Reality check: we’re halfway through the summer. Phew! And by this point we’re all tired of answering the infamous “can I have another snack?” question. Seriously, though, how do these tiny humans eat. so. darn. much? While I can’t control the snack monster running around my house, I can control the meals I serve the rest of the day. And I choose to start with easy, healthy(-ish), make-ahead breakfast ideas both my husband and picky toddler enjoy.
If you’re a weekly shopper like I am, plan ahead and grab a few breakfast staples on your weekend grocery run to ease up your morning routine. Maybe you’ll even have time to sip your cup of coffee without reheating it a dozen times. It’s the little luxuries, am I right? I (try to) prep ingredients on Sunday evenings, then mix and match a few recipes based loosely on what I purchased at the store that same morning. You can search tons of fun recipes kids are sure to love, but I’ve listed a few of my favorite go-to’s with ingredients you can easily find at your neighborhood grocery store.
So go ahead, mamas! Give yourself the gift of time and take back your mornings! OK, maybe not the whole morning. But, even just a few minutes of peace before the crazies—err, I mean children—awaken will help you survive the remaining weeks of summer.
Egg (and Everything in the Fridge!) Cup Sandwiches
Consider this one the “everything but the kitchen sink” breakfast sandwich. The beauty of egg cups is that you can mix and match ingredients you already have in your fridge—think shredded cheese, fresh spinach, sliced veggies, etc. Plus, they bake in just 20 minutes. Once baked, you can store them in a food storage container for up to one week. Each morning, heat up one, or a few, and enjoy as is, or stick them between a toasted English muffin for a morning sandwich option. Easy prep, quick bake, and so delicious!
- 6–8 eggs (Eggbeaters works just as well)
- ¼ c. of milk (optional; any variety—just to fluff up the egg mixture)
- chopped veggies, deli meat, and cheese (or any other mix-in ingredients hanging out in your fridge)
- English muffins (biscuits work too)
- pinch of salt & pepper
- 1 nonstick muffin tin
- Crack the eggs into a large mixing bowl and stir well. Add a splash (or ¼ cup) of milk if you want a fluffier batter. Sprinkle with salt and pepper.
- Then, search your fridge for mix-ins. I usually work with deli turkey meat and shredded cheese; fresh spinach is also a great addition!
- Chop up your mix-ins and add a small handful of the mix (about the size of your palm) to each cup of the muffin tin.
- Then, pour the egg batter over each of the cups filled with mix-ins—about ¾ of the cup should be full. Top with a sprinkle of cheese (optional).
- Bake for 20–22 minutes until the egg cups rise and are cooked throughout.
- Let cool and enjoy! Or, once cooled, seal them in a container to store for up to one week.
- If you’re making a sandwich, slice an English muffin in half and toast to your preference; then stick an egg cup between the two slices and enjoy!
(Like this idea, but need a formal recipe to follow? Check out one of my favorites from Super Healthy Kids.)
Overnight Oats (Topped with Yogurt & Fruit)
I like a hearty breakfast, and I love a good serving of traditional oatmeal to start my day. But, the summer heat makes a warm breakfast sound downright awful. When things warm up outside, I turn to my overnight oats recipe for a cold, healthy breakfast alternative. This one has zero cooking involved, just assembly—yay! Even my toddler can safely help prepare our oats, and very little mess ensues. Win, win.
- ¼ c. of quick oats, per serving (any box of Quaker or store-brand works)
- ¼ c. of milk, per serving (non-dairy alternatives work too)
- dash of cinnamon
- dash of brown sugar
- plain or vanilla Greek yogurt
- fresh berries or any chopped fruit
- mason jars or any cup with a lid/seal
- Line up your mason jars or cups. Add ¼ cup of oats to each.
- Add a dash of cinnamon and a dash of brown sugar to sweeten up plain oats as desired.
- Mix or shake up the dry ingredients.
- Then, add ¼ cup of milk or your favorite dairy alternative to each serving. Stir well.
- Seal the mason jars and place them in the fridge. They need to “gel” for at least four hours, but it’s easier to just leave them overnight.
- Once “gelled” overnight, open up the jars.
- Top the oats with a spoonful of your favorite Greek yogurt and fresh berries or chopped fruit. Enjoy!
(Like this idea, but need a formal recipe to follow? Check out one of my favorites from Yummy Toddler Food.)
Little Piggies In a Blanket
OK, so these little piggies are not the healthiest of the bunch, but they sure are the tastiest. They’re also super fun for your kiddos to assemble before they bake. Consider it an early cooking lesson and let your littles get creative and burn some energy while being helpful.
- canned biscuits (or canned crescent rolls)
- Vienna sausages (any brand/variety; even leftover hotdogs, cut in quarters, will work)
- sliced cheese (totally optional, definitely delicious)
- 1 nonstick baking sheet
- Preheat your oven as directed by the canned biscuits you select, likely 350°F for dark or nonstick baking sheets.
- Open the canned biscuits or crescent rolls and separate them. Then, open the can of Vienna sausages and drain. If your kids are helping, take the sausages out of the can and place onto a safe plate, as the edges of those cans are very sharp.
- Flatten out the biscuits, place a piece of cheese in the center, then add the sausage on top of the cheese. Fold the sides up (like a mini taco) and press down to seal. Continue until all biscuits are assembled.
- Then, place the baking sheet in the oven and bake as directed, likely 10–15 minutes or so.
- Remove from the oven safely, let cool, and enjoy!
(Like this idea, but need a formal recipe to follow? Check out one of my favorites from Pillsbury.)