Breakfast Cheese Puffs
August is the last full month of summer. Longer evenings and outdoor activities are enjoyed before fall begins. August means preparing for a new school year, buying supplies, adjusting routines and starting fresh. Many farmer’s markets are showcasing tomatoes, corn, peaches and watermelon as late summer crops are enjoyed. August is also a reminder that God works in seasons. Just like the fields are full and ready for harvest, the seeds we’ve been planting through prayer, kindness and faithfulness are growing, even if we can’t fully see them yet. Stay faithful in the small things.
One of my newest favorite breakfast foods is Breakfast Cheese Puffs. These are special because of being so simple and comforting. They are made with eggs which puff up when baked and resemble an omelet. They are packed with protein and are easy to freeze and reheat for a quick breakfast with some fruit on the side. It is a nutritious breakfast for students going back to school. Breakfast Cheese Puffs are versatile in that vegetables or cooked ham, bacon or sausage can be added for different tastes. If you are cooking gluten free, I have included in parentheses the brands I prefer.
Blessings!
Peggy Isenhour