Shannon Yee

I love breakfast and I enjoy cooking and baking in the morning. By the end of the day, I’m tired and it’s hard work to make dinner for my family. Research has shown (somewhere, I’m sure) that it’s good for us to eat breakfast. So, here is a list what my family eats for breakfast. I included links to the recipes that I started with, but for almost every recipe I have adapted it to be gluten-free and with much, MUCH less sweetener. I also usually reduce the butter because while we love butter, there is a limit to the amount we need for our healthy brain function. Cereal in our house is a great bedtime snack, but not great for breakfast since we all seem to be hungry again well before it’s time for lunch. We typically have pancakes at least once a week, which we serve with peanut butter and a small amount of maple syrup or jam. Eggs and muffins make regular weekly appearances as well, sometimes served with veggies or fruit, but usually just on their own. Oatmeal, cookies, biscuits, toast and smoothies are in the rotation every other week on average. For gluten-free toast, I sometimes use frozen gluten-free waffles. Occasionally, we will eat leftovers for breakfast, but that is rare. To make breakfast and pack lunches each morning for our family of five, it takes me about an hour. We eat together and then head off in different directions to work productively and efficiently since we are so well nourished. At least, this is what I tell myself.

The Yees enjoy: pancakes, biscuits, scones, pumpkin muffins, almond muffins, blueberry or bran muffins, cinnamon roll muffins, or other muffins, Scottish oatmeal, eggs, smoothies (usually with oatmeal or biscuits instead of honey/jam), hot chocolate and toast, toast and peanut butter, breakfast cookies, baked oatmeal, ricotta pancakes, overnight waffles, french toast, popovers, and fruit with grilling cheese or yogurt and granola.