Oatmeal Cupcakes to Go - 5 c rolled oats; 2 1/2 c over-ripe mashed banana, measured after mashing; 1 tsp salt; 5 stevia pkts (or use 5 tbsp liquid sweetener of choice – pure maple syrup or agave); optional: 2/3 c mini chocolate chips; 2 2/3 c water (If using liquid-sweetener, scale water back 1/3 cup); 1/4 c plus 1 tbsp coconut or veg oil; 2 1/2 tsp pure vanilla extract; optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit…
Brainy Breakfast - 1 c greek yogurt (0 or 2 %); 1 tbls honey; 1 small apple, cored & chopped; 1/2 c mixed berries; 2 tbls chopped walnuts; 2 tbls flax seeds (ground or whole); 1/2 tsp ground cinnamon. This site has a lot of great recipes that are kid friendly!
Apple Pie Breakfast Cakes - 1/4 c butter; 1/4 c brown sugar; 1 egg; 2 tsp vanilla extract; 1/3 c plain Greek yogurt; 1/3 c whole wheat pastry flour; 1/4 c all purpose flour; 1 tsp baking powder; 1/4 tsp salt; 1/2 tsp cinnamon; a pinch each of nutmeg, ground ginger, & ground cardamom; 1 medium apple, peeled and diced into cubes
cheesy breakfast casserole - 1 can crescent rolls; ½ cup black beans; 1 can Ro*tel, liquid drained off; 1½ cups potato chunks (I used the prepared, partially cooked kind you buy in the refrigeration section of the store); 1 cup corn kernels (I roasted mine first for extra flavor); 32 ounces of Southwest flavored egg beaters; 1 cup shredded Kraft cheese; 1 cup mozzarella cheese
Hash Brown Breakfast Quiche - ½ bag frozen hash browns, thawed (I use the shredded hash browns); ¼ cup butter, melted; 3 eggs; 1 cup milk; 1 tsp seasoning salt; 1 cup shredded mild cheddar cheese; 1 cup shredded Swiss cheese; 1 cup diced ham