Every weekday morning during the school year involves pretty much the same things: oversleeping, running behind, and lots of yelling. What they rarely involve is a healthy breakfast. Like most harried families, I count it as a win if my daughter remembers to grab a granola bar while running out the door. In other words, there is no scenario in which we will be sitting down to a made-to-order breakfast.
Still, I need to do better, so I enlisted the help of Amy Stanford, owner of the local meal prep business Time for Dinner. For 22 years, Stanford has been easing the burden of meal planning and cooking for St. Louis families through her meal prep sessions and ready-made offerings. Stanford drew on her expertise and personal experience to share a handful of ideas for some ways to make wholesome, delicious breakfasts possible without waking up two hours earlier.
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Here are a few items you can prepare in advance and freeze, so all you have to do in the morning is zap them in the microwave. (Bonus: a few even work well in the car for the days that sitting down for even five minutes is not an option.)
Her biggest piece of advice: “Give yourself grace. We are all doing the best that we can.”
Breakfast burritos: One of Time for Dinner’s most popular offerings is its ready-made frozen breakfast burritos. Loaded with protein, customizable, and easy to eat on the go, they regularly sell out at Time for Dinner, Stanford says, but they are also easy to make on your own. Just scramble some eggs; add ham, bacon, sausage, veggies, cheese, and a little salsa; wrap them in a tortilla; wrap the tortilla in parchment paper; and put them in the freezer for when you need them. “The beauty of these is that you can have them on hand, zap them in the microwave, and be on your way in minutes.”
Quiche: Stanford recommends quiche for its versatility and ability to be made in advance. For whole quiches, you can make a large version, throw it in the freezer, thaw it when you’re ready, and eat it throughout the week. For a more grab-and-go option, mini quiches make for a bite-size version that’s great for the car.
Breakfast casseroles: Everyone loves a breakfast casserole, says Stanford, and not just because they are delicious. You can get an entire meal—including potatoes, eggs, and veggies—in one dish. They’re easy to make on weekends and can be frozen whole and enjoyed throughout the week or cut into slices when cooled, so you can grab individual pieces when you need them.
Baked oatmeal: Overnight oats are great, but Stanford likes to up her oatmeal game by treating it like a casserole that can be made ahead and enjoyed throughout the week. She suggests layering it with fruit and nuts for a delicious, wholesome start to the day.
Dinner for breakfast: Everyone has heard of “breakfast for dinner,” but people always raise an eyebrow at the opposite. However, Stanford says this approach was very helpful when raising her two sons. “Breakfast doesn’t have to be breakfast food,” Stanford says. “I had some turkey meatloaf in the fridge the other day, and it sounded good for breakfast, so I ate it. There’s nothing wrong with that.” In this spirit, Stanford invites people to give themself more leeway when it comes to how they want to start their days. If a peanut butter sandwich sounds good, go for it. If a turkey and cheese croissant is what you’re craving, then don’t fight it just because some arbitrary rule says you should think pancakes and cereal instead. Give yourself leeway to define the meal on your terms.
