12 Make-Ahead Breakfasts for Busy School Mornings
Back to School season is around the corner, and with school supplies, shoes, and lunch boxes to buy, the last thing that's probably on your mind is school breakfast!
Cereal and milk is great and all, but for kids who won't eat that every morning, or for parents who want to make a couple of homemade breakfasts now and then, you're going to need some great make-ahead ideas (because no one's got time to whip something up the morning of.)
We've got delicious recipes like Overnight French Toast, Blueberry Pancakes, Tater Tot Casserole, and Healthy Whole Wheat Muffins to name just a few.
All of these recipes are delicious, and all of them will help start your kid's day off right. Enjoy!
- Overnight French Toast Bake by Rorie Weisberg
This recipe can be made with any type of leftover challah — gluten free, spelt, spelt sourdough, you name it! — so it’s a no-brainer Sunday morning breakfast. Put it together on Motzaei Shabbos and pop it in the oven about an hour before your family is ready for breakfast. Serve with coconut cream or yogurt and top with fresh fruit, or keep things traditional with good old maple syrup.
- Blueberry Pancakes from the Dining In Cookbook
- Quinoa Cheese Bites by Nechama Norman
These are like scrambled eggs to-go. You'd never guess there was quinoa hiding in here!
- Healthy Blueberry Muffins by Rena Tuchinsky
Everyone needs a good muffin recipe in their arsenal. I have lots of them, but they all call for cups of sugar! Here’s a wholesome muffin, perfect with a cup of coffee or as your kids’ afternoon snack.
- Oatmeal Cherry Muffins by Miriam (Pascal) Cohen
In my opinion, there’s no better way to start a summer morning than with one of these muffins and a tall glass of iced coffee. They’re easy to make and easy to pop out of the freezer and grab as you head out the door.
- Overnight Oats (Four Ways!) by Elky Friedman
Mix up this simple base recipe for overnight oats and flavor it with the add-ins of your choice. The four ideas below are just the beginning!
- Blueberry Scones with Blueberry Chia Jam by Sara and Yossi Goldstein
Sweet rich pastry oozing with fresh blueberry goodness, paired with a berry-chia jam with no refined sugar.
- Light-N-Crisp Waffles from the Dining In Cookbook
- Cheesy Tater-Tots Casserole by Faigy Grossman
I found this easy-to-prepare dish to be a scrumptious choice for Chanukah party fare! The combination of ingredients offers flavorful and satisfying, cheesy mouthfuls of potato heaven! Warning: hard to resist a second portion!!
- Simple Granola Bars by Elky Friedman
These granola bars are a fantastic gluten-free snack! Pick up gluten-free packages of oats and cereal, and you’re ready to go.
- Corn-Blueberry Muffins by Faigy Grossmann
You may be familiar with corn bread, which is traditionally served alongside savory foods to mop up gravy. While corn muffins have similar ingredients, they’re baked in a muffin tin as opposed to in a baking pan, they’re sweeter than corn bread (while still not too sweet), and they’re served as a dessert or snack as opposed to as a side dish. These muffins take literally 20 minutes from start to finish, are so simple to make, and use just a bowl and a mixing spoon.
- Whole Wheat Oatmeal Muffins by Elky Friedman
These wholesome oatmeal muffins make an ideal breakfast or afternoon pick-me-up.