Does getting breakfast on the table, before everyone has to head out, seem to escape your lists and planning? How would you like 4 healthy, filling breakfast ideas that you can prep on the weekend, and feed the family for breakfast all week?
“What is for breakfast?” This is a question that will often throw me for a loop, and my early morning has the potential for going south. Monday might be my favorite day of the week, but Sunday is my favorite prep day of the week. On Sunday, after church, I serve one big meal, then let the family have popcorn, sandwiches or cereal later in the day. After taking some time to sew, read or nap I head back to the kitchen to menu plan and to prep veggies or freezer bags for the coming week.
The only thing about that plan and all the prepping? I seem to forget breakfast on a regular basis. Realizing this, I decided to make breakfast a priority. With the following recipes and a little prep work, we can look forward a tasty, healthy meal on the table each morning.
Oatmeal or Instant Oatmeal
One of the easiest breakfasts to prepare in bulk are instant oatmeal bags. In a large bowl I mix these items together:
Cheddar Bacon Quiche
The basic recipe that I use comes from this cookbook. Our favorite version of the recipe is to add cheddar cheese, sauteed onion and fried bacon to the egg and milk mixture. Sometimes I make two of these quiches on the weekend. After they have baked and cooled, I slip each into a ziploc and place in the freezer. The night before serving I put a quiche in the fridge to thaw, then warm in the oven while I have my quiet time. When I’ve finished my quiet time, the quiche is hot and ready to be served.
Muffins! I love to prepare muffins for my family. We purchase grain in bulk and mill it into flour. Every few weeks I mill a bucketful of flour and prepare gallon bags of muffin mix, and of the pancake mix. These are stored in my freezer.
To make the muffin mix, I triple the dry ingredients from this recipe and put into the ziploc. With this muffin mix I can get about 3 batches of muffins. Usually I will make about 2 dozen muffins twice a week. The family will start eating a batch for breakfast, then pack the leftovers into their lunches, or eat them as a snack throughout the day.
Having a bag of wheat pancake mix in the freezer makes for a simpler breakfast.
On another day I’ll pull the pancake mix out and prepare a stack of pancakes. For the muffins and the pancakes, I either make them plain, or add fruit that we have on hand, like bananas, apples or berries. On pancake mornings I put maple syrup, butter and nut butters on the table. My kids eat peanut butter (I used to be very allergic so I don’t touch the stuff!), I enjoy almond butter, and the littlest kiddo in the family spreads sunflower butter on her pancakes.
Another time saving, breakfast tip… save the left over pancakes in the fridge, or even the freezer, to be reheated on another day!
Breakfast is an important part of a successful day. Feeding the body also feeds the mind, which is very important for school age children who are in the process of filling and exercising their brains as they learn and prepare for adult life. So before sending my children off to school or other activities, feeding them a good breakfast has become a more successful endeavor. For more breakfast ideas, check out my breakfast pinterest board.