I'm not a morning person, and on school days, "breakfast" has always consisted of cereal, cinnamon toast or Eggo waffles...whatever they can fix for themselves. Lately, my big kids have been skipping breakfast in favor of a few extra minutes of sleep. (They come by this honestly).
But breakfast is the most important meal of the day, right? So I've been plotting ways to let everyone get their sleep while also getting a good breakfast.
The trick? Make breakfasts ahead that they can warm up in less than a minute and take with them when they walk out the door. Something healthy, nutritious and not processed and pre-packaged. Here are some of our favorites so far.
Hearty Egg Muffins
I've been playing with variations on these and don't know where I got the basic ingredients, but this works great and is very flexible to change. Learn from my pain and DO NOT under ANY CIRCUMSTANCES try to make these in a metal muffin tin (even if it's "non-stick"--no matter how much you grease it, it won't be enough). ONLY use a silicone muffin pan. Trust me.
- 6 eggs
- 3/8 cup milk
- 1/8 tsp sea salt
- 1/2 c. shredded cheese
Mix all ingredients, beating eggs well. Dole 1/4 cupfuls into silicone muffin cups. (Place your silicone muffin pan on a cookie sheet to keep from bending and spilling egg mixture). Bake at 350 for 20-30 minutes or until middle of each muffin cup doesn't jiggle. Cool a little in pan, then use a spoon to remove muffins and cool them on a rack. Completely cooled muffins can be place in a storage container and stored in the fridge. Reheat in microwave for 30 minutes before running out the door with them. (Makes about a dozen)
- 1/2 -3/4 c. add-ins, finely chopped (ham, bacon bits, spinach, sausage, tomatoes, veggies, chicken...if you have it left over and your people like it, throw it in...it'll taste good)
For even heartier muffins, add a step with hashbrowns. Simply Potatoes would work. I use the dehydrated ones in little milk cartons from Costco. Just pay attention to how much salt is already added to your potatoes and don't add more. Mix 24 oz. shredded potatoes with 1 tsp. pepper, 2 T oil and 1/3 c. shredded cheese. Press mixture into bottom and edges of your silicone muffin cups. Bake at 425 for 15-18 minutes. Remove from oven, add egg mixture to each cup, lower oven temperature to 350 and bake as directed above. (Note: this amount of potatoes makes more like 18 muffins so you may need to adjust your egg amounts).
I usually make 18 of these (because that's how many silicone muffin cups I have). They last about a week.
Oatmeal Clafoutis. (click for recipe)
Not sure how to say clafoutis....I rhyme it with tootie frooties. For my niece, we just called it breakfast cake. Think of this as baked oatmeal with lots of goodies for people who don't like oatmeal. I've made it with blueberries, apples and craisins, pears and craisins, and never any nuts or raisins. I cut the 9x13 pan into granola bar size pieces, wrap them in plastic, and stack them in the fridge. Kids unwrap them and pop them in the microwave for 30 seconds. One pan lasts exactly one week at my house.
Elegant (and easy) Egg Bake (click for recipe)
I have never found an egg casserole recipe I like because they almost always have bread as a main ingredient --until now. My kids love this. If they should ask anything about "cottage cheese" in this recipe, I would deny it. I've used shredded cheddar and either turkey or ham for the meat. This disappears within 2 or 3 days. It makes nice, firm pieces that you can wrap in individual servings if desired.
I think mine must be healthier than McDonald's but they're the same basic concept. For each sandwich, you need:
- 1 English muffin
- 1 egg
- 1 slice of Canadian Bacon
- shredded cheese to taste
I've read on the Internet that you can use wide-mouth jar rings for egg rings to keep your eggs round, but I tried them. Again, there's not enough non-stick spray in the world, and silicone is your friend.
- a little butter
Melt a little butter on your heated skillet, crack an egg into each ring, break the yolk, and cook until set. Remove the ring, flip the egg and cook all the way. Warm Canadian Bacon in another part of the skillet, put cheese on top of egg, the put warmed meat on top to finish melting cheese. Toast your muffin halves, either in the toaster or with a little butter on your skillet. Assemble the sandwich. Cool and wrap in plastic wrap. Warm in microwave 30-45 seconds before serving.
I'm always trying new recipes and would love to try yours if you're willing to share it in a comment. Thanks to these ideas, breakfast is looking a little better at my house these days!