I already know what you’re thinking. You’re thinking, “Here she goes again on the breakfast kick. She is going to try yet again to convince me that I need to eat breakfast every morning and that it’s the most important meal of the day. AND she’s going to try to convince me how easy a hot, nutritious breakfast can be.”

If that’s what you’re thinking, you’re right. Because I love you. Because I care about your eating habits and your health. Because I want you to be with me a very  long time. And because these are the rules. Our rules are simple. 1. Eat breakfast. 2. Don’t eat ugly food. Simple.

We’ve been friends a long time. But what some of you may not know is I have ESPN. No, not ESP, but ESPN. You know, where you can read minds. I’ve had to correct more than one person on more than one occasion on this. I mean seriously, would your husband really care if you had ESP? Negative. Now. Would he care if you had ESPN? Would that get his attention? Survey says…YEP! Hence the reason, I have ESPN.

Not only does my ESPN work on my husband, but I am wiling to wager it may work here as well. Let me concentrate…I see a kitchen table. I see a bowl of cold cereal…or no wait…I see NOTHING. WHY are you not eating breakfast? And if you are, WHY is it cold? Let me guess. You have too little time; you are always in a rush in the morning; or you think it’s not really that important.

Let me just squash all of that into one, little, tiny, breakfast casserole. This casserole takes less than 15 minutes to assemble and only 30 minutes to bake.  The best part is it can be made ahead, then cut into individual servings for grab and go breakfasts for the week. From fridge to microwave to tummy in under a minute!

Hot and healthy breakfasts in a jiffy! This makes 12 servings, each a little less than 300 calories per serving. So NOW what’s your excuse?

You read it here first…on ESPN.  Do you have ESPN…2? 😉

English Muffin Breakfast Pudding

Ingredients:

• 1 package English Muffins
• 1 package Canadian Bacon or regular bacon – diced
• 1 bunch scallions – diced
• 8 eggs
• 2 cups milk
• 1/2 tsp. Nutmeg
• 1 tsp. smoked paprika
• Salt & pepper to taste

Dill Aioli Dressing – Optional*

• 1/2 cup reduced fat mayonnaise
• 1 tbsp. dijon mustard
• 2 cloves of garlic – grated
• 2 tablespoons creme fraiche
• 1 tbsp. milk
• 1 teaspoon lemon zest, grated
• 3 teaspoons lemon juice, fresh
• 3 teaspoons dill, fresh and chopped

  

Directions:

In a greased 13×9 pan, layer ham or bacon, English muffins and scallions. In a bowl, whip remaining ingredients. Pour over casserole. Let sit about 30 minutes, or refrigerate overnight. Bake covered at 375 for 20 minutes, remove cover and bake an additional 10-15 minutes or until center is cooked through.

For aioli, blend all ingredients well and serve with casserole.

I like easy. Bon appetit y’all!