Tag Archives | breakfast
One thing I will for sure miss when the kids head back to school is the leisurely, no hurry to get dressed or eat breakfast kind of mornings. We tend to eat healthier when we’re not in a hurry to get anywhere. Plus I think dirty hand-dishes before 9am should be illegal and while I take one for the team sometimes and am spoiled by a husband that doesn’t mind helping in the kitchen, what I really love are make ahead brekkies like these cookies, energy bites and today’s recipe — freezable breakfast taquitos (or burritos). It’s a win-win because the kids get a quick, warm breakfast full of healthy proteins, fats and carbs and I only have a wrapper to throw away.
Of course, it takes some prep work and cute labels :) both of which are below!
- Eggs, scrambled
- Favorite ground breakfast sausage, cooked
- Favorite tortillas, warmed up so they are easy to work with (we use fresh uncooked tortillas because they only have a few ingredients and no preservatives — found in the cooler section by the salsa)
- Cheese, crumbled or grated (Cojita (pictured) is a fun one to try!)
- Favorite salsa (or several to choose from!)
- Avocado, diced (they have a different texture after being in the freezer and then thawed but so far no one has noticed)
- Butcher paper for freezing
- These editable sticker labels for freezing, or use tape and write on the paper… they would also be cute on sack lunches.
Set out all your yummy ingredients. Take orders or let each person assemble their own burrito/taquito. Wrap in butcher paper and seal with labels or tape. If desired, for younger eaters, cut burritos in half before wrapping. Place in freezer for up to 3 months.
When you are ready to eat, unwrap and warm up in the oven, microwave or frying pan. Add a little coconut oil to the fry pan to make taquitos!
Do you have a favorite make ahead or freezable brekkie recipes? I would love and appreciate any suggestions so please share in the comments!
(images by Stacy Jacobsen)
you guys up for another recipe? i hope so because we go crazy for these breakfast cookies at our house and devour them so quickly that i recommend making 2 batches at a time. they are perfect for a quick breakfast or after school snack on the go and you can freeze the extras for later. i also thought i would share the stickers i made for those crazy mornings when everyone is running in different directions. download, print and cut so you have them handy…. links and recipe are below!
PEANUT BUTTER BREKKIE COOKIES: makes 24 , 10 minutes prep, 11 minutes to bake each batch
- 1 cup favorite all natural peanut butter (crunchy or smooth)
- 1/2 cup brown sugar
- 1/4 cup coconut oil (good fat = good for the brain on a school day!)
- 2 eggs
- 1 teaspoon baking soda
- 1/4 cup ground flaxseed
- 1-1/2 cup quick oats
- 1 cup whole-wheat flour (or whatever you have on hand)
- 1/2 cup dark chocolate chips (less sugar than other types)
preheat oven to 350 and line a baking sheet with parchment paper.
in a large bowl mix peanut butter, brown sugar and coconut oil until combined and smooth. mix in eggs. add rest of ingredients and stir until combined.
using your hands (or a cookie scoop) make 2-inch balls, place on prepared baking sheet and press down slightly. cookies won’t expand while baking so you can place them closer together – i usually fit 18 or so. bake for 11 minutes.
let cool before serving. great for breakfast, lunch or snack time! freeze leftovers and thaw for busy days!
what do you usually hand the kids on their way out the door when you didn’t have time to sit down for breakfast?
xo . rae