Most mornings are pretty hectic at our house. The alarm goes off at 6:30am and the next 40 minutes are a whirl of teenagers crimping hair, puppies needing a walk, school bags strewn across the floor, homework needing final touches, keys frantically hunted for because mama’s got carpool and somewhere in there, coffee is brewed and breakfast hopefully happens. Same at your home?
So many mornings (too many!) I admit to missing breakfast. I’ll skip it completely. Or send the kids out the door with a baggie of dry cereal and quick-blown kisses. But with a new goal to be more organized, more focused and more thoughtful about our morning routine, I’ve retooled the ritual and added make-ahead breakfast bites to our menu. And they are delicious.
Here’s how it works: two recipes, baked in one pan (this bright blue Farberware muffin pan keeps the whole process lively and fun). Whip up two batters in 2 big bowls (hello, gorgeous Zak Designs confetti bowl, how I love your giant size and uber-easy washability). Half quiche-inspired savory egg breakfast muffins. The other half gluten-free blueberry muffins, made with nut-butter for added flavor and plant-based protein. I make them the night before and pack them in pretty French Bull reusable containers. And when morning hits, it doesn’t matter how manic life gets. It’s as easy as: open fridge, micro-zap for 1-2 minutes, and enjoy!
The kids love the simple, friendly flavors. And I love that we’re biting into a tasty, wholesome breakfast that fuels us all throughout the day.
Quick, make-ahead breakfast bites, chock-full of protein and all the good things? I’m calling that a morning win in every way.
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