What is the first thing that comes to mind when you think “Thanksgiving?” It probably wasn’t snow or polar vortex like most of our area got last night
Nonetheless, it doesn’t change what I think of. Turkey. Mashed potatoes. Yams covered in marshmallows. Gravy. And then a glorious nap courtesy of tryptophan. Next week happens to be one of my favorite weeks of the year.
When you’re a kid, you don’t get much say in the traditions. So my tradition Thanksgiving has changed as my brother and I have grown up. People move away, families grow, and we add a few more leaves to the tables in order to accommodate the addition of delicious dishes.
While I love the traditions, there is one thing that I really wish would change. Thanksgiving breakfast. I get up in a rush, barely have a minute to shower, and then the cooking begins. Every time I try to sip my coffee or smuggle a piece of pie to fuel me forward, someone calls for my help.
Before I know it, I’ve missed breakfast and we’re several hours away from turkey and cranberries.
Here’s my solution: Thanksgiving breakfast. Keep the theme of things of the season and then add coffee. Even just 30 minutes out of prep time to fuel up would bring us all another thing to be thankful for.
How much easier can you get?
- Cupcake/Muffin Tins
- Bacon Strips
Just line the tins with the bacon, uncooked. Combine the eggs and cheese and pour into the bacon.
Bake at 350 for 30 minutes. They’re not going to take up too much room and you can even make them the night before and then heat them up if you are too worried about time.
You could do the same with ham and mix in different breakfasty additions, like peppers or onions.
I tend to go J.Law at the Oscars when I don’t eat. Don’t subject your fellow Thanksgiving chefs to a “hangry” experience (hungry + angry).