Breakfast when everyone gets up at a different time - Page 2

[cristeen]

Originally Posted by becoming

Thanks for the suggestions so far Cristeen, how do you make your egg custard & egg muffins?

Egg muffins are about a Tbs of chopped meat and/or veg in the bottom of each cup in a muffin tin, topped with 1 egg per tin (either whole or scrambled). You can add cheese on top of that if you like. Bake at 350 for about 20 minutes, or until set. Don't use paper liners, and grease a metal pan heavily, remove while still warm. I use a silicone pan because they'll come out a whole lot easier.

Custards are made in 1c ramekins (I have 10 of them). Each custard is 2 eggs, 1/2 c of dairy (usually heavy cream or half & half, but even coconut milk will work), about a Tbs of honey and a handful of frozen/fresh fruit. Bake in a water bath at 300 for an hour. You can add spices (cardamom, cinnamon, nutmeg, etc.), extracts (vanilla, almond, orange, etc.) and nuts for different flavors.

[annethcz]

Originally Posted by Alyantavid

I make big batches of pancakes or waffles on weekends and freeze them. Just toast and they're ready.

I do this frequently. I also make muffins or fruit breads, which the kids can serve themselves.

Really, though, breakfast is a serve-yourself affair at my house. The kids make their own. I don't buy cereal, so the choices are usually:
*oatmeal (the kids make it themselves in the microwave)
*waffles (again, made ahead of time and heated up in the toaster)
*muffins (made ahead of time)
*toast
*fruit
*yogurt
*leftovers

Most of the time my kids just have fruit and toast or yogurt