For many people, I know breakfast can be one of the hardest meals of the day. If you’re like me, you wake, get yourself ready, get your significant other up and ready, fix your lunch, take care of your pets, and usually by the time you’ve done all this you’re already 5 minutes late getting out the door with no time for breakfast. Sometimes you end up getting fast food or, the considerably less desirable outcome, not eating at all.
Well to help fix BOTH of those options (and save you some money/hunger) I’ve got two take-and-go recipes that you can prep ahead of time for a fast, healthy breakfast.
First, it’s one of my favorite breakfast items – sausage and cream cheese crescent rolls. I have to admit, I didn’t make this one up. My mother-in-law makes these EVERY Christmas and like clockwork they disappear almost faster than she can make them. So, I decided to try out the recipe for myself so that I don’t have to wait a year to gorge on these yummy treats. The best part about them is that they’re delicious at ANY point – fresh out of the oven, warmed up, or even room temp! You could do these as a lunch item with a little sweet grainy mustard (that’s how my MIL serves them).
You won’t believe how easy and tasty these are! Oh, and they’re man-approved ^_~
Sausage Cream Cheese Crescents
- 1 package of bulk mild breakfast sausage (whatever brand you like – you could even go light with turkey sausage!)
- 1 8oz package of light cream cheese, softened
- 2 cans of crescent rolls
Start by browning your sausage in a medium skillet on medium-high heat, breaking it into pieces as it browns. I used regular pork sausage, so to save myself all the fat that comes off the sausage I put it in a colander after I browned it and rinsed it off for a few seconds. If you’re using a sausage with a lower fat content you probably won’t have to do that – just a tip! Then add the sausage over top of the softened cream cheese in a small bowl and mix the two together. The heat from the sausage will help soften the cream cheese as you mix it in.
Preheat your oven to 350. Open the crescents and lay each one out on a baking sheet (you don’t have to spray it, the crescents have plenty of butter in them and won’t stick). You can choose any way you’d like to wrap and roll these puppies, but I find the easiest way (so there’s no reshaping involved) is to lay a tablespoon of the filling onto the fattest part of the crescent then wrap it over the filling and roll it up.
There is another way besides this, and that’s the way my MIL does it. She shapes each one into an almost-square, puts the filling in the middle, and wraps two sides over the filling (kind of like a danish). Whichever way you decide to do it, that’s your call.
When all your crescents are wrapped and rolled, pop them into your 350 degree oven for 15-20 minutes. You want to watch the bottoms of the crescents because they get dark brown before the tops do. Just don’t wait for the top to be dark brown otherwise your bottoms will be burnt (yuck!).
Keep them in the fridge in an air-tight container or bag and take as many as you want to reheat! To reheat in the microwave, one will cook for about 15-20 seconds on high (depending on your microwave) usually any more than that and it’ll make the crescent chewy.
And onto round two of breakfast on the go – oatmeal!
I love oatmeal, it’s hearty, warm, and super quick-cooking.
I know the packets are convenient, but once you get the basic recipe for instant oatmeal at home you’ll for sure ditch the expensive packets. The best part about oatmeal at home is that you can control the quality and quantity of ingredients! I find that many store brands of oatmeal are too sugary for my taste and don’t have enough substantial protein so I usually have to jazz up any packet of oatmeal I buy anyway. So, why not make the whole bowl myself to begin with?!
Berries and Cream Oatmeal
- 1/3 cup quick cooking oats
- Pinch of salt (I’m talking tiny. I know, “Salt? In my oatmeal? WHY?!” Salt brings out flavor! Don’t worry, you’ll never taste it.)
- 1 Tsp instant nonfat dry milk (if you don’t have it, you could use plain powdered coffee creamer instead)
- 1-2 Tsp vanilla protein powder (it’s optional – I just always have it and look for places to hide it to get extra protein ^_^)
- 1 Tsp of sugar (or more/less to your taste. You could also make it sugar-free with a substitute like Splenda or Stevia)
- about 1/2 cup boiling water (if you like your oatmeal on the stiff side, use less. I like mine a little loose.)
- 2 Tsp dried berries (I used a mix of dried cherries, blueberries, and cranberries)
Combine all the dry ingredients into a bowl (or packet for later!) and pour in the boiling water. I like to let mine steep with a towel over it for a few minutes so that the oats have a chance to cook. If yours is still too loose after that, pop it in the microwave for 30-second intervals until you get the desired consistency.
Easy, right?! Your basic recipe for oatmeal is everything but the berries so you can get creative with the flavors. Maybe a teaspoon of maple syrup and a little brown sugar, some dried apple pieces with apple pie spice, dried chopped peaches or other fruit, Nutella (YUM!), almond butter, pumpkin pie spice (Fall favorite!) – you get the point. Anything your belly desires, my dear!
I’ve read that if you’re planning a big batch of oatmeal packets that you won’t use right away, then you should use powdered coffee creamer instead of the dry milk because the milk can mold.