Make Ahead Breakfasts

 

(Shhh ... they’re delicious and nutritious!)

 

By Summer Tremelling

 

As a mother of six, I often find that our morning meal (if you can call it that) lacks adequate nutrition, especially on a school day.  It tends to be instant oatmeal, a bowl of cereal, or toast and a piece of fruit (my redemption) washed down with a glass of milk.  With kids rushing out the door at various times for different schools, it’s hard to ensure they have “the most important meal of the day”.

 

I’m here to tell you it can be done.  Woohoo!  I’ve done a bit of research, and found some recipes that are sure to help your kids fire up their motors first thing in the morning.  Some of them can be made ahead and frozen for you to use at a later date.  It takes a smidge of planning.  However, the major reward is having kids that are well fed and appreciate you more for showing how much you care. Plus, your own satisfaction that you helped your family start the day on the right foot ... ahem ... I mean stomach!

 

Have fun with these recipes.  They are virtually fool-proof.  You can add what you like or take out what you don’t.  For picky eaters, these recipes are flexible enough for you to find what works.  Remember the old adage, ”If at first you don’t succeed, try, try, again”.  These recipes are delicious and nutritious.  You’ll definitely hear requests for more!

 

 

 

Make-Ahead: Crock-pot Breakfast Apple Cobbler

4        medium-sized apples, peeled and sliced
1/4 c   honey
1 tsp   cinnamon
2 Tbs butter, melted
2 c     granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours. Serve with milk.

 

 

Easy: French Toast Casserole

Everything could be mixed the night before and then poured over the French bread in the morning before baking -OR- this dish could be pre-baked and frozen up to 2 months.  Just reheat at 250ْ   for approx. 45 min. and serve.

1 loaf French bread
6        eggs
3 c     milk
1/3 c   sugar
2 tsp   vanilla extract

Spray a 9x13-pan with non-stick spray. Tear up the bread and place it in the pan. Combine the remaining ingredients together. Pour them over the bread Bake at 375°F for 45 minutes. Dust with powdered sugar. Serve with syrup.

 

 

 

“The King” Muffins

 

 2        bananas, mashed
¼ c    peanut butter, for protein
1        egg
1 c     milk
½ c    sugar
2 c     flour
½ tsp salt
2 tsp   baking powder
1 c     peanut butter chips

 

Blend together bananas, peanut butter, egg, sugar, and milk until well mixed. Stir flour, baking powder, and salt together and mix in. Add peanut butter chips last. Spoon into greased muffin cups and bake at 350° for 30-35 minutes. Makes 12 muffins. When muffins are cool, package and freeze. To thaw, warm in microwave for approximately one minute.

 

 

French Toast Sticks

4        large eggs
1 c     powdered sugar
½ c    milk
4 tbs   maple syrup
½ tsp cinnamon
12-14 slices white bread, cut into 4 strips
          each (Texas Toast works the best.)
6 tbs   butter, divided

In a shallow dish, beat together the eggs, sugar, milk, maple syrup, and cinnamon with a fork until well blended. Dip each bread strip into the egg mixture, coating completely. In a large skillet, melt 1 tablespoon butter over medium heat. Cook the bread strips a few at a time for 2 to 3 minutes per side, or until golden, adding more butter as needed Serve immediately or allow to cool, then cover and chill until ready to serve.  To reheat , use oven at 350ْ  for 3 to 5 minutes, or until heated through.

 

 

Pancake Dippers

 When making pancakes for breakfast, make a double or triple batch. Let the extras cool, then cut into bite sized portions. Freeze on a cookie sheet for about an hour. Then, put them all into a freezer bag. On school days, just take out the amount you need, microwave for 45 seconds, pour some syrup into a short glass or cup, and you have warm pancake dippers!

 

  

Morning Glory Muffins

 

A local market makes muffins like these. I improvised this recipe. They taste the same and now I don't need to get dressed to eat them.

1 c      canola oil 
3         eggs, beaten 
2 c      grated carrots 
2 c      grated apple 
½ c     raisins 
½ c     chopped nuts (opt.) 
½ c     shredded coconut 
1 c      crushed pineapple 
2 t.      vanilla
1 1/3 c all purpose flour 
1 c.     whole wheat flour 
1 ¼ c  brown sugar or honey
1 tbs   cinnamon
1 tsp    nutmeg 
¼ tsp  cloves
2 tsp   baking soda