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Get Ahead... Make Ahead Breakfast Ideas!

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Mornings can be pretty hectic especially if you have kids running around (or taking their time). It makes breakfast even more challenging if you only have time to grab and go. Stress no more! We have the solution for you. Keep your kids and yourself up and out the door with these grab and go breakfast ideas.

Banana / Strawberry Pops

Fruit pops are not only for parties, but can also be a healthy and yummy breakfast option!

Ingredients:

  • 1-2 bananas / strawberries (2 strawberries per stick)
  • yogurt or Nutella
  • Rice Krispies, crushed graham crackers or cookies
  • Cinnamon sugar, caramel, mini chocolate chips or berries for added flavour
  • Popsicle sticks to insert your fruit pops

Recipe

1) Peel bananas, using a small knife and chopping board. Cut in half and insert popsicle sticks. 

2) Cut the top leaf off of strawberries and insert 2 strawberries in a stick.

3) Dip sticks into yogurt or spread Nutella with a break knife. Roll onto Rice Krispies, crushed graham or cookies of your choice. Add berries on each end of the stick.

4) Place on a tray or container and freeze.

5) Serve for next day.

On-the-Go Breakfast Muffins

Muffins with the goodness of an old-fashioned breakfast omelet!

Ingredients:

  • 1 pound Italian ground sausage
  • 7 eggs
  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup milk
  • ½ cup canola or vegetable oil
  • 1 ½ cups shredded cheddar cheese, divided
  • ½ cup of diced onions
  • ½ cup of diced tomatoes

Recipe

1) Preheat oven to 400°F. Grease or line muffin cups with paper liners.

2) In a large non-stick skillet, cook and crumble sausage until done. Remove with a slotted spoon and drain on paper towels. Wipe skillet clean.

3) Chop or dice onions and tomatoes into small pieces.

4) In a small bowl, whisk five eggs, pour into small skillet; cook and stir over medium heat until thickened and no liquid egg remains. Remove from heat.

5) Fill prepared muffin cups three-fourths full. Sprinkle tops with remaining cheese. Bake 12-15 minutes or until a toothpick inserted in centre comes out clean. Let cool for 5 minutes before removing from pans to wire racks.

6) Serve warm or make ahead of time and store or refrigerate in airtight containers

Easy breakfast; just pop in microwave and warm up. Or you can pack them for snacks in muffin containers.

Pancake Muffins

if your kids are pancake-lovers, here's the perfect recipe that won't have you scrambling and mixing from scrach every morning.

Ingredients:

  • 2 cups flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 3/4 cup milk
  • 3 tbsp unsalted butter, melted and cooled
  • 2 tsp vanilla
  • 1 egg
  • berries, or substitute with diced fruit, chocolate chips or anything to add flavor to your pancake muffins

Recipe

1) Preheat oven to 425°F and spray two mini-muffin pans with all-natural oil or baking spray. In a mixing bowl, whisk together flour, sugar, baking powder, and salt. Set aside.

2) In another bowl, whisk together milk, butter, vanilla, and an egg. Add wet ingredients to the dry. Using a silicone spatula or wooden spoon, mix until combined.

3) Use a spoon or small scoop to divide batter evenly between prepared mini muffin pans, filling each 2/3 full.

4) Bake between 8 and 9 minutes until the pancake muffins are cooked through and golden brown on top.

5) Allow tray to cool. Serve for breakfast or refrigerate in airtight containers. These last up to 3 days refrigerated or 3 months frozen. 

Easy breakfast, pop in microwave for 1-2 minutes or a great snack for school, just pack them in a muffin container.

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