Sausage Balls - Audra’s pick
1 C Bisquick Pancake Mix (Bisquick makes a great GF mix)
16 oz Breakfast Sausage
1 lb Shredded Cheddar Cheese
Pour it all in a bowl and mix it with your hands. It will take a while and may seem like it’s too much pancake mix, but it will eventually stick together in one big ball. Pull it apart and form small one inch balls. Place the balls on a piece of wax paper that will fit into a gallon size Ziplock. Then, stack another piece of wax paper on top and add another layer of uncooked sausage balls to it. Keep it up until you have them all on a piece of wax paper. Slide the layers of wax paper/sausage balls into a Ziplock and lay flat in the freezer. Once they are frozen, the bag does not have to lay flat. Pop out a few each morning and cook at 375 degrees for 18-20 minutes until golden brown. These are a great addition to any breakfast and easy for your kids to grab as they head out the door to eat on the go.
Cream Cheese Danish - Laura's pick
Spread one can of crescent rolls into the bottom of a 9x13 pan. Don't press together! Combine 16oz. of cream cheese with one cup of sugar and one teaspoon of vanilla. Spread over rolls. Place another can of crescent rolls on top. Pour one stick of melted butter over the top. Combine one teaspoon of cinnamon with 1/4 cup of sugar and sprinkle on top. Bake at 350 degrees for 30 minutes.
Egg Bites - Rebecca's pick
12 Slices of Canadian Bacon (the circle kind)
Nutritional Yeast (optional)
Salt & Pepper
Preheat oven at 375 degrees. Spray a muffin pan with coconut oil. Push one slice of Canadian bacon into each muffin hole. Crack an egg and drop over bacon. Season with nutritional yeast (optional) and salt/pepper. Sprinkle with cheddar cheese. Bake at 375 degrees for 20 minutes.
Overnight Oatmeal - Tammy's pick
milk of your choice
sweetener of your choice
fruit of your choice (optional)
chia seeds (optional)
In a bowl or glass or jar with a lid (my favorite for easy grab and go), place a serving of dry oatmeal. Pour milk in to cover the oats. Add your favorite sweeter (and a scoop of fruit and/or chia seeds.) Stir together and place in the fridge for at least 4 hours, but overnight is ideal for yummy creaminess. The next morning, grab a jar and a spoon and you are set to go. (My man likes to heat his up, but I love it cold from the fridge.)
I usually make 4 pint jars at a time and keep them in the fridge for whoever needs a grab and go breakfast. There are oodles of recipes on the worldwide web. Here's one site full of recipes to get you started: http://www.quakeroats.com/cooking-and-recipes/recipe-search-results.aspx
Freezer Smoothie Packs - Kathy's pick
Need a healthy breakfast, yet pressed for time?? Prepping smoothie freezer packs will save you time and energy in the mornings as well as provide a nutrient-rich breakfast! And....these are super easy to make! You can even involve your kids in the smoothie prep so they can choose which fruits and veggies they like. Don't forget to label the packs and include anything you need to add to the blender such as chia seeds, flax seeds, a scoop of protein powder, ½ cup of Greek yogurt, etc.
Prepare several zip-lock bags with about 1 cup of a fruit of your choice, and 1 cup of greens (spinach or kale). You can also add ingredients such as a scoop of peanut butter to the bag. Add the liquid of your choice to the blender, not the bag (i.e. almond milk, cashew milk, water, coconut water, orange juice, etc). It is recommended that you thaw the Ziplock bag in the refrigerator overnight if you want to use it in the morning.
You can find tons of smoothie freezer pack recipes online. Here is an example from cookinglight.com:
1 cup spinach
½ cup fresh or frozen mango
½ cup fresh or frozen pineapple
1 small banana
Liquid: 1 cup water or coconut water