If you are searching for quick make ahead meals, these are 3 easy breakfast recipes that are great for back to school. You can make them on the weekend or the night before so all you have to do is serve them in the morning. Three options that kids will love are homemade granola, muffins, and quiche.
Printable recipe cards are at the bottom of this post!
Easy Breakfast Recipes The Whole Family Will Enjoy
Granola is a great option for kids because you can add whatever fruits, nuts, and seeds into it that your kids like. It is a great source of protein and fiber and will keep your kiddos satisfied until snack time.
You can also make this recipe certified gluten free, just make sure it says,”certified gluten free” on the packaging of the oats.
Here is another healthy granola recipe filled with seeds and fruit!
I feel confident in saying most kids would love a warm chocolate chip muffin for breakfast. You can serve it with some scrambled eggs on the side for some added protein and some fruit as well.
This muffin recipe is great because you can substitute the chocolate chips for nuts or fruit to make it a more healthy option.
Kids might put up a little fight if they see caramelized onions and broccoli in their breakfast, but this quiche is seriously amazing. Your kiddos won’t be able to taste the broccoli and the caramelized onions add so much flavor.
You can easily remove the broccoli and onions and replace them with whatever veggies they prefer. That’s what makes quiche so great, you can use whatever ingredients you love and it will turn out delicious!
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Links For Materials You Might Need For These 3 Easy Breakfast Recipes
- Mixing bowls
- Measuring cups & spoons
- Pie dish
- Wide bottomed saute pan
- Cutting board
- Liquid measuring cup
- Cookie sheet
- Wooden spoon
- Mason jars for storing food
- Muffin tin
- Flour sifter or small wire strainer
- Hand mixer
- Cookie scoop
- Cupcake liners
- Wire cooling rack
- 6 cups old fashioned oats
- 3/4 cup coconut oil
- 1/2 cup avocado oil
- 2 tsp. pure vanilla extract
- 3/4 cup maple syrup
- 1 tsp. cinnamon
- 1 tsp. salt
- 2 cups roasted cashews
- 1/2 cup chia seeds
- Preheat oven to 350.
- Measure out 6 cups old fashioned oats & add to large mixing bowl.
- Measure out 3/4 cup coconut oil, 1/2 cup avocado oil, 3/4 cup maple syrup, & 2 tsp. pure vanilla extract. Set to medium low and remove from heat once all the ingredients are melted together. Add to old fashioned oats.
- Measure out 1 tsp. cinnamon & 1 tsp. salt and add to mixing bowl. Stir all the ingredients together really well and evenly spread out on cookie sheet.
- Bake for 30 minutes, stirring every 10 minutes. This will ensure the edges don't get too crispy.
- Remove cookie sheet from oven and sprinkle on 1/2 cup chia seeds & 2 cups roasted cashews. Stir together to combine.
- Let cool & add to mason jars. Enjoy!
If you want a gluten free option make sure you get old fashioned oats that are certified gluten free.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 450Total Fat: 28gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 201mgCarbohydrates: 45gFiber: 7gSugar: 13gProtein: 7g
- 1 stick room temperature butter
- 1 1/4 cup sugar
- 2 eggs
- 1/2 tsp salt
- 2 cups flour
- 2 tsp baking powder
- 1/2 cup milk
- 1 1/4 cup semi sweet chocolate chips
- 2 tsp sugar for tops of muffins
- Preheat oven to 350 degrees. Using your hand mixer, cream together 1 stick room temperature butter and 1 1/4 cup sugar in a large bowl.
- Add eggs & mix to combine
- Using a flour sifter or wire strainer, sift 2 cups all purpose flour, 1/2 teaspoon salt, and 2 teaspoons baking powder into the wet ingredients. Stir with a wooden spoon to combine.
- Slowly add 1/2 cup milk and mix really well. Add in 1 1/4 cups semi sweet chocolate chips ( or as much as you desire) and stir to combine.
- Using an ice cream or cookie scoop, evenly divide the batter into 12 lined cupcake tins. Sprinkle the tops with 2 teaspoons sugar evenly divided between the 12 cupcakes.
- Bake for 28-30 minutes or until the edges are golden brown. Test with a toothpick to make sure they're done. Remove from cupcake tin and let cool on a wire rack.
- Store in an airtight container on the counter for a few days or in the freezer for up to 2 months in a ziplock bag. Remove from freezer and let thaw on the counter when ready to eat. Enoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 367Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 290mgCarbohydrates: 55gFiber: 2gSugar: 34gProtein: 5g
- 1 pie crust
- 1 onion
- 1 tbsp unsalted butter
- 6 eggs
- 3/4 cup milk
- 1 cup shredded cheddar cheese
- 1 cup broccoli
- 1/4 tsp garlic powder
- 1/8 tsp salt for onions & 1/4 tsp salt for egg mixture
- Pepper to taste
- Prepare your crust and chill in the refrigerator for one hour. While chilling you can prepare the rest of your recipe. The recipe for the crust is linked on my blog.
- In a wide bottom pan, heat up 1 tbsp unsalted butter on medium-low. Cut up one whole onion in half slices that are 1/4'' wide. Add onions & 1/8 tsp salt to pan. Stirring every few minutes, cook until the onions are light brown. If they are sticking you can add 2 tbsp water to deglaze the pan. Set aside when done.
- If you are using frozen broccoli, steam 1 cup so it is partially cooked. You can also use fresh broccoli, and it is up to you if you want to steam it for a few minutes before adding it to the quiche. If you don't, it will just be more crunchy.
- Preheat oven to 375. Remove pie crust from refrigerator and roll out & place in pie dish. You will want to coat the counter and your hands in flour to make sure it doesn't stick.
- In a large bowl, combine eggs, milk, garlic powder, salt, and pepper. Beat until incorporated. Add into pie dish.
- Add 1/2 cup shredded cheddar cheese, cut up broccoli, & half of the caramelized onions into egg mixture. Top with remaining 1/2 cup shredded cheddar cheese & the rest of the caramelized onions.
- Place on the middle rack & bake for 35 minutes or until the middle is set & not jiggly. Let cool for 10 minutes before serving. Enjoy!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 182mgSodium: 373mgCarbohydrates: 17gFiber: 2gSugar: 2gProtein: 12g
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