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Baking Up A Better Breakfast

I spent yesterday morning making
individual muffin-sized breakfast casseroles for school mornings.
Somewhat time-consuming, but a good use of some leftover ham and
extra white bread slices, so I knew it was time to buckle down and
knock them out.

More importantly, though, we’ve hit that wall of
school-morning breakfast ennui. Maddie takes a good ten minutes
coming up with something she’s willing to eat for breakfast:
cereal rarely interests her any more, and yogurt-and-granola is hit
or miss right now. I have a big batch of breakfast cookies in the
freezer and I’ll happily defrost one for her, which works a
couple times a week; but many mornings she just doesn’t seem
interested in breakfast.

It’s her loss, of course: all I can
do is put something in front of her and hope she eats it. And she
does eat something – at least half a meal. But I know my kid
is starving by lunch time and can’t imagine that hunger is
helping her concentrate. So I’ve got my little arsenal of
breakfast foods for her.

I’ve started making kefir – drinkable yogurt –
and will defrost some pureed fruit so she can have a yogurt
smoothie. I have nine tempting kinds of Kashi cereal. We’ve
got the granola, the yogurt, the breakfast cookies, and now the egg
casseroles. Surely something will work, right?

She did seem excited about the egg casseroles when she saw them
yesterday afternoon, so I am encouraged. And I’ve got a
recipe for href="http://www.keeperofthehome.org/2009/08/making-your-own-convenience-food-mixes.html"
target="_blank">oatmeal cinnamon pancake mix
I’m going to put together soon: it looks easy and filling and
Maddie’s a sucker for anything with syrup on it. I’ll
let you know how it works out soon –

In the meanwhile, here’s hoping my girl wakes up hungry this


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