With the exit of ready-made, sugary breakfasts from our house like poptarts, cereal, and frozen pancakes my family has been begging for more grab and go breakfast options in the mornings. I think my brother might actually have eaten leftover pizza the other week for breakfast. And even though they say it’s better to eat something for breakfast he should save cold pizza eating for college. Because that is a timeless tradition you should experience in the proper atmosphere.
With poptarts and frozen pancakes getting the boot I switched to homemade versions. My nutella poptarts are a huge hit and these omelette muffins disappear like, well, hotcakes 😉 But they get bored fast around these parts and so I have to get creative. One of my favorite things!
I made my favorite pancakes last weekend and between mouthfuls my mom said “I wish I could take these to school with me. They’re the best pancakes I’ve ever had.” After I finished absorbing that oh so rare comment from my biggest food critic I knew I had to make all her pancake dreams come true and deliver an on the go pancake that she could take to work with her. Even better is that it wouldn’t be frozen and full of ingredients I cannot pronounce!
I made minis because, well, if I’m being totally honest with you I didn’t feel like washing the regular sized muffin tin that was dirty. But! These minis would be great for little hands or to pop into a lunch box as a sweet after lunch treat for your littles. What I love about these is that you can completely eradicate those dreaded messy pancake eating days where your toddler ends up with more syrup on his body than in his mouth. These are perfect for dipping and hopefully creating less mess along the way!
We had some leftover miniature hot dogs from the super bowl (still in their package, I promise!) that I cut in half and added but you could totally have a hit in your hands with some ground sausage or crumbled bacon. I also tossed in some frozen blueberries and chocolate chips. Yum. If you want something more aesthetically pleasing you could spoon in half a tablespoon of batter, add your favorite pancake mix ins, and then spoon the other half tablespoon over top. Or you could do what I did and spoon all the batter in, add your fixin’s on top and pop those bad boys into the oven!
Don’t they just look…yum! I had to slap more than a few hands so that these actually made their way into a container for safe travel to school and not into hungry mouths!
What is your favorite grab and go breakfast?
- 1 cup flour
- ¾ cup milk
- 2 Tbs melted butter
- 1 egg
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Preheat oven to 350 degrees. Add flour, baking powder, baking soda, and salt to a medium bowl, mix to combine, and set aside.
- Melt butter in a microwave safe dish, add milk, and allow to cool. Whisk in egg until fully incorporated.
- Add wet ingredients into dry and mix until completely combined.
- Spoon into mini muffin tins using a small 1 Tbs cookie scoop and add your toppings, pressing down lightly.
- Bake at 350 degrees for 12-15 minutes.*
- *If you will be making these to reheat later then 12 minutes is perfect because they'll cook some more in the microwave or toaster oven.
For more great breakfast ideas check out these favorite posts from Cook. Craft. Love.!