All across the country children are digging their backpacks out of closets, planning first day of school outfits, and mourning the end of summer, while parents are racing around trying to fill all of the back to school supply lists, scheduling sports practices and extracurricular activities, and getting ready to jump back on the merry-go-round that is normal life these days. All kids need a healthy breakfast to start their day, and one easy way to ensure that, is to have some delicious treats ready for them.
One thing that makes these recipes stand out, is they are all able to be made ahead of time. For busy parents, this is a real blessing. Why not take a relaxing Sunday, and make some of these with your kids? My kids love to cook, and when we make things together, they always have a good time! Two of these recipes (Overnight Oatmeal, and Breakfast Casserole) need to be started the evening before you plan to eat them, so plan accordingly! I have tested all of these recipes on my own personal focus group ( my three children) and can personally attest to their deliciousness, and my kids all eat them like gangbusters! I really like having some go-to recipes for breakfasts, especially one that can be made ahead of time; mornings at our house are always a little hectic. Between trying to get dressed, find homework, put together lunches, and track down a permission slip that someone forgot they needed until this morning, having a breakfast that is healthy, delicious, and best of all, already made is worth its weight in gold!
Chocolate Zucchini Muffins
Ingredients:
3 eggs
1 cups white sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/3 cup unsweetened cocoa powder
1 1/2 teaspoons vanilla extract
2 cups grated zucchini
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line two 12 cup muffin tins with paper liners.
In a large bowl beat the eggs. Beat in the sugar,applesauce, and oil. Add the cocoa, vanilla, zucchini and stir well.
Stir in the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves and cardamom. Mix until just moist.
Pour batter into prepared muffin tins filling 2/3 of the way full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Remove from pan and let cool on a wire rack. Store loosely covered.
Simple Scones
Ingredients:
2 cups all-purpose flour
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried blueberries or cherries
1/2 cup sour cream
1 large egg
Directions:
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, 1/3 cup sugar, baking powder, baking soda and salt.
Grate butter into flour mixture on the large holes of a box grater; use your
fingers to work in butter (mixture should resemble coarse meal), then stir in dried fruit.
In a small bowl, whisk sour cream and egg until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps
form. Use your hands to press the dough against the bowl into a ball.
(The dough will be sticky in places, and there may not seem to be enough liquid at first,
but as you press, the dough will come together.)
Place on a lightly floured surface and pat into a 7- to 8-inch circle about 3/4-inch thick.
Sprinkle with remaining 1 tsp. of sugar. Use a sharp knife to cut into 8 triangles; place
on a cookie sheet (preferably lined with parchment paper), about 1 inch apart. Bake until
golden, about 15 to 17 minutes. Cool for 5 minutes and serve warm or at room temperature.
Breakfast Casserole
Ingredients:
1 pound sliced bacon, diced or 1 pound sausage, cooked and crumbled
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups shredded Cheddar cheese
1 1/2 cups small curd cottage cheese
1 1/4 cups shredded Monterey jack cheese
Directions:
In a large skillet, cook bacon (or sausage) and onion until bacon is crisp; drain. In a bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
Bake, uncovered, at 350 degrees F for 35-40 minutes or until set and bubbly. Let stand for 10 minutes before cutting.
Overnight Oatmeal
Ingredients:
1 cup oats
3 cups water
1 pinch salt
1 cup half-and-half cream
1/4 cup brown sugar, or to taste
Directions:
Just before going to bed, combine the oats and water in a slow cooker. Set on Low, cover, and let cook overnight.
In the morning, stir in the salt and half-and-half. Scoop into bowls, and sprinkle brown sugar over the top. Another great idea is to top with fresh fruit just before serving!
French Toast Bites
Ingredients:
1 loaf (about 1 lb.) sturdy sandwich bread
6 eggs
1 cup low-fat milk (1% or 2%)
2 teaspoons vanilla
1 teaspoon ground cinnamon
Directions:
1. Cut bread into 1-inch-thick slices. Trim crusts; cut bread into 1-inch cubes. In a bowl, beat eggs, milk, vanilla, and cinnamon. Add 2 cups bread cubes and mix to saturate.
2. Lightly butter a 10- to 12-inch nonstick frying pan. Place pan over medium-high heat. Lift bread cubes from mixture, shaking off excess liquid. Add cubes to hot pan and cook (adjust heat if necessary), turning as needed, until golden brown, about 5 minutes. Keep warm.
3. Repeat to soak and cook remaining cubes. Discard any remaining egg mixture.
Tracy Maher is a party planning guru and director of marketing for DiscountPartySupplies.com. She has a husband, three children, and a cat that should be registered as a lethal weapon. She throws many parties, mainly as an excuse to cook (and eat) a lot of food!
Images courtesy of Whole Foods, Multiply Delicious, Average Betty, Cookie Madness, and Cooking Light
