Busy Morning Breakfasts

Whether you homeschool, get the children ready to go out to school, have company for breakfast or just have busy mornings, these ideas for quick, hearty and healthy breakfasts hit the mark! The added bonus is that most of these can be frozen ahead of time and baked off in the morning, OR baked ahead and reheated at serving time which makes it perfect for the ones who get their portion on their own, or take some with them to school or work.

Make-Ahead Ideas

  • Make a double or triple batch of homemade, whole grain pancakes, waffles or muffins and freeze half. Reheat to serve.
  • Quiche, again make a double batch and freeze one. Reheat to serve.
  • Breakfast egg burritos, scramble eggs, cheese and favorite meat, stuff into whole-grain tortillas, roll up and freeze them. Reheat to serve.

Recipes

Apple-Berry Baked Oatmeal
Pumpkin Pie Baked Oatmeal
Oatmeal Blueberry Breakfast Cake
Baked Orange French Toast
Crockpot Oatmeal
Breakfast Burritos to freeze
40 Breakfast ideas, including stratas, frittatas and more!
Overnight Challah French Toast Casserole (below)

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Overnight Challah French Toast Casserole (non-dairy)

Based on this recipe by the Pioneer Woman, Ree Drummond, adaptation by Vickilynn Haycraft

Non-dairy butter or coconut oil
1 1/2 – 2 pounds of homemade whole wheat and honey Challah, sliced (can use raisin cinnamon)
4 cups homemade almond milk
1/2 cup Great Lakes gelatin
6 large free-ranged eggs
1 cup + sucanat
1 TB organic cinnamon
Homemade pure vanilla extract

 

Lightly spread a thin layer of non-dairy butter on the bottom of a large (11 x 17) baking pan. (I use a large steel lasagna pan) Layer the sliced Challah, overlapping each slice a little bit.

In a blender, place the almond milk, gelatin, cinnamon, 1 cup sucanat, eggs and vanilla and whiz until fully mixed. Pour over the bread.

Place a dollop more of non-dairy butter (about 1/2 tsp) over each slice of Challah and lightly spinkle more brown sugar or sucanat over each slice.

Cover with parchment, then foil and place in the fridge overnight.

In the morning, remove the pan from the fridge and turn on the oven to 350. When the oven is preheated, place the pan in the oven (still covered) and bake for 30 minutes.

After 30 minutes, remove the parchment and foil and continue baking for 15-20 minutes, or until done. Serve with fruit or syrup.

 

 

Shared with Pennywise Platter 9/5

 

Disclaimer: There are NO affiliate links in this review.
Vickilynn Haycraft is an independent Product Reviewer. She does not sell products or accept payment for reviews. The products reviewed are either purchased by Vickilynn Haycraft or provided for review and all reviews are unbiased regardless of how the item was obtained.

© 2013 All Rights Reserved Vickilynn Haycraft and Real Food Living

 

About Vickilynn Haycraft

A student of health and nutrition for 30 years, Vickilynn Haycraft has over 25 years of actual hands-on experience reviewing and personally using different tools of the homemaking vocation, focusing on the areas of health and nutrition. Vickilynn is a magazine columnist, product reviewer, cookbook author and now radio talk show host, as well as being full-time wife and mom to 5 children. Read Vickilynn's Product Reviews and Family Preparedness Articles at Examiner.com. She blogs at the Real Food Living Blog.