Try these breakfast ideas that are tasty and fun

Egg yolks are full of choline. Two will give you half your day’s recommended intake.
Egg yolks are full of choline. Two will give you half your day’s recommended intake. TNS

Breakfast on the run does not offer the best option, but, let’s face it, most of us do it.

We grab a muffin, a biscuit, a granola or nutrition bar or stop by the nearest fast food restaurants for a breakfast sandwich.

A breakfast taco with scrambled eggs, cheese and salsa is my top pick. All these foods can be made healthier by making them at home.

Toad-in-the-hole takes only minutes to make, and it is simply a slice of bread with a cutout in the middle of the bread for an egg. I don’t like sunny-side up eggs, so I flip my bread on the griddle and cook both sides of the egg.

My grand-daughter likes scrambled eggs, but not in a wrapper, toast or biscuit. She loves fruit yogurt, so I mix her favorite fresh fruit in Greek yogurt, much less sugar than in store-bought fruit yogurts or parfaits. What’s your quick breakfast fix?

School has started or, for some, will start soon. Educators, nutritionists and dietitians always tell us that kids perform better academically if they have a good breakfast. I am not talking sugar-sweetened cereal either.

When I was in school, my family members were not big breakfast eaters, a piece of toast, maybe a biscuit and piece of sausage. I didn’t like bacon then even though my granddad raised hogs.

Breakfast was not my favorite meal, but I have learned through the years that I do better calorie- and energy-wise if I eat breakfast. When I was diagnosed with Type 2 diabetes some 20 years ago, I had to learn to eat breakfast to prevent sugar lows and highs. It was a chore, because I wasn’t fond of breakfast foods.

Now, I must have something, preferably protein-based, for breakfast.

Last week, we spiced up meals. Today, let’s build quick-fixes for better, healthier breakfasts and start the school year off better nutritionally. Some of these breakfast recipes use spices and herbs featured in last week’s column. Supermarkets are cutting prices on breakfast foods and ingredients, so check out the sale sections for deals.

Restaurant requests

Readers want more restaurant recipes.

“I would love to have the recipe for the Greek dressing at the Phoenicia in Ocean Springs,” said Georgia Day. “It is fabulous. Good on everything.”

I will check with the chefs and see what I can find. Readers, do you have the recipe or a similar one?

“Could you get the original recipe of crab meat au gratin from Angelo’s Restaurant, said Shirley Dedeaux. “It was the best. Thanks.”

Ann Brown wants the shrimp salad recipe from the now-closed Hook Line and Sinker restaurant in Biloxi. Readers if you have this old-time Biloxi recipe, please share.

Riding out storms

Carolyn Collier Johnson asked for readers’ help in getting a hurricane pantry set up. She got some good ideas from fellow readers, but Tiffany Schulz weighs in with some more helpful suggestions.

“Cold canned fruit. Put canned fruit in the ice chest,” Schulz said. “It’s a wonderful treat to have something very cold to eat as a snack while working in the heat after a storm. You can eat it out of the can and drink the juice. Cold pineapple, peaches and fruit cocktail. But remember to write on the top of the can what it is. The wrapper will come off in the ice chest after getting wet.”


1 1/2 sticks butter

1 teaspoon honey

1 teaspoon light syrup

1/2 teaspoon allspice

2 cups rolled oats cereal

1 cup all-purpose flour

1/4 cup water

1 small box (optional) seedless raisins

Preheat oven to 350 degrees.

In a bowl, melt butter, add the honey, syrup and ground allspice. Mix in the flour, baking soda, oats, sugar then stir well. Add 1/4 cup water; stir.

Pour into square baking dish; flatten out. Optional: Can sprinkle raisins on top and press lightly.

Bake for about 15 minutes. Cut into bars.

Sav-A-Lot chefs


1/4 pound ground chorizo (if you don’t like chorizo, substitute lean, chopped ham, ground sausage or crumbled bacon); drained

1 tablespoon butter

3 eggs, scrambled

1/4 cup shredded sharp Cheddar cheese

Salt and pepper

1 tablespoon chopped cilantro, optional; could use 1 teaspoon cumin

1/2 tomato, diced fine

Soft tortillas (whole wheat, flour, corn, gluten-free; doesn’t matter)


Cook chorizo until done. Drain on paper towels. Drain oil from skillet. Melt 1 tablespoon butter in same skillet; add eggs, cooked chorizo, cheese, salt, pepper and cilantro. Scramble egg mixture until cooked. Add diced tomatoes and stir.

Heat tortillas on grill or skillet or wrapped in paper towels in the microwave.

Divide egg mixture into tortillas; top with salsa if desired.


Fruit Benedicts:

4 English muffins, split

Creamy peanut butter

1 cup crushed pineapple

1 banana, sliced


8 eggs

4 stems chives

4 pinches salt

4 grinds black pepper

4 slices Canadian-style bacon

2 tablespoons butter

1 1/4 cups shredded Cheddar cheese

Make the fruit Benedicts. Heat broiler. Put the English muffin pieces on cookie sheet in the middle of the oven on both sides. While they are warm but not too hot to touch, spread each half with peanut butter. Put spoonfuls of pineapple on each muffin on top of the peanut butter and then put sliced bananas on top of the pineapple. Put the fruit Benedicts on a platter to serve.

Make the scrambles. Heat a non-stick skillet over medium heat. Crack eggs into a bowl. Use kitchen scissors to snip the chives into the bowl with the eggs. Add salt and pepper and beat up the eggs with a whisk. If the yolks won’t break, poke them with a fork.

When the eggs are mixed, use your scissors again to chop up the Canadian bacon slices into little pieces and keep them on the cutting board. Add butter to hot skillet and when it melts, add the Canadian bacon you cut up. Cook for 2 minutes. Add eggs and chives now and stir until they are scrambled, cooked and the Canadian bacon is hot all through. Add cheese and stir into eggs to melt it.

Serve eggs with fruit Benedicts and eat.

‘Cooking Rocks! Rachael Ray 30-Minute Meals for Kids’


1/3 cup quick oats

1/4 cup 2-percent Milk

1 teaspoon honey

2 dashes ground cinnamon

1 banana

1 cup crushed ice

Do ahead of time: Cook a bowl of quick cooking oats and remove 1/3 cup and chill. Slice banana and freeze (can be done the day before). Combine cooked, chilled oatmeal, skim milk, honey, vanilla and cinnamon in small high-speed blender. Blend until creamy. Add frozen banana and blend again. Add ice and blend briefly until ice is broken into small pieces. Pour into glass and enjoy. Also, great with 1/2 cup of other frozen fruits: pineapple, peach, strawberries or any assortment.

Sav-A-Lot chefs