Super Easy Breakfast Ideas for a School Day!

Super Easy Breakfast Ideas for a School Day!

    We all know that sometimes school mornings can be a little rushed. That means hair down, no breakfast, no makeup, and everyone mad! Here are two super yummy breakfasts you can make ahead of time, so you don't have to eat cereal in the car! 

French Toast Sticks

    

    These french toast sticks are so good! They are super easy and perfect to make ahead of time and freeze. You can eat them with syrup or they taste really good with jam and powdered sugar. This recipe is from Ree Drummond from the Food Network.  

 Ingredients: 

• 6 large eggs
• 1/2 cup half-and-half
• 1 tablespoon vanilla extract
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 1/2 cups sweetened corn and oat cereal, such as Cap'n Crunch, crushed to fine crumbs
• 2 tablespoons salted butter, melted
• 12 slices Texas toast, each cut into 3 strips

Directions: 

    

    Crack the eggs into a pie plate. Add the half-and-half vanilla, 1/4 cup of the granulated sugar and 1/2 teaspoon of cinnamon. Wisk lightly until combined; set aside. 

    

    In a separate pie plate, stir together the panko breadcrumbs, crushed cereal and remaining 1/4 cup granulated sugar and 1/2 teaspoon cinnamon. Use a for to stir in the melted butter so that the crumbs are slightly moist. Set the dish aside.

  

    One by one, quickly dunk the bread strips in the egg mixture, turning to coat. Then lay them in the dish with the crumb mixture, turning them over, sprinkling and pressing so the crumbs totally cover the surface. Place the sticks on a rack set in a baking sheet (I just used a cookie sheet without a rack). Place the sticks on a rack set in a baking sheet. Flash-freeze for 30 minutes to set the surface. 

    Transfer the sticks to zipper bags for storage in the freezer. To bake them from a frozen state, preheat the oven to 425 degrees F. Line a pan with frozen sticks and bake until golden brown around the edges, 15 to 18 minutes. 

    When we make them we cook the sticks, then freeze them. Then, when you want to eat them you can toast them.  

Breakfast Biscuit Cups

    These biscuit cups are really easy to warm in the microwave and taste really good. You can also make these ahead of time and freeze them. This delicious recipe is from Taste of Good.

Ingredients:

• 3 pound Jones No Sugar Pork Sausage Roll
• 1 tablespoon all-purpose flour
• 1/8 teaspoon salt
• 1/2 teaspoon pepper, divided
• 3/34 cup plus 1 tablespoon 2% milk divided 
• 1/2 cup frozen cubed hash brown potatoes, thawed
• 1 tablespoon butter
• 2 large eggs
• 1/8 teaspoon garlic salt
• 1 can (16.3 ounces) large refrigerated flaky biscuits
• 1/2 cup shredded cheese

Directions: 

   In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the flour, salt, and 1/4 teaspoon pepper until blended: gradually add 3/4 cup milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and set aside.

  

    In another large skillet over medium heat, cook potatoes in butter until tender. Whisk the eggs, garlic salt and remaining milk and pepper; add to skillet. Cook and stir until almost set. 

   Press each biscuit onto the bottom and up the sides of eight ungreased muffin cups. Spoon the egg mixture, half the cheese, and sausage into cups; sprinkle with remaining cheese. 

   Bake at 375 degrees for 18-22 minutes or until golden brown. Cool 5 minutes before removing from pan. Freeze option: Freeze cooled biscuit cups in a freezer container, separation layers with waxed paper. To use, microwave one frozen biscuit cup on high for 50-60 seconds or until heated through.