With school starting again soon, I’ve been searching for a few new options for breakfast. The kids and I get tired of eating cold cereal and oatmeal on weekdays, and would love a little break from the ordinary.

So, I was very excited to try these two recipes I found. One is an egg-to-go option, and the other is a pancake-to-go option. I can’t wait to try these during the busy school year. My plan is to bake them the night before, and then reheat them the next morning, or just eat them cold on-the-go the next morning.

Breakfast Pancake Bites

pancake mix


your favorite pancake fillings (i.e. chocolate chips, berries, sausage, fruit, etc.)

Make pancake batter as directed, and then fill greased muffin tins 2/3 full with batter. Sprinkle your favorite pancake fillings into the batter, and then bake for about 15 minutes at 350 degrees.

Breakfast Egg Bites

12 eggs

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 pound sausage, bacon or ham pieces, cooked

1/2 cup shredded cheese

In a bowl with a pour spout, whisk together eggs, salt and pepper. Pour the eggs into a muffin tin lined with cupcake papers. Sprinkle the cheese and meat pieces into the egg, and stir them gently being sure not to rip the paper. Bake for 25 minutes at 350 degrees.

Joy Larson is a mother of four boys, graduate of the University of Montana, animal lover and writer.