Detroit – Kids are heading back to school, which means busier mornings for parents.
On the average “To-Do” list is making sure your kids have a nutritious breakfast that gets them through the day.
We talked to personal chef Marci Shienbaum about quick breakfasts you can make ahead of time.
If you are interested in hiring Chef Marci to create meals for you family, you can contact her right here.
Here is the recipe for Chef Marci’s Broccoli Frittata mentioned this morning, along with an additional Peanut Butter and Jelly overnight oats recipe for busy mornings.
Egg bake recipe
Makes 8 servings
12 eggs
3 tbsp. of Half and Half or whole milk
Several dashes of hot sauce (optional)
½ tsp. of salt
½ tsp. of pepper
2 cups of broccoli – can be frozen / slightly blanched in microwave / or roasted
1 ½ cup shredded cheese
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Grease a 9x13 pan with cooking spray.
3. In a bowl, crack eggs and whisk until egg yolks and whites are combined
4. Add milk, salt, pepper, broccoli, and shredded cheese (hot sauce if optional) to the mixture
5. Combine all ingredients
6. Pour mixture into greased pan
7. Bake for 30-35 minutes until the eggs are puffed up and appear cooked. For good measure, stick a fork or knife in the bake and if it comes out clean, remove the egg bake from the oven
8. Place on cooling rack until you are ready to serve or pack up
9. Slice with knife and wrap it up in individual containers to reheat in microwave or oven
PB & J Overnight Oats
Makes 4 servings
1 1/3 cup rolled oats
1 1/3 cup milk (your choice)
1 cup vanilla Greek yogurt
2 tbsp. strawberry jam
6 tbsp. of nut butter (your choice)
1 tsp. vanilla extract
2 tsp. chia seeds (optional)
Fresh strawberries for garnish
Directions:
1. In a large bowl combine the oats, milk, yogurt, jam, nut butter, vanilla, and chia seeds
2. Place in individual containers and put in fridge overnight
3. Take out of fridge next morning, and add fresh strawberries on top in desired