Tag Archives for " breakfast recipes "

13

Strawberry French Toast Roll Ups

Overcome the daily 'what to have for breakfast' obstacle with these Strawberry French Toast Roll Ups. Easy to make ahead and take on the go!

Looking for some breakfast inspiration?  Trying to get your kids out of a bowl of cereal rut and out the door?

These delicious strawberry filled French Toast Roll Up  are perfect for the not-so-fresh-bread leftover from the week!

Mornings can be a busy time of the day.  As moms, we want to send our kids into the day with bellies full of good food to power their bodies and brains through the morning, but breakfast can often be an obstacle to getting out the door. These french toast roll ups can be prepped ahead of time, and frozen.  When you are ready to use, pull out the roll ups, dip them in egg wash and cook in a skillet.  Finish them off with a sprinkle of cinnamon sugar and you’ll have a warm breakfast to go that your kids will love!

Strawberry French Toast Roll Ups

5 from 1 reviews

  • Author:
  • Yield: 8 roll ups

Ingredients

  • 8 slices sandwich bread, crusts removed
  • 1/4 cup whipped cream cheese
  • 1 cup strawberries, diced
  • 2 eggs
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, for cooking
  • 2 tablespoons sugar
  • 1/2 teaspoons ground cinnamon

Instructions

  1. On a flat surface, flatten sandwich bread with a rolling pin.
  2. Spread 1 1/2 teaspoons of cream cheese onto each slice of bread.
  3. Place 1 tablespoon of diced strawberries along the edge of each piece of bread.
  4. Carefully, roll up bread tightly.
  5. In a shallow dish, beat eggs, milk and vanilla.
  6. Dip each bread roll in the egg mixture and place 3-4 of them in a butter greased skillet, over medium heat, seam down.
  7. Cook 3 minutes or until golden brown and flip.
  8. Cook other side for an additional 1-2 minutes and remove from pan.
  9. In a shallow dish, combine sugar and cinnamon.
  10. As french toast rolls come out of the pan, lightly dust with cinnamon sugar and serve.

 

9 how to freeze waffles

How to Freeze Waffles

Did you know you can freeze waffles?

how to freeze waffles

I love breakfast foods, especially waffles. To me, waffles are a lazy man’s pancake. You pour your pancake mix into the waffle iron, close it, and wait for it to ring when it’s ready.

That’s it! It means no hovering over the stovetop or the griddle, or watching the batter to see when you have to flip it. And sometimes you make the mistake of doing too many things at once, and some pancakes burn (not that I would know anything about that). So I love to have waffles for breakfast on those days where I can’t seem to shake off the sleepiness.

I know if you are anything like me, then most of the time you are dragging your kids out of bed and prodding them to get ready for school, and I’m sleepy, too! MOMables is here to make that morning process just a bit easier! With our menu planning and our massive recipe index, you have everything you need!

My secret to having waffles on those days is that I actually raid my freezer stash. I am not a morning person, and sometimes even pouring the batter into the waffle iron is too much. I just dive into my freezer stash and reheat the waffles. I can then enjoy a few moments with my coffee, and breakfast is done!

I usually use a freezer-safe bag to store my waffles. My waffle iron can make four waffles at a time, and I can fit 8 waffles in a gallon-size freezer bag. I squeeze out as much air as possible and double-bag the waffles in order to prevent freezer burn. To help my waffles cool faster, I let them cool on a wire rack.

Need to know how to easily grease your waffle iron? Check out this post HERE.

How to Freeze Waffles

how to freeze waffles
  • Author:
  • Category: Breakfast

Ingredients

  • Your favorite waffle mix
  • Waffle iron
  • Parchment paper
  • Baking sheet
  • Freezer-safe bag or container
  • Permanent marker

Instructions

  1. Cook the waffles and allow them to fully cool down.
  2. Place the waffles on a parchment paper–lined baking sheet.
  3. Put the baking sheet into the freezer until the waffles are fully frozen, for about 2 hours.
  4. Once the waffles are frozen, place them in a freezer-safe bag or container.
  5. Use a permanent marker to label the freezer bag or container.
  6. When reheating the waffles, you can use the microwave, toaster, or oven to reheat and enjoy.

