They say that breakfast is the most important meal of the day. Not quite sure who “they” are, but obviously they haven’t been in my house. I’ve written in the past how my mom was not the early riser nor breakfast maker. Cold cereal was our typical morning fare and on weekends my dad would make a delicious breakfast consisting of everything fried and floating in bacon grease. We affectionately refer to these meals as the Gunter Breakfasts. Gunter is my father’s surname and these breakfasts are legendary. They were my favorite part of the weekend when I was growing up -the Gunter Breakfast and Saturday morning cartoons. I remember watching Bugs Bunny, Super Friends, and HR PuffnStuff; quality television to a third-grader. Good times.
Like my mother, I too am not a morning person. I get up each morning because it is a requirement. I will stay in bed as long as possible and because I love to push the envelope of time, I rarely have allotted enough time for a real breakfast. I’ve never had big meals in the morning. I usually eat some yogurt at my desk and a piece of fruit. Ok, that’s sometimes, I often eat a sausage biscuit and on occasion a blueberry Pop-Tart. But I am trying to eat better breakfasts. For example, I recently discovered an incredible yogurt, Noosa Yoghurt, which is by far the most amazingly creamy yogurt ever. I have been eating these habitually every morning for weeks. They’re that good.
However, even I need a change. I need substance, I need cheese, most of all I need bacon. Let’s face it, it’s a very rare occasion to have bacon and eggs on a workday morning. Who has the time? If it’s you, please let me know what time breakfast is served and I’ll be right over.
I am learning that cooking ahead is definitely doable. I enjoy the planning and prepping because when it comes to the eating, I have hardly any time to wait. But, this leads me to the question: can one prep a good and tasty breakfast the night before? Yes, one definitely can. I’m not talking about the cold oatmeal in the fridge, which frankly sounds not appealing to me at all; rather a hearty warm breakfast that can be eaten at a later time. It’s all in the preparation.
This recipe calls for scrambled eggs with a twist. It requires a bit of chopping, which can be done days ahead. I suggest chopping onions, bell peppers, celery and other vegetables on the weekend and store in containers in the fridge. Thirty minutes of prep work can save you a lot of time on Tuesday night. I also pre-roasted the Anaheim peppers that are used in this recipe. They are good for a few days in the ‘fridge and they should be soft, but not mushy.
I had a similar recipe to this one in a restaurant when traveling over the summer. The only problem I had with it was that the scrambled eggs were really hard and flavorless and the cheese wasn’t gooey. I prefer my eggs to be light and fluffy and if cheese is involved it should be wonderfully ooey gooey.
I experimented with this for a bit and came up with what I think is a great breakfast recipe that can be eaten at home or heated in the office microwave. It’s filling, but not overwhelming and it has lots of great vegetables too. Of course, there’s bacon, but if you prefer to leave that out, please do.
This week I present a recipe that is good to go: Stuffed Breakfast Peppers. I encourage you to add your favorite ingredients to the egg mixture and to start your day off right.
Until next time…
Eat and enjoy,
An easy make-ahead recipe for breakfast or any time.
- 2 Anaheim peppers -
- 3 strips bacon -
- 3 eggs -
- 2 tablespoons milk (or heavy cream) -
- 1/2 cup cheese, divided -
- 1/2 cup red, orange, or yellow bell peppers, chopped -
- 1/4 cup onions, chopped -
- 1/2 cup black beans, rinsed -
- 2 tablespoons butter -
- 1/4 cup chopped tomatoes -
- 2 tablespoons sour cream -
- Salt and Pepper -
- Cinlatro -
Preheat oven to 375o. Slice Anaheim peppers in half, but not all the way through. Place on oiled baking sheet and roast for about 20 minutes, until softened and slightly charred. When cooled a little, place in baking dish.
While peppers are roasting, cook bacon on medium heat until ¾ done. It shouldn’t be too crisp, as it will cook more when in the oven. Remove from pan and drain bacon drippings. Carefully wipe pan clean and add two tablespoons butter. Add onions and peppers to melted butter and cook about 5-7 minutes, or until softened.
Combine eggs with milk and whisk until frothy. Add ¼ cup cheese and black beans. Place egg mixture in pan, add bacon, and scramble until cooked to your desired doneness. I prefer soft and fluffy. Remove skillet from heat. Season with salt and pepper to your taste.
Fill peppers with egg mixture and top with additional cheese. Bake at 375o for 5 or so minutes until cheese is melted. Garnish with fresh cilantro and serve with favorite salsa, sour cream, guacamole, etc.