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December 12th, 2016
A Perfect Breakfast Menu for Tests (with Free Printable!): Week Two
posted by Karen Quinn, The Testing Mom
Perfect Breakfast Menu for Tests: Week Two
As gifted and talented testing weeks roll around, I know it can bring with it added stress for your child and family. So we want to alleviate that stress a bit by providing a breakfast menu that you can trust to give your child energy and focus for his day. Every little bit can help! Here is week two of breakfast menus. If you missed week one, go here!
Free Printable for You to Use!
I have also typed out the menu in text format, in case you use a different system and would like to easily transfer it over. Each recipe is also included, so you may have the information all in one place.
Perfect Breakfast Menu in Text Format
Breakfast Tacos Recipe:
6 oz. turkey sausage
8 (6 inch) corn tortillas
1/4 c. milk
1/2 t. pepper
1 c. Monterey Jack Cheese
1 dash Tobasco
1/2 c. Your Favorite Salsa
Crumble the sausage into a skillet over medi-high heat. Cook and stir until evenly brown. Set aside. Heat one skillet over medium heat, and heat another over high heat. The skillet over high heat is for warming tortillas. In a medium bowl, whisk together the eggs, milk, salt and pepper. Spray the medium heat skillet with some cooking spray, and pour in the eggs. Cook and stir until almost firm. Add the sausage, and continue cooking and stirring until firm. Meanwhile, warm tortillas for about 45 seconds per side in the other skillet, so they are hot and crispy on the edges, but still pliable. Sprinkle a little shredded cheese onto each tortilla while it is still hot. Top with some of the scrambled egg and sausage, then add hot pepper sauce and salsa to your liking.
Turkey Bacon (Brown and Serve)
Zucchini Carrot Muffins Recipe:
2 cups shredded carrot
1 cup shredded zucchini
1 cup chopped peeled apple
3/4 cup flaked coconut
1/2 cup chopped almonds
2 teaspoons grated orange peel
2 cups all-purpose flour
1-1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup canola oil
1 teaspoon vanilla extract
Gently toss together carrot, zucchini, apple, coconut, almonds and orange peel; set aside. In a large bowl, combine flour, sugar, cinnamon, baking soda and salt. Combine eggs, oil and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 20-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 18 standard size muffins.
Favorite Omelet plus Cheese
Whole Grain Toast with Butter
Recipe for Favorite Omelet:
pinch of Salt
1.5 t. Butter
1/4 c. Favorite Cheese, Shredded
Crack the eggs into a bowl, add salt and blend with a fork. Heat a 10-inch nonstick aluminum pan over medium-high heat. Once the pan is hot, add the butter and brush around the surface of the pan. Pour the eggs into the center of the pan and stir vigorously with a rubber spatula for 5 seconds. As soon as it begins to be solid, lift the pan and move it around until the excess liquid pours off into the pan. Using your spatula, move it around the edge of the egg mixture to help shape into a round and loosen the edge. Add cheese. Let the omelet sit in the pan for 10 seconds without touching. Shake the pan to loosen from the pan. Using your spatula, fold over one-third of the omelet. Slide the omelet onto a plate and fold over so that the omelet is a tri-fold.
Steel Cut Oats with Strawberries
Steel Cut Oats with Strawberries Recipe:
1 T Unsalted Butter
1 c. Steel-cut Oats
1 c. Whole Milk
3 T Light Brown Sugar
1/2 t. Salt
2 cups Strawberries
Melt the butter in a medium saucepan over medium heat. Add the oats and toast, while stirring, until they smell nice and nutty, about 3 minutes. Add 3 cups water, the milk, brown sugar and salt. Turn up the heat, bring to a simmer and cover. Cook for 20 minutes, stirring occasionally to keep the oats from sticking to the bottom of the pan. Cook for 10 more minutes, stirring on occasion, until the oats are soft and creamy. Stir in the berries right before serving.
Turkey Sausage Scramble Bowl
Turkey Sausage Scramble Bowl Recipe:
8 links turkey breakfast sausage, cut into ½-inch pieces
¼ cup thinly sliced sun-dried tomatoes
4 whole eggs
4 egg whites
6 tbsp water
2 tbsp thinly sliced fresh basil
Salt and pepper to taste
Coat a medium skillet with cooking spray and set over medium-high heat.
Add turkey sausage pieces and cook until the sausage is golden brown and cooked through, stirring occasionally.
Add sun-dried tomatoes and saute for 1 additional minute. Set aside
In a medium bowl, whisk together eggs, egg whites and water.
Heat a large nonstick skillet over medium heat. Coat with cooking spray.
Add eggs and let cook, without stirring the eggs, until they begin to set.
Using the back of a spatula, push the eggs across the pan. Let set again and continue until the eggs are cooked.
Gently stir in the sausage, sun-dried tomatoes and basil. Season with salt and pepper. Serve.
Please let me know in the comments if you have any questions, regarding any of the recipes listed above or downloading the printable. I will do my best to help you out! Please feel free to share this list with your friends on Facebook and pin it to your Pinterest boards–we’d be so honored! May these menus give you the leg up you needed for those weeks when test-taking seems insurmountable.
In case you missed it! We also have another week’s menu with a FREE PRINTABLE for you to utilize here.