3 Easy Make-Ahead Breakfast Recipes for Busy Weekdays

It’s that time again… back to school! And because our little ones have small tummies and big nutrition requirements, we need to make sure they start their day off right – with a good breakfast!

This post was written in partnership with my friends at Egg Farmers of Canada (and EggCentricTV!). As always, opinions are all my own.

What’s most important when it comes to breakfast is “staying power.”

A breakfast with staying power is one that will keep your kids fuller longer, and keep their bodies and brains energized and fuelled for school.

What’s also SUPER important (and I speak for myself), is that it’s quick and easy to prepare. And a bonus? If you can make it in bulk and freeze it.

Eggs are the perfect school-day breakfast food because they’re packed full of protein, which means they have staying power, and vitamins and minerals.

My kids and I are going to show you how to make our three favourite school breakfast recipes, all of which you can make ahead and freeze for busy mornings.

And for those little ones with allergies and intolerances, we’ve made these all gluten and dairy free! Psst—these also make for great additions to lunch kits too!

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Easy Egg Bites Two Ways

Yield: 8

Prep Time: 10 minutes

Total Time: 10 minutes

Mix and match the fillings in these protein-packed egg bites to suit your family's needs!

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Ingredients

• 1 dozen eggs, whisked
• salt and pepper to taste
• for savory: green onions, baby tomatoes, peppers (all diced)
• for sweet: blueberries, cinnamon sugar, shredded coconut
• non-stick cooking spray

Instructions

1. Preheat the oven to 350F. Spray your muffin tin with non-stick cooking spray
2. Let your kids fill each cup with either savory or sweet ingredients (about 1/3 full), and then fill with egg mixture (3/4 full).
3. Place muffin pan on top of a baking sheet with water in it. Place in the oven and cook for 15 to 20 minutes. Remove from the oven when done (slightly golden brown on top), and gently take the egg cups out of the pan to cool.
4. Store in an airtight container in the fridge, or wrap each individually in plastic wrap and store in a freezer safe air tight bag for longer term freezer storage. Unwrap and reheat in the microwave for about 30 seconds or in a toaster oven for busy mornings.

Did you make this recipe?

Tag @sarahremmer on Instagram and hashtag it #sarahremmer . And if you love this recipe it would mean so much if you could leave a review and rating.

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3-Ingredient Flourless Banana Pancakes

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 8 eggs, whisked
• 4 ripe bananas, mashed
• 2 tsp cinnamon
• 2 tbsp coconut oil (and maybe a little more for each batch)

Instructions

1. Combine bananas, eggs and cinnamon and whisk well with a fork
2. Melt coconut oil in a skillet over medium heat
3. With a ladle, gently and carefully put about 1/3 cup of mixture into the pan to form “pancakes” (it will be a liquidy mixture), when the pancakes are golden brown, gently and quickly flip them with a spatula (it takes a few times to perfect this because they are very delicate!). Once golden brown on the other side, remove from pan and allow to cool. Serve with yogurt and favourite fruit.
4. To freeze, when completely cooled, wrap pancakes individually in plastic wrap, then place in a freezer-safe bag and place into freezer. Re-heat in the oven, the microwave or in a toaster on busy mornings.

Did you make this recipe?

Tag @sarahremmer on Instagram and hashtag it #sarahremmer . And if you love this recipe it would mean so much if you could leave a review and rating.

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Gluten-Free Baked Breakfast Taquitos

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

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Ingredients

• 12 eggs, whisked
• 2 tbsp pesto
• 1 tbsp olive oil
• 1 red pepper, diced
• big handful of fresh spinach, chopped finely
• 12 small gluten-free tortillas
• 6 chicken or turkey breakfast sausages, sliced in half lengthwise

Instructions

1. Preheat oven to 425-450 F (depending on how hot your oven is)
2. In a medium bowl, combine eggs and pesto. Whisk well and set aside.
3. In a skillet pan, heat olive oil over medium heat. Add peppers and spinach to the pan and cook until spinach is wilted (tender cooked). Remove veggies from the pan and place them in a bowl set aside. Pour egg mixture into the pan and cook (like scrambled eggs).
4. Set out the 12 gluten-free tortillas, and place 2-3 tbsp egg mixture and 1-2 tbsp veggie mixture in the middle, and top with a sliced breakfast sausage and roll up. Place fold side down on a baking sheet. Brush the tops with olive oil and place in the oven for 10 minutes. Flip them and bake for another 5 minutes. *hint: place the stack of tortillas in damp paper towel and microwave for 30 seconds to soften them before making the taquitos if you’re using corn tortillas.
5. Enjoy with salsa or on the go!
6. Freeze baked taquitos in a single layer on the baking sheet, then transfer to a freezer bag for longer term storage. To reheat, bake at 450ºF for 8 minutes.

Did you make this recipe?

Tag @sarahremmer on Instagram and hashtag it #sarahremmer . And if you love this recipe it would mean so much if you could leave a review and rating.

If you want to see my kids and I making all 3 recipes (and get LOTS more easy back to school recipes too), check out Get Cracking on their YouTube Channel!