Over the winter, when I wasn’t feeling well, our church family blessed us with lots of yummy food. Not just suppers but also breakfast items, which were super helpful.  Especially since Jerald would be up with the children, helping them with breakfast, so I could get extra sleep.

I have found how lovely it feels to simply pull out breakfast items from the freezer for less stressed mornings! And I’m going to share ideas and some recipes with you.

I’m sure breakfast looks different with large families or depending what stage of life you’re in. But for us moms with young families, keeping your freezer filled with ready made (homemade) foods is extremely helpful and freeing. You feel prepared instead of scared!

When my Mom and sister Geneva were here after Macie was born, I had them stock the freezer with food and one of those was sausage gravy and biscuits.  They filled pint size freezer boxes and bagged up 4 biscuits per package.  Now I simply pull out a pint of gravy and bag of biscuits the evening before. It’s ready to reheat in the morning for a nourishing breakfast my children delight in.

Sausage Gravy

1 pound ground sausage, 3/4 cup flour, 1 ¹/² teaspoons salt, 1/4 teaspoon pepper, 4 ¹/² cup milk.

Fry sausage, add flour and seasonings. Stir  in milk and cook until thickened. 

Used with permission from Stutzmans Culinary Secrets

This is a very delicious and super easy gravy recipe!

The biscuits are the buttermilk biscuits out of Prairie Flour cookbook, which I don’t have permission to share. But I’m guessing many of you have your favorite recipes anyway.

This cookbook is filled with recipes using fresh milled wheat flour, besides much information on a variety of grains, using sourdough and such like. A very worthwhile investment! You can find it online at Amazon or some book stores. You can also purchase it directly from the authors by emailing them at prairieflourcookbook@gmail.com

Another helpful tip is to keep fried and crumbled bacon and sausage in the freezer.  Geneva filled a container of each when she was here. It’s perfect for pulling out a handful and adding in with eggs. Scrambled or soft. Make a few pieces whole wheat toast for a no fuss healthy breakfast. Josie is good at making this simple breakfast.

Avocado on toast is another delightful breakfast in case you didn’t know! I have a whole post dedicated to that. Avocodos are still dear to my heart. But I don’t eat them on toast anymore, since I’m breastfeeding, and am currently trying to avoid wheat for my baby’s sake. (tummy ache) Although I’ll still eat plain avocodos sprinkled with salt and nutritional yeast. A squeeze of lemon juice over it is tasty as well.

Another easy breakfast is Dutch Babies, although these take about 25 minutes to bake. I have another post dedicated to these as well! Anymore, Josie is often the one to make it for a weekend breakfast. 

One of the church ladies gave us these breakfast bites the children loved. They’re very simple and I’ve made a batch myself to have on hand for easy breakfasts. These freeze well!

You can use 2 tubes biscuits or crescent rolls. For the biscuits, you press into greased muffin tin, then fill with the following mixture, and bake at 375 for 13-17 minutes

For crescent rolls, roll out in rectangular shape and spread with filling.  Slice like a cinnamon roll and bake. 

Filling mixture:

1 pound fried sausage, 1 8 oz soft cream cheese, 6 eggs scrambled, 2 cup shredded cheese. Stir together.

I don’t endorse using processed dough like this, but I’ve had to simplify and hope we don’t die in the process. Nonetheless, my goal is to make them again, but using my own homemade crescent roll dough using freshly milled wheat flour.

Another one of my church ladies gave us quiche. It’s something I rarely make, but hers was delicious! Since then, I made the same quiche but used fresh milled flour in the crust. Not only is it tasty, it’s also chuck full of protein with sausage, eggs, milk and cheese.

The recipe I used is out of Flour & Grace cookbook, so unfortunately I can’t share it here. But I’m sure you can find good recipes elsewhere too.

After baking the quiche, let it cool completely, then cut into pieces and freeze.  Pull out a piece the evening before and set in the fridge. It’ll be ready to reheat and eat! (I say piece, because I ate it more than my children. The spinach scared them away, unfortunately!)

Now for a breakfast I’ve been eating lately.  Eggs and oats both bother my baby, so I need to avoid those, which is hard when it comes to breakfast time! But a good replacement is quinoa. 

Quinoa is a complete protein and is rich in fiber. It’s also low on the glycemic index,  which means it doesn’t spike your blood sugar levels. If you want a savory dish of quinoa to replace rice, I suggest cooking it with broth. Not only does it taste better, it’s even more nutritious with the broth! After it’s cooled, quinoa is also a great addition to or a base for salads. 

But for breakfast, I cook a big batch using water, and then keep it in the fridge and reheat a bowl as I need it. It’s delicious sweetened with stevia and a drizzle of maple syrup. Then I add fruit, pecans or almonds, and a splash of milk. Sometimes I’ll sprinkle on ‘no sugar added’ chocolate chips yet too. A hearty filling breakfast!

And just a side note. It’s been a number of years since I’d written about the Bolivia stevia. I’ve heard concerning things about that, so have discontinued using it for a few years now.  I’ve experimented with different brands. The one I’m currently using is this microingredients brand organic stevia. It sweetens nicely with very little bad after taste. I hardly think of the taste, but I better not say there’s no after taste because some might pick up on it. But it does seem to be a reputable brand and I’m pleased with it. I’ve ordered it off Amazon.

For drinks, I still like the liquid stevia glycerite shown below. Also available on Amazon or health food stores.

I hope I’ve inspired you with ideas you can make to feel prepared for those busy school mornings! There are still days my children eat cereal or granola, but I prefer to have them filled with more nutrition and protein than that. So much of healthy eating takes intentional planning and preparing!