4 Easy Breakfasts On-The-Go

4 Easy Breakfasts On-The-Go

Who said breakfast had to be time consuming or difficult?

Breakfast is the most important meal of the day for our little ones, and should be something that not only they enjoy, but something that’s going to get their little minds ready to learn!

I have compiled four easy recipes that don’t take too much time to make, can be prepared or made in bulk and get you out the door on those fast-paced mornings.

1. Smoothie – So easy and versatile! Fruits and/or veggies can be prepared any time, portioned in to snap lock bags, and popped in the freezer until ready to use. Pop ready-made smoothie bag into the blender with your choice of milk, pour it in a cup or bottle and out the door you go!
2. Breakfast Quesadilla – Can be made multiple ways to suit any taste – with a base of eggs and cheese between two tortillas. Make a large batch of these egg-tastic breakfast quesadillas and freeze them for on-the-go mornings.
3. Yogurt Muesli Pots – What kid doesn’t like yogurt?! This is such an easy, healthy, and on-the-go breakfast that literally only takes 2 minutes to make!
4. Cheese & Bacon Breakfast Muffins – This is a perfect on-the-go breakfast for any day of the week because it has your classic breakfast flavors in one convenient package. You can make it ahead of time and simply reheat when ready to serve!

Breakfast Smoothie

Ingredients

• 1 banana
• Small handful of fresh or frozen berries
• 2 tbsp oats
• 1 tsp honey
• Milk of choice

Method

1. Add all ingredients to blender
2. Blend until smooth
3. Pour into child’s bottle or cup
4. Out the door and enjoy!

Breakfast Quesadillas

Ingredients

• 2 eggs
• 1 tbsp butter or cooking spray
• 2 large tortillas
• ½ cup shredded cheese
• Salt to taste
• (Optional – diced capsicum, pineapple, ham, mushroom, onion, bacon)

Method

1. In a small bowl, whisk the eggs and salt
2. Coat a fry pan with butter or oil and turn to a medium heat
3. Cook your eggs until fluffy and set. Set aside in a bowl.
4. Now place tortilla in fry pan and spoon eggs over tortilla and then top with your choice of fillings (about 2 tablespoons per filling and 1/2 cup of cheese)
5. Top with other tortilla and cook over low heat for 1-2 minutes on each side or until cheese is melted.
6. Cut into quarters and serve!
7. After following the cooking directions. Place individual quesadillas on a tray lined with baking paper and flash freeze them for 1-2 hours, until frozen. Remove them from the baking sheet and place them inside a freezer safe bag.
8. When ready to use, warm in toaster until warmed through or microwave (about 45 second – 60 second per serving).

Yogurt Muesli Pots

Ingredients

• 1 cup yogurt of choice
• 1-2 tbsp muesli
• 2 tbsp fresh or frozen berries
• Honey (optional)

Method

1. In a plastic or takeaway cup, pour yogurt in first
2. Sprinkle in muesli on top of yogurt
3. Add berries on top and drizzle with honey

Cheese & Bacon Breakfast Muffins

Ingredients

• 2 cups self-raising flour
• 1 ½ cups milk
• 1 egg
• 1 ½ cups grated cheese
• 100g bacon, diced
• (Optional – mixed herbs, onion powder, garlic powder)

Method

1. Preheat oven to 180 degrees
2. Line a 12-cup muffin tin with paper cases.
3. Heat up a frying pan with a splash of oil and add the bacon. Once cooked, remove to cool.
4. Add flour to a large bowl and make a well in the middle, pour in milk, egg, cheese, (herbs (if using) and two thirds of the bacon.
5. Season generously with sea salt and cracked pepper.
6. Gently fold until just combined.
7. Spoon evenly across the muffin cases and place a little of the remaining bacon on top of each.
8. Bake for 25 minutes or until the muffin tops are golden brown
9. Once muffins are cooled, store in an airtight container in the fridge for up to 2 days or freezer for up to 2 months.
10. When ready to eat, heat in microwave for about 30-60 seconds.

That’s all this month from miss Shanny in the kitchen

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