Easy Make-Ahead Breakfasts for the Whole Family
Easy Make-Ahead Breakfasts for the Whole FamilyPosted by Korman Res | Easy Make-Ahead Breakfasts for the Whole Family
As the lazy days of summer draw to a close and the kids begin a new school year, our mindset shifts from lounging by pools to carpools. While our morning routines will inevitably become a little more complicated, there’s no reason why we can’t start each day with a delicious, nutritious breakfast. The following recipes can be made ahead of time and enjoyed throughout the week. Tasty, healthy, and easy to make, these grab-and-go breakfasts are sure to be a hit with the whole family!
Fruit & Yogurt Breakfast Parfaits
Yield: 1 serving (can be doubled, tripled, etc.)
6 oz. Greek-style vanilla yogurt (or any flavor you like)
1/3 cup old-fashioned oats
2 Tbsp. milk (cow, almond, soy, etc.)
1 cup frozen fruit/berries (any kind)
In a bowl, combine yogurt, oats, and milk. Stir to combine and then layer half of the mixture into a wide-mouth mason jar or similar sized container with a lid. Add half the fruit/berries, layer the remaining yogurt, and top with the remaining berries. Cover and keep refrigerated for up to 3 days. Enjoy cold.
Recipe adapted from Iowa Girl Eats at www.iowagirleats.com
Microwave Peanut Butter Granola Bars
Yield: 12 servings
2 cups quick oats
1 ½ - 2 cups Rice Krispies cereal
1 cup chunky peanut butter (or ¾ cup creamy peanut butter)
½ cup honey
¼ cup dark brown sugar
1/8 tsp. salt
½ tsp. vanilla extract
Line an 8 x 8 baking dish with aluminum foil, leaving a 2-inch overhang. In a large mixing bowl, toss together the oats and Rice Krispies and set aside. In a separate microwave-safe mixing bowl, combine the peanut butter, honey, brown sugar and salt. Heat mixture on HIGH power for 1 minute, remove and stir. Return bowl to microwave, and heat on HIGH power for 1 minute longer. Remove from microwave, add vanilla, and whisk mixture for 30 seconds. Pour hot peanut butter mixture over the oat mixture and toss well to evenly coat. Pour mixture into prepared baking dish and firmly press mixture into an even layer. Cover with plastic wrap and freeze for 10 – 15 minutes or chill in refrigerator for 30 minutes. Lift bars from dish using foil overhang and cut into squares or bars. Store granola bars in an airtight container at room temperature.
Recipe from Cooking Classy at www.cookingclassy.com
Cheesy Egg Muffins
Yield: 12 servings
One dozen large eggs
½ cup milk
½ lb. bacon or sausage, cooked, drained & crumbled (for less fat use Canadian bacon or ham, chopped)
¼ cup minced scallions
4 oz. chopped red bell pepper, mushrooms, spinach, or broccoli (your choice)
Salt and pepper, to taste
¾ cup shredded sharp cheddar cheese
Preheat oven to 350 degrees and spray a silicone muffin pan with cooking spray, or line a metal muffin pan with cupcake liners and spray with cooking spray.
In a large bowl (preferably with a spout), whisk together eggs and milk until light and fluffy.
Divide meat and vegetables evenly among 12 muffin tins (about 1/3 cup total in each), then sprinkle evenly with sharp cheddar.
Pour egg mixture evenly over the 12 filled muffin tins. Using a fork, gently stir each tin to evenly distribute the eggs and filling.
Bake until the eggs are set, about 25 – 30 minutes. Let cool slightly before removing from pan to serve.
*Storage tip: If you’re saving the muffins to eat throughout the week, let them cool completely before transferring to an airtight container and store in the refrigerator. To freeze muffins, wrap each muffin individually in plastic wrap and store in a plastic bag in the freezer.
Reheating instructions: reheat in microwave for 60 seconds if refrigerated, or 2 – 3 minutes if frozen.
Recipe adapted from The Lemon Bowl at www.thelemonbowl.com