These make-ahead breakfast bakes are perfect for back to school. Make 'em your own with whatever add-ins you like. Don't miss that KitchenIQ giveaway too!
Today we are going to talk about things that make life EASY.
Because with the start of school, mornings are anything but easy, amirite?
My boys are die-hard cereal-eaters on the weekends (also they love love love me to make the best big fat fluffy pancakes), but on school days my oldest, who is in high school (eek!), heads out the door without eating waaaaay too often. I find myself chasing him down with oatmeal raisin cookie granola bars or a handful of trail mix.
He is growing!!! He needs to eat FOOD.
I do not have time to be a short order cook on school days. Between lunch packing, dog walking, trying to locate shoes, sign alllll the papers, and asking my small guy 700 times if he has brushed his teeth, there is no time for omelets. Or hash browns. Or cooking of any kind.
We can, however, use the trusty microwave.
These make-ahead breakfast bakes take just 30 minutes of work on the weekend, but they turn out amazing, FAST, healthy, well-balanced breakfasts all week long.
I used Kitchen IQ’s Potato Tool to scrub and peel my potatoes for this recipe. The peeler blade is sharp (so many are just not), the scrubber on the back side is so dang handy, and the little knife that pops out of the handle is totally perfect for cutting out wonky spots or potato eyes.
Paired with this V-Etched Container Grater to shred my potato into hash browns, the potato prep for this recipe was just 5 minutes, tops.
I chose cherry tomatoes, onions, and peppers for my make-ahead breakfast bakes, but you can really use anything you’d like. Bacon, sausage, or chopped ham would all be excellent. I’d love to make a batch with spinach and mushrooms. The possibilities are really only limited by what you’d like to have in an omelet.