Ice Cream for Breakfast

It’s summer, we can do that, right?!?

Wait, no? Well I did it anyways. Kind of. It’s more like peanut butter-chocolate banana custard.

IMG_7395

You can eat it for breakfast without feeling guilty. To start, you should cut up a banana and put the pieces in an airtight container, a baggie is okay too, and then freeze it for at least 12 hours.

IMG_7390

They’ll look a little frosty, but that’s okay, we want them nice and cold. Next you want to put the banana hunks into a food processor and give it a couple of pulses to start the blending process. but before you get too far, you want to add a nice heading spoonful of creamy peanut butter (if you only have chunky, that’s a bummer but it will work fine).

IMG_7385

And a couple of table spoons of an instant shake mix in a chocolate flavor, like Slim-Fast or Carnation. If you don’t have this, again it’s okay, chocolate milk mix will be fine, but you’ll be missing some of the extra vitamins. Then again, this is kind of ice cream for breakfast.

IMG_7386

Blend that baby until it reaches the consistency of soft-serve ice cream or until all the chunks are gone. Serve it immediately, before it melts away.

IMG_7392

It’s nice and cool for a hot summer morning, but at the same time it has some great nutrition to start the day. You could eat it with some granola on top and keep it pretty simple. Maybe you should have some ice cream for breakfast this week!

Advertisements

Breakfast Bites

These are possibly the greatest thing ever. Even better than cats, cheese, and French horns. Actually, maybe they aren’t that spectacular, but they are better than other things that people tell you to eat for breakfast if you need a quick bte before you leave the house. I’m not saying a banana and yogurt is bad, but honestly, they don’t keep you as full throughout the morning and yogurt requires a spoon.

I decided to mess around with these a the Thursday we had a snow day (all the way back before break) because I was hungry and it was the morning. I tried a couple of different things and I did them a little different this time, too. They are pretty adaptable, if you don’t like sausage or bacon you can leave it out. If you like them spicy you can toss some hot sauce and peppers in there. But the best thing about these is that you can probably make them with what you have in your refrigerator right now.

You need to gather some sort of bread, (use whatever you have on hand-even torn up biscuts would work), several eggs, some milk or cream (whatever you normally mix into your eggs when you scramble them),

_MG_6584

sausage and bacon (pancetta and ham also work well), and a shredded cheese (again, whatever you have works- cheddar with ham, co-jack with the sausage  you get the picture). You also probably want a can of good cooking spray (Pam works wonders), and you have to have your muffin tin.

Before you start layering things, get a good coating of the spray down, even in the tins that you know you won’t fill, and on the top, in case of spillage. You don’t want to use cupcake liners, so this step is super important. Butter, olive oil, or another fatty substance also works to prevent sticking and leaving half your beautiful thing behind. Look at that good layer, there!

_MG_6585

Now, get your bread and cut it or tear it into small pieces and line the bottoms of each of the tins with the bread, making sure to not leave any of the metal at the bottom visible. Then, sprinkle the chopped bacon into each cup.

_MG_6588

Now, carefully, pour the egg into each cup, making sure to get the bread nice and saturated with it. Don’t go overboard quite yet, we still have some the sausage to add.

_MG_6596

Add the sausage and then pour the rest of the egg over that.

IMG_6600

IMG_6604

Now, you get to top each one with a layer of the shredded cheese. Use as much as you would like, and remember to not get too much on the part of the pan that is flat, it can will cause some stressful scrubbing later. (I forgot to take a picture of this step, please forgive me.)

Pop the pan into the oven at 325 ( a little lower than 350 is a little kinder to the eggs) for about 15 minutes.

IMG_6605

They are done once the egg sets up, but don’t let them go longer than that, no one wants overcooked eggs.

IMG_6608

Before you try to take them out of their tins, let them cool (and actually the eggs will continue to set once they exit the oven). one they are as cool as me, you can take them out and package them up in single serve containers. Throw them in  the fridge and microwave them for up to a minute to warm them up. Take them on the go, if you would like.

IMG_6616

I have had one the past two mornings and they are great. I do get hungry before lunch time, though, so might up the protein or have two next week. One egg fills up about two tins, because the bread and meat take up some space too, so it’s okay to want to have two for breakfast.