Chef Kelli's 'Back to School' breakfast ideas - KMSP-TV

Chef Kelli's 'Back to School' breakfast ideas

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It's almost time for the kids to head back to school. But before sending them off in the morning after a bowl of cereal or a piece of toast, try these power breakfast ideas courtesy of Kelli Lewton Secondino, chef and owner of 2 Unique Caterers & Event Planners and Purefood2U. Learn more about her by logging on to www.twounique.com or www.purefood2u.com.

Breakfast Quesadillas or Wraps

Yield 4 quesadillas

Ingredients:
6 Eggs scrambled soft
6 thin sliced of cooked turkey breast (use any meat you like; bacon, chicken, sausage ect)
6 thin slices muster cheese
½ cup shredded cheddar  
6 tomato slices or sprinkle of any veggie's you kids might like!  
6 sprouted grain, wheat or corn tortillas

Method:
Place tortillas on counter, top with slice of muster; divide eggs evenly place slice of tomato and a sprinkle of shredded cheddar cheese, fold in half and grill. Will be great for three days in air tight container

French Toast 4-Square

Ingredients:
6 eggs
½ cup half and half or milk
8 slices sprouted or whole grain bread - regular or cinnamon and raisin or organic bread
8 thin slices Swiss cheese or white cheddar
4 thin slices no-nitrate turkey or ham
2-4 Tbs butter
½ cup raspberry preserves (optional)

Method:
In a medium bowl whisk together eggs and half and half.
On a cookie sheet or cutting board lay out 4 slices of bread; top each with a slice of cheese followed by a slice of turkey or ham, a slice of cheese and topped off with another slice of bread.
Cut each sandwich in half lengthwise then widthwise to make four squares.
In a large skillet over medium heat melt butter.
Dip sandwich squares one at a time into egg mixture removing quickly (as done for French toast).
Add to the hot pan. Be careful to not over crowd pan.
Reduce heat.
Turn sandwiches over when they are browned on one side.
Brown the other side and remove from heat when cheese has melted.
Serve with raspberry preserves for dipping.

Servings: 4
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Tips Prep Ahead:
Combine eggs and half and half; if bringing camping this can be pre-mixed and stored in a leak proof container. Assemble sandwiches. This may be done several days in advance. Cut sandwiches in squares on site.

Power Breakfast - Fruits of the Forest

Recipe requires soaking oats overnight

Ingredients:
2 cups water
1 tsp apple cider vinegar
½ tsp Celtic sea salt
2 cups rolled oats
2 cups apple cider
1/3 cup dried cherries
1 apple, small diced
¼ cup walnuts, toasted, cooled and chopped (optional)
Maple syrup (for garnish)
Milk & Butter (optional)

Method:
In medium bowl combine water, vinegar, salt and oats. Cover and soak overnight.
In the morning in a medium sauce pan heat cider, apples and cherries to a boil.
Stir in oats; reduce heat a cook 1-2 minutes. Serve with nuts, maple syrup, milk and butter.

Tips Prep Ahead:
Soak oats with water, vinegar and salt the night before. Just before cooking dice apple. Toast, cool and chop nuts.

Chef Jackie's Breakfast Cookies

Ingredients:
1 cup butter, softened
1 cup peanut butter
1 cup sucanat or brown sugar (organic)
2  eggs, beaten
1 1/2 cup whole wheat flour or ground oats
1 teaspoon baking powder, aluminum free
1 teaspoon baking soda
1 1/2 teaspoon cinnamon
1 pinch salt, Celtic sea
1 3/4 cup whole oats
1 Granny Smith apple, grated fine
1  carrot, grated fine
1 cup raisins
1/4 cup coconut, unsweetened flaked or grated

Method:
Preheat oven to 350° and line baking sheets with parchment paper.
Cream together butter, peanut butter and sucanat.
Blend in eggs.
In separate bowl, combine flour, baking powder, baking soda, cinnamon and salt. Gradually add to peanut butter mixture.
Stir in oatmeal, apple, carrot, raisins and coconut.
Drop by tablespoons on to baking sheet.
Bake for 9-11 minutes until edges just become brown. Cool completely.

Tips Prep Ahead:
Soften butter. Beat eggs. Grate apple and carrots.

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