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What do you have for breakfast?  With our busy schedule I don't have time to cook "homemade" things for breakfast. Please share your ideas. :)

by on Dec. 13, 2012 at 7:59 PM
Replies (11-20):
by on Dec. 14, 2012 at 7:19 AM

My daughter would like this one. lol

Quoting michiganmom116:

smoothies: frozen banana, milk or yogurt, other fruits of your choice, maybe some nut butter or baking cocoa.

by Platinum Member on Dec. 14, 2012 at 7:52 AM
1 mom liked this

If you have a muffin pan for the microwave:

line each muffin cup with a slice of deli ham (I've found Hormel makes round slices and they fit perfectly.)  Break an egg into each cup.  Sprinkle with salt and/or pepper.  Microwave for 4 min to 4 1/2 min or until desired doneness. 

If you want to bake these in the oven (cleanup of the pan is a little harder):  bake at 350°F for 22 to 25 minutes.  Can be baked the night before and reheated in the microwave in the morning.

Quoting wandep:

Could you tell me how you do these? That sounds yummy and it is a hot breakfast!

Quoting michiganmom116:

I make eggs in ham cups in the microwave: ready in under 5 minutes

by Silver Member on Dec. 14, 2012 at 8:03 AM


They are so simple to make that it’s almost comical, but they really produce oooos and ahhhhs. It starts with packaged  biscuit dough. Then take a rolling pin and flatten them out a bit. They can be made ahead and warmed up.

Then bake them up for 10 or 12 minutes and have ourselves a little breakfast muffin.

Bacon, Egg & Cheese Biscuit Muffins

1 package biscuits (10 biscuits)
3 eggs
3 tablespoons milk
1/3 cup of shredded cheddar
4 slices bacon (you can use turkey bacon or veggie bacon)
salt and pepper

Cook the bacon in a pan or in the oven until it’s almost done. Chop into small bits and set aside. Preheat the oven to 400 degrees. Whisk together eggs and milk, a pinch of salt and some cracked pepper to taste and set aside. Meanwhile, roll out each biscuit until it’s slightly bigger than the circumference of your muffin tin. Grease the muffin tin with cooking spray and push one biscuit into each muffin cup being sure to push it all the way down and to the sides. Leave the ridge hanging over the edge. Divide the cheese evenly in each of the biscuit cups and then pour egg in, filling each cup only 1/2 way. They will look empty but resist the urge to top them off. You must account for the biscuits puffing up – otherwise you’ll have a mess on your hands. Sprinkle bacon atop of the egg and bake for 10 to 12 minutes or until biscuits are golden and eggs are set. Use a butter knife to loosen each muffin and serve warm.

Note: if your egg does overflow, just let it bake the rest of the way and then remove the extra egg when you are loosening the muffins. They’ll still taste terrific.

by Silver Member on Dec. 14, 2012 at 8:03 AM
1 mom liked this


  • You can vary the additions to this recipe for breakfast burritos. Add onions or frozen hash brown potatoes, omit the salsa, try using different types of cheese or flavored tortillas. The possibilities are endless!

Breakfast Burritos

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

12 eggs

2 Tbsp. butter

1 lb. pork sausage, cooked and drained

1/2 cup chunky salsa

2 cups Cheddar or Pepper Jack cheese

24 flour tortillas

In large skillet, melt butter. Beat eggs in large bowl and add to skillet. Cook eggs in butter, stirring frequently, until scrambled and set. Add cooked sausage and salsa to egg mixture and mix gently.

Warm tortillas as directed on package. Place about 1/2 cup egg and sausage mixture onto each tortilla and sprinkle with some cheese. Roll up each tortilla to make burritos, folding in the ends and rolling up. Place on parchment paper lined cookie sheets and freeze until solid. Then wrap individually and package in zip-lock freezer bags.

When you're ready to eat, unwrap the burritos, wrap loosely in microwave safe paper towel and heat in the microwave on high power for 1-3 minutes until hot and cheese is melted.

