Breakfast provides energy for the activities during the morning and helps to prevent that mid-morning slump.
Here is a recipe for scrambled eggs that can be prepared the night before and then baked in the morning while you're getting ready for the day.
Night Before Scrambled Eggs
This recipe is easily doubled or tripled.
Preparation Time: 1 day/overnight
Cooking Time: 20 to 25 minutes
45 ml (3 tbsp) butter or margarine, divided
22 ml (1 1/2 tbsp) all-purpose flour
2 ml (1/2 tsp) salt
300 ml (1 1/4 cups) milk
425 ml (1 3/4 cups) shredded cheese (cheddar or Swiss), divided
75 ml (1/3 cup) finely chopped onion
250 ml (1 cup) sliced mushrooms
6 slices cooked bacon, chopped, or 125 ml (1/2 cup) chopped ham (optional)
In a saucepan, melt 15 ml (1 tbsp) of the butter. Whisk in flour and salt. Gradually whisk in milk until smooth. Bring mixture to a simmer over medium heat, stirring constantly, until slightly thickened. Remove from heat. Add 300 ml (1 1/4 cups) of the cheese, stirring until melted. Set aside.
In a large frying pan, melt remaining 30 ml (2 tbsp) butter. Add mushrooms and onion; sauté until tender and liquid evaporates.
Whisk eggs. Add eggs and bacon, if using, to mushroom-onion mixture. Cook until eggs are just set but still a little wet. Stir cheese sauce into egg mixture.
Spoon mixture into a greased 23-cm (9-inch) square baking pan or 2.5-l casserole. Sprinkle remaining 125 ml (1/2 cup) cheese over top. Cover and refrigerate overnight.
The next morning, uncover and bake in a 180 C (350 F) oven until heated through and cheese is melted, 20 to 25 minutes.
Makes 6 to 8 servings.
Nutrition information per serving (when recipe serves 8): 302 calories; 23 g fat, 5 g carbohydrate; 0 g fibre; 19 g protein; 550 mg sodium.
Tip: As an alternate topping, combine 250 ml (1 cup) fresh breadcrumbs with 15 to 30 ml (1 to 2 tbsp) melted butter.
Source: Egg Farmers of Ontario.