You’ve heard it countless times, “breakfast is the most important meal of the day.” The problem is, who feels like preparing breakfast every morning when we’re already running around trying to get the family ready and out the door on time? One of the solutions to this dilemma is to prepare breakfast items that can be made ahead. Some of these items have really quick heating times and others don’t even require heating. There are even grab-n-go options for days you have to eat during the commute. From kid favorites to figure friendly options, make-ahead breakfasts are the cure to your no-time-for-breakfast blues.
Breakfast burritos are the ultimate to-go breakfast and they can be customized in countless ways by changing up the meats, cheeses, and veggies – not to mention the new flavored tortillas and wraps. Breakfast bars are great items to keep in your bag for when hunger strikes between meals, and a smoothie can be a nutritious and refreshing start to the day any time of year.
12 eggs, beaten
1 pound bulk breakfast sausage, cooked
1/2 cup your favorite salsa
2 cups shredded cheese (cheddar or other)
24 burrito size flour tortillas
Cooked hash browns
Scramble eggs in large skillet until cooked. Stir in salsa and cooked sausage. Also stir in any optional ingredients you’d like.
Warm tortillas in microwave for 10 second or until warm and soft.
Scoop 1/2 cup of the egg mixture onto the tortilla and roll up, burrito-style.
Wrap each burrito in foil or plastic wrap. Place wrapped burritos into gallon sized zip-topped freezer bags and freeze.
To heat and eat:
To microwave: wrap burrito in paper towel and microwave approximately 2 minutes or until heated through.
To oven heat: wrap burrito in foil and bake at 350 degrees for 10 minutes, or until heated through.
Oat & Apricot Breakfast Bars
Makes 8 large bars
1 cup whole wheat flour
1 teaspoon baking powder
1/2 cup uncooked oats (quick or old fashioned)
1/2 cup brown sugar, packed
16 dried apricot halves, diced
2 tablespoon sunflower seeds
1 tablespoon butter, melted
1/2 cup Eggbeaters (or 2 large eggs)
Preheat oven to 350 degrees.
Spray an 8-inch square baking pan with cooking spray.
Combine flour, baking powder, sugar, oats, apricots, and sunflower seeds, mixing well.
Whisk together egg substitute and butter.
Pour wet ingredients into the dry ingredients, and mix quickly, until just combined.
Spoon into prepared pan and smooth across the top.
Bake for 20 minutes or until firm.
Remove from oven and cool completely before cutting into 8 rectangles.
Makes 18 muffins/cups
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 small onion, diced
1/2 cup diced ham
1/4 cup diced mushrooms
2 roma tomatoes, diced
1/2 cup sharp cheddar cheese, shredded
8 large eggs, beaten
Salt & pepper to taste
Preheat oven to 350 degrees.
Spray muffin tins with cooking spray.
Sautee bell peppers, onions, ham, mushrooms, and tomatoes together.
Divide this mixture between 18 muffin cups and spoon into each.
Combine the beaten eggs with the shredded cheese.
Pour egg and cheese mixture into the muffin tins, almost to tops.
Bake 20-30 minutes, until cooked through.
When completely cooled, wrap in foil or plastic wrap, and then in zip-top bags to freeze.
May be eaten hot or cold
Frozen Purple Smoothies
3 cups frozen raspberries (or peaches, or mixed berries)
1 cup grape juice (purple is sweeter, may use white for less sweet)
1 cup milk (or 8oz container of yogurt)
Optional – 2 tablespoons sugar, or to taste
Pour all ingredients into blender and mix well. OR Place all ingredients in a bowl and use an immersion blender to blend.
Spoon or pour into individual containers to either enjoy now or freeze for later. Styrofoam or heavy paper drink cups with lids work well for this.
If frozen, remove from freezer when you get up in the morning and smoothie will be ready to eat/drink when you leave for work/school.
Can also move from freezer to refrigerator the night before consumption to thaw.