The kids are back to school, and the morning rush is back in full swing. Try these easy make-ahead, grab-and-go breakfasts to save time without sacrificing nutrition.
Freezer Breakfast Sandwiches
- 6 large eggs
- 6 English muffins, split
- 12 slices ham
- 6 slices cheddar cheese
- Salt and pepper to taste
1. Preheat the oven to 375°. Lightly coat 6 10-oz ramekins (or muffin tin) with non-stick spray.
2. Crack one egg into each ramekin or muffin hole, beating slightly; season with salt and pepper to taste. Bake until egg whites are cooked through, about 12 minutes.
3. Remove from ramekins/muffin tin and place one egg onto each English muffin bottom. Top with 2 slices of ham and one slice of cheddar cheese. Cover with English muffin top to create a sandwich. Wrap tightly in plastic wrap and place in the freezer bag with the others and freeze.
4. To reheat, remove plastic wrap, wrap in a paper towel and microwave for 1-2 minutes, or until heated through.
Whole Wheat Chocolate Chunk Zucchini Bread
- 1.5 cups whole wheat flour
- 1.5 cups cake flour (or all-purpose flour)
- 1 T ground cinnamon
- ½ T nutmeg
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 eggs, room temperature
- ⅓ cup Canola oil (or applesauce)
- ¾ cup plain yogurt
- ⅓ cup buttermilk (or regular milk with a splash of vinegar)
- 1 cup brown sugar, firmly packed
- 2 tsp vanilla extract
- 2.5 cups finely grated small to medium size zucchini (unpeeled)
- 4 oz dark chocolate, chunked
1. Preheat oven to 350°. Oil a 9×4” loaf pan and line with parchment paper. Line a 6-cup muffin tin with cupcake papers or oil a mini-loaf pan.
2. In a bowl, sift together dry ingredients and set aside.
3. In a large bowl, beat eggs until foamy; beat in yogurt, buttermilk, oil, sugar and vanilla. Combine well. Stir in grated zucchini and chocolate.
4. Fold flour mixture into the wet mixture and stir until combined.
5. Spoon batter into muffin cups (or mini-loaf pan), and pour the rest into the large loaf pan. Bake for approximately 50 minutes.
6. Remove from oven and cool 10 minutes. Loosen the sides with a knife and remove from pan. Cool loaf completely before cutting. Note that this freezes well, so it’s great for making ahead!
Superfood Breakfast Cookies
- 1 banana, large, mashed (or ½ cup unsweetened applesauce)
- ½ cup cranberries, dried
- 1 cup old fashioned rolled oats
- 3 T honey
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ cup oat flour
- ¼ tsp salt
- 1 T chia seeds
- ¼ cup flaxseed, ground
- ½ cup pumpkin seeds
- 2 T almond milk
- 3 T coconut oil or butter
1. Preheat oven to 325°. Line baking sheet with parchment paper or lightly grease it. In a large mixing bowl, combine dry ingredients.
2. Stir in mashed banana (or applesauce), coconut oil, honey and almond milk until well-blended. Rest mixture for 4-5 minutes, giving time for chia seeds and flax to help bind the mixture together. If your cookie dough becomes too thick, add 1-2 tablespoons almond milk.
3. Scoop the dough in large spoonfuls onto the baking sheet. These cookies don’t spread much, so press the dough to flatten. Bake 15-18 minutes, or until cookies are lightly golden on the edges.
4. Store leftovers in an airtight container for 2-3 days or freeze for up to 2 weeks.