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Okay, parents, let’s all say it together, “Hooray, the summer is ending soon, and the kiddos are returning to school!”
That may – or may not – be your rallying call right now, but the reality is that the dog days of summer are winding down. Before we know it, we will return to the morning chaos of signing papers, filling water bottles, looking for a matching pair of socks, and packing lunches. Let’s not forget to figure out something quick and nutritious for breakfast to help them (and you!) set the day off on the right foot!
It IS possible to pull together something that takes just a bit more effort than a bowl of cereal. Don’t despair!
Here are three breakfast recipes that blend seamlessly into the morning chaos of back-to-school time. These can be made the day before and quickly reheated. They’re also pretty quick and easy to make, so you may find yourself adding your spin to these three hearty dishes.
Spinach and Hot Dog Egg Bake
This fantastic make-ahead dish can be quickly reheated in the microwave or oven. The idea is to utilize items you most likely already have on hand from the previous night, such as hot dogs! Especially during the first few days of back-to-school when the pool is still open and fireflies are doing their thing. You’re still grilling hotdogs at night, right? We all are! So, set a few aside, slice them up, and then add to this egg bake. If you’re like me, I always seem to have half of a bag of unused spinach leaves, thinking about going all wilted on me. In they go. Serves 6-8
Ingredients
- 1 Tablespoon olive oil
- 5 oz of fresh spinach
- 2 hot dogs, sliced
- 4 green onions, sliced
- 6 eggs
- 1 tablespoon heavy whipping cream
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 ½ cup grated mozzarella
Directions
Preheat oven to Bake 385 degrees. Oil a 9×9 casserole dish. On medium heat, sauté spinach, onions, and hot dogs until spinach is wilted, approximately 5 minutes. Layer ½ of the mixture on the bottom of the casserole dish. Layer 1 cup of cheese over the spinach mixture. Whisk eggs with salt, pepper, and cream in a small bowl. Pour eggs over the spinach mixture and add the remaining mixture over the top of the eggs. Bake 15-20 minutes until set, slice, and serve in disposable bowls as you head out the door. If you make this ahead of time, you can microwave slices for 45-60 seconds or put the entire casserole dish in the oven at 350 degrees to reheat.
Banana and Almond Butter Oatmeal Bowl
This breakfast recipe may be your morning’s best friend and your right-hand helper! This isn’t your mama’s oatmeal. It is packed full of protein and fruit and oh-so-easy to set and forget until you are ready to head out the door. And yes, absolutely double this recipe and reheat it in the microwave the next day. Serves 6-8
Ingredients
- 2 cup rolled oats
- 4 ½ cups water
- 2 Tablespoons almond butter
- 2 teaspoons brown sugar (or maple syrup)
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 Tablespoon jam of your choice
- ½ – 1 cup milk, depending on your consistency preference
- 2 bananas, sliced
Directions
(Note: This is an electric pressure cooker breakfast meal.) Add oats and water to the electric pressure cooker and stir. Set the pressure setting to “Porridge” or “Manual/High Pressure” for 6-minutes. Natural or quick release (depending on how late you are), but be careful to remove the lid so that steam escapes safely. Stir in all other ingredients, including bananas. Serve in disposable bowls or coffee cups as you head out the door. Add more milk if you prefer! If you make this ahead of time, you can microwave a bowl of oatmeal for 45-60 seconds.
Egg and Cheese Croissant Sammie
If you want to win the hearts and stomachs of your people, this quick and easy hot breakfast sandwich recipe is the way to go. Like the other two breakfast options, this can be made the day before and reheated in the oven by rolling up little packets of parchment paper and handing them out to your kiddos when they walk out the door. Serves 4
Ingredients
- 4 eggs
- 1 teaspoon heavy whipping cream
- 2 Tablespoon butter
- ¼ teaspoon salt
- 1/8 teaspoon ground black pepper
- 1 teaspoon dried chives
- 4 slices of melty cheese
- 3 Tablespoons mayonnaise
- 1 Tablespoon Dijon mustard
- 2 dashes hot sauce (optional)
Directions
Preheat oven to Bake 350 degrees. Set aside four pieces of parchment paper, big enough to wrap up a croissant. Slice each croissant and smear mayonnaise and mustard on each side. Place each croissant on a piece of parchment paper, open-face. Add a slice of cheese to one side of the croissant. Whisk eggs with cream, salt, pepper, chives, and hot sauce in a small bowl. Heat skillet on low heat and melt butter. Add eggs and let set. Fold eggs in thirds so it looks like one long log. Cut into four pieces. Add eggs to croissant, wrap each one up in parchment, place on a sheet pan, and place in oven. If you prefer a crispier croissant, place each croissant on a piece of parchment paper and wrap it up after it comes out of the oven. Bake for 10-15 minutes or until cheese is melted. If you make this ahead of time, you can prep everything up until the baking step and then preheat your oven and bake for 10-15 minutes or until cheese is melted.
Bonus: for a great Ham and Cheese Croissant Casserole recipe from “What’s Cookin’ at First Security Vol. 2,” click here.
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