He goes to a full day of school, school uniform, everything. I was so nervous about so many aspects of him going to school full-time–how could I possibly manage throughout my day without him?
Last week was our first full-blown day of carpool lines, dropping off, picking up, and, most of all, getting a 5-year-old and 3-year-old fully dressed, fed, and out of the door by 7:55 each morning. Yeah, things are a little crazy around here in the morning.
While my guy does have a snack at school, he’s still eating breakfast between 7:00-7:30 every morning, which means he needs to stay full for quite a few hours before he hits snack time. I’m not (at all) opposed to cold cereal, but I know from a lifetime of experience that it’s not great at helping you feel full for very long, so I’ve really been trying to have something substantial enough for breakfast that he won’t be dying 3 1/2 hours later. I can guarantee you, though, it would have to be a birthday or the apocalypse for me to get up and make pancakes from scratch on a school day. Which is why I’ve stockpiled a whole bunch of individual servings of some of my favorite breakfast recipes in the freezer and then, while they’re heating up in the microwave or toaster oven, I can chop up some fresh fruit, pour a glass of milk, and my kids are getting a hot breakfast with minimal work (and cleanup). Which makes everybody happy. At the very end of the post, I’ve included an incredible (if I do say so myself 🙂 ) banana pecan muffin recipe made with whole wheat flour and honey.
I would be kidding myself if I thought that we were going to be able to eat breakfast at the table every day–there were plenty of preschool mornings where my kiddo ate a PB&J in the car on the way. So I tried to include a few things that are easy to transport and won’t make much, if any, mess in the car (or things that can be eaten on the way to the bus stop).
One of my all-time favorite Our Best Bites recipes is these Baked Breakfast Taquitos
After they bake and cool, loosen them from the pan and then stick the entire pan into the freezer. When the taquitos are frozen, transfer them to a Ziploc freezer bag. When you’re ready to serve them, place them in the microwave for 60-90 seconds (although this will, of course, vary depending on your microwave). You can whip up the dipping sauce the night before, that morning, or just go without (although the dipping sauce is one of the best parts!)
Next time you whip up a batch of Sara’s family’s world-famous crepes,
stack the cooled leftovers between sheets of wax paper and then place the entire stack into a freezer bag. You can pull out as many crepes as needed and either allow them to thaw at room temperature (if you have time) or heat them up in the microwave.
If you’re on the go, blend up some smoothies before you head out the door.
Try adding some protein powder, ground flax seed, and a handful of spinach for an extra boost of nutrition your kids won’t even know they’re getting!
These whole wheat buttermilk pancakes
and these fluffy buttermilk pancakes both make quite a few extra,
so just place the extras on a baking sheet in a single layer and freeze them. Then remove them from the baking sheet and place them in a Ziploc freezer bag. Reheat them in the microwave or even the toaster and serve them with your favorite toppings.
Even though Sara’s Overnight Sausage and Egg Casserole is perfect for Christmas morning, you can make it anytime throughout the year!
Cut the casserole into individual servings and freeze them in Ziploc bags or in small individual storage containers. When ready to serve, cover the piece with a paper towel and reheat in the microwave for about 45-60 seconds (again, give or take a little)
These Mini Breakfast Ham and Egg Cups are PERFECT for on-the-go (read: in the car) breakfasts because aside from a paper towel or napkin, there’s no trash or utensils needed. Plus they are loaded with protein and can be low-fat.
After this Easy Breakfast Crescent Braid cools, cut it into slices and then freeze the individual pieces in a Ziploc freezer bag. Reheat for about 90 seconds in the microwave and then serve–it’s another great one to head out the door with.
And finally…the Puffed French Toast.
The last time I made this was in May and I’m not kidding you when I say that both of my kids ask for it nearly every day. For breakfast AND dinner. Try cutting the bread into “fingers” instead of triangles and then freezing the cinnamon sugar-coated French Toast fingers. Reheat them for about 15 seconds per finger and then dip them in syrup (if you dare) like Buttermilk Syrup or maple syrup.
So I think that’s a pretty good breakfast roundup, but…I have to share this recipe with you guys. We don’t have a ton of muffin recipes on the blog and I’ve really been wanting a good, whole grain breakfast muffin. These were so good that I cheated on my low-carb thing with a muffin and I am so not even remotely sorry. I will be the first to admit that I’m not huge on switching out whole wheat flour for white flour, but I LOVE it in banana bread–I think it adds a nuttiness and richness to the bread. I also swapped out some of the sugar for honey (although you could still use all sugar if you wanted) and added some pecans. One muffin is not a huge breakfast, and it wouldn’t be the worst idea to spread a little peanut butter on it or serve it with an egg to throw some protein in there, but it’s definitely better for you than those giant cupcakes muffins that you often find at continental breakfasts.
Whole Grain Banana-Pecan Muffins
Recipe adapted from Cooking Light
3/4 c. all-purpose flour
1 1/4 c. whole wheat flour
3/4 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. sugar
1/4 c. honey (you can substitute 1/4 c. sugar here if you prefer)
1/4 c. butter, softened
2 large eggs
1 1/2 c. mashed very ripe banana (about 2 large bananas or 3 smaller ones)
1/3 c. low-fat sour cream or plain yogurt
1 tsp. vanilla extract
1/4 c. pecans, chopped
1/4 c. packed brown sugar
Preheat the oven to 350. Line a muffin tin with liners–you’ll need about 15-16.
Whisk together the flours, baking soda, salt, and cinnamon. Set aside. In a large mixing bowl, cream together the sugar, honey (if using), and butter. Add each egg in one at a time, combining completely after each addition but not over-mixing. Add the mashed banana, yogurt, and vanilla. Slowly add in the flour mixture and beat until just combined (don’t over-mix).
Divide the batter evenly (so the cups are about 2/3 full) among 15-16 muffin tins. Combine the chopped pecans and brown sugar and sprinkle them on top of the batter. Bake for 23-28 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove from oven and allow to cool for 5-10 minutes and then transfer to a cooling rack and allow to finish cooling. Serve with breakfast or as a snack.