by Tanya Steel, Epicurious.com
You've heard it a trillion times: Eating breakfast is integral to starting the day right. It refuels the body and brain and keeps your metabolism running at an even and higher rate than if you didn't eat. Yet, only a third of adults and less than two-thirds of children take the time to eat something in the morning, according to a recent study conducted by Kellogg's. Those who do eat rarely get beyond the basics of cold cereal, a banana, or a piece of toast.
See also: The Epicurious Guide to Easter
I have become expert at ensuring we all eat breakfast. In my house, we must be out by 7:15 and half the time my kids run late and end up eating in the car. To guarantee they are eating a delicious and nutritious breakfast, I have ten go-to recipes, some of which are make ahead and portable, some of which are the essence of short-order cooking, and all of which are delicious:
Chewy Nut and Cereal Bars
Food editor Maggie Ruggiero touts these amber bars as the love child of rice krispie treats and those sesame candies sold at natural foods stores. They're nutty, both crisp and chewy, and just a bit crumbly-the perfect afternoon snack. Honey and brown sugar lend a touch of sweetness, while egg whites (left over from Orange Pistachio Crescents), nuts, and seeds give the bars protein and chewiness.
Ingredients
• 1 1/2 cups sliced almonds (4 1/2 ounces)
• 1/3 cup sesame seeds
• 1/3 cup mild honey
• 3 tablespoons packed light brown sugar
• 1 tablespoon vegetable oil
• 3 cups crisp rice cereal (preferably brown-rice)
• 1 cup roasted salted cashews (1/4 pound), coarsely chopped
• 2 large egg whites
Preparation
Preheat oven to 350°F with rack in middle. Lightly oil a 9-inch square baking pan, then line bottom and sides with parchment and lightly oil parchment.
Toast almonds in a 4-sided sheet pan until pale golden, 6 to 9 minutes. Stir in sesame seeds and bake until seeds are golden, 3 to 4 minutes more. Transfer to a plate and cool completely.
Reduce oven to 325°F.
Gently heat honey, brown sugar, and oil in a small saucepan over low heat, stirring, until smooth.
Stir together rice cereal, cashews, and almond-sesame mixture in a large bowl.
Beat egg whites with a rounded 1/4 teaspoon salt in a small bowl with a fork until foamy, 1 to 2 minutes.
Stir honey mixture into cereal mixture, then stir in whites.
Spread mixture in baking pan, pressing gently, and bake until golden brown, 35 to 40 minutes. Cool completely, then turn out onto a cutting board and cut into bars.
Golden Raisin Oat Bran Muffins
"America needs more bran," says food editor Ian Knauer. It's hard to argue when your mouth is full of one of his crumbly, deliciously buttery bran muffins. Golden raisins add sunny bursts to this healthful snack.
Ingredients
• 2 cups all-purpose flour
• 3/4 cup oat bran
• 1/4 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 cup well-shaken buttermilk
• 1/3 cup mild honey
• 1/2 stick unsalted butter, melted and cooled
• 2 large eggs
• 1 cup golden raisins
Preparation
Preheat oven to 375°F with rack in middle. Butter muffin pan.
Whisk together flour, oat bran, sugar, baking powder, baking soda, salt, and cinnamon in a large bowl.
In a separate bowl, whisk together buttermilk, honey, butter, and eggs. Add to dry ingredients along with raisins and stir until just combined.
Divide batter among muffin cups. Bake until a wooden pick inserted into center of a muffin comes out clean, about 20 minutes. Turn out onto a rack to cool.
Golden-Brown Omelet
Customize this one to your liking, from the fillings to the doneness.
Ingredients
• 2 tablespoons unsalted butter
• 3 beaten eggs, beaten
• Kosher salt and freshly ground black pepper
• Caramelized onions (optional)
• Chopped herbs (optional)
• Grated Parmesan (optional)
Preparation
Heat a nonstick 8" or well-seasoned heavy steel skillet over medium-high heat for 1 minute. Add 2 tablespoons unsalted butter. Once butter sizzles and begins to brown, swirl to coat pan. Add 3 beaten eggs and season with kosher salt and freshly ground black pepper. Cook, pulling up the edges with a heatproof silicone spatula, allowing uncooked eggs to run into pan, until the bottom is golden brown and the top begins to set, 1-2 minutes.
Add fillings, such as caramelized onions, chopped herbs, and grated Parmesan. Using the spatula, fold up 1/3 of the omelet. Roll the omelet over onto itself, then tilt the pan and slide omelet onto a plate.
See the full list of quick breakfast recipes here. More from Epicurious.com:
• Healthy Comfort Food Recipes for Any Day
•25 Delicious Party Appetizers
•One-Dish Wonders: Our Favorite Casserole Recipes
•Blue-Ribbon Chicken Recipes
