We love breakfast, and not just any breakfast, but a real cooked breakfast.
Maybe it comes from Ed and I both growing up on dairy farms. By breakfast time, some members of the household had already been up for hours milking and feeding cows.
Whatever the cause, since we were first married, no morning is too harried to not include breakfast. Occasionally, cold cereal will suffice, but on those days we are all thinking about lunch by 10:00. I have found that we all have a better morning if we have a breakfast that contains protein and whole grains.
If you are not accustomed to eating breakfast or if cereal or fruit is your usual breakfast (quick sugar rush but no lasting energy source) I'd encourage you to give breakfast a try. It may take your body time to adjust to eating right away in the morning. But you should be able to adjust your other meals to eating less if you give your body good fuel to work on throughout the day.
I'll be sharing some of our favorite breakfast recipes this month. The first is a recipe that my grandparents served at their bed and breakfast. I love that it is very adaptable to any taste and whatever is in the fridge. But best of all, all the prep can be done the day before. In the morning, all I do is slide it in the oven, set the table, and call the children!
6 slices bread
2 cups milk
1 tsp salt
1 cup cheese
Options: sausage, ham, bacon, peppers, onion, mushrooms, etc
In greased 9x13, place torn pieces of bread. If meat is desired, fully cook or brown. Sprinkle desired meat or veggies on bread. Beat eggs, milk and salt together. Pour over bread. Top with cheese. Sprinkle with other seasonings if desired. (Maybe basil, or rosemary?) Cover and refrigerate overnight. Bake at 375 for 30 minutes.