Back to School Breakfasts

The big news of kids physically going back to school may have thrown mammas into a tizzy over what to serve them in the mornings, especially if you prefer to give your youngsters a hot breakfast over cereal most days of the week.

Let the struggle to scramble out of the door in time not give you the jitters (you may feel a bit out of touch with the once-familiar school run) with these make-ahead breakfast ideas that could save you time and a whole lot of hassle.

FREEZER FREINDLY BREAKFAST QUESADILLAS
Not only are these healthy, easy to make and fun to eat in the mornings, but also make a cracker of a lunch when you’re short on time.

Ingredients:
(for 1 quesadilla, serves 2)

• 2 tortillas or large whole-wheat Flat bread
• 1 tablespoon butter/cooking spray
• 2 eggs
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped turkey bacon, diced (or more, for a meatier quesadilla)
• 2 tablespoons canned sweet corn
• 1 tablespoon each of onion, mushroom, green and red bell pepper, chopped
• salt to taste

Method

1. In a bowl, whisk together all the wet ingredients, except butter.
2. Coat a large skillet with cooking spray or 1 tablespoon of melted butter. (It will help to have a pan with a base the exact size of the tortilla).
3. Put one tortilla in the pan and let it sizzle slighty in the butter on medium heat.
4. Spoon the egg mixture onto the tortilla and let it set halfway through.
5. Top with the other tortilla, allowing it to stick to the egg mixture.
6. Cook over low heat for 1-2 minutes on each side or until the mixture is cooked through to your liking.

   Cut into quarters. Place cool quesadilla portions into freezer bags and freeze till you need them. When ready to use, heat them in an oven or in the microwave (about 45 second – 60 second per serving).

BANANA BERRY MUFFINS
These are ready in a jiffy when you have some time to spare, like over the weekend, and just the knowledge of having them in the freezer for breakfast on any weekday will give you a sense of calm and control. Plus, you get bonus points for serving a healthy morning meal to the kids.

Ingredients: (makes 12)

• 3 ripe bananas (on the softer side)
• A handful of blueberries or rasberries
• 12 walnut halves
• -1/2 cups all-purpose flour (or half-and-half with whole-wheat flour)
• 1 cup soft brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 large egg at room temperature
• 1/3 cup vegetable oil (you can substitute half
• the quantity with unsweetened applesauce)
• 1 teaspoon vanilla extract

Method

1. 1. 1. Combine dry ingredients in a large bowl.
      2. Mash the bananas. Squeeze the berries lightly with a fork, just till they are bruised and slightly opened up. Add to the mashed bananas.
      3. Add egg, oil and vanilla; mix well.
      4. Stir into the dry ingredients just until moistened. Fill greased or paper-lined muffin cups half full.
      5. Top each muffin cup with a walnut.
      6. Bake at 180°C for about 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins sit for about 10 minutes outside the oven and then transfer them to a wire rack to bring to room temperature.
      7. To freeze, pop into the freezer until solid (around 30 minutes) and then wrap each muffin with foil, place in an airtight freezer-safe container and stow away for up to 2 months.