Mornings can be kind of wild – especially at the beginning of the school year as a new routine is established. I’m aiming to make this transition as easy on myself as possible and get some breakfasts (and after school snacks) ready to go to make those mornings smooth! Below are some of our family’s make ahead favorites.
Breakfast
Breakfast Burritos
Breakfast Burritos
Perfect to make ahead and store in the fridge or freezer for busy mornings!
Servings 10
Ingredients
- 10 Tortilla Shells
- 10 Eggs
- Splash Milk for Scrambled Eggs
- 5 Potatoes Small/Medium Size, Diced
- 1/2 lb Meat Your Choice
- 3/4 C Cheese Shredded
- Salt & Pepper To taste
Instructions
- Cook meat of your choice in a skillet (I used bacon and sausage, 1/2 pound total combined). Once cooked completely, move to plate with paper towels to absorb grease. Drain majority of grease from pan.
- Add diced Potatoes to same skillet, season with salt and pepper as desired, cook until fork tender. Place in bowl, save for later.
- Mix together Eggs, milk and salt and pepper. Scramble in same skillet until cooked.
- Lay out 10 pieces of parchment paper, label each with ingredients. Top each piece of parchment paper with 1 Tortilla.
- In each tortilla, place 1 serving spoon size scoop of each: Potatoes, Meat, Eggs. Sprinkle shredded Cheese on top.
- Roll burritos by folding 1 end up, followed by the two sides, then roll over to close the top side. Lightly sear with the seam side down to seal the tortilla, you can use the same skillet you've been using for all other steps.
- Roll each sealed burrito into the labeled parchment paper, with the labeled corner showing on the outside. Tape closed, store in Ziplock baggie in fridge or freezer.
Reheat refrigerated burritos for 30 seconds. Reheat frozen burritos for 30 seconds with seam side up, flip and reheat for 30 seconds with seam side down.
Sausage Hashbrown Casserole
Sausage Hashbrown Casserole
A delicious egg alternative casserole perfect for the holidays, work carry-ins or to make ahead and eat throughout the week!
Servings 16
Ingredients
- 1 lb Ground Sausage Browned and Drained
- 2 C Shredded Cheddar Cheese
- 1 can Cream of Chicken Soup
- 1 C Sour Cream
- 1 T Onion Soup Mix
- 1 C Onion Diced
- 1/2 C Green and/or Red Pepper Total 1/2 c, use whatever you have on hand!
- 30 oz Frozen Hashbrowns Thawed
Instructions
- Brown Sausage, Drain. While sausage is cooking, chop onions and peppers.
- Mix together all ingredients. Hashbrowns mix best if they are partially thawed. Salt and Pepper as desired.
- Bake at 350° for 1 hour.
Notes
Heats up perfectly for leftovers! I like to make this over the weekend, then heat up portions throughout the week for breakfast and lunch. Perfect with a scrambled egg on top!
Individual Breakfast Casseroles
Individual Breakfast Casseroles
These muffins are a favorite for back to school time, and anytime I feel like I need to have something quick to heat up for my family in the mornings. Pop one in the microwave the next day and you’ve got a piping hot and filling breakfast!
Servings 12
Ingredients
- 3 Slices bread, ripped into 1 inch pieces
- 3/4 Cup breakfast meat of your choice, cooked and cubed
- 3/4 Cup shredded cheese
- 1/2 Cup veggies of choice
- 12 eggs
- Splash milk
- salt and pepper to taste
Instructions
- Preheat the oven to 350°. Grease 1 muffin tin with cooking spray or butter.
- Rip bread into 1 inch cubes and place in the bottom of the prepared muffin tin. Can also substitute with leftover prepared hash browns to make it gluten free. Simply fill each muffin cup ½ of the way full.
- Top bread with meat, cheese and veggies of your choice.
- Mix eggs, milk, salt and pepper as if you’re making scrambled eggs. Pour over ingredients in muffin tin. I find it easiest to do this in a measuring cup for easy pouring. Tip – I also bake this on top of a cookie sheet just in case any of the eggs rise more than I expect and spill over!
