Healthy Breakfast

The Scramblog

Potato and Prosciutto (or Mushroom) Scramble

This one-skillet meal will bring your breakfast-for-dinner game to a whole new level! Scramble recipe tester Leanne Guido said, “This recipe was delicious and perfect for a chilly night.” Watch Jessica make Potato and Prosciutto (or Mushroom) Scramble on Facebook Live!Potato and Prosciutto (or Mushroom) ScramblePrep + Cook Time: 25 Minutes, Makes 4 Servings 2 Tbsp. extra virgin olive oil 1 russet (baking) potato, peeled and finely diced3 - 4 oz. prosciutto, chopped, or use mushrooms8 eggs, beaten1/4 tsp. salt, or to taste1/8 tsp. black pepper, or to taste
In a 10-inch nonstick skillet or a heavy skillet coated with nonstick cooking spray, heat the oil over medium to medium-high heat. Add the potatoes (and mushrooms if you are using them) and cook, stirring occasionally, until their outsides start to turn golden brown, about 5 minutes. Add the prosciutto and cook it with the potatoes, stirring occasionally, until it starts to get crispy,...

Whole Wheat Pumpkin Pancakes

This month’s Recipe Redux challenge was to develop a pumpkin recipe. At first glance, this was a pretty straightforward and seasonally appropriate challenge, but I knew I needed to get it right from the get-go since testing and retesting a pumpkin recipe was going to be a bit of a challenge if the biggest eater of my test batches (my husband) wasn’t excited about the food (he’s not a pumpkin fan). I also knew that I wanted a new breakfast recipe for the make-ahead breakfast feature of our meal planning service, so I started playing around with ideas: pumpkin muffins (The Scramble already has a recipe for them), pumpkin oatmeal (has been a bust in our house when I’ve tried it before), pumpkin with eggs (I couldn’t wrap my head around that one), so I landed on whole wheat pancakes. But how would I make them light and fluffy? After all, the last thing you want is a hockey puck for a pancake, so I started researching different options and finally put together a version...

Breakfast-Ready Apple Crisp

 This month’s challenge from The Recipe Redux (a recipe development community I recently joined) was to think back to when you were a kid and share a recipe you cooked early on or one that you cook now with the kids in your life. This apple crisp recipe checks off both of those boxes! As a kid, I wasn’t much for cooking (read more about that here). In fact, the only type of food I was interested in learning how to make (like many kids) was dessert. One of my favorites to make with my mom was apple crisp. This was for two reasons: 1) it was a beloved dessert and 2) I’ve always found peeling apples to be incredibly satisfying (weird, I know). Over the years, my mom and I have tinkered with the crisp’s topping and this version is truly my favorite because it has a satisfying crunch and lots of flavor, thanks to the use of nuts and nut flour in the place of all-purpose flour. The nuts and nut flour also add protein making this not only a fantastic dessert but...

5 Tricks to Make Breakfast a Breeze

We’re a family of breakfast eaters—some out of passion for the meal (my youngest and my husband) and some out of necessity (my eldest and me). For my eldest and me, breakfast is not our favorite meal, but we both fall apart without it so we’ve had to figure out ways to make it work for us. Even on the best of mornings, though, our family rarely has more than 15 minutes to make breakfast happen, so we have come up with a lot of tricks to make it work.5 Tricks to Make Breakfast a Breeze1) Make-aheadOne weekend morning a week, I try to prepare a big batch of a make-ahead breakfast of some sort. My family gets to enjoy the breakfast that morning and we freeze the leftovers for upcoming weekday mornings. These include muffins, breakfast sandwiches, burritos, waffles, pancakes, and frittatas. Did you know that for the past year The Scramble has been sharing a make-ahead breakfast option as part of the weekly meal plan? Plus, if you sign up or renew now, you’ll also...

Rhubarb-Yogurt Muffins

Rhubarb is only around for a short time during the spring, so I try to take advantage of it in any way I can. These muffins are one of my favorites because they are delicious, super simple to make, and very freezer-friendly so I can enjoy them even when rhubarb season is over (if any last that long, that is).Rhubarb-Yogurt MuffinsPrep Time: 10 Minutes, Cook Time: 20 Minutes, Makes 12 servings 1 cup all-purpose flour (use wheat/gluten-free, if needed) 1 cup whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all-purpose flour, if needed) 1/2 cup sugar 1 1/2 tsp. baking soda 1/4 tsp. ground nutmeg 2 eggs, lightly beaten1 cup low fat plain yogurt (or use any variety) 1/4 cup butter, melted1 tsp. vanilla extract 1 - 2 stalks rhubarb, chopped into ¼-inch pieces, about 1 cup
Preheat the oven to 375 degrees and line a muffin tin with liners or spray it with cooking spray. In a large bowl, mix the...

