy pasted the recipe to my WordPad.

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    Replies
    1. So very healthy, enjoy, let me know how it works out!
      XO
      WWW

      Delete
  11. Is this sort of pudding-y? Custard-y? I am intrigued!

    ReplyDelete
    Replies
    1. Thicker than custard. I like the consistency myself. It packs a huge energy punch and hold things together even when lunch runs late.

      XO
      WWW

      Delete
  12. I bet you could do this with quinoa and some vegetables and make a good dinner also.

    ReplyDelete
    Replies
    1. Yes, a frittata, maybe a thin layer of sweet potatoes on top.

      Endless variations!

      XO
      WWW

      Delete
  13. Looks as if it would be splendid for dessert after a light salad first course, too.

    ReplyDelete

Comments are welcome.

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