Healthy breakfast options you can make before school from Cook Time with Remmi! - Ask, Listen, Learn

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Healthy breakfast options you can make before school from Cook Time with Remmi!

Happy September, y’all! I’m Remmi of Cook Time with Remmi and I’m so happy to write to you and welcome you back to school. Summer is always great fun for me, but I always look forward to returning to school, seeing my friends, and getting a year closer to college! My older sister, Dasher, is a freshman at the University of Arkansas and it was tough to let her go since we are so close, but she tells me college is really awesome!  This month I am going to share some great breakfast recipes.  The recipes can be made ahead of time like the night before school even. You know breakfast is the most important meal of the day. So, especially now when you are going back to school, make this an everyday habit! These recipes can help you fuel up for the day!

I am sharing two great recipes that are very easy to make. We are going to make “ Polenta Sausage Bake” and “Sausage and Egg Strata.” Check out my video!

POLENTA SAUSAGE BAKE

INGREDIENTS:

2 C polenta/cornmeal (cook/prepared as directed on package)

6 Oz breakfast sausage

4 Eggs (poached)

½ C cherry tomatoes (sliced in half)

1 ½ T fresh parsley (chopped)

DIRECTIONS: Prepare all ingredients as directed. Place prepared cornmeal in medium baking dish. Scatter uncooked sausage on top with the tomatoes. Place in 400 degree oven for 20 minutes or until sausage is cooked. Poach eggs. Place a serving of the sausage bake on individual serving plate and top with poached egg and parsley.

Remmi Notes:  I love this dish because it is super simple to make. If you want to add a little note of citrus, squeeze a little bit of fresh lemon juice into the polenta while preparing it! The sausage has a bold flavor complemented by the subtle note of polenta.

SAUSAGE AND EGG MUFFIN STRATA

INGREDIENTS:

Oil spray

4 C Bread (medium size cubes)

¾ C spinach (chopped)

8 Oz sausage (pre-cooked/sliced ½” cubes)

6 Eggs

1C milk

Salt and pepper to taste

1/3 C cheese (shredded)

DIRECTIONS:  Prepare all ingredients as directed. Spray muffin tin with oil. Place cubed bread in muffin tin. Top bread with sausage and spinach.  Mix egg, milk, salt and pepper. Divide the egg mixture evenly among the muffins.  Bake in 350 degree oven for 20 minutes. Garnish the muffins with the shredded cheese.

Remmi Notes: These muffins are a great breakfast on the go. They can be made ahead and refrigerated. Just reheat in the microwave.  Hugs and veggies <3 Remmi!

Also, since school is starting, that means one of my favorite holidays is coming up, Halloween! Did you know you have “SAMHAINOPHOBIA” if you fear Halloween? Celebrating Halloween is so popular it is the second highest grossing commercial holiday behind Christmas! Ireland is believed to be where the tradition of Halloween started.

Ok, since I am Chinese, I have to share this one….The Halloween celebration in Hong King is “Yue Lan” which translates to “Festival of the Hungry Ghosts.” Fires are lit all over the city and food and gifts are offered to the angry ghosts to make them happier and ward off any of them taking revenge.

And, finally, here is my Halloween “TIP.” If you want to see a real witch on Halloween, wear your clothes inside out and walk backwards. If you do that, a witch will appear at midnight.

Thanks for watching my video. Hope you enjoy the recipes. To hear more about me and more recipes visit my website at www.cooktimewithremmi.com  More importantly, eat your breakfast as you are back in school! Life is fun, resist peer pressure and enjoy the great season of Halloween!

Enjoy your school year!  <3 Remmi