Quick Back to School Breakfast Ideas {Getting Back into Routine}

Today is going to be my last post related to Back to School. School starts for us bright and early Monday morning and I have purchased everything the kids need for the big day. Now comes the time of getting out of our lazy summer routine and getting more organized for the school year. 

This is always easier said than done in our house. As a Walmart Mom I was asked to share my ideas on getting into routine when it comes to back to school. Over summer my kids fell into their own schedule of sleeping in and eating breakfast a bit later than usual.
 
My biggest challenge will be getting everyone up and out of bed by 6:30 AM. Mornings in my home are crazy, especially during the school year. The last thing I want to worry about is what to make for breakfast. This is where quick and easy comes into the picture. 

Today’s I’m sharing Three Make Ahead Breakfast Ideas to help your school mornings run a bit smoother. For me, when it comes to school breakfasts they need to be quick and easy. Foods that are prepared ahead and frozen work great when I’m short on time.

Off to my local Walmart I went and picked up a few items to make three affordable kid friendly breakfast ideas. All of the recipes below can be paired perfectly with fruit, yogurt, milk, juice or even a smoothie to round off the meal. 

The first quick breakfast recipe is for Mini Pancake Muffins. Pancake muffins are pancakes that you make in a muffin tin. They’re a fluffy, a little sweet and taste just like a a real pancake. The recipe below yields 24 muffins, so we had plenty to freezer for school mornings.

To use frozen pancake muffins just thaw, reheat and dunk in your favorite syrup. By far these are Carsons favorite.

Easy Pancake Muffins

2 – cups bisquick, jiffy or pioneer baking mix
1 – cup buttermilk
2 – eggs
1/2 – cup great value real maple syrup 

Heat oven to 350°F. Lightly spray a mini muffin pan with non stick baking spray. In large bowl, stir together biscuit baking mix, milk, maple syrup and eggs. Mix until blended. Pour batter evenly into mini muffin cups, filling nearly to the top of each cup. 

Bake 10 – 12 minutes or until tops are light golden brown and spring back when lightly touched. Cool in pan 5 minutes then remove to a cooling rack.  Serve pancake bites warm drizzled with maple syrup.  Flash freeze any leftovers and place them in a large freezer bag.

How to flash freeze: Place pancake bites 1 inch apart onto a baking sheet. Place baking sheet in the freezer for 20 – 30 minutes. This will freeze the bites firmly, so they do not stick when you place them in a freezer bag. When the bites are firm, transfer to a large zip lock freezer bag. Date and freeze. When ready to use reheat in the microwave.

Cook’s Note: you can also add blueberries or chocolate chips to the batter. By far our favorite are just plain old buttermilk pancakes.

Recipe Yields: 2 dozen muffin bites 
Inspired by: Betty Crocker

Next on the list is Homemade Baked French Toast Sticks. My kids love french toast sticks, but the store bought ones can be a bit greasy for our taste. I have been buying french toast sticks for quite a long time and my kids go through them like crazy. 

I would of never thought to make them myself, but I remembered a recipe I saved from Pinterest and I finally gave it a try. The french toast sticks turned out really good, and the recipe made enough to store and freeze the leftovers for a quick breakfast.  

 

DIY French Toast Sticks
 

1 – cup powdered sugar
1/2 – cup milk
1/4 – cup great value maple syrup
1 – 2 teaspoon vanilla
8 – pieces of Texas toast bread, sliced into three’s
3 – 4 tablespoon melted butter

Preheat oven to 400 degrees. Cut each slice of Texas toast in to three pieces; set aside. In a shallow bowl, beat together the eggs, sugar, milk , maple syrup, and vanilla using a whisk, until well blended.  

I had a little helper in the kitchen when I was making the french toast sticks. Here’s a picture of Carson dipping and arranging all the french toast sticks for me.

If you are making these to store in the freezer, bake them first, flash freeze and place in a large freezer bag. If you freeze them unbaked the biscuit dough will not fluff up and rise when baked. To use just remove baked piggies from the freezer, thaw and reheat in your microwave. 

Lil Smokie Pigs in a Blanket

20 – little smokie sausages
2 – (10 count) cans 7.5 oz refrigerated buttermilk biscuits (I use great value)

Preheat oven to 350 degrees. Flatten each biscuit using a rolling pin or your hand. Wrap one biscuit around each little smokie sausage. 

Place each biscuit with the overlapped side faced down on a greased baking sheet. Bake for 10-12 minutes or until biscuits are cooked and lightly browned. 

Flash freeze any leftovers and place in a large freezer bag. Reheat in the toaster oven for 3-5 minutes

Recipe yields: 20 pigs in a blanket