Kathy’s Favorite Overnight Oatmeal

I love (and need) a quick breakfast on-the-go.  I have realized that if I eat better in the morning, I’m not famished come lunch time.  This recipe solves both of those issues.   Even my kids like to eat this overnight oatmeal before school.  I’m always surprised by how creamy and flavorful it is.  Breakfast waiting in the fridge is one less thing to worry about on hectic mornings.  I make the lactose free version* for myself and it is still just as creamy and delicious as the regular version (almond milk lovers rejoice!!).  Change up the fruit to your liking to make it a favorite for you too!  ~Kathy



1/3 c. old fashioned oats (not quick oats)

3 T. fat free milk

3 T. vanilla low fat yogurt

pinch of salt

¼ c. assorted chopped fruit (berries, grapes, pineapple, etc)

2 T. roughly chopped almonds


In a small container, with tight fitting lid (or small jar) combine oats, milk, yogurt and salt.  Top with fruit and nuts.  Seal tightly and refrigerate overnight.


*For a lactose free version, substitute almond milk and almond or soy milk yogurt.

-If you would like to use pear, banana or apple, add those freshly chopped right before serving.

-For a little extra sweetness, drizzle with ½ tsp. honey, brown sugar or maple syrup before serving – of course this increases the calories 😉

-To increase the protein and add some omega-3s, stir in with the oatmeal ¼ tsp. chia seeds and an additional teaspoon milk

Weight Watcher info:  This single serving is 6 SmartPoints, not counting chopped nuts.  With 2T. almonds added, each serving is 8 SmartPoints.


Overnight French Toast

I’ve gotten lucky with a lot of things in my life, and one of them is that I have a husband who fixes my boys’ breakfast every school day (he makes their lunches, too)!   I readily admit that I don’t always manage it, but to mix things up a little bit, I usually try to make something a little special on the weekend.   This easy but delicious Overnight French Toast makes it seem like I’ve spent hours in the kitchen, but still gives me time to sit and really savor a big cup of coffee!  ~Tracy



¼ c. (half a stick) butter, melted

¾ c. packed brown sugar

1 loaf brioche or firm French bread (enough to generously cover a 9 x 13 pan, cut into 1½ in. chunks)

8 eggs

1 c. milk (preferably whole milk)

2 tsp. pure vanilla extract

1 tsp. ground cinnamon

¼ tsp. ground ginger

Pinch salt


In a small bowl, combine the brown sugar and melted butter.  Spread butter and sugar mixture in the bottom of a 9 x 13 baking dish that you have pre-sprayed with cooking spray.

Arrange pieces of bread in dish, overlapping if necessary.

In a separate bowl, beat eggs.  Add milk, vanilla, salt, cinnamon and ginger and mix well.

Pour the milk and egg mixture evenly over the bread pieces.

Cover the dish in plastic wrap and refrigerate for a few hours or overnight.  Overnight is best, since this allows the liquid mixture to completely soak into the bread.

To cook, remove plastic wrap and allow to sit at room temperature for at least 10 – 15 minutes.

Preheat oven to 350°F and bake for 30 to 35 minutes.   Serve with maple syrup.  Makes approximately 6 to 8 servings.


Cream Cheese Quiche with Sausage, Cheese, & Spinach


This quiche is one of Erin’s kids’ favorite meals.  It’s often requested for breakfast, brunch, and even supper.  Who doesn’t love breakfast food for supper?!  It’s so quick and easy to throw together and tastes like something you’d get at a fancy brunch.  There are two sets of ingredients noted below (standard & Weight Watchers friendly).  Enjoy!


Standard Ingredients (see below for Weight Watchers ingredient list):

7 eggs, room temperature

8 oz. cream cheese, room temperature

1 c. finely shredded cheddar or Colby-jack cheese

1 deep dish frozen pie crust

8 oz. breakfast sausage

2 c. baby spinach, loosely packed

2 T. half & half or milk

1 tsp. salt

½ tsp. black pepper


Weight Watchers Ingredients:

7 eggs, room temperature

8 oz. reduced-fat cream cheese, room temperature

1 c. Kraft 2% Mexican shredded cheese blend

1 deep dish frozen pie crust (such as Pillsbury All Vegetable)

8 oz. turkey breakfast sausage, browned (Jennie-O used here)

2 c. baby spinach, loosely packaged

2 T. fat-free half & half

1 tsp. salt

½ tsp. black pepper



Preheat oven to 375°F.

Make sure your eggs and cream cheese are room temperature.  If not, you can microwave the cream cheese until it’s softened but not warm.  You can place your eggs in lukewarm water to bring them to room temperature faster.

Chop the spinach, removing any tough stems as needed.

In a blender, combine room temp. cream cheese, eggs, half & half, and salt & pepper until smooth.

Layer half the browned sausage, half the chopped spinach, and half the cheese in the bottom of the frozen pie crust.

Pour half the egg mixture over top.

Repeat with the remaining ingredients.

Place quiche on foil-lined cookie sheet (in case it overflows!) and bake for approximately 45 minutes, or until center is set.

*If it starts to brown too much, place a piece of foil loosely over the top.

*Don’t have sausage?  No problem.  You can substitute crisp bacon or ham for the sausage.  (Be sure to adjust WW SmartPoints accordingly, if applicable.)


Weight Watchers info:  This makes 8 servings

Old SmartPoints:  10 SmartPoints

Freestyle SmartPoints:  9 SmartPoints


Baked Omelet

This is a no fuss, no hovering over the stove, omelet for the family.  It mixes up quickly and you can customize it to your liking.



8 large eggs

1/2 cup half-and-half

1 cup shredded cheddar cheese

1 cup finely chopped fully cooked ham or pork breakfast sausage

1/4 cup finely chopped kale

1/4 cup finely chopped green pepper

3 Tbsp. finely chopped onion

¼ tsp salt



Preheat oven to 400°

In a large bowl, whisk eggs and cream. Stir in the cheese, ham, green pepper, kale, and onion.  Pour into a greased 9-in. square baking dish.   Loosely cover with foil.  Bake for 25 minutes or until set and golden brown.