Confession time: in the past 2 weeks, I’ve given JB a frozen waffle for breakfast no less than 7 times.
Totally makes me feel like Mother of the Year.
I tell myself I do that because he likes it, and it’s a breakfast he’ll eat without fail, and while all that’s true, there’s a second reason as well – I’m stuck in a rut. It’s tempting to do what’s easy, but I always feel rewarded when I make a little more effort and give him something homemade for breakfast.
So this week, Mommy’s getting out of her rut, JB!
First up, I made a batch of breakfast cookies from Ellie Krieger. I consider myself a bit of a breakfast cookie snob, and these meet my standards – definite cookie texture and flavor, just pumped up with a few healthier ingredients. I made a couple of changes – I used all whole wheat pastry flour instead of both whole wheat and all purpose, and I used pumpkin puree instead of the carrot puree because it was handy. I also put in some chocolate chips instead of the walnuts because I know my audience. This is a really satisfying cookie, and one I’ll make again.
Next, I made whole wheat blueberry muffins from Gourmet. These are amazing, in that they are made entirely with whole wheat, but have a tender, lovely texture. The wheat flavor pairs perfectly with the blueberries, and you don’t feel at all like you’re sacrificing muffin-iness for health here. 
And because I’m a firm believer in saving myself work down the road, whenever I make a go-to baked good like muffins, I go ahead and measure out a few batches’ worth of dry ingredients and seal them up in a ziploc bag. Then I just write on the bag what wet ingredients need to be added and the baking time/temp, and the next time I have a muffin craving, half the work is already done. I’d also tell you that this might encourage another member of your household to make the muffins, but…it probably won’t. We can pretend, though!
Tell me: What’s your favorite do-the-work-ahead breakfast food?
Boomtown Sisters 
You totally know mine: breakfast burritos! But I also like to do muffins, coffee cake, or breakfast sandwiches. Anything that can be heated up and eaten on our way out the door.
And doughnuts. Always the doughnuts. 🙂
I made egg cups last night – whirled a dozen cage free babies with the mixer, added a bit of cheese and seasoning, poured them into muffin tins and topped them with spinach, mushroom, diced red pepper and some sauteed onions from the night before and baked them. For my daughter, it was strictly cheese and bacon.
It was a little bit of work to do along with making a fabulous dinner using my new stovetop Brazilian grill, but this morning, it paid off. Popped it in the microwave for 30 seconds, added a piece of wheat toast and we were out the door. I read that they keep in the fridge for 7-10 days. I guess we shall see!
Those sound delicious! And I hear you on the extra work while trying to do other meal prep, but it’s almost always worth it, isn’t it?
I make my own multigrain waffles (whole wheat, oat, corn meal, flax) with a hint of brown sugar and cinnamon. Sometimes I vary the recipe by adding a puree (pumpkin or banana). My recipe makes a dozen good sized waffles. I freeze them after they cool and we just reheat them in the toaster. They are so hearty that the kids can only eat half which makes them last a little longer. I still have to replenish our stock once a week because they’re so yummy!
And you are going to provide us with a recipe, right, because those sound awesome! 🙂
I’ll send you the recipe tomorrow!
Thank you! I can’t wait to try it out!
And Megan is going to try and post said recipe because I also want it..Right?
I make a breakfast starter of sausage and hashbrowns (fozen bagged because I don’t want to shred a pound of potatoes). Keep it in the fridge. In the AM heat some up in a skillet, add an shipped egg when done, top with cheese. My kids have to have protein or they don’t make it through the AM. I also make this using chorizo for me.
I love the idea of a “breakfast starter.” I think I may steal that idea!