Meal Planning ~ Breakfast for the Kiddos

           

           This week’s post is by Leah Kelley.

            My daughter starts school next week!  Recently we talked about fun lunch ideas to pack for your kids.  However, breakfast for the kids on a school day can be a real challenge!  It seems that school mornings are always a rush, so I try to either make things ahead of time or have a few fast recipes.  It’s nice to have some other options besides cereal and milk.  One thing I like to do is make a few batches of pancakes and freeze them.  That way in the morning they’re already made and all I have to do is pop them in the toaster to heat them up for the kids.  This week, I thought I would share a few of my favorite freezer breakfast ideas.

  • Mini Blueberry Muffins ~ My kids love these and they are way healthier than the prepackaged muffins you buy at the store.
  • Zucchini Bread ~ Everyone’s gardens are bursting with zucchini this time of year!  I freeze two slices of the bread per bag.  If I take a bag out of the freezer before I go to bed, they are thawed out by morning.  They can always be defrosted in the microwave, too.
  • Strawberry Muffins ~ These are delicious!  See recipe below.
  • Pancakes and Waffles ~ I love my waffle maker!  One way to spice up waffles is to place a few drops of food coloring into the batter.  You could make a few red waffles, a few blue ones, and a few purple ones.  My kids love this.
  • Sausage Omelet Cups ~ You could use bacon or ham in place of the sausage.  Also, you can throw in green peppers, onions, or other veggies of your choice.

 

Strawberry Muffins

Ingredients
1 large egg
1 cup nonfat milk
1/2 cup unsalted butter, melted and slightly cooled
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 cup frozen strawberries
Topping
1/4 cup unsalted butter, melted
1/4 cup course sugar
Directions
            Preheat the oven to 400 degrees F; line 12 muffin cups with paper liners; set aside while you prepare the batter.  In the bowl of a stand mixer, beat the egg until it’s light and frothy, about 2 to 3 minutes; add the nonfat milk and butter to the stand mixer; beat on medium speed until well combined.  In a medium bowl, sift together the flour, sugar, baking powder, and salt.  With the stand mixer running on low, add the flour mixture a little at a time, until it’s all just combined and moistened; add the strawberries and run the mixer on high for 20 seconds.  Now it’s time to fill the muffin cups.  Using a scoop (such an ice cream scoop or even a ladle), divide the batter evenly among the 12 muffin cups.  Slide the muffins into the preheated oven; bake for 20 to 25 minutes, until a toothpick inserted into the center of the muffin comes out clean; the tops of the muffins should be a golden brown.  Allow the muffins to cool slightly before proceeding.  Once the muffins are cool enough to touch, put the melted butter for the topping in one bowl and the coarse sugar in a second bowl; dip each muffin first in the butter and then in the sugar; let the muffins cool completely on a wire drying rack before serving.