3 Grab-and-Go Breakfasts for Busy Days
Long hours and early mornings come with the territory when it comes to farming. It’s tempting to skip breakfast and just get to the tasks of the day, but hard work requires fuel. There’s no need to slow down with these grab-and-go breakfasts. Take them along and eat in the truck, tractor, or combine.
Bacon and Egg Muffins
- 4 slices bacon, cut into thirds
- 5 eggs
- Salt and pepper
- 1 cup all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- ¼ cup vegetable oil or butter, melted
- ½ cup shredded cheddar cheese
- Maple or cane syrup (optional)
- Preheat oven to 400° F. In a large skillet, cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 teaspoons drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 tablespoons water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside.
- Brush 12 muffin cups (2½-inch cups) with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and ½ teaspoon salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full).
- Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted into the center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around the edges; remove from pan. Serve warm with maple syrup if desired. Makes 12 servings.
Nutrition facts per serving: 202 calories, 12 g fat, 89 mg cholesterol, 356 mg sodium, 16 g carbohydrates, 1 g fiber, 7 g protein, 3 g sugar
Banana-Oat Breakfast Cookies
- Nonstick cooking spray
- 1 large banana, mashed (1/2 cup)
- ½ cup chunky peanut butter
- ½ cup honey
- 1 teaspoon vanilla
- 1 cup rolled oats
- ½ cup whole wheat flour
- ¼ cup nonfat dry milk powder
- 2 teaspoons ground cinnamon
- ¼ teaspoon baking soda
- 1 cup dried cranberries or raisins
- Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside. In a large bowl stir together banana, peanut butter, honey, and vanilla. In a small bowl combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries or raisins.
- Using a ¼ cup measure, drop mounds of dough 3 inches apart on prepared baking sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough into a round shape about 2½ inches across and ½ inch thick. Once baked, each cookie will be 3½ to 4 inches in diameter.
- Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer cookies to wire racks to cool completely. Store in an airtight container for up to 3 days or freeze for up to 2 months; thaw before serving. Yield: 12 breakfast cookies
Nutrition facts per serving: 195 calories, 6 g fat (1 g saturated fat), 0 mg cholesterol, 36 mg sodium, 34 g carbohydrates, 3 g fiber, 22 g sugar, 5 g protein
Ready-To-Go Prosciutto Biscuits
- 1-1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon fennel seeds, crushed
- ½ teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 6 tablespoons cold butter, cut up
- 2 ounces sharp provolone or cheddar cheese, shredded (½ cup)
- 1 ounce thinly sliced prosciutto or cooked ham, finely chopped (about 1/3 cup)
- ½ cup milk
- Preheat oven to 425°F. In a medium bowl stir together flour, baking powder, fennel seeds, sugar, salt, and baking soda. Using a pastry blender, cut in butter until flour mixture resembles coarse crumbs. Stir in cheese and prosciutto.
- Make a well in center of flour mixture; add milk all at once. Using a fork, stir just until moistened. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing 4 to 6 strokes or just until dough holds together. Lightly roll dough to 9×5-inch rectangle. Using a long knife or pizza cutter, cut dough lengthwise in half, then crosswise in fourths, making 8 rectangles.
- Arrange dough pieces on ungreased baking sheet. Bake 12 to 14 minutes or until biscuits are golden brown; remove from baking sheet and serve warm. Makes 8 biscuits.
Nutrition facts per serving: 187 calories, 11 g fat (7 g saturated fat), 31 mg cholesterol, 16 g carbohydrates, 368 mg sodium, 1 g fiber, 1 g sugar 5 g protein