Tag Archives: frugal breakfast ideas

Instant Oatmeal Mixes

This is a great substitute for costly packets of instant oatmeal. Make them up ahead of time, for quick morning meals. My kids love them!! I make them up assembly-line style and the kids tuck the used baggies into a storage container to be reused with more oatmeal at the next assembly session.

3 cups Quick Cooking Oatmeal
8 plastic sandwich bags
Dash of salt

Take ONE cup of Oatmeal, and blend in blender till very coarse.

In each sandwich bag put:
1/4 cup quick cook oatmeal
2 tablespoons ground oatmeal
a scant dash of salt
Add one flavoring

Label bags and store in airtight container

To make a serving:
Empty packet into a bowl or large cup. Add 3/4 cup boiling water, stir and let stand for 2 minutes. For thicker oatmeal, use less water.

Special Flavorings:
Add any one of these additional flavorings to each bag to suit your taste.

Dried Fruit and Cream:
1 tablespoon dry milk (nonfat) or non dairy Creamer, and 2 tablespoons chopped dried fruit

Raisins and Brown Sugar:
1 teaspoon packed brown sugar and 1 tablespoon raisins

Spice Oatmeal:
1 tablespoon sugar, 1/4 teaspoon cinnamon, and a scant 1/8 teaspoon nutmeg

Wheat Germ and Brown Sugar:
2 tablespoons wheat germ, and 1 teaspoon packed brown sugar

Breakfast Lasagna

This lasagna reheats beautifully, making it a cook once and eat a lot option for morning meals.

1 bag frozen hash browns
1 and 1/2 lb Canadian Back Bacon, sliced **optional
1 onion, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 to 2 cups mushrooms, sliced
4 to 5 eggs
1 cup milk
1 and 1/2 to 2 cups sharp cheese, grated
salt and pepper
seasonings

Layer frozen hash browns in a 9×13 inch pan; season very well with salt and pepper. Layer green pepper, yellow pepper and onion over hash browns; layer mushroom slices on top.

Cook back bacon until crispy (or substitute pork sausage, crumbled regular bacon); place over mushroom layer. Beat eggs and milk; add salt. Pour egg mixture over bacon or choice of meat; spread grated cheese on top.

Bake at 350 degrees F. for about 30 to 40 minutes.

Breakfast Casserole

You can speed up the prep process by finding those bags of precut and par-cooked potatoes.

5-6 medium size potatoes–peeled and cut into 1/4 inch chunks
5-6 strips bacon
1/2 cup chopped onion
1/2 cup chopped bell pepper
6 eggs
1 cup shredded cheese–whatever kind you like
salt & pepper

In a large, deep skillet, cook bacon until crisp. Remove and drain on paper towels. Reserve enough of the bacon grease to cook potatoes. Place potatoes, onion, & bell pepper in skillet and cook until done. Then make 6 small wells in the potatoes. Crack 1 egg into each well. Cover and let cook about 5 minutes or until eggs are set. Sprinkle with crumbled bacon, salt & pepper, and cheese.

Turn fire off and cover for about 3 minutes or until cheese is melted.

Serves 6.

Breakfast Burritos

Breakfast Burritos is another quick meal that is Frugal and can be made ahead of time, frozen and reheated in the microwave. Buy eggs, and breakfast meat on sale, and make your own tortillas for a super cheap Breakfast.

12 Tortilla shells
1 dozen Eggs
2 potatoes cube into small squares
Breakfast Meat (package of bacon, sausage, 1/2 pound of ham cubed etc)
2 Green Peppers Diced
1 onion diced
2 Cups Shredded cheese

Scramble the eggs, cook the potatoes, and the breakfast meat separately. you may sauté the onions and green peppers with the potatoes. Place all the ingredients except cheese and tortillas in a large mixing bowl, and mix together, OR you can simply add a bit of each one to the tortilla shell. Add the cheese on top, then wrap the shell up burrito style. Wrap each one in plastic wrap then place them all in an airtight container, or Ziploc baggie and freeze.

To reheat loosen the plastic wrap around the burrito, just enough so that it can get air, but leave the burrito wrapped, microwave for approximately 1-2 minutes (start lower and add a bit of time depending on your microwave) , remove plastic wrap and serve with mild salsa.

French Toast

French toast is great for freezing ahead of time, and reheating for quick and easy breakfasts. This recipe calls for homemade bread but store bought is fine. I always make French toast when I have some stale bread because it’s dried out a bit and absorbs the flavored egg/milk mixture beautifully.

2 loaves homemade Bread
2 dozen eggs
2 Cups Milk
2 tablespoons vanilla
1 tablespoon Cinnamon

Slice bread and allow to sit for an hour or two, combine all ingredients except bread, and mix till frothy. Heat up a skillet on medium and spray lightly with cooking spray. Dip bread and then cook on both sides till golden brown. Place on a paper towel to cool, the paper towel will absorb the the extra moisture. Place single layer on cookie sheet and place in freezer till frozen. Transfer to an airtight container, or Ziploc baggy. To reheat, either place in microwave for approximately 1 minute or in a toaster or toaster oven. Serve with butter and syrup, or Jam.