By Deborah Eisenhut

Breakfast, strangely enough, is an old English word for “dinner”, meaning to break a fast and eat before starting the day, which was usually the main meal.  In the 15th century, breakfast became strictly a morning meal but as far back as Ancient Egypt, breakfast was the daily meal eaten after rising and before work, consisting of beer, bread, and onions.  Kind of works for me if I could put coffee in the beer and eggs with the onions.  Many cultures over the centuries have come to cultivate and appreciate more sophistication in early morning eating.  The French often have pastries and chocolate for breakfast which really works for me.  In Britain, breakfast is a full and hardy meal with several meats, vegetables, bread and hot tea.  The Netherlands favor waffles and Canada is attributed with the “lumberjack breakfast”, hearty meals of flapjacks, fried pork and an abundance of eggs. Even current popular breakfast food is based around eggs and breads.  Most breakfast recipes are simple, delicious, nutritious and easy to prepare.  Pancakes and French toast are wonderful foods to prepare with children.  Muffins and biscuits as well.

Since the late 1800’s, cold popcorn, baked wheat, oatmeal and cornmeal cereal was popular in America for breakfast.  Dr. Kellogg introduced it as granola.  After the discovery of vitamins, canned fruit juice became very popular for breakfast in the US.  In the early 1900’s massed produced orange and tomato juice was available nationwide. Also since yard chickens were abundant, eggs were too.

By the time my boys were teenagers, in the 1980’s, breakfast was the favorite meal of the day and we served it at any time.  My boys loved quiche and crepes, pizza and omelets, all made with bacon, sausage, eggs, mushrooms, all kinds of cheeses;  muffins, pancakes, grits, oatmeal, casseroles and hash.  Well, suffice to say, there wasn’t much those boys would turn down on a bad day.  When I would make English muffin bread, they managed to eat it day and night.  We loved squeezing fresh oranges in season and drinking gallons of hot apple cider in the fall. With busy back to school and sport schedules, breakfast for dinner was always a real time saving comfort meal.

Try breakfast for supper or dinner some night.  It is a delicious and fun way to end the day!


Good Day Wrap

2 (10 inch) flour tortillas

1 cup low fat cottage cheese, divided

1 cup chopped fresh pineapple, divided

2 bananas, sliced lengthwise

½ cup granola cereal, divided

2 tbls. brown sugar, divided

2 bananas, sliced lengthwise

Place tortillas into a microwave oven and warm on high heat 10-15 seconds.

Spread each tortilla with cottage cheese and pineapple, sprinkle with granola and brown sugar.  Top with sliced banana.  Fold the top and bottom of each tortilla down, enclosing the filling, and roll the wrap tightly into a compact cylinder.  Slice each wrap in half at middle to serve.  Add chopped fresh fruit of choice over wraps when served.



Easy Eggs Benedict Casserole

8 large eggs

2 cups milk

3 green onions, chopped

1 tsp. onion powder

1 tsp. salt

¾ pound Canadian bacon, diced

6 English Muffins, cut into ½ inch dice

½ tsp. paprika

1 (.9 ounce) package hollandaise sauce mix

1 cup milk

¼ cup margarine or butter

Spray 9X13 glass baking dish with cooking spray

Whisk eggs, 2 cups milk, onions, onion powder and salt in a large bowl until well mixed

Layer half the Canadian bacon in the prepared baking dish.  Spread diced English Muffins over meat and top with remaining Canadian bacon.  Pour egg mixture over casserole, cover with plastic wrap and refrigerate overnight.

Preheat oven to 375.  Sprinkle casserole with paprika and cover with aluminum foil.  Bake in preheated oven until eggs are nearly set, about 30 minutes, remove foil.  Bake until completely set, about 15 more minutes.  Whisk hollandaise sauce mix with 1 cup milk in a saucepan.  Add margarine and bring to a boil, stirring frequently.  Reduce heat to medium low and simmer until thickened, about a minute.  Drizzle over casserole. Cut into squares and serve with fresh fruit.


Protein-Packed Berry Burst Smoothie

1 packet plain instant oatmeal

1/3 cup low fat milk

½ cup strawberries, hulled and chopped

1 tbls. local honey

1/8 tsp. cinnamon

1 tbls. walnuts, chopped (optional)

In blender, combine oatmeal, milk strawberries, honey and cinnamon.  Cover and refrigerate overnight.  (Chill at least 8 hours)  Blend mixture until smooth.  Top will chopped walnuts (optional)


Nectarines, plums and peaches can be cut in half, pit removed and grilled with butter in a fry pan until warm then topped with cheese and ham, toasted nuts and honey or yogurt and granola.  Bananas can be prepared the same way, sprinkled with brown sugar and topped with yogurt.