Banana Blueberry Muffins
These can be made the night before, also a great way to use those over ripe bananas.
If you decide to make them in the morning they are really quick to make.
This is a quick and easy breakfast on school days. I make it the night before, put it in the fridge, preheat the oven in the morning and place the muffin pan right in.
Click on the picture below to find the recipe, You may have to scroll down to find it
I did convert my kitchen into a test kitchen this weekend! I found some recipes that are quick, easy, and your children will want to eat. My test subjects were my husband, my 13 year old, and my 8 year old — they loved everything, so I consider this adventure a success. I will also be adding some other recipes as I test them out on my test subjects here at home. So far, they have had no complaints!
Breakfast On the Go!
Pancake Bacon Muffins
Christy and I were racking our brains trying to figure out how we could get pancakes and bacon in a “to go” form. I thought muffins would be a great way but didn’t know how to make pancake mix set up like muffins. Christy to the rescue! She remembered a pancake recipe she had that was very thick. The following recipe is exactly as Christy gave it to me, but I threw in the bacon. On a weekend you can use the recipe to make big fat pancakes!
Fluffy Buttermilk Pancakes
1 C flour
2 Tbs baking soda (You read that right, it is 2 Tablespoons!)
2 Tbs sugar
1/2 tsp salt (I used sea salt)
1 egg beaten
3/4 buttermilk (I didn’t have buttermilk so I used sour milk)
2 Tbs oil
3 Tbs real bacon bits
1. Mix dry ingredients. In a separate bowl add wet ingredients to beaten egg. If you want to sour your milk you just put 3/4 Tbs of vinegar in a 3/4 C and then fill it the rest of the way with milk. I let it set for 5 minutes and then poured it into my wet ingredients. Once all wet ingredients are mixed then pour them into your dry ingredients and mix well.
2. Add 3 Tbs real bacon bits to batter and mix in.
Spoon batter into a greased muffin pan and put in a preheated 375° oven for 20 to 25 minutes. It makes 6 muffins.
You can eat them while warm, but the whole purpose of me posting this recipe was to help find quick breakfast ideas. After the muffins are cooled, pop the muffins into ziploc back and store in your fridge for up to a week. When ready to eat, just pop them in the microwave for 15 to 20 seconds.
We cut the muffins in half and put butter on them. My husband had syrup on them and my son had applesauce on the side and dipped the muffin in it. This recipe was family approved, and got 5 stars from all of them!
French Toast Souffle
Again, Christy and I put our heads together for this one. I had a recipe that I have had since 1999, from Cooking Light magazine, and this is the first time I have attempted it. The only problem I had before I started was that it wasn’t a quick cooking recipe and it wasn’t a grab and go kind of meal. Christy suggested cooking it in a muffin pan……genius!
8 slices of white bread cubed (at a later date I will be trying it with my homemade wheat bread)
1/2 block cream cheese (4-ounces)
4 large eggs
3/4 C milk
1/3 C fat free half and half
1/4 C maple syrup (I didn’t have any, so I used regular syrup)
1/4 tsp vanilla extract
1. Place bread cubes in the bottom of a greased muffin tin. I filled the tin 1/3 of the way with the bread cubes.
2. Beat the cream cheese.
3. Add eggs, one at a time and mix well between each addition.
4. Add milk, half and half, syrup, and vanilla. Mix until smooth.
5. Pour over bread, until each tin is 2/3 to 3/4 filled.
You can cover it and put it in the fridge over night. The next morning, uncover the pan and put in the oven at the same time you set your oven for 375°. Do not pre-heat your oven! Cook for 35 to 40 minutes. This makes 11 souffles.
They taste just like french toast. Again, 5 stars from the family!
* I made mine and popped it in the oven immediately. My oven was already pre-heated and I cooked it for 25 minutes. This is an option if you have time in the morning.
This is an easy recipe that I have made many times and they freeze really well.
You only need eggs, cheddar cheese, bacon bits, and tortillas (soft taco size).
Scramble your eggs and salt and pepper to taste.
Put a 1/2 cup in a tortilla and sprinkle cheese and bacon bits on top.
Roll the tortilla up — burrito style, cover it in plastic and put several in a freezer safe Ziploc bag.
When ready to eat, take out of the plastic and roll it in a paper towel and cook in the microwave for 1 min. and 15 sec.
Quick and Easy breakfast!