Breakfasts for Busy Moms

As we celebrate our 20th Anniversary, this book will be complimentary and be automatically added to any Bread Baker Combo order. 

Breakfasts For Busy Moms

Kicking The Breakfast Cereal Habit
Spiral book by Marilyn Moll

Kick that cold, breakfast cereal habit with it's poor nutrition and sugary ingredients. If you are busy mom like me, learn how I cook a wide variety of nutritious breakfasts quickly and easily.  This 60 page ebook includes:

* Menu Planning Ideas
* Do-Ahead Tips
* Egg Breakfast Recipes
* Whole Grain Hot Cereal Recipes including a Cooking Guide
* Smoothie Recipes
* Pancake and Waffle Recipes
* Breakfast Bread Recipes
* Company Casseroles
* Serving Suggestions  and More

Here are some recipes are from the book:
 Breakfasts for Busy Moms- Kicking the Breakfast Cereal Habit by Marilyn Moll

Spicy Oatmeal Pancakes (recipe follows)
2 cups oatmeal
1/2 cup whole grain flour
2 Tbsp honey
3/4 tsp salt
1 tsp cinnamon
1/4 tsp nutmeg
1 cups warmed milk
1/3 cup butter, melted
2 eggs slightly beaten
2 tsp baking powder

In a medium bowl, combine oatmeal, flour, honey, salt, spices, warmed milk and melted butter, stirrring with a wire whisk to blend.  Set aside for 15 minutes or overnight.  Beat in eggs one at a time until blended.  Stir in baking powder until just blended.  Let stand two minutes.  Preheat griddle to medium heat.  Lightly oil griddle.  Pour about 1/3 cup batter onto hot griddle to make one pancake.  Cook until edge becomes dry and bubbles form.  Turn with a wide spatula.  Cook 30-45 seconds longer until browned on both sides.  Repeat. Makes about 18 - 3 inch pancakes.  This is my #1 pancake recipe.

Zesty Baked Eggs
It's great to have a change from traditional fried or scrambled eggs.
Very yummy recipe from my mom.  My children request this dish often.

1/ 3 Cup mayonnaise
1/4 tsp salt
1/2 cup milk
1/8 tsp pepper
1/2 tsp paprika
1/2 tsp Worcestershire Sauce
1 cup grated sharp cheese
8 eggs

Combine mayonnaise and seasonings.  Gradually and slowly add milk stirring after each addition until smooth.  Add cheese and cook over low heat until cheese is melted about five minutes.  Pour 2 Tbsp of the sauce into each of 4 individual greased custard cups or small sized ramekins.  Break 2 eggs into each dish.  Top with remaining sauce.  Place in 9 X 13 casserole dish and add boiling water to the casserole dish to about 1/3 to 1/2 full.  Bake 15 minutes or until eggs are of desired consistency.