by Hazel Webb

Created on: September 18, 2008

Most nutritionist will agree that breakfast is the most important meal of the day. If you are about to take a road trip, breakfast is even more important. Your vehicle will not take you very far on low or empty. Well, your body works in the same manner. If you start your day with little or no food, do not expect to go very far with your body being almost on empty. You do not want to have to stop just because your stomach is making funny noises. Below are several quick and easy foods that can be made and eaten right before you hit the road. Of course, you can always pack these easy to make recipes in an insulated bag and take them on the road with you. Each of these recipes are light, but filling and will definitely carry you until you stop for lunch.

Bacon and Escalloped Eggs
1 cups Milk
Shredded American Cheese
Shredded Swiss Cheese
Chopped Onions
2 tbsp. Butter
2 tbsp. Flour
6 Hard boiled eggs, sliced
10 or more Slices bacon, cooked crisp
1 cups Crushed Potato chips

Cook onion in butter until tender but not brown. Stir in flour, and add milk all at once. Cook until thick. Add cheese and stir over low heat until melted. Place half of the sliced eggs in the bottom of 9x11 baking dish. Pour half of the cheese sauce over first layer. Sprinkle with half of the crushed potato chips and half of the crumbled bacon. Repeat layer. Bake in 350 degree oven about 15-20 minutes. Servings 5-7

Cheese Omelet
6 Eggs
1/3 cup Milk
1 Envelope French's Cheese Sauce Mix
2 tbsp. Butter or margarine

Beat together eggs, milk, and sauce mix (directly from the package). Melt butter in large skillet; add egg mixture. Cook slowly, lifting edge to allow uncooked portion to flow underneath. When mixture is set, but still moist, roll up or fold omelet over. Serve immediately. Servings 4

Yogurt Cereal Bars
2 cups Corn Flakes
cup Flour
cup Firmly brown sugar
tsp. Ground cinnamon
cup Low fat vanilla yogurt
1 Egg, slightly beaten
2tbsp. Flour

Preheat oven to 350 degrees. Combine cereal, cup flour, sugar, and cinnamon in a small bowl. Cut in margarine until coarse crumbs form. In the bottom of a greased 8 in square pan, press half the mixture firmly. Mix yogurt, egg and tow tablespoons flour in another small bowl. Spread over cereal mixture in pan and sprinkle with remaining cereal mixture. Bake 30 minutes or until golden brown. Cool in pan on wire rack. Cut into bars, and store in an airtight canister.

Servings 16

Learn more about this author, Hazel Webb.
Click here to send this author comments or questions.