What’s a working mom to do about breakfast? It seems like no matter how early I get up, by the time I get the kids on the bus, there’s no time for breakfast. The drive-thru is just so easy, how do I make something just as easy? The answer: make ahead. It’s the working mom’s survival toolkit. I make ahead meals for the week, why not add in breakfast? Here are some of my favorite make-ahead breakfast meals that are quick, reheat well and are healthier than anything you can get through a window.
1. Egg Muffins/ Mini Quiche
Any name you want to give them, these are easy to make and easy to eat in the car. (Don’t shame me, but my breakfasts need to be consumed in the car). You can add any ingredients you choose to make a bite-sized omelet of your choice. My favorite is the Mediterranean Egg Muffins.
Four eggs, ½ zucchini, 2 Roma tomatoes, ¼ c. feta cheese and Italian seasoning. I like to use the mini muffin pan so these are entirely pop-able.
• Fine dice zucchini
• Seed and dice tomato (I find the seeds make it too watery)
• Whisk eggs, then add vegetables, feta, and seasoning
• Liberally spray muffin pan and put about a serving spoon of the mixture in each
• Bake at 350 degrees for 20 minutes
• Take out of muffin tin as soon as they are out of the oven. I find they stick otherwise. Run a knife around each muffin, then loosen and remove.
• Make mixture ahead and bake that morning, or bake the night before and reheat.
• I usually eat 4. I could easily eat 6! If you have a spouse, this is a great one and done breakfast for both of you.
• These are veg heavy! You can go with 5 eggs and fewer extras for a more egg-y breakfast.
2. Banana-Oatmeal Pancakes
These are vegan in nature, but don’t let that scare you. They are dense and can be eaten like finger food rather than delicate pancakes. One of my kids loved them and one hated them. Go figure. Consider them to be a cross between hot oatmeal and a cookie.
• 2 ripe bananas, 3/4 c. Almond milk (other milk), 1 c. whole wheat flour, ½ c. rolled oats, ¾ c. baking powder, 1 pinch salt, ¼ to ½ c. chocolate chips (depends on how chocolately you want to be) or fruit, I used blueberries.
In a mixer, puree bananas and add other ingredients in order. Cook in a skillet or on a griddle until golden brown on each side.
I made them both ways, but I loved the blueberry ones even more. The chocolate, depending on how much you use, can be very sweet. I thought the blueberries were perfect. You’ll notice there is no sugar in the ingredients and the sweetness comes from the chocolate chips or the fruit. These are very portable, freezable, reheatable and checks all the boxes I need for a make-ahead meal. My kid would eat them with syrup, but I found that they didn’t need them. I also tried a small smear of peanut butter and it was good too.
3. Banana Peanut Butter Smoothie
1 c. vanilla yogurt (can use a 6 oz individual container too). 2-3 TBSP of peanut butter and ½ banana. These are adjustable to your taste. You may want more peanut butter or use the whole banana. Blend in a blender and drink. You may need thin out with milk or almond milk. My kids love these and have learned to make them on their own. This also makes a good after school snack or a take to work lunch.
4. Sausage Roll-ups
My late Aunt Jean made these every weekend we visited her. Her house always smelled of sausage in the morning, so these take me to my happy place! What’s great about these is you can make them the night before, slice and cook in the morning and everyone thinks you put tons of effort into them. I also find these perfect for pot-luck parties, office breakfast meetings, baby showers… you name it. These are so versatile, you can change up the cheese and make them spicy with pepper-jack, or add apples & fontina cheese, or Craisins & brie for something fancy or holiday-related.
The base ingredients are 2 rolls of crescent roll dough, Pillsbury now makes crescent roll dough that is just a sheet with no perforations. If you find that one, use it. 1 pound of ground breakfast sausage (pork, chicken, turkey) and 4 cups of shredded cheese. I use cheddar, but I also like Colby-jack. It’s your choice as to how you want to spice it up.
• Spread out one roll of dough, press seams together if there are perforations
• Spread ½ the sausage over the dough using the back of a spoon
• Top with 2 cupsbof cheese and roll up like a jelly roll
• Repeat with remaining dough, sausage and cheese for the second roll
Here is where you can stop, wrap in plastic wrap and put in the fridge for the next day. 
• Slice with a serrated knife, use a sawing motion so as not to pinch the dough. Lay slices flat on a greased cookie sheet and bake at 350 for 15-20 minutes, until golden.
I promise they are a crowd pleaser! They are best fresh out of the oven but travel well in a casserole dish. They are good reheated in the microwave, but better reheated in the oven. Don’t limit them to breakfast either. I find people will eat them any time of day. They probably don’t rank as healthy as the previous meals, but they’re perfect for a cheat day or special occasion and better than anything you’ll get through a fast- food window!
You can also do a fruit smoothie or overnight oats for easy, healthy breakfast options. Any way you slice it, taking about 20 minutes out of your night to get breakfast ready in the morning will give you peace and breathing room, help your budget and could add some healthy choices into your busy life! Bon Appetit!
