Have you heard that breakfast is important?
Do you take the time to eat it?
I usually am not good for skipping any meal and neither are the kids, so breakfast is something we definitely do.
Having some quick, fun and healthy options ready for breakfast can make for smoother mornings.
Having regular bed times also can help keep mornings less drama filled.
Planning head is key to less chaos in the home.
Even with age appropriate bed times there are some in our house who struggle to get going, so a quick and yummy breakfast can help motivate. We also have some that love mornings and get up, eat breakfast, and want to get right into their independent school work without too much fuss for breakfast.
When we do the quick boxed cereals my children tend to be more lethargic and “needing” a snack way sooner than I think necessary. Getting nutrient dense food satisfies longer and I’ve learned helps make your kids much more able to function with focus and have regular energy.
Here are two of my easy-to-make-ahead and quick-to-grab breakfast recipes:
Raspberry Banana Chia Seed Breakfast Popsicles
15 min. or less prep time
Makes a dozen small popsicles
1 C. Milk (I used raw whole milk)
1/2 C. Raspberries
1/4 C. Kale (optional, but add just a little and they’ll never know)
1/4 C. cucumber (optional)
2 T. Chia Seeds
1 t. vitamin C powder (optional, homemade vitamin C powder)
Mix all ingredients except chia seeds in a high powered blender for 30 seconds.
Then add chia seeds and gently mix and let sit for 10 minutes
(optional, you can freeze right away if short on time)
I did drop a few raspberries in on top to make it look pretty.
Pour into popsicle molds
Freeze in freezer for at least 5 hours
You can also skip the freezing and have them as breakfast pudding cups after chilling in the fridge for 2 hours or overnight.
For a quicker store-bought breakfast or snack “popsicle” we also freeze yogurt tubes like these Stonyfield’s YoKids Squeezers.
To help you look for store-bought yogurt here is Cornucopia Institute’s report card on yogurts.
Scrambled Egg Muffins
15-20 prep time
Makes 1 dozen muffins
1/4 C. Milk
1 C. Breakfast, or Italian Sausage
1/3 C. Onion or Leeks, and Bell Peppers diced (optional)
1/4 C.Mushrooms and Broccoli (optional)
1T. Fresh Basil & Parsley, finely diced
A few dashes of Spices: Salt, Pepper, Italian seasoning, garlic, paprika…
We have some silicone cups and then use paper liners when making a bigger batch.
Spray/coat muffin liner cups with Coconut oil
Sauté sausage or cook bacon *(easy, less-stovetop-mess way to cook bacon)
Chop up or crumble meat
Dice up and lightly sauté veggies
Sprinkle meat and veggies in each muffin cup
Scramble the eggs and milk.
Pour into muffin tins and top with cheese
Bake in oven for 20-25 minutes
Make sure eggs are completely cooked and bounce back when pressed down.
Make a double batch and freeze half for a quick ready to reheat breakfast or snack!
Mix in what ever veggies and meat you’d prefer.
We even tried pepperoni with mozzarella & parmesan cheese, yum!
*Cook bacon in a bar pan in the oven set to 385º for about 20 minutes depending how crisp you like it.
P.S. I forgot to take a picture of my Scrambled Egg Muffins before we ate them all, so I send you to one like it: Stupid Easy Paleo – Paleo Pizza Egg Muffins
Starting the night before or a day before can make your school day or work day work much better.
I’ve been on a long journey learning how to get work done ahead and I so enjoy having some peace in having things prepared for, compared to complete confusion and panic at the question “What’s for breakfast Mama?”
Enjoy your mornings,