Make-Ahead Breakfast Ideas

I promised last week to post some ideas for make-ahead breakfasts to save you a few precious morning minutes in order to participate in Our Salvation and Song this school year.  I am four days late in posting this due to the fact that I have come to realize I am horrible at taking food pictures.  Sarah actually laughed out loud at one of my shots - then realizing it wasn't a joke, patted me gently on the arm while biting her lip.  I went to Pinterest to get some photo taking ideas, but frankly that just made me feel worse about myself. (Am I the only one that feels very inadequate after spending some time on Pinterest?)  But without further ado, here are five breakfast ideas and some correlating poorly taken photos.  Enjoy! 

1.  Yogurt Parfaits: Layer berries and yogurt in jelly jars and keep in the fridge up to five days.  Add banana slices and granola right before eating. 























2. Overnight Oats:  Are you eating overnight oats?  If not, you must not be as addicted to Pinterest as I am.  There are thousands of combinations and options, but we eat them pretty simple.  The general premise is that you soak raw oats instead of cooking them.  My base recipe is 1/2 cup oats to 2/3 cup almond milk (or dairy, or soy).  You can then add a variety of "flavorings," Here is my "Pin" with the options.  You can make up a big batch for the week as they hold in the fridge for 4-5 days. I have these Martha Stewart tags that work well as labels so picky members of my family don't end up with the wrong flavor.

3. Breakfast Burritos: (thank you mom for reminding me of this!)  Have you seen the cookbook Don't Panic Dinner's in the Freezer?  If not, check it out, it is great!  This is a recipe from it for burritos that you make up in bulk and freeze individually.  Take out as many as you need and microwave for 2-3 minutes.  This recipe will make 20-24 burritos.

 

Breakfast Burritos

1 1/2 lb ground turkey or firm Tofu
1 1/2 lb frozen cubed Ore Ida potatoes
18 eggs or 36 whites, beaten
3 T milk
1 1/2 t salt

3/4 t pepper

3 T butter
3 10z cans green chili sauce
20-24 burrito size tortillas
3 cups cheddar cheese

 

Brown meat/Tofu, drain and set aside.  Cook potatoes according to package, set aside.  Scramble eggs with salt and pepper in buttered pan, set aside.  Layer each tortilla with 1/3 cup eggs, 2-3 T meat, 1/3 cup potatoes and cheese and chili sauce to taste.  Roll up burrito style.  Wrap in plastic wrap individually and place together in freezer bags.  Freeze. 

 

 

 

4. Smoothie Freezer Bags: Cut up combinations of 2 cups of berries, bananas, and/or peaches and freeze in a quart size bag. Label the bag with the amount of milk (almond, soy, dairy) and ice that is needed to make a smoothie. Kids can grab a bag and make up smoothies for breakfast (or a snack). I think this is a great way to take advantage of fruit when it goes on sale!

5.  Apple Oatmeal:  Nothing beats coming downstairs to warm oatmeal and an appley smelling kitchen on a cool morning.  (I am keeping my fingers crossed that cool mornings are in our near future!)  This recipe comes from Fix-It and Forget-It Cookbook. It makes 4-5 serves (that's what the book says, I think 3-4)

 

Apple Oatmeal

2 cups milk
2 T honey
1 T butter
1/4 t salt
1 cup old fashion oats
1 cup chopped apple
1/2 cup chopped walnuts
2 T brown sugar
1/2 cup raisins

Mix all ingredients together in greased crock pot and cook on low for 6 hours.  Serve with milk if desired.  ( I prefer to the add the walnuts at the end and not cook them!) 


Happy Breakfast eating everyone.  I hope these ideas help your family as you shift into the school year.  What works for your family in the morning?  I would love to hear your ideas for fast and healthy school morning breakfasts.