Getting Ready for Back to School
Summer is drawing to an end and its almost time to send those kiddos back to school! It’s a bittersweet time of year. Ream’s Food Stores know your life is crazy; we’re are here to make your transition a little bit smoother.
Easy & Quick School-Day Breakfast Ideas
Unlike summer mornings, school days don’t include ample time for preparing a good breakfast and getting ready. Often the most important meal of the day takes a serious hit when classes start up again. The good news is that it doesn’t have to! There are plenty of quick, healthy options you can whip up to jumpstart your (and your kids’) school mornings! We’ve scoured the internet to find the best quick autumn recipes and here they are:
Cinnamon French Toast Breakfast Wraps
(from kimscravings.com)
Ingredients:
- 1 Large Wrap
- 2 Eggs
- 1 tsp Cinnamon
- 1/2 tsp Vanilla Extract
- Optional Toppings
You’ll find Kim’s instructions for this dish here. Let us know how your wraps turn out in the comments below!
Thermos-Ready Smoothie
(from eatingwell.com)
Ingredients:
- 1 Cup Frozen Mixed berries
- 1/2 Banana
- 1/2 Cup Apple Juice
- 1/4 Cup Tofu
Dressed-Up Yogurt
(from parenting.com)
Ingredients:
- 7 oz Container Plain Greek Yogurt
- 1 Tbsp. – Any Fruit Jam
- 1 tsp Honey
- 2 Tbsp. Chopped Toasted Almonds
Breakfast Prepared the Day Before
Even the quickest recipes are sometimes too time consuming on those hectic mornings when you are rushing to get the kids out the door. These are days when it really pays to prepare ahead of time. There are oodles of great breakfast recipes you can throw together the night before to be ready to eat in the morning! If you’re more of a night owl than a morning person, then these are the recipes for you:
Make-Ahead “Ham and Cheese” Breakfast Casserole
(from thekitchn.com)
Ingredients:
- 4 cups (loosely packed) day-old challah or other egg-enriched bread (3/4-inch cubes)
- 2 tablespoons olive oil, divided
- 1 medium yellow onion, thinly sliced
- 3/4 teaspoon kosher salt, divided
- 1/4 teaspoon granulated sugar
- 8 ounces thickly sliced pancetta, diced
- 6 large eggs
- 1 1/2 cups whole milk
- 1/2 teaspoon dry mustard
- 1/4 teaspoon freshly grated nutmeg
- 2 teaspoons fresh thyme leaves
- 1/4 teaspoon freshly ground black pepper
- 1 cup grated Gruyère cheese (about 4 ounces)
Crockpot Hashbrown Casserole
(from chelseasmessyapron.com)
Ingredients:
- 3 tablespoons butter
- 1/4 cup finely chopped mushrooms
- 1/4 cup finely chopped yellow onion
- 1/4 teaspoon garlic powder
- 3 tablespoons flour
- 1 cup milk I used 1%
- 1/2 cup sour cream I used reduced-fat
- 1 (20 ounces) package Simply Potatoes shredded hashbrowns
- 3/4-1 cup freshly shredded sharp cheddar cheese
- Salt and pepper I used about 1 tsp. salt and a heaping 1/4 tsp. pepper
- Optional toppings: Cooked and chopped bacon, fresh parsley
Share Your Best Breakfast Recipe
Do you have the best breakfast recipe ever? Willing to share? Tell us all what we’re missing!