I don’t know about you, but mornings are sometimes a bit of a circus at my house. Never is parenting more of a juggling act than when my husband and I are trying to get ready for work AND get three littles ready to go out the door on time.
If I didn’t do some serious planning ahead, we’d never eat breakfast, and that’s a surefire way to send the rest of the day downhill. And as much as I like toaster waffles, I just can’t get on board with eating them every single day (although they are certainly my son’s breakfast of choice). So over the past few years, I’ve made it something of a mission to find make-ahead breakfasts I can toss in my bag and eat at my desk. With a little bit of effort on Sunday afternoon, we’re set for the week.
My favorite breakfasts have some protein in them, to help keep me going until lunch. Bonus points if the kids like them, and if they are relatively low-mess. Some of my favorites include overnight oatmeal with fruit (Pinterest has a ton of these recipes, in just about any flavor you can dream up!), and yogurt parfaits – to make these, I layer greek yogurt and fruit in a resealable container, then bring along a baggie of granola to sprinkle on top.
Lately, we’ve been eating my freezer breakfast burritos. I love this recipe because it’s easy, makes a ton, and can be modified to fit just about any breakfast craving. I’m giving you the “base” recipe here, which is delicious on its own, but you can also use it as a jumping-off point and make it your own. Don’t like turkey sausage? Use a different kind. These would even be good with cubed up chicken sausages in place of the meat I’ve used below. Don’t eat meat? Try adding a can of drained, rinsed black beans. Don’t like cheese? Wait…who ARE you? (Really though.) Seriously, these babies are the perfect little handheld breakfast, and 2 out of my 3 children love them too! (Try as I might, I just can’t break my son’s waffle habit.)
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