Most mornings, it’s a struggle to come up with something for breakfast that is not only quick, but nutritious. My daughters and I get up at the bright and early hour of 6:30 am so that they can be out the door by 7:05 am to catch the school bus. This gives them about thirty minutes of get ready time since they spend about five minutes of that time trying to wake-up. I am not a morning person, and neither are my daughters.
During this brief thirty minute window, they must get ready and somehow manage to consume something that resembles a nutritious breakfast. One of our favorite breakfasts is an egg in a hole (pronounced egginahole at our house), sometimes referred to as an egg in the basket. This is a good breakfast because it provides protein, the egg, and whole grain from the bread we use.
Some of the breakfast items that I can serve them can actually be prepared ahead of time to not only speed up breakfast time throughout the week, but give us a wider variety of items to eat for breakfast since some of the items are time consuming. My daughters and myself sat down and prepared a menu for the week consisting of breakfast recipes that they would enjoy. We will start our week long menu of breakfasts next week, but will prepare some of the items on Sunday afternoon. Everything prepared on Sunday can either be stored in the freezer or refrigerator for the week, excluding items that have to be made the day of.
I can’t believe that we are one-fourth of the way through the school year already and I am just now thinking about something like this. I am excited about all the possibilities for breakfast, and can’t wait to start our first Sunday cooking session. It will be a fun time to spend with the girls, teach them time management skills, and of course there will be food tasting as well.
Our first week’s planned menu is:
- Pigs in a blanket
- Banana Bread
- Egg In A Hole
- Quiche Lorraine
- Cereal or Oatmeal
The neat thing about each Sunday cooking session is that we will prepare far to much for one weeks consumption and we’ll be able to freeze some items for future use. Some of the items we plan on cooking can be used for leftovers at lunch if it is too much for breakfast for the entire week, like the Quiche Lorraine. Breakfast is one of the times we’re able to implement fiber into our diet, so I have asked my daughters to eat cereal or oatmeal at least one day of the week. We will also supplement meals with whatever fresh fruit we have on hand since it changes from week to week, based on what is on sale.
How exactly so you pull off pre prepared breakfasts for the week? I am new to your site and excited to get on board with this type of system. Thanks for sharing. Sara
Hi Sara, so glad you found the site. This week’s menu for breakfast will allow me to cook the pigs in a blanket, and banana bread in advance and freeze in baggies for later use. We can put the pigs in a blanket in the oven for about ten minutes to warm them back up, and put the banana bread in the microwave. The Quiche Lorraine will all have to be eaten the same week, but we will have no problem eating it as leftovers since we love it. The egg in a hole will have to be made day off, but having a menu will make things go much smoother in the morning since there will be no deciding, just cooking.