Do you plan your child's breakfast on school mornings? I like having already prepared foods in the freezer. I am NOT a morning person. I need all the help I can get on school mornings. Here are some of the foods I prepare and freeze. I have included recipes at the end.
Sausage and Cheese Muffins
Breakfast Casserole Muffins
Pancakes
Muffins-Chocolate Chip, Blueberry, etc.
Breakfast Biscuits (prebake biscuits and fill with egg, bacon or ham, sometimes cheese, you know, like Mickey Dee's)
Breakfast Burritos
Ham and Cheese Muffins
French Toast
I buy Eggo's on special and sometimes I will even buy the frozen pancakes, although it is much cheaper to just make those yourself. I like to serve those quick heat and serve sausage links with these. I find a protein rich breakfast sticks with you and a cereal breakfast doesn't. We have bought quite a bit of cereal over the summer with sales and coupons, but we don't really eat it all that often. It seems to become more of a snack rather than a meal. Adding fruit to it does make it more filling.
Other breakfast foods my daughter likes are Maple and Brown Sugar Oatmeal-very quickly made in the microwave and chocolate Malt-O-Meal.
Sometimes I do take the time to cook fresh eggs, over easy or scrambled with bacon and toast, etc. Sometimes she gets Peanut Butter on Whole Wheat Bread and a time or two, peanut butter on the spoon as she runs out the door! :/
My dd doesn't care for granola or granola bars. She isn't a fan of plain oatmeal either. I know these are healthy for her so I have to sneak her oatmeal into her muffins and other foods.
So, what do you do to make your breakfasts preparation easy for you and you family?
Breakfast Casserole Muffins 1 lb. sausage, browned and drained
6 eggs
1 C. Bisquick
2 C. half-and-half (you can substitute milk)
1/2 Tsp. salt
1/4 Tsp. pepper
2 C. grated cheese
Place drained sausage evenly in muffins tins which have been sprayed with Pam. Mix eggs, Bisquick, half-and-half, salt and pepper together. Pour evenly over the sausage. Top with grated cheese. Bake for 25 minutes in 350 oven. Makes 24 muffins.
Ham and Cheese Muffins2 c. self rising flour
½ t. b. soda
1 c. milk
½ c. mayonnaise
½ cup finely chopped cooked ham
½ cup shredded cheddar cheese
In a large bowl, combine flour and baking soda. Combine remaining ingredients; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups 2/3 full. Bake 425 deg. 16-18 minutes or until muffins test done. 1 dozen
Breakfast Burritos
12 eggs, beaten
sausage, bacon or ham (cooked)
½ cup salsa or picante
2 c. shredded cheddar cheese
24 flour tortillas
opt. ingredients:
green pepper
hashbrowns, fried
onion, garlic, tomato
Scramble eggs; stir in meat and cheese and salsa. Warm tortillas in microwave 20-30 seconds. Place ½ cup egg mixture on tortilla; roll up burrito style. Freeze burritos in single layer on lightly greased cookie sheet. When fully frozen, wrap individually; place wrapped burritos in large ziplock freezer bags; refreeze.
To serve: cook in microwave around 2 minutes or thaw, wrap in foil and bake 350 degree for 10 minutes.
Sausage and Cheese Muffins1 lb. sausage, cooked and drained
2 cups self rising flour
½ stick butter, melted
1 egg
1 cup milk
1 ½ c. Cheddar cheese
Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.
Breakfast Sandwiches24 English muffins toasted or biscuits, buttered
2 dozen eggs
cooked bacon, sausage, ham or Canadian bacon
24 thin slices cheddar cheese
Scramble eggs in skillet. Put sandwiches together. Wrap each sandwich individually in a paper towel, and then place several in large ziplock freezer bag and freeze. To serve: microwave 1-2 minutes or thaw, rewrap in foil and bake 400 degrees for 15-20 minutes. Tip: cook eggs inside greased canning rings to maintain a round shape.
Frozen French Toast
Make, package, and freeze French toast when you have dry bread on hand.
4 eggs, beaten
2 t. sugar
½ t. salt
¼ t. ground nutmeg
¼ t. vanilla
1 ½ c. milk
8 slices day old bread (very dry)
margarine
Combine eggs, sugar, seasonings, vanilla and milk in a large bowl; beat well. Dip each bread slice so it will absorb as much egg mixture as possible. Brown bread on both sides in margarine in skillet over moderate heat. Cool. To freeze: lay slices on greased sheet; put in freezer. When frozen stack slices with foil or freezer paper in between. Wrap, seal and freeze. 2-3 month storage. To serve: thaw in toaster.
Blueberry Oat Muffins1 ¼ c. flour
1 c. quick oats
½ c. sugar
1 t. b. powder
½ t. b. soda
¼ t. salt
2 egg whites
½ c. water
1/3 c. vegetable oil
1 c. fresh or frozen blueberries
Topping:
2 T sugar
¼ t. ground cinnamon
In a bowl, combine first 6 ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries. Fill paper-lined muffin cups or cups sprayed with Pam. Combine sugar and cinnamon; sprinkle over muffins. Bake 400 degrees 18-22 minutes. Cool 5 minutes before removing to a wire rack. 177 calories each, 1 ½ starch and 1 fat.
Cream Cheese/Chocolate Chip Muffins5 tablespoons Butter or Margarine -- melted and cooled
2/3 cup Sugar
1 teaspoon Vanilla
1/4 teaspoon Salt
8 ounces Cream Cheese -- softened
1 Egg
3/4 teaspoon Baking Soda
3/4 teaspoon Baking Powder
1 1/2 cups Flour
3/4 cup Chocolate Chips
Preheat oven to 350 degrees F. In a large mixing bowl, combine butter,
sugar, vanilla, salt, cream cheese, and egg. Mix well. Stir in baking soda
and baking powder. Add flour and stir until well combined. Stir in
chocolate chips. Fill paper-lined or greased muffin cups 2/3 full. Bake for
18 minutes or until done. Cool.
(These muffins freeze very well. This makes them perfect for those rushed
mornings when you don't have time to make anything. Just pop into the
microwave on defrost for 30 seconds, and you have a great breakfast!)
Blueberry Muffins2 c. biscuit mix
1 c. brown sugar
1 c. sour cream
1 egg
1 c. blueberries
Preheat oven to 350 degrees. Combine biscuit mix, brown sugar, sour cream, egg and blueberries in a large bowl. Fill large muffin cups 2/3 full and bake 20-25 minutes. Made 5/5/09-Robert really liked these.