- Bake at 350° for 25 minutes or until the egg is solid. Allow to cool for 5 minutes before removing from the muffin tin. Store leftovers in the refrigerator or freezer. Reheat refrigerated leftovers for 25-30 seconds. Reheat frozen leftovers for 45-60 seconds.
Strawberry Baked Oatmeal
Strawberry Baked Oatmeal
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A quick, easy and healthy breakfast to throw together and keep in the refrigerator for the week.
Servings 6
Ingredients
- 1/2 C Fat Free Vanilla or Plain Yogurt
- 2 Eggs
- 1/2 C Milk
- 1/2 t Vanilla
- 1/4 t Salt
- 1 t Baking Powder
- 3 C Quick Oats
- 1/4 C Brown Sugar Packed
- 3/4 t Cinnamon
- 1/8 t Nutmeg
- 1 C Strawberries Chopped
Instructions
- Preheat oven to 350 degrees. Spray 9×9 pan.
- Mix together Yogurt, Eggs, Milk and Vanilla.
- Add Salt, Baking Powder, Oats, Brown Sugar, Cinnamon and Nutmeg. Stir to combine.
- Stir in chopped Strawberries. Pour into prepared 9×9 pan, bake for 35 minutes
- Optional: Serve with fat free yogurt and fresh strawberries.
- Store leftovers in the refrigerator.
Mini Pancake Bites
Mini Pancake Bites
Can also substitute your favorite pancake mix or recipe and follow the baking instructions or an easy to grab breakfast!
Ingredients
- 1 Cup flour
- 2 Tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 Cup buttermilk OR 2T Vinegar, fill with milk to 3/4 C. Let sit for 5 minutes.
- 1 egg
- 2 Tbsp Butter Melted
- 1/8 Cup Water
Instructions
- Preheat oven to 350°. Prepare mini or regular muffin tin with cooking spray.
- Whisk Flour, Sugar, Baking Powder, Baking Soda and Salt.
- Add Buttermilk, Egg, melted Butter and Water.
- Spoon into the prepared mini muffin pan, filling each cup 3/4 full.
- Drop in blueberries, chocolate chips or any other desired ingredients.
- Bake at 350° for 10 minutes if using a mini muffin tin, or 14 minutes for a regular muffin tin.
- Store leftovers in fridge or freezer. Reheat in increments of 10 seconds until warm enough.
High Protein Breakfast Sandwiches
High Protein Breakfast Sandwiches
Servings 1 sandwich
Ingredients
- 1 bagel thin split
- 1 egg
- 1 slice bacon pre cooked
- 1 slice cheese
- cream cheese to taste
- bacon jam or hot honey to taste
Instructions
- heat air fryer to 350 degrees
- crack egg directly on top of bagel thin [bottom half]
- season with salt and pepper
- air fry bagel thin bottom with egg for 8 minutes
- add slice of cheese and bacon
- toast the other half of the bagel thin
- add cream cheese and jam/hot honey
- put together sandwich and enjoy!
- For grab & go: wrap in paper towel, foil, or sandwich bag to store in fridge and reheat in the air fryer for 1 minute at 350 or microwave for 1 minute
Notes
recipe credit: @makayla_thomas_fit
Snacks
Veggies + Dip
The Best Veggie Dip
Ingredients
- 1 Cup Sour Cream
- 1 Cup Mayo
- 1 Tbsp Dried Minced Onion
- 1 Tbsp Dried Parsley
- 1 Tbsp Dried Dill Weed
- 1 Tbsp Dried Farm Dust Seasoning
Instructions
- Mix all of the ingredients together and store in the refrigerator! Serve with vegetables and enjoy!
Energy Protein Balls
Energy Protein Balls
Servings 24
Ingredients
- 1 cup Rolled Oats
- 1/2 cup Mini Chocolate Chips
- 1/2 cup Creamy or Crunchy Peanut Butter
- 1/3 cup Honey
- 1 tsp Vanilla Extract
Instructions
- Mix all ingredients together in a large bowl
- Roll dough into 24 balls – drop onto parchment paper and refrigerate or freeze for an hour
- Store in your preferred container in the refrigerator and enjoy!
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