Three Easy Breakfast Ideas with Southern Sass






There were many benefits from spending my growing up years in eastern Kentucky; a strong presence of family, honoring the hard working coal miners of the area, and believing in the
importance of treating others with dignity and respect. But one of my most fondest memories resides in the elementary education I received in the 1990's. One particular day stands out in my mind...

 

 

A lady from 4-H came to teach the classes how to make  eggs for breakfast. She provided booklets
for us and even did a demonstration on scrambling eggs/omelets. I remember taking that book home and pouring over the different ways to cook eggs. The next day, I remember scrambling my very own eggs. I know it sounds a bit silly but that was one of the most valuable memories I have. Why? Because looking back, I realize it taught young children how to cook a healthy food on a small budget. To this day, I still scramble eggs the same way I was taught twenty years ago.



 

Fast forward to today...

 


If you have preschoolers at home, you know that getting them to eat anything besides candy and chips is nearly impossible. It's a battle at almost every mealtime, in which you end up caving and allowing them eat just the bread instead of the meat and veggies. At times, this has become a problem in our house and the kids end up whining that they're starved an hour later. So one of my missions has been to find foods they will eat and make it taste "really good." 

Through all the reading I've been doing in Trim Healthy Mama, I'm becoming reacquainted with that same simple food that is full of protein and a good amount of healthy fat... the egg. It is inexpensive and about as quick to make as pouring a bowl of cereal. It's a food that gives my little ones energy and sticks to their belly for a long time. 

We eat eggs about three times a week now. And on the weekends we eat, "high on the hog" as my Kentucky family would say. I am blessed to say that I have watched a many wonderful cooks in my family put together a breakfast fit for a king. I've included two simple ideas you could try with your kids and one completely new idea given to me by a great friend raised in North Carolina. You could say that this blog is full of great southern sass :)

Just for fun. I saw this and laughed. This is how I wake up before having my coffee.

Eggs in a Basket

When we first moved to Richmond, I would order my eggs "fried" and no one knew what I was talking about. I quickly learned that if I wanted a fried egg, I'd have to say, "Cook it over medium please."

 

We just recently started eating Eggs in a Basket. Take a small glass and cut out the center piece of bread. Save that for later. In our house, we eat Ezekiel bread. Since it's already sprouted, it's easier to digest and less harmful on your blood sugar. Crack those eggs and cook inside toast. It's great if you like the goo to run all over your bread.

 

Eggs in a Basket
Recipe Idea courtesy of ThaiHoa B.

Cheesy Scrambled Eggs

 

My kids haven't mastered the art of eating a fried egg yet so we take the left over Ezekiel bread pieces and that becomes their toast. I scramble their eggs,  add milk for fluffiness, and add a bit shredded cheese to the mixture. And it doesn't hurt to make it in the shape of Mickey Mouse's face either ;)



Scrambled Eggs with Cheddar Cheese and Toast
Recipe idea courtesy of the fourth grade teacher who taught us how to scramble eggs...






"Eatin' High on the Hog" Breakfast

 

This idea came from dear ole me. One night, I had no desire to cook dinner at all, so instead I chose to make something I thought would be easy, omelets. The idea was easy but I quickly complicated it with all the veggies I wanted to add. But that's me for you. I'm a little messy in the kitchen and ADHD with my ideas.

 

I told myself, "You just can't have omelets. How 'bout some fried bacon? And I hate cleanin' up that bacon grease so lets make Kentucky bacon gravy. And you need biscuits to sop up that bacon gravy." So as you can see this idea of I'm Not Gonna Cook Dinner turned into I'm Cookin' Breaskfast Fit for a King.

 

First I sautéed the red peppers and onions in a little bit of real butter.

Then I started frying that thick hickory smoked bacon.

After I laid the bacon on a paper towel, I got out the ingredients to Kentucky Bacon Gravy: flour, milk and bacon grease. Hey, I didn't say ALL the recipes would be healthy!

I'm gonna give you the secret to perfect gravy courtesy of my Mamow Mary Lou. However, I'm just going to reiterate Kentucky Bacon Gravy is an art. You have to grow up watching people make it, to finally get it. Obviously, there's different variations on how to do it but as my Mamow Mary Lou would say, "I'll brag on myself if no one will do it for me." And I have to admit, I believe my mother, mamows and myself are the Official Gravy Queens.

 

The secret: Self Rising Flour

Why? Because it already has the salt added. If you forget which one to use, taste it. The flour that's salty is the secret ingredient.

Add your flour to the bacon grease. Cook on medium til its nice and light brown.

Add milk...a lot. And stir with your spatula flat to break up the lumps. Mom taught me that very important tip. Don't forget that. That's one of the most important steps.



When finished, make sure to place a lid on it. I learned that trick from my Mamow Faye. That way, it won't get a "skin" on it.

I also decided to add fresh tomatoes and deli ham to the omelets.

The finished omelet: Sautéed Red Peppers and Onions, fresh Tomatoes, Ham, and Shredded Cheese.

Oh and I can't make Bacon Gravy without making biscuits.

There you have it folks. My uncomplicated dinner, turned complicated. And in case you were wondering, everyone liked it.


 

I enjoy cooking because I think about all the wonderful people in my life who have taught me so many life lessons. It brings me complete enjoyment when my family says, "Good meal, mom."