 |
As a mom of four, one of the biggest sources of stress during my day is trying to get the oldest two kids out the door on time for school. I want them to eat good, hearty breakfasts that will keep them going until lunch (or at least snack time), but I don’t have time to cook a big meal with all of the foods that they love (eggs, sausage, biscuits, pancakes, etc).
I do, however, have time to pop things in the microwave or toaster. Before I started my MOMablesâ„¢ challenge to make healthier choices for my family and cook more wholesome meals, I would buy a box of frozen french toast sticks, waffles, or breakfast sandwiches. The kids ate them, of course. Gobbled them up even. But the amount of fat, sodium, and sugar in those foods can be outrageous.
Trying to come up with something new in the midst of a busy morning can be chaotic. I am now a firm believer (Thanks MOMables™) that make-ahead preparation is key. Since the beginning of my challenge nearly two months ago, I now re-think how I am making dinner and using left overs even! Laura has convinced me that if I am messing up the kitchen and cooking things up already; why not utilize the time to make a few things ahead?
When it came to breakfast, I didn’t really think I had many options, though, until I read the MOMablesâ„¢ menu last week and discovered a recipe for french toast sticks, which I could make ahead and freeze. Just like the store-bought kind, all I had to do was pop some in the microwave in the morning for the kids’ breakfast!
I made these, poured a little syrup over the top, and gave them to the kids. My oldest said they were even better than the store-bought kind!
Now, along with a recipe for mini quiches that can be customized to my family’s tastes (see below for recipe), baked ahead of time, and frozen, and the MOMablesâ„¢ recipe for Blueberry Muffins, I have quite the stock of breakfast choices in the freezer, ready to be reheated!
I love that I can find all kinds of easy, adaptable recipes for breakfast, lunch and dinner in my weekly MOMablesâ„¢ menus. And because they’re developed by (and for) busy moms, they’re a cinch to prepare!
My mini quiche recipe (adapted from allrecipes.com):
Ingredients
- 4 oz shredded cheddar cheese (or cheese of your choice)
- Fillings of your choice: diced onions, diced peppers, crumbled bacon, sausage, etc
- 4 eggs, beaten
- 1 tsp salt
- 1/2 cup Bisquick baking mix (or flour)
- 1 1/2 cups milk
Directions
- Spray muffin tin with cooking spray, and divide cheese and other fillings into the bottoms of the muffin cups.
- Preheat oven to 350 degrees.
- Combine all other ingredients and pour into muffin cups, filling almost to the top.
- Bake in preheated oven for 20 minutes or until set.
- If freezing, allow to cool, remove from muffin tin, and freeze in single layer in a freezer bag or stacked (with wax paper over each layer) in a reusable container.
- In the morning, heat in microwave 1-2 minutes, or until warm.
- Makes about 18 servings.
About GretaF
I am *not* a morning person… and my boys are always so crazy hungry in the morning so they need big breakfasts. I pre-bake and freeze A LOT. Banana bread, pumpkin muffins, homemade whole wheat poptarts, pancakes… Then it’s just a matter of reheating and that saves a lot of time and saves my sanity :D