Quiche is good for breakfast - and easy, too, if you use pre-made pie crusts, available in your grocery's dairy dept. I like my quiche made with spinach, feta cheese, green onion, & roasted red peppers, with mushrooms optional.
spinach, onion, mushroom or artichoke hearts and chicken in a nicely seasoned cream sauce browned atop a fresh split biscuit or an english muffin. Mmmmm.
Why people don't think of macaroni and cheese (home-made only, NOT BOXED!!) as breakfast fare I don't understand - and broccoli is a perfect addition to this delightsomely warm and yummy day-starter.
Corn bread is a delicious breakfast food. And if you added real fresh corn to it - or deep-fried it and had it as a fritter - who could turn that down?
And speaking of fritters, zucchini makes a great vegetable fritter. Add a little grated cheese of your choice to a basic soft dough with grated zucchini and seasonings of your choice (I like garlic and Mrs. Dash) and serve with eggs. Or whatever. And, just for your information, if you substitute zucchini for the carrot in your carrot cake recipe, (which I think tastes better than the carrots)or even just make it with carrots, you have flour (carbohydrate), vegetables (roughage, vitamins and minerals), milk and eggs (protein) and oil (fat), with enough sugar to make the medicine go down really well! Who wouldn't gladly have cake for breakfast when thought of in those terms?
What's wrong with the traditional-styled brunch fare of eggs benedict (really easy to make - do the sauce in a blender) with a tasty fresh tossed green salad on the side? What difference if you eat it at 7 am instead of 10am?
And really, who would turn down a delicious, warm vegetarian lasagna for breakfast if it was available?
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ninetydegrees
vegetables for breakfast
2009-08-18 03:20 (UTC)spinach, onion, mushroom or artichoke hearts and chicken in a nicely seasoned cream sauce browned atop a fresh split biscuit or an english muffin. Mmmmm.
Why people don't think of macaroni and cheese (home-made only, NOT BOXED!!) as breakfast fare I don't understand - and broccoli is a perfect addition to this delightsomely warm and yummy day-starter.
Corn bread is a delicious breakfast food. And if you added real fresh corn to it - or deep-fried it and had it as a fritter - who could turn that down?
And speaking of fritters, zucchini makes a great vegetable fritter. Add a little grated cheese of your choice to a basic soft dough with grated zucchini and seasonings of your choice (I like garlic and Mrs. Dash) and serve with eggs. Or whatever. And, just for your information, if you substitute zucchini for the carrot in your carrot cake recipe, (which I think tastes better than the carrots)or even just make it with carrots, you have flour (carbohydrate), vegetables (roughage, vitamins and minerals), milk and eggs (protein) and oil (fat), with enough sugar to make the medicine go down really well! Who wouldn't gladly have cake for breakfast when thought of in those terms?
What's wrong with the traditional-styled brunch fare of eggs benedict (really easy to make - do the sauce in a blender) with a tasty fresh tossed green salad on the side? What difference if you eat it at 7 am instead of 10am?
And really, who would turn down a delicious, warm vegetarian lasagna for breakfast if it was available?