Quick Breakfast Ideas

School starts for us this week! In order to organize our early, busy school mornings I’ve come up with a few quick breakfast ideas that I can pre-make and grab on our way out the door. After mentioning my English muffin sandwiches and hash brown stacks in this post I had a bunch of you ask me for the recipe so today I’m going to share them with you and one other recipe for a hearty, healthy breakfast loaf.

English Muffin Sandwiches
Ingredients

12 English muffins
6 Pieces of bacon (or turkey bacon)
12 Slices of cheese (your choice, I use cheddar or pepper jack)
12 Baked eggs

Directions

Heat oven to 350 degrees. Spray a cupcake pan with cooking spray and crack one egg into each “cupcake” spot. Place eggs in the oven for 10-15 minutes depending on how well done you want your eggs.

While the eggs are cooking toast each of the English muffins. You don’t have to toast them but I think it gives them better flavor.

While the English muffins are toasting and the eggs are baking, cook the bacon according to the package directions.

When the eggs are finished assemble the sandwiches. Open the English muffins and place one of each of the other ingredients on them: a slice of cheese, a piece of bacon, and an egg. Close the English muffin and place the sandwiches in a freezer bag.

Place them in the freezer and then you’ll have a quick and easy breakfast for those school mornings!

 

Hash Brown Stacks
Ingredients

12 Pre-made hash browns (I bought mine at Trader Joe’s)
12 Slices of cheese (your choice, I use cheddar or pepper jack)
12 Baked eggs
6 Pieces of bacon
Sliced avocado (optional)

Directions

Heat oven to 350 degrees. Spray a cupcake pan with cooking spray and crack one egg into each “cupcake” spot. Place eggs in the oven for 10-15 minutes depending on how well done you want your eggs.

While the eggs are cooking cook the hash browns and the bacon according to the package directions.

Thinly slice an avocado. It’s better to have more slices that are very thin because then they’ll defrost quicker.

Once the eggs and hash browns are cooked, assemble the stacks. Lay out all the hash browns and on top of them place one slice of cheese, a baked egg and a few slices of avocado.

Place the stacks in a freezer bag and put them in the freezer for a quick and easy healthy, on-the-go breakfast!

 

Tips for Re-Heating

If you are rushing out the door use a microwave, on high for 1 minute to reheat them. They will reheat more evenly if you take them apart for reheating.

However if you can plan ahead a little, and have time to reheat them in the oven, that’s the best way. Heat the oven to 350 degrees and cook them on a cookie sheet for about 25 minutes. When you reheat the Hash Brown Stacks do not put the avocado in the oven (it will turn brown and mushy). It will defrost quickly if you just set it aside on a plate, or even on top of the oven.

 

Hearty & Healthy Breakfast Loaf
(This recipe has been adapted, original recipe found here)
Ingredients

1/4 Milk
2 TBS ground flaxseed
4 TBS Maple Syrup
2 cups Whole Wheat Flour
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/4 tsp Salt
1/2 cup Brown Sugar
1/3 cup Coconut Oil
1 tsp Vanilla
3-4 Very Ripe Bananas (mashed about 1 1/2-2 cups)
1/2 cup nuts, dried fruit, or other add-ins (optional)

Directions

Preheat the oven to 350 degrees and grease a 9×5-inch loaf pan. In a large mixing bowl combine the milk, flaxseed and maple syrup, then set aside. In a medium-sized bowl, sift together the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Set aside Returning to your mixing bowl, add the coconut oil, vanilla and bananas until well mixed. Stir in the dry ingredients, being careful to not over-mix, lumps are okay. Fold in the nuts, dried fruit, and additional add-ins (optional). Spread the batter into the prepared loaf pan, the mixture will be very thick. Bake 18-20 minutes, or until a toothpick can be inserted and come out clean. Allow to cool in the pan and then move it to a wire wrack to cool completely.

These can also be made in muffin wrappers, instead of a loaf pan. This makes them easier to freeze and pull out individual muffins for breakfast.

These 3 quick and easy breakfast ideas will help those busy school mornings run smoothly, and it feels good to know you are sending your kids off to school with a health start to their day! Do you have any quick breakfast ideas, I’d love to hear them!