Make Your Own Luck This St. Patrick’s Day with Fun, Healthy, Green Foods

Green. Green is the color of St. Patrick’s Day. When I was a kid growing up in Boston, if you weren’t wearing green on St. Patrick’s Day, you’d get punched in the arm. Then, in college (and beyond) it was all about the green beer. Neither of these celebrations were ever particularly appealing to me, despite my Irish lineage. So instead of punches and terrible hangovers, I thought it would be fun to pull together some green food ideas that are healthy, simple, and delicious crowd-pleasers for your family and friends, or to help you to get some nourishing food in your system before the celebrations begin. Watch Jessica make the Spinach Muffins and Green Machine Quesadillas on Facebook Live!Make Your Own Luck This St. Patrick's Day with Fun, Healthy, Green FoodsIncredible Hulk Power SmoothieBe a lean, green fighting machine with this fun and delicious smoothie, packed with nutrients and lots of flavor. It is as good as gold at the end of the rainbow! ...

Whole Wheat Cranberry-Walnut Scones

My mom turned me onto homemade scones years and years ago. When I first started making them, they were filled with a lot more sugar and white flour, but over time I made the transition to 100% whole wheat flour and they are utterly satisfying and delicious! Serve them straight from the oven slathered with butter and jam, or freeze them and then defrost for a satisfying and delicious on-the-go breakfast. Watch Jessica make this on Facebook Live.Whole Wheat Cranberry-Walnut SconesPrep Time: 10 minutes, Cook Time: 20 minutes, Total Time: 30 minutes Makes 8 servings 2 cups whole wheat flour (I like the white whole wheat from King Arthur Flour) (use wheat/gluten-free all-purpose flour, if needed) 3 Tbsp. sugar 1 tsp. baking soda 1 tsp. salt 4 Tbsp. unsalted butter 1/2 cup dried cranberries or raisins 1/2 cup walnuts, chopped1 cup lowfat plain yogurt or buttermilk
Preheat oven to 390 degrees and spray a baking sheet with nonstick spray, or line...

Big Daddy’s Breakfast (or Dinner) Burritos

You know those mornings when you have to eat on the run? Or those evenings when you have to feed your kid on the way from one activity to the next? Or those evenings when you've got 15 minutes to get dinner on the table so that everyone can sit together? This is the recipe for any and all of those moments.Big Daddy's Breakfast (or Dinner) BurritosIngredients for main dish
  • 1 Tbsp. extra virgin olive oil
  • 12 oz. pre-cooked turkey kielbasa sausage (use wheat/gluten-free sausage if needed), or use meatless sausage or sliced portobello mushrooms, halved lengthwise if using sausage, and sliced
  • 1 large yellow onion, quartered and thinly sliced
  • 8 eggs, or use 2 cups Egg Beaters
  • 1/4 cup nonfat sour cream (or use any variety) or plain yogurt
  • 1/4 cup salsa (look for brands with no sugar added)
  • 6 large whole wheat tortillas (use wheat/gluten-free tortillas if needed)
  • 3/4 - 1 cup shredded Cheddar cheese
  • 1 cup baby spinach(optional)
In a large...

7-Minute Granola

Granola is one of my favorite go-to breakfasts because it is quick, easy, and infinitely variable. I like to eat it with a lot of cut up fruit (half a big apple, a whole peach, half a mango, or berries fresh or quickly defrosted from the freezer), a big dollop of plain yogurt, and a sprinkling (probably about 2 Tbsp.) of granola for crunch. My kids like it with cut up fruit and milk. This 7-Minute Granola recipe has been a life saver for those moments when I just don't have time to wait for a batch to bake. Check out Jessica making the granola on Facebook.7-Minute GranolaCook + Prep Time: 7 minutes 6 Servings Ingredients 3 Tbsp. unsalted butter 1 cup rolled oats (use gluten free, if needed) 1/4 tsp. salt 1/4 tsp. cinnamon 1/4 tsp. cardamom (or use more cinnamon) 1/2 cup pecans or walnuts, chopped 3 Tbsp. maple syrup 1/2 cup dried currants or dried cranberries Melt the butter in a large skillet on a medium-high heat. Add the oats, salt, cinnamon, and...

Protein-Packed Oven Pancakes and Our New Make-Ahead Breakfast Feature

When I was six-years old my parents got called in to talk to the teacher because I was getting in trouble a lot during morning recess. The teachers couldn’t figure out why I was so cranky and they were wondering if something was happening at home or if I wasn’t sleeping well. As my mom sat there, undoubtedly feeling worried and embarrassed, it suddenly occurred to her: maybe I was hungry. So she decided to try an experiment—for one week she made sure that I had a protein-packed breakfast and then checked in with the teacher again to see how things were going. By the end of the week she knew her answer: I needed a protein-rich breakfast every morning to tide me over until lunchtime. My mom was an endless source of creative solutions for protein-rich breakfasts (and let me tell you, I gave her a run for her money with my pickiness!) and made them from scratch every morning, but as much as I wish it could be, that is not a realistic option in our house with our busy...