2 breakfasts in a snap: Strawberries & Cream Oats, Eggs in a Jar - KMSP-TV

2 breakfasts in a snap: Strawberries & Cream Oats, Eggs in a Jar

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Strawberries & Cream Oats

INGREDIENTS

1 C. steel cut oats

3 C. water

2 pinches of salt

1/2 C. whole milk

1 Tbsp. Coconut Palm sugar or maple syrup

6-8 fresh strawberries, diced

Splash of pure vanilla

Pinch of cinnamon

DIRECTIONS

1. Place steel cut oats, water and salt in the crock pot and cook on LOW 6-8 hours overnight.

2. Place 1 cup of cooked oats in a bowl and stir in the whole milk, sugar, strawberries, vanilla and cinnamon.

NOTE: Store remaining cooked steel cut oats in individual containers to eat for a quick grab breakfast during the week.

Eggs in a Jar

INGREDIENTS

12 eggs

1 tsp. salt

½ tsp. ground black pepper

¼ tsp. cayenne pepper

1 C. Parmesan, feta or cheddar cheese

2 C. fresh chopped vegetables (spinach, zucchini, tomatoes)

1 C. cooked sausage or bacon

DIRECTIONS

1. Crack eggs into a large bowl and using a hand mixer beat the eggs, salt, black pepper and cayenne pepper until well blended.

2. Pour the seasoned egg mixture evenly into 4 or 5 pint sized mason jars.

3. Add even amounts of cheese, vegetables and desired meat to each jar.

4. Place lids on jars and refrigerate until use, up to 3 days.

TO BAKE: Preheat oven to 375 degrees, remove lid and ring from the jar(s) and place jar(s) on a cookie sheet. Bake for 20-25 minutes, remove from oven and let cool for 5 minutes before eating.

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