Four Easy Homemade Breakfasts for Busy Mornings

We absolutely understand the chaos of busy mornings, trying to get everyone out the door on time while also filling their bellies with something nutritious that will carry them through the morning. And we totally get the siren song of cereal or granola bars as a quick and easy solution for weekday morning pandamonium.

That's why we're giving you options! You can make our nutritious, easy breakfasts for busy mornings the night before or prepare them in the morning in 20 minutes or less, and we know your family will love them. They're the perfect way to say, "Morning mission accomplished." Great job, you!

Puffins

A puffin combines a muffin and pancake — and what's not to love about that? The basic recipe is easy. They aren't messy (or at least not as messy as pancakes and syrup), so everyone can eat them on the go. The best thing about them, though, is that they sneak in extra fruit and whole grains. It's the perfect recipe for delicious morning peace. This makes 12 puffins. Store them in a tightly sealed bag for up to five days and dole them out every day, or freeze them for up to six months so you have something to grab on those especially hectic mornings. 

Ingredients

• 2 cups pancake mix
• 1 egg, beaten
• 1 cup of water
• 3 tablespoons of maple syrup
• Assort toppings like chocolate chips, coconut, nuts or fruit

Directions

1. Preheat oven to 350°F. Grease a 12-cup muffin tin.
2. Mix together all the ingredients until dry ingredients are moistened.
3. Line each cup with a cupcake liner.
4. Fill each muffin cup two-thirds full of puffin mixture.
5. Top uncooked puffins with toppings like fruit, chocolate chips, or coconut.
6. Bake for 25 minutes or until an inserted toothpick comes out clean.

Baked Egg Mini-Casseroles

Here's the easy way to add eggs to weekday breakfast chaos because you can make them ahead and store them in the fridge for up to three days (or freeze 'em for up to six months). Make these the night before and pop them into the microwave for a minute in the morning, or mix up the egg mixture and stick it in the oven when you get up. You can double or triple the recipe to have some saved in the freezer for super-quick breakfasts when you're desperate to feed your family something good as they're racing out the door. 

Ingredients

• 4 eggs
• ¼ cup milk
• Salt and pepper to taste
• Add-ins to taste

Directions

1. Whisk together the eggs and milk. If there's an ingredient that everyone likes in their eggs, such as cheese, you can add that in during this step as well. Otherwise, you will add those extra things right before you bake them.
2. Use a quarter-cup measuring cup to ladle egg mixture into each muffin tin. At this step, you can cover and refrigerate your eggs for the next morning if you're making these ahead of time.
3. Preheat oven to 400°F. If you have additional ingredients to add (like bacon or vegetables), add those before you bake.
4. Place in the center rack in the oven and bake until the the eggs come out clean when you insert a knife; approximately 20 minutes.

Ideas for Add-ins and Variations

What's nice about these mini-casseroles is that you can make them to suit your family's tastes — which is perfect if you have a lot of picky eaters. Try these delicious combos, or get creative with your own pairings.

• Western style: Green peppers, onions, and ham
• Swiss 'n mushroom: Swiss cheese and mushrooms
• Hash: Corned beef hash and kielbasa
• American: Bacon and cheddar cheese
• Meat lovers: Bacon, sausage, and ham
• Cheese lovers: Parmesan, mozzarella, and jack cheeses
• Italian: Asiago, onions, green peppers, and mozzarella cheese

Breakfast Cookies

Cookies for breakfast? We're in! These will feel like a treat, but they're packed with nutritious stuff. Store them, tightly sealed, in the fridge for up to five days or freeze them for up to six months. This makes 12 cookies. 

Ingredients

• 1 cup old-fashioned oats
• ½ cup flour — use almond or wheat to give the cookies extra nutritional punch
• ½ cup coconut flakes
• ½ cup chopped nuts of your choice
• ⅓ cup dried fruit of your choice
• 2 tablespoons wheat germ
• ½ teaspoon salt
• 1 banana, mashed
• ¼ cup unsweetened applesauce
• 2 tablespoons oil
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. Line your cookie sheet with wax paper.
3. Mix the dry ingredients in a medium bowl.
4. Mix the wet ingredients in a small bowl.
5. Make a well in the dry ingredients and pour the wet ingredients into the well.
6. Stir with a wooden spoon until moistened.
7. Using a tablespoon, form cookies on the cookie sheet. Place one inch apart.
8. Bake the cookies for approximately 20-25 minutes or until an inserted toothpick comes out clean.

Homemade Toaster Pastries

We'd be lying if we told you we never tossed a Pop-Tart at a kid as they were running out the door and called it breakfast (or grabbed one ourselves). Those little rectangles of goodness are delicious, but in our hearts, we know we can do better. This make-ahead breakfast recipe is a little more nutritious than the original, and it tastes even better! Customize it to your family's liking with all kinds of filling ideas. This makes 9 pastries. They'll keep at room temp for about three days or in the freezer for up to six months. 

Pastry Ingredients

• 1½ cups all-purpose flour
• ½ cup whole wheat flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 cup unsalted butter, sliced
• 1 large egg
• 2 tablespoons milk

Pastry Directions

1. In a medium bowl, combine the flour, sugar, and salt.
2. Work in the butter with your fingers, a pastry blender, or a fork until pea-sized lumps of butter are still visible, and the mixture holds together when you squeeze it.
3. In a separate small bowl, whisk the egg and milk together.
4. Stir them into the dough and mix until everything sticks together. Knead on a well-floured counter if necessary.
5. Divide the dough in half and shape each half into a smooth rectangle loaf. At this point, you can roll the dough out immediately or wrap the dough in plastic and refrigerate it for up to two days.

Assembly Directions

1. Roll both sections of dough out on a lightly-floured surface until they are about ⅛-inch thick.
2. Using a floured pizza cutter, trim the dough so that you have a 9 x 12-inch rectangle. Set trimmings aside for another use.
3. Cut both large rectangles into nine 3 x 4-inch rectangles.
4. Spread a scant two tablespoons of filling (see below for ideas) onto one rectangle. Make sure that you leave about ¼-inch of space around the edges.
5. Moisten the outside edge of the dough with a little water or egg white. This is to help the top stick to the bottom better.
6. Place the top of the toaster pastry over the filling and seal the edges by pressing the end of a fork down into the dough. Poke small holes in the top.
7. Using a spatula, place the pastries on a parchment-covered cookie sheet, and refrigerate them for about 20 minutes while you preheat the oven to 350°F.
8. Bake the pastries until they are golden brown on top, about 15 minutes.

Filling Ideas

The great thing about these little pastries is that you can fill them with anything you want. Here are a few ideas:

• One chopped apple, one teaspoon of cinnamon, and one tablespoon of brown sugar
• Nutella and sliced banana
• Equal parts raisins, dates, and walnuts coated with brown sugar
• Jam
• Peanut butter and honey 
• Fresh fruit such as strawberries, blueberries, or peaches

Beat Busy Mornings With Easy Breakfasts

Keep your family going strong all morning long with our busy-morning breakfasts. With a little planning and a lot of love, you can create fast, easy foods your family can grab and go, no matter how busy everyone is.