Thursday, September 4, 2014

Bulk Breakfasts for Your Back-to-School Kids

School is back in session, full swing. We, as parents, are crazy busy and anything that makes the mornings run smoothly is a win-win situation. I would like to share with you something I tried out last year that went very well. Today I decided to do it again.

Now, in my home I will admit that most mornings we do cold cereal and milk. You know, the good ones, the sugary ones, the ones in the bright colored boxes and bags. My kids love them. I know I aspire to be a super mom so please don't judge. Ha! I cook for my kids all of the time. Healthy balanced meals and all that jazz. I can be quite strict about it actually. But for breakfast, most of the time, I let them have a little fun. Sometimes they want a little something more, though. With five kids all getting up and eating at different times throughout the morning, dragging my tired butt outta bed to make a big fat breakfast for the whole fam damily just isn't in the cards for me. So, here we are.

A couple hours tops and you can make home cooked breakfast foods that are super fast and very easy. You can serve your little ones within minutes or the bigger kids can get it for themselves. Who doesn't want that?!

Today I decided to make French Toast and Egg-A-Muffins. I will probably get to a couple batches of banana pancakes later today also. I did not invent these recipes, obviously, but I did name the egg one for myself because I have no idea which website my dear hubby got the original recipe from in the first place. He found it back when he was on a P90X kick a couple of years ago and I thought these were down right genius.

For the French Toast you will need eggs, bread, a splash of milk, a dash of salt and some cinnamon. You will need approximately one egg for every two slices of bread. Today I used a dozen eggs and was able to make twenty five slices of French Toast.

Beat together all of the ingredients, except for the slices of bread, in a shallow container. Dip each slice of bread, coating both sides of the slice with the egg mixture and place on a greased or non-stick pan (I prefer to use my electric skillet for these). Heat until cooked through flipping them each once.

Allow the slices to cool completely and place them in a freezer safe zip lock baggie or airtight container of your choice.

The kids can take out a couple slices in the mornings and put them right into the toaster. So easy. My kids like syrup on theirs. But, when my kids were little I didn't allow them to have syrup yet so I would spread a thin layer of applesauce or any of their fruit jarred baby foods. They all loved it.

I used white bread today because that is what I happened to have in the cabinet. If you are looking for a slightly healthier option, use wheat bread instead. If you want it to be an extra special savory treat, use cinnamon raisin bread. It is so tasty. I pick up a loaf whenever they are on sale at the bakery of my local grocery store.

And now the Egg-A-Muffins! Yummy! You have your protein and possibly dairy and vegetable groups covered with this one. I find it easiest to do at least a dozen at a time. For this you will need a dozen large eggs, a splash of milk, a little salt and pepper and then any meats, veggies and/or cheeses of your choosing. Today I used diced ham, onion and shredded mozzarella.

Beat together the eggs, milk, salt and pepper. Add the diced meat and vegetables if you are using any. Using a 1/2 cup measuring cup, scoop and pour the egg mixture into a greased muffin pan (do not use paper liners). Be sure to scoop some of the meats and vegetables into each one as they can sometimes sink to the bottom of the bowl.

Sprinkle one or two tablespoons of shredded cheese onto the top of each one. I highly recommend placing your muffin pan onto a cookie sheet just in case any egg batter dribbles over the edges. I really hate cleaning out my oven. Bake at 350° for 40 minutes. The tops will be nice and round and golden delicious.

When they are done, allow them to cool completely and then place them into a freezer safe zip lock baggie, same as the French Toast.

When you are ready to enjoy one (or two or ten), just microwave one for 45 - 90 seconds, depending on if they have been thawed out or are still frozen. Again, so easy!

What I especially love about this recipe is that the filling choices and combinations are endless. Sausage, crumbled bacon, ham, peppers, onions, all the different kinds of cheese. Have fun with this one and make what you like.

So, now I am off to do the same with banana pancakes. My kids can pop them right into the toaster too. I hope you found this helpful and that your kids enjoy some hearty home cooked breakfast foods every once in a while! Love all around!

1 comment:

  1. Love these recipes. Will try them this week. Thanks!!!