Notes

Waffles can stay in the freezer for up to 3 months.
MOM Tip: If you’re using a freezer-safe bag to store the waffles, try to squeeze out as much air as possible in order to prevent freezer burn. Also, using two bags helps as well.

 

79

Healthy Baked Oatmeal Muffins

You know oatmeal is filling and nutritious, right? But who has time to sit down and enjoy a bowl each morning? With this healthy recipe for baked oatmeal muffins, your kids will be set with a filling breakfast in the morning.

Check out how easy these muffins are to make in this quick video.

I love the idea of sending my boys out the door to school each morning with bellies full from a nutritious breakfast.

The truth is, some mornings it just doesn’t happen.  Someone needs to leave early, another slept too late and yet another just isn’t in the mood for his usual peanut butter toast.

What’s a mom to do?

These baked oatmeal muffins are a good answer.  Inspired by the popularity of baked oatmeal, this recipe takes it one step further by baking them in individual muffin tins.

Make these oatmeal muffins for a filling, portable breakfast and freeze leftovers to pull out for another day.

All you have to do is pull them out to thaw overnight, or warm in the microwave for 45-60 seconds to reheat.  If not eating on the go, you can make them even more decadent by drizzling with warm milk.

Baked Oatmeal Muffins

4.9 from 14 reviews

yield: 12 muffins

  • Author:
  • Cuisine: Baking

Ingredients

  • 2 1/2 cups old-fashioned rolled oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 2 tablespoons butter, melted and cooled
  • 2 cups milk
  • 1 egg
  • 1/4 cup maple syrup
  • 1/4 cup dried fruit or nuts (optional)
  • 2 cups fruit, fresh or frozen (for these muffins I used 1 cup chopped apples and 1 cup chopped pears)

Instructions

  1. Preheat the oven to 375 degrees and line a muffin pan with 12 liners (foil or parchment liners work best)
  2. In a medium bowl, combine the oats, baking powder, salt, cinnamon, fresh fruit (and dried if using). In a small bowl, whisk together the butter, milk, syrup, and egg. Combine wet ingredients with dry.
  3. Batter will be very loose and wet. Evenly distribute oatmeal/fruit mix into lined muffin tins. Bake at 375 degrees for 25-35 minutes or until muffins are just golden brown. Bake time may vary depending on size of muffin tins and oven. Allow to cool for a few minutes before serving. If not serving immediately, refrigerate in air tight container. To freeze muffins, cool completely before storing.

 

 

14

Mini Pumpkin Pancakes Lunch

Cook once, eat twice. That’s our motto. And when it comes to making pancakes for breakfast or dinner, more is better!

Dinner isn’t the only meal that creates leftovers.  Double up on this breakfast favorite to cheer up Monday’s lunch!

Related: Top 5 Lunchboxes We’ve Tested

On Sunday morning our kitchen is transformed into a pancake factory. I usually make a double batch of warm, fluffy pancakes, so I can freeze half for a quick and easy breakfast later on in the week.  Just pop them in the toaster oven and BOOM, breakfast is served.

After visiting the pumpkin patch on Saturday, this pumpkin lovin’ mommy came up with the perfect Fall recipe. Pumpkin Pancakes! Instead of freezing ALL of the leftovers, I packed a fun Breakfast For Lunch!

Along with some fresh fruit and leftover sausage, I made sure to pack some syrup and fresh whipped cream for dipping.

Pumpkin Pancakes

  • Author:
  • Yield: 4-6 servings
  • Cuisine: Breakfast

Ingredients

  • 1¼ cups all-purpose flour
  • 1-2 tablespoons brown sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup milk
  • ½ cup pumpkin puree
  • 1 large egg
  • 2 tablespoons butter, melted

Instructions

  1. In a bowl, combine the flour, brown sugar, baking powder, salt and pumpkin pie spice and stir to combine.
  2. In a large bowl, combine milk, pumpkin puree, egg, and butter. Mix until there are few to no lumps left.
  3. Add the wet ingredients to the dry ingredients and whisk together just until combined.
  4. Over medium heat, grease skillet lightly and pour about 2 tablespoons of batter onto a heated skillet or large pan. When pancake starts to bubble slightly, carefully flip over.
  5. Serve with whipped cream and maple syrup.

 

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