Breakfast on the Go-Pack it up and Take it with you!

Planning ahead to make some delicious breakfasts will help you out during the week. Get everyone involved to make these dishes and if needed you can freeze some for later in the week or even next week! 

Here are 5 recipes to help you prepare breakfasts that you can pack up and take with you for those busy weekdays-adults and kids included.

Vegetarian Sausage Crouton Quiche 

Croutons make a perfect and easy crust for quiche!You might want to double the recipe so you can have some to freeze for next week too!

2 spicy Italian plant base sausages, casings removed 

1 pkg (145g) garlic and cheese croutons

6 large eggs

1/2 cup (125 mL) milk

1/4 tsp (1 mL) each salt and pepper

1 cup (250 mL) shredded old cheddar cheese

2 tbsp (30 mL) chopped fresh basil or parsley

Brown sausages in large non-stick skillet over medium heat, breaking up with spoon, for about 5 minutes or until browned; set aside.

Spread croutons into greased 8-inch casserole dish. Top with browned sausage.

Whisk eggs in bowl with milk, salt and pepper. Pour evenly overtop of sausage and croutons. Sprinkle wth cheese and basil. Bake in preheated 375°F oven for about 25 minutes or until knife inserted in centre comes out clean. 

Serves 4 to 6.

Tip: Cut it up into squares and freeze it for when you need it. Enjoy it warm or cold.

Vanilla Chia Pudding with Berries

Chia seeds add a wonderful texture to this make ahead yogurt pudding. You can change up the flavour by using different flavoured yogurt and berries every time! 

1 cup (250 mL) vanilla Greek yogurt

1/2 cup (125 mL) milk 

1/3 cup (75 mL) chia seeds

2 tbsp (30 mL) pure maple syrup (approx) 

1 tsp (5 mL) grated orange zest (approx)

1 tsp (5 mL) vanilla

2 cups (500 mL) mixed fresh berries such as raspberries, blueberries blackberries and sliced strawberries

Combine the yogurt, milk and chia seeds in a large jar or bowl. 

Whisk together 2 tbsp (30 mL) maple syrup, orange zest and vanilla together and stir into yogurt mixture. Cover tightly and refrigerate for at least 2 hours or overnight.

Layer pudding with berries into 4 serving dishes. Garnish with additional maple syrup and orange zest (if desired).

Makes 4 servings.

Tip: Because you are using orange zest be sure to cut up the orange as well and add to the berries when enjoying your pudding. 

Non Dairy Variation: Substitute yogurt and milk with soy or coconut base yogurt and beverage of your choice.

Have some plain yogurt at home? You can substitute plain yogurt for the flavoured yogurt

Need a hit of chocolate? Stir in a few mini chocolate chips into the chia pudding and then sprinkle some in with the berries when serving it up as well! 

Morning Sausage and Egg Sandwich

If you want to get everyone fed with this hearty breakfast, all you need is a couple of baking sheets! Choose your favourite flavour of sausage and serve up some hot sauce alongside to spice it up.

1 pkg (454 g) sausage meat (such as mild or hot Italian, farmers or honey garlic)

1 ripe avocado

1/4 cup (60 mL) mayonnaise

Pinch salt 

6 large eggs

1/4 tsp (1 mL) pepper 

6 English muffins

3 tbsp (45 mL) butter, softened

6 slices old cheddar or jalapeño Monterey Jack cheese

1 tomato, sliced

Divide the sausage meat into 6 and shape into patties about the same size as the English muffins.  

Preheat oven to 375ºF (190ºC). Line a large baking sheet with parchment paper and spray lightly with cooking spray. 

Peel and pit avocado and mash in a bowl with mayonnaise and salt; set aside. 

Place sausage patties on half of the baking sheet and place in oven for 10 minutes. Remove pan from oven and crack eggs on remaining half of sheet pan and sprinkle with pepper. Return to oven for 8 to 10 minutes or until eggs are set and sausages are no longer pink inside.

Meanwhile, open English muffins and spread with butter. Place on another baking sheet and broil for about 1 minute or until light golden. Remove from oven and top half of the English muffins with a slice of cheese. Then add an egg and sausage patty. Spread remaining halves with avocado mash and slice of tomato.

Sandwich halves together and enjoy!  Serves 6. 

Variation: Not a sausage fan? No problem, you can substitute other morning favourites like pea meal bacon or cooked bacon for the sausage. 

Tip: Make the eggs they way you like them, cook them longer for a harder centre or break the yolk to cook to a firm consistency. If you want to freeze these sandwiches simply leave out the avocado mayo and tomato. 

Zia Lina’s Frittata

This frittata is hearty enough for dinner but really good for a great breakfast! If you have leftover pasta with sauce you can still use it up and serve extra sauce along side.

8 oz (250 g) spaghetti

8 eggs

1/4 tsp (1 mL) each salt and pepper

3/4 cup (175 mL) chopped dried sausage L

8 oz (250 g) firm fresh ricotta cheese

1/4 cup (60 mL) grated Parmesan cheese

Chopped fresh basil

3 tbsp (45 mL) extra-virgin olive oil

In large pot of boiling salted water cook spaghetti for about 8 minutes or until al dente. Drain and set aside.

In large bowl, whisk together eggs, salt and pepper. Add spaghetti and sausage and toss to coat evenly. Spoon ricotta in large chunks into spaghetti mixture and add Parmesan; stir gently to combine. Add some basil, if desired. 

In large non-stick skillet heat oil over medium heat and pour in spaghetti mixture. Using fork, stir spaghetti around to distribute it evenly. Let cook for about 10 minutes, jiggling the pan to make sure it doesn’t stick. Once the mixture is almost set, place a large dinner plate over top of the pan and invert onto plate. Return frittata to pan and cook for 10 minutes or until no liquid appears when pierced with fork.

If the bottom is getting too dark, place frittata in 250 F oven for about 5 minutes to finish cooking the frittata.

Makes 6 servings.

Tip: You can use other great flavoured sausages like chorizo, kielbasa or genoa salami for the dried sausage. Look for dried sausages packed in oil in mason jars at your local deli.

Tip: Buy fresh ricotta from the cheese counter, which is a little firmer and less watery then the tubs of ricotta.

Egg and Ricotta Pizza Squares

This is a great dish to serve around Easter when it is traditionally eaten. I like serving it at brunches as well for a different dish but it’s also versatile enough to be cut into small finger size pieces and served up as an appetizer.

1 lb (500 g) pizza or bread dough

2 tbsp (25 mL) extra virgin olive oil

2 tubs (500 g each) ricotta

4 eggs

1/2 cup (125 mL) grated parmesan cheese

1/3 cup (75 mL) chopped fresh Italian parsley

1/2 tsp (2 mL) each salt and pepper

On lightly floured surface roll out dough to 12 x 18-inch rectangle. Fit dough into large 11 x 17-inch oiled baking sheet to hang over the sides slightly. Brush dough with oil; set aside.

In large bowl whisk together ricotta cheese, eggs, cheese, parsley, salt and pepper. Spread evenly onto dough, smoothing top.

Bake on bottom third of oven in 400 F (200 C) oven for 30 minutes or until crust is golden and filling is firm/set.

Makes 6 to 8 servings.

Options: You can add 4 oz (125 g) of finely chopped prosciutto, prosciutto cotto or Mortadella to the filling as well.

Tip: These squares are freezer friendly!