You can also thaw burritos in the refrigerator overnight, then wrap each in foil and bake at 350 degrees for 10-15 minutes until hot. The thawed burritos can also be deep fried for 3-5 minutes until golden brown and crisp. 24 burritos

by on Dec. 14, 2012 at 8:04 AM

We have an hour and a half from wake up to walk out the door & I don't have time to cook anything homemade in the mornings. Well except if the girls actually listen and I can throw together pancakes. But we usually do fruit, GoGurts, cereal, toaster strudles, pop tarts, muffins, oatmeal, microwave bacon (I'm the best mom ever on these days!)

by Silver Member on Dec. 14, 2012 at 8:06 AM
1 mom liked this


1 (20 oz) bag Simply Potatoes Shredded Hash Browns; OR 3-1/2 cups shredded russet potatoes, rinsed and squeezed dry in a towel

3 green onions, chopped (approx. 1/3 cup), both white and green parts

1/2 cup grated Parmesan cheese

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 tablespoon olive oil

Preheat oven to 350 degrees. Coat 12 muffin tins with cooking spray; set aside. In large bowl, combine potatoes, onions, cheese, salt, and pepper. Toss lightly with a fork. Drizzle on olive oil. Toss with fork again until mixture is well combined. Spoon mixture evenly into 12 muffin cups. With the back of the spoon, apply gentle pressure to pack mixture into each cup. Bake for 60-75 minutes in lower third of oven. Let rest for 5 minutes, run a small knife or spatula around the edge of each cup, making sure the edges are loosened. Gently lift each potato cup out, invert it, place on serving plate bottom side up. Good served warm or room temperature.

MAKE AHEAD FOR COOKING LATER: Combine mixture, spoon it into muffin tins, cover with plastic wrap, and refrigerate until ready to bake. Remove from fridge 30 minutes before baking time. May be made the night before to cook and serve for breakfast the next day.

MAKE AND COOK AHEAD FOR REHEATING LATER: These are best when eaten freshly baked. However, they can be baked ahead of time, refrigerated or frozen, and reheated before serving. They lose some of their crispiness when reheated, but the texture and taste is still good.

FOR BITE-SIZE TATER TOTS - make them in mini muffin pans.

by on Dec. 14, 2012 at 8:13 AM
Eggo toastter waffle with pnut butter and bananna sandwiched together works well when you need a take along. Otherwise oatmeal in the microwave, cereal, cinnamon toast, muffins, yogurt and fruit.
Posted on the NEW CafeMom Mobile
by Silver Member on Dec. 14, 2012 at 8:14 AM
1 mom liked this

           Another freeze ahead breakfast. Use your favorite kind of pork sausage

           Prep Time: 25 minutes

Cook Time: 2 minutes

Total Time: 27 minutes

Breakfast Pizza

1/4 cup butter, softened

5 oz. jar sharp Cheddar cheese processed spread

1/2 lb. spicy pork sausage

1 onion, chopped

12 English muffins, split

Preheat oven to 350 degrees. In large bowl, combine the butter and cheese spread and blend well. Crumble the sausage into a large skillet and cook over medium heat together with the onion until sausage is cooked and onion is tender. Drain well on paper towels. Mix the cooked sausage mixture with the cheese mixture. Spread mixture generously on split side of muffin halves. Place on an ungreased cookie sheet and bake at 350 degrees for 10-15 minutes. Eat right away, if you like.

Cool the ones you want to freeze and freeze individually on trays. Wrap well and place in heavy duty ziplock freezer bags. To prepare, microwave each pizza for one to two minutes on high power until pizzas are hot and the cheese is melted. 24 pizzas


by Silver Member on Dec. 14, 2012 at 8:17 AM

 We also like smoothies. Just frozen fruit yogurt and milk, then blend. Banana with peanut butter and chocolate syrup is good

by Silver Member on Dec. 14, 2012 at 8:18 AM

 Muffins or fruit breads like banana bread are great to make ahead and freeze. We like banana bread slices toasted and spread with cream cheese.

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