Lauren Egger is a busy mom of five, a former RN and founder of the Healthy Mom Project.
An organized morning starts the night before. These four make-ahead breakfasts will help you have a stress-free morning! Filling and delicious, they are sure to keep you and your kids going until lunch time.
This recipe has been tweaked from when I started making it. I love that this recipe is naturally gluten free. I have recently added the grass-fed collagen for protein. It also has healthy fats from pasture eggs. The best part about this recipe is that the first ingredient is sweet potatoes! It’s a great way to get kids to eat more vegetables without them even knowing. Our kids absolutely love these muffins. I put them in their lunch sometimes or have them as a snack. Make ahead of time, and serve Monday morning. These muffins are great with a glass of kefir for more calories, protein, fats, and beneficial bacteria to start their day!
- 1 medium sweet potato, cooked
- 2 medium bananas
- 2 pasture eggs
- 2/3 cup almond butter (you can sub peanut butter, but it does taste different)
- 6 TBSP maple syrup, pure
- 1 1/2 TSP cinnamon
- 3/4 ginger, ground
- 2 TSP baking powder
- Optional: 1-2 scoops grass-fed collagen
Preheat the oven to 350° F. Grease a mini-muffin tin with avocado spray or butter. Place all ingredients, except the baking powder, in a high power blender. Blend on high until smooth. Add the baking powder and blend on low until just combined. Pour batter into the mini-muffin tin, filling each cup 3/4 of the way. Bake 10-12 minutes.
Swap sweet potatoes with 3/4 canned organic pumpkin puree. I keep canned pumpkin puree in the pantry just for this reason!
To make vegan: Stir 2 TBSP ground flaxseed with 6 TBSP of water. Add to blender with all other ingredients.
I recently just tried overnight oats since our little one (18 months old) wants to eat as soon as she wakes up.It is so nice to just grab and serve! There are also so many flavor combinations to make with oatmeal.
• 1/2 cup of uncooked oatmeal (Bob’s Red Mill Quick Cooking or Old Fashioned)
• 3/4 cup of milk (we use S.O. Delicious Organic Coconut Milk, Original. Almond, hemp or regular milk work as well)
Combine ingredients in a jar. Refrigerate overnight or for at least 2 hours. Heat up in the morning or eat just as it is!
peanut butter + maple syrup + Enjoy Life chocolate chips + banana + shredded coconut
blueberry + chopped pecans + maple syrup + cinnamon + hemp seeds
strawberries + banana + cinnamon (or nutmeg) + sliced almonds + flaxseed
These pancakes are as easy as ABC to make! We love Birchbenders Paleo Pancake mix for many reasons. They are naturally gluten-free and nonGMO, and contain iron and calcium with no sugar. All you do is add water to the mix! They are located in the pancake & syrup aisle at Heinen’s. We like to make a huge batch on Sunday morning and freeze the rest. All you have to do is pop them in the toaster oven in the morning. Top with peanut butter, fruit, chia seeds, maple syrup or even PB&J! If you are looking to get a little more festive for a birthday, Heinen’s carries dye-free sprinkles you can add as well.
- Birchbenders Pancake Mix
Add water to pancakes mix until you get a thin consistency. Heat pan on medium heat and melt (real) butter or coconut oil. Add 1/4 cup of pancake mix. When you see bubbles on the top, flip and cook until cooked through. After pancakes cool, store in a gallon sized zip-lock bag. Heat pancakes up in the toaster oven in the morning. Get creative with your toppings!
I absolutely loved store bought breakfast burritos growing up. I found out it’s not hard to make your own! Simply choose the ingredients your favorite ingredients, make them, freeze them, and heat them up! Easy peasy, lemon squeezy. (My oldest came home with this phrase from his teacher years ago and I’m still saying it.)
- 6-8 Tortilla wraps (we like Maria & Ricardo’s found by the butter, or Rudi’s Plain Tortillas found in the frozen gluten-free section at Heinens. 8-10 inch tortillas work the best. Corn tortillas don’t wrap and freeze well.)
- 6 Pasture eggs
- 1 Package Applegate Chicken & Maple or Pork Sausage
- 1 cup of shredded cheese of choice (Dairy-free option: FollowYourHeart American Cheese)
- 1/2 cup of peppers or spinach chopped, finely
- Aluminum Foil
Scramble eggs in 2 TBSP of butter. Set aside and let cool completely. Chop frozen sausage and set aside. Place a tortilla on top of an aluminum foil square. Sprinkle about 2 TBSP of cheese onto the tortilla. Top the cheese with spinach or peppers, followed by 2 TBSP of scrambled eggs. Roll the burrito tightly by folding the sides in first, then rolling up. Wrap the burrito in foil, & repeat. Freeze the burritos. When you are ready to make them in the morning, unwrap and microwave for 1 minute or place in toaster oven at 350° F for 12-15 minutes.