Back-to-school for most kids means new shoes, a cool backpack, and an unspoiled 64-pack of crayons. It also means getting back to a morning routine. This year, make breakfast a required subject in your house. All you need is fifteen minutes plus these quick and easy breakfast ideas, tips, tricks, and hurry-up secrets.
Start with the basic recipe and then customize with what’s in the refrigerator: Pour 1 cup juice, 1 cup water, 1 egg (optional), 3/4 teaspoon vanilla extract, 1/4 cup sugar, 1 cup crushed ice in the blender and blend until smooth. Customize your smoothies by adding fresh fruit, yogurt, protein powder, leftover pudding, applesauce—even left-over Jell-O.
Keep peeled banana slices in plastic bags in the freezer. Add them to any fruit shake or just plain milk.
Blend together a frozen banana, 1 cup of milk and a few drops yellow food coloring (optional).
Blend together grape juice and milk.
5-Minute bacon and eggs
When you bring home bacon, cook all of it (fry, bake, or microwave), drain well and then place the strips into a zip-type freezer bag. Freeze. In the morning, remove a few strips (they won’t stick together in one big clump as you might expect). Microwave for 30 seconds, or until sizzling. While the bread is the toaster, scramble the eggs.
On the weekend make your favorite muffins through the step of filling the muffin tins you’ve lined with paper cups. Now instead of baking them, stick the entire pan into the freezer. Put the frozen muffins into zip-type plastic bags and store in the freezer. In the morning let the oven preheat while you’re in the shower, then put as many muffins as you’ll need back into the muffin pan, bake according to recipe instructions adding about 5 minutes. Yum!
What was left over from last night’s dinner can easily become breakfast.
Here’s an idea: Place scoops of mashed potatoes on a greased cookie sheet. Dig a little “well” in the center of each one and crack an egg into each one (or beat the eggs first for your scrambled eggs lovers). Bake for about 15 minutes at 375 F or until the egg is to desired doneness. Salt and pepper to taste and you’ve just made bird nests.
Dress up omelets with last night’s meat and vegetables. And if pizza or spaghetti was good enough for dinner, it will be just fine for breakfast, too.
While eating on the run is not, shall we say, ideal, it’s better than skipping breakfast altogether. If you must, make it to-go. Even when your adolescents insist, “If I eat anything, I’ll puke!”—stand firm. Breakfast is one of the best tools you can give your kids to insure their academic success.
Use it up to the last crumb
This is a recipe modified to use up small amounts of leftover dry cereal (any variety in any amount). It yields about 40 muffins. Usually made with a bran or wheat type cereal, you can get creative with what you have. Use up what’s left in all those boxes that are taking up space on the shelf. Toss in a few raisins, chocolate chips or nuts, too.
Big Batch Muffins
- 3/4 cup vegetable oil
- 2 1/2 cups white granulated sugar
- 4 eggs
- 9 cups dry breakfast cereal
- 4 cups buttermilk (or buttermilk substitute*)
- 5 cups all-purpose flour
- 2 tsp salt
- 5 tsp baking soda
- Preheat oven to 400 F.
- In a large bowl, mix together oil, sugar, eggs, and dry cereal.
- In a separate bowl, mix together dry ingredients.
- Combine mixtures, alternately with buttermilk. Mix all until well incorporated, but don't overmix.
- Pour batter into greased muffin tins (or line with cupcake papers) until about 2/3 full. (If batter seems too thin, let it rest a few minutes and it will thicken.)
- Bake at 400 F. for 20-25 minutes
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