|5 Make-Ahead Breakfast Recipes for Kids|
|Written by Annie Mueller|
Breakfast is a rushed time for most of us, and it's so easy to throw something pre-packaged at the kids just so they won't launch into their day hungry. So we may not have time to cook a three-course breakfast, but there are ways to serve something nutritious and homemade and still get out the door on time. Here are five make-ahead, kid-friendly recipes to help you save breakfast.
1. Homemade Granola and Yogurt
For an upgraded version of the traditional cold cereal and milk, put together your own version of granola. There are several benefits to this: First, you'll save lots of money by making your own versus buying the already packaged stuff. Second, you can customize your granola for your kids. If they don't like nuts or raisins, leave them out.
Here's a basic recipe for granola, so that you can customize your own. Cook up a couple of batches on the weekend, and serve it with a cup of organic yogurt in the morning.
Cook in the oven for 4 minutes, then remove and stir. Cook an additional 3 minutes, checking for a light brown color. Cook in 3-minute increments until the mix looks lightly toasted. Be careful; it can burn fast.
2. Kid-Friendly Breakfast Burritos
I love breakfast burritos, but kids often can't handle the mix of ingredients, especially if the burritos are spicy at all. So, along the lines of customized granola, I've come up with a customizable kid-friendly version. Tailor it to your children's tastes. You can keep these pre-made in the refrigerator or freezer, then just heat in the microwave for about a minute.
3. Baked Oatmeal
I've seen many versions of baked oatmeal recipes; this one is from Cooking Light, and I've just changed up the method a bit so it's a make-ahead. Make this one the night before, then bake it in the morning while you get dressed.
4. Peanut Butter Breakfast Cookies
Tell your kids they're eating cookies for breakfast and they'll love you forever.
1/2 cup crunchy peanut butter
Preheat oven to 350° F. Cream the peanut butter, butter, egg and banana. Add the sugar, baking soda, cinnamon, vanilla and flour. Beat until well-blended. Stir in the oats, cherries, coconut and chocolate chips.
Drop by tablespoons onto an ungreased cookie sheet. Bake for 10 minutes in the preheated oven. They probably won’t look done at 10 minutes, but take them out and let them cool on the pan.
Makes about 15 largish cookies.
5. Individual "Muffin" Quiches
The single-serving size makes these appealing and easy to grab on the go, as well. This recipe is one I adapted from a Better Homes and Gardens recipe.
Bake the pie crusts in preheated oven for 5 minutes. Remove from oven. Reduce oven temperature to 325° F.
In a medium bowl combine cheese, red sweet pepper, ham, green onion, flour, Italian seasoning, salt and pepper. Divide mixture evenly among pastry shells.
In the same bowl beat together eggs and half-and-half. Pour egg mixture over filling mixture in each pastry shell. Bake for 20 minutes or until filling is set. Let cool; cover with foil and refrigerate in muffin pan. In the morning, remove foil and reheat in a 350° oven until warmed through, then serve.
Alternately, remove from muffin pan and store quiches in air tight container. Store in the refrigerator (up to one week) or the freezer (up to three months). Heat in the microwave (about 2 minutes each on high) or in the oven to serve.