Breakfast Lasagna

On Tuesday, June 26th, our family starts our summer schedule! Wahoo! I thought Joseph's school schedule would never end. Our home school Center finished the first week of June! So over the past few weeks I have been preparing for the endless weeks of Joseph wanting to be on the computer for 12 hours a day and Emily reading14-15 hours a day in her room about Vampires...so NOT gonna to happen! (we are homeschooling this summer) Anyway, I wanted to get a jump on menu planning. 


Do you ever get in a "rut when planning your menu's? Or if you have been really bad and NOT planning your meals? In looking at my "generic meal plan", breakfast is my worst offender. Look at this schedule! I ask, how boring is this?


Sunday: muffins or baked breads, meat and eggs
Monday: eggs, veggies, and/or beans
Tuesday: yogurt with fruit
Wednesday: french toast
Thursday: scrambled eggs and fruit
Friday: french toast
Saturday: cereal/yogurt with fruit 

I LOVE the website, Just A Pinch. I have found some really yummy recipes on this site. However, they are rarely GF/CF. When I make modifications, they usually do NOT the cut with my food critics children. So, usually make them an alternative dish. I really do not like to do that. Then I feel like a short order cook. Those days are long gone at our house. 

This dish maybe served hot or cold.

The second time I made this yummy, I added black berries and raspberries. Em added a smidgen of Cool Whip to her serving. She said that it looked naked and needed something to "cut the sweet". Uh, yeah, sure Em!


You can find the original recipe here. 

Beautiful and so versatile! 

May your breakfast table be bountiful and full of joy~Blair

Breakfast Lasagna


Ingredients

3/4 c	sugar
1/4 c	my all purpose flour mix
1/4 tsp	salt
1 1/2 c	almond milk
6	egg yokes * mashed bananas maybe used in place of yokes
1 1/2 tsp	vanilla * omit if using vanilla almond milk
6	toasted Van's GF waffles
6	frozen GF pancakes (thawed) * I make mine ahead
1 c	blueberries
2 c	strawberries (sliced) *  1 C blackberries and raspberries

Directions

1

 In a 2 quart saucepan combine sugar, flour, salt and milk over medium heat. Cook stirring until mixture thickens, about 5 minutes.

2

 Remove pan from stove. In a small bowl, beat egg yolks slightly. Slowly add to pan. If you do this too fast or have not allowed the pan to cool eggs will scramble when added to milk mixture. Return pan to stove cook, stirring constantly till thickened. Remove from heat, slowly add vanilla and stir; chill until ready to use. Use EXTREME CAUTION this will burn/scorch very easy. Don't ask how I know this!

3

 TO ASSEMLE:
Spray a 9x13 pan with cooking oil. Place a thin layer of pastry cream in a 9x13 pan.

4

 Add toasted waffles and cover with 1/2 cream spreading evenly.

5

 Cover with 1/2 berries and layer on top of cream.

6

 Top with pancakes and spreading the remaining cream on top of pancakes evenly.

7

 Top with remaining berries. * I left off top berries because I do no like cook berries. I then covered with foil to bake. Remove foil in the last 5 minutes.

8

 Bake 20 minutes at 350 degrees. Cover with remaining berries if you like.

Corn Dog Muffins

The other day while grocery shopping. Em looked wistfully into the deli case at the corn dogs. "I sure do miss eating corn dogs." Now, I am sure there is a recipe out there that is GF/CF but dealing with a deep fyer, the mess and what not is really of no interest to me!

So, while making chili today, because in Seattle we have JUNE-UARY! (aka freezing in June) I got to thinking about what Emily said. When I was making cornbread muffins (you cannot eat chili without cornbread don't you know!) I thought why not added some hot dogs to the cornbread muffins! Oh my goodness~the kids flipped out! This is definitively going on my menu rotation!  

MMMMM, just out of the oven.

While I was waiting on lunch, I cleaning the kitchen I jumped on Pinerest. Doesn't everyone use Pinterest for fun waste of time inspiration? I found this pin! See I knew i was not re-inventing the wheel on this one. What a darling way to serve corn dog muffins. Of course I would use a mason jar! I was out of craft sticks, so I stuck them on their serving fork, boring I know. I see a Holly Lobby Dollar Tree trip in my future. :0)

Kid tested, kid approved!
May your table be richly bountiful~Blair


Cornbread
Preheat oven to 400 degree F
1 C white rice flour
2/3 C stone-ground cornmeal * I grind by cornmeal a little finer. My family does not like the texture.
2 Tbsp sugar
2 1/2 tsp baking powder
1/4 tsp salt
1/4 C PLUS 1 tbsp earth balance (divided) * see below
2 beat eggs
1 C almond milk (reserve 1/4 C of almond milk to rinse out magic bullet after pureed corn!)
1 can of whole kernel corn
i package of Hebrew Nation Hot Dogs, cut into 1/3 pieces

Directions:
Mix dry ingredients together in a medium size bowl and set aside.
Puree corn in magic bullet to desired consistency. In a small bowl, combine the eggs, pureed corn, milk and melted earth balance. Add wet ingredients into dry ingredients stirring until just moistened. If it is too thin sprinkle a pinch or two of cornmeal until desired consistency. Place a hot dog piece into each corn muffin. Bake 15-20 mins. Use remaining tbs spoon of Earth balance to dot muffins after cooking.
* Note this last step can be omitted.

Migas not just for breakfast!

I am on a quest to shake up our breakfast routine! 

I love the blog Lynn's Kitchen. She recently shared her migas recipe. We have been eating something like this occasionally when we are bored out of our mind with eggs but we just never gave it a name! We add to our eggs some salsa, tomatoes, black or pinto beans, onions, garlic, daiya cheese, oregano, cilantro, kahle and any veggie begging to be eaten....aka almost past it's prime. We never added the tortilla chips. Lynn also suggests this as a quick lunch or dinner. 

Husband tested and approved!

Does this not look yummy!

Migas

• 8 eggs, beat well
• ¼ cup salsa
• ½ cup cheese, shredded (I use either cheddar, jack, or combo)
• 1 cup tortilla chips, crushed (I use like 2 handfuls of chips, not sure what that measures exactly)

Cooked eggs until almost done (you are basically scrambling them). Then add remaining ingredients. Cook another minute or so until eggs are done. Serve with additional salsa if desired.