A Week of Summer Breakfasts for My Family of 9

Join me for a week of simple summer breakfasts as I share what I’m feeding my family of 9. From homemade favorites to quick and easy morning meals, come along for a real week of life, homemaking, and feeding a large family. #largefamilymom #homemaking #homesteadfamily #largefamilyliving #motherhood Follow me on Instagram https://www.instagram.com/justineeliz... #largefamilymom #homemaking #homesteadfamily #largefamilyliving #motherhood Egg wrap 1 red pepper 1 red onion Salt 1/2 teaspoon 12 eggs 1 lb of bacon fried and chopped Tortillas Cheese Dice the red onion and red pepper. Add to a pan with butter and cook until soft. In a large bowl, add 12 eggs and a 1/2 teaspoon of salt. Add eggs to veggie mixture and cook until almost done. Add bacon. Serve on a tortilla topped with cheese. Protein Pancakes 1 cup of cottage cheese 1 cup of greek yogurt 6 large eggs 2 tbsps of maple syrup 3 cups of fresh milled all purpose flour 1 teaspoon of baking powder 6 tablespoons of oil 6 tablespoons of milk Combine wet ingredients with an immersion blender. Add dry ingredients and mix with spoon until no dry bit appear. Add to waffle iron and cook according to the iron’s instructions. Egg Bake 18 eggs 2 cups of whole milk 1 teaspoon of salt 2 cups of diced cooked ham 1/4 cup of green onions 2 cups of shredded cheddar cheese Combine eggs, milk and salt together until well mixed. Add ham, onions and cheese. Place in a greased 9X13 pan. Bake in a preheated oven at 350 F until cooked ( about an hour). Dutchy Baby Pancakes with Strawberry Rhubarb Compote 3 cups of chopped rhubarb 2 cups of fresh or frozen sliced strawberries 2 tbsps of lemon juice 1/4 cup of sugar 4 cups of sourdough discard 12 eggs 2 tbsps of maple syrup 2/3 cup of milk 1 tsp of vanilla extract 1 tsp of cinnamon 6 tbsps coconut oil Combine rhubarb, strawberries, lemon juice and sugar in a saucepan. Cook down until thickened on medium heat. Preheat a cast iron skillet at 425 F for 10 minutes. Add 6 tablespoons of coconut oil and let it melt in the oven. Combine sourdough discard, eggs, milk, vanilla, cinnamon and maple syrup in a large bowl using an immersion blender. Once smooth, add batter to the cast iron skillet. Bake for 25 minutes. Remove and serve immediately with the rhubarb strawberry compote and maple syrup on top. Big Batch Overnight Oats 4 cups of sprouted oats 8 tablespoons of chia seeds 4 cups of milk 1/4 cup of maple syrup 1 tbsp of vanilla extract 1/4 cup of greek yogurt Combine ingredient in a large bowl. Let sit in the fridge overnight. The next morning serve with fruit of choice, bananas, walnuts and a drizzle of maple syrup.