Plated + Served: The Breakfast Bind


Finally found something that may be more troubling than the Dinner Dilemma… The Breakfast Bind.

While most of us go through a good eight hours of angst worrying about what we’re going to feed our kids at the end of the day, my friend TexAnn gets worked up about what to give her two boys at the beginning of the day.

She’s smart to worry. The American Dietetic Association says that children who eat a healthy breakfast concentrate better, have better problem-solving skills, are more creative, miss fewer days of school and are more physically active.

She’s heading out of town for a few days, so she wants to make sure they eat a good, hot breakfast while she’s gone (at least on the school days)… but she also wants to make it as pain free for her husband as possible. Now that’s a nice wife!

The answer? Quiche!

Quiche solves the Breakfast Bind because you can fill it with whatever you know the kids will eat… like cheese and ham. After it cools, the quiche can be cut and wrapped in individual portions and stored in the refrigerator, ready to be reheated in the microwave over the next few days. Serve it with a little fresh fruit and everyone’s set.

Forget the Breakfast Bind…you’ve just solved it with Breakfast Brilliance.

cooking know how…
This is a really easy crust that you can make in the food processor. It is great for quiche, but if you add a teaspoon of sugar, it makes a great sweet pie crust.



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2 thoughts on “Plated + Served: The Breakfast Bind

    1. Mama Post author

      I’ve used milk and half-and-half. You have to cook it a little longer and it doesn’t have that rich, custard consistency… but it definitely has less calories!


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I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: