Monday, October 10, 2011

Make Ahead Weekday Breakfasts



We eat breakfast as a family every morning. It's not usually a long stretched out meal, but we all get to look at each others bright and shining faces (ha!) before my husband skedadles to work. When we decided I would stay home with the kiddos, this was one of the things we agreed to: the start of my "work" day and more family time together.

One way our family eats a hot breakfast everyday but keeps the morning drama low is to make ahead our weekday breakfasts. On Sunday night, usually while I'm cleaning up dinner, I make a half batch of Baked Oatmeal, and a pan of scrambled eggs. Once they are cool, I cut them into individual servings and top each pan with plastic wrap.

The next morning, all we have to do is remove a portion for each person and reheat it in the microwave and we're done with breakfast. Each pan makes enough for 2 breakfasts for our family, so there are 4 days done. That leaves one day where I can make something new or take a helping hand with cold cereal or frozen waffles.

To keep variety alive, some weeks I make hard boiled eggs instead of scrambled. I've also tried new recipes for Baked Oatmeal, or made a large batch of steel cut oats or traditional oats. The whole point is to make it ahead so all it needs is a quick zap in the 'ol microwave.

Baked Scrambled Eggs
makes 6 servings

6 eggs
1/2 cup milk
salt and pepper

Spray a 8x8 inch cooking pan with nonstick cooking spray. Beat eggs with milk, add salt and pepper to taste. Bake for 20 mins in a 350 degree oven or just until eggs are set.

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