CI Recipes - Breakfast Ideas

CI Recipes - Breakfast Ideas

Lisa Lewey-Shields is back in the CI Kitchen with great back to school breakfast ideas.
Follow Lisa on facebook HERE.

Peanut Butter and Jelly Crescent Rolls
Prep Time: 5 minutes Cook Time: 12 minutes Total Time: 17 minutes Yield: 8
Serving Size: 1 crescent roll

Ingredients
•1 tube crescent rolls
•8 tablespoons peanut butter
•8 teaspoons jelly, jam or honey
•8 banana slices
Instructions
1.Preheat oven to 350 degrees.
2.On a baking sheet separate the dough into 8 crescent rolls.
3.Place about 1 tablespoon of peanut butter on each roll.
4.Top with 1 teaspoon jelly, jam or honey.
5.Place a banana slice on top.
6.Starting at the long end and ending at the tip of the triangle. Fold up the ends to create a little pocket.
7.Bake for 12-14 minutes, or until golden brown.
8.Cool slightly.
Notes
These freeze well and make for a quick lunch or snack. Let them sit on the counter for a couple of hours to unthaw, pop them in the oven at 350 degrees until heated through or defrost in the microwave.

Breakfast Sushi:

Banana covered in peanut butter, sliced into bite size pieces, and rolled in Rice Krispies. YUM

Zucchini Corn Pancakes

Source: The Unintentional Urban Farmer
Yields: About 10 pancakes
Ingredients:
4 large eggs, beaten
1/4 cup olive oil
2 tsp salt
1/2 tsp ground pepper
1 tsp dried basil
1 tsp dried oregano
3 cups grated zucchini (about one large zucchini)
1 cup fresh sweet corn off the cob or frozen corn
1 cup shredded cheddar cheese (or your favorite cheese)
1 3/4 cups unbleached all-purpose flour

Directions:
In a large bowl, combine eggs, oil, salt, pepper and dried herbs. Whisk to combine.
Add the zucchini, corn and cheddar cheese and stir thoroughly with a spatula.
Add the flour and stir until thoroughly combined and there are no pockets of dry flour hiding in the batter.
Heat a large cast-iron skillet or griddle to medium-high heat, adding a very small amount of oil to the skillet/griddle. Using an ice cream scoop, scoop 1/4-cupfuls of batter onto the skillet and flatten, if necessary, with the back of the scoop into a circle about 4 inches in diameter. Cook on each side about 3-4 minutes, or until a deep golden brown. Remove from skillet and transfer to a plate. Repeat with remaining batter.

Serve warm with your favorite toppings (I’m partial to salsa and sour cream). This is a good little snack instead of a huge meal.

Ideas for Before School Breakfasts…
Can be used for after School Snacks too

Bagels with Cream Cheese
Toast with Peanut Butter
Toast with Peanut Butter and Jam
Grilled Cheese
Grilled PBJ
Peanut Butter and Jelly and Banana Crescent Rolls
Yogurt with Granola or Cereal mixed in
Breakfast Burritos
Breakfast Pizza English Muffins
Breakfast Pizza Biscuits
Grilled Pepperoni and Cheese
Banana Boats
Cinnamon Apple Crescent Rolls
Toasted Bagel Chips with Dip
Breakfast Sushi Bites
Zucchini Corn Pancakes
Crockpot Apple Oatmeal
Fruit with Dip
Apples with Peanut Butter
Smoothie Protein Shakes
Frozen Fruit Cups

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