Bacon and Eggs.

Mmmm. We love them at our house. We usually throw in some biscuits, too. As a matter of fact, our favorite meal is breakfast for dinner. Yum. But they aren’t too healthy, and if you are a mom like me, you’re probably thinking, but where are the fruit and veggies? Not to mention the fat content…After all, it’s one thing for the grown ups to eat unhealthily, but the kiddos need to learn healthy habits from an early age, right? And it won’t hurt the grown ups to eat healthier…right?

Here are the steps I’ve taken to make this meal healthier (from simplest to most involved):

Add some fruit. I’m not talking about strawberry jelly in the biscuits. In the past, we’ve added fresh fruit, canned pineapple, or applesauce. Simple.

Bake your bacon. I found this recipe on pinterest. However, if your oven is like mine, it takes 12 minutes to get up to 400 degrees. Also, we had thick cut bacon. We cooked our bacon for 22 minutes, and although it was done, it hadn’t reached the level of crispness. So my thought is to keep experimenting with your bacon, but this recipe does allow the grease to drain off the bacon.

Baked Bacon

Line a baking sheet (with an edge to contain the grease) with aluminum foil.

Place a cooling rack in the baking sheet. Spray with cooking spray. Place the bacon on the cooling rack.

Put the whole thing in a cold oven. Set oven to 400 degrees.

Finally, add vegetables to your eggs. If no one in your house is picky, you can always throw in whatever diced veggies you have on hand. But if you have anyone who might look askance at any UVO (that would be unidentified vegetable objects) in their eggs, you can always add vegetable purees. This has the added bones to adding some moisture to the eggs, making them super fluffy! I have mentioned the idea of adding purees to food before now here. There are several books out there who recommend it, but I discovered it through Jessica Seinfeld’s Deceptively Delicious.  However I’m not aware of anyone who tells you this: if you don’t have time to make your own purees, you can always use baby food. I know it’s not the cheapest option, but you can find coupons for it, and if you can’t get a child to eat their vegetables any other way, it’s an option!

In this recipe, I used some of each kind of puree—homemade summer squash puree and carrots. Please note that the pickier the eater, the milder the taste of the purees that you should use. I’d stick to summer squash, cauliflower, etc. The carrots lent a slightly different taste and it was a little more orange!

Fluffiest Ever Scrambled Eggs

6-7 eggs

6-8 oz. vegetable puree

Heat non-stick pan over medium heat. Add cooking spray. While pan is heating, whisk together vegetables and eggs. Cook egg mixture, stirring occasionally.

There you go! Healthier breakfast for dinner!