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Back-To-School Breakfasts | August 3, 2017

Ahhhhh, it’s that time of year again. Where kids’ hopes and dreams of playing all day vanish, and parents are set free once again. The beginning of the school year is fast approaching and although it will be nice to have the kids back in their normal routine, that also means parents have to get themselves back up to speed, too!

The first place to start is the morning routine – getting up earlier, rushing to get the kids clothed and packed up for the day and of course, making sure their brains are powered for learning with a hearty breakfast. It’ll be a rough transition to start, so why not make it a little easier with grab-and-go breakfasts that you can make on Sunday and have ready for the whole week!

Sweet or savory, we’ve got just the right fuel for the whole family.

Made with almond butter, these protein-packed Baked Oatmeal Muffins are the perfect sweet start to your day. We used berries as our topping of choice, but bring in the kids to help add their favorite toppings!

For the family members that prefer something on the savory side, Breakfast Egg Muffins are the way to go! This is another great, simple recipe that allows the whole family to participate and add in their favorite egg pairings.

BREAKFAST MUFFINS

YIELDS 12 muffins  |  PREP TIME  1 hour  |  PRINT PDF

Baked Oatmeal Muffins

INGREDIENTS
  • 2 eggs
  • ¼ cup coconut oil
  • ¼ cup Almond butter
  • 1 cup dark brown sugar
  • ½ cup applesauce with cinnamon
  • 1 ½ cups almond milk
  • 2 tsp. vanilla extract
  • ½ tsp. sea salt
  • ½ Tbsp. ground cinnamon
  • 3 cups oats
  • 2 tsp. baking powder
  • Optional: your favorite toppings (fruit, nuts, chocolate chips, etc.)
DIRECTIONS
  • Preheat the oven to 350°F. Line a muffin tin with paper or paper/foil muffin liners.
  • In a large bowl, whisk the eggs, oil, and brown sugar until sugar is dissolved. Add the applesauce, milk, vanilla, salt, and cinnamon. Whisk until well combined. Stir in the oats and baking powder.
  • Fill the muffin tin with ¼ cup of the oat mixture in each muffin cup. Add your favorite toppings. Push the toppings down into the oat mixture with a spoon.
  • Bake for 40 minutes. Let them cool for 5 minutes before eating. Store in an airtight container or freeze in a zip top storage bag.

Breakfast Egg Muffins

INGREDIENTS
  • 1 cup cheddar cheese
  • 1 ½ cup ham
  • 1 ½ cup spinach
  • 8 eggs
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ cup shredded cheese for topping
DIRECTIONS
  • Heat oven to 350°F.
  • Line a standard-sized muffin pan with parchment or silicone liners and set aside.
  • In a large bowl, mix together the cheddar cheese, ham, spinach, eggs, salt, pepper, and cheese until well combined.
  • Spoon the mixture into the muffin pan until each cup is nearly full. Sprinkle tops with reserved cheese.
  • Bake in the preheated oven for 20-25 minutes, until muffins are baked through and no longer jiggle.

Storage

Cool completely and store in an airtight container for up to 5 days in the fridge or wrapped in plastic and either in a large freezer bag or an airtight container in the freezer for up to 3 months.

To Reheat

Heat in 30-second increments in the microwave until heated to your liking.