Make-Ahead Back-To-School Breakfasts 2 Ways
Mornings can get very hectic when the kids are back in school. Megan is in the kitchen helping you to make it a little easier. She’s making two breakfasts you can make ahead and freeze to save you a few minutes on busy mornings. Try our Crescent Roll Ups and Pancake Muffins – the kids will love them!
Ingredients
Pancake Muffins Ingredients
- 3 cups pancake or waffle mix
- 1 cup milk
- 3 eggs
- 1/2 cup pancake syrup
- 1/4 tsp vanilla
- 1 cup blueberries or chocolate chips
Crescent Roll-Ups Ingredients
- 4 eggs scrambled
- 8 oz tube of crescent rolls
- 8 thin slices of ham
- 4 slices of American cheese cut in half
Instructions
Pancake Muffins Instructions
- Preheat oven to 350°.
- Line muffin tins with cupcake liners. In a large bowl, mix together pancake mix, milk, eggs, syrup and vanilla. Fill muffin tins about 2/3 full. Sprinkle the tops with blueberries and/or chocolate chips.
- Bake 15 minutes or until a toothpick inserted in the center comes out clean.
- Serve warm, refrigerate for up to 3 days or freeze. To reheat, microwave for 30 second intervals at 50%.
Crescent Roll-Ups Instructions
- Preheat oven to 350°.
- Unroll dough onto work surface; separate into 8 triangles. Place a half a slice of cheese on each triangle. Top each with a slice of ham and spoonful of scrambled egg.
- Loosely roll up triangles and place an ungreased cookie sheet. These can be made ahead of time and frozen. When ready to serve, just pop them in the microwave until heated through or warm in a toaster or regular oven until thawed and warm