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Anyone with kids knows, summer meals/snacks are no joke. My kids love to eat around the clock in the summer and are constantly requesting snacks all day long. One big way to help combat this is filling them up with a big breakfast, and one that doesn’t take me all morning to prepare! Here are some of my simple, summer go to breakfasts for the family!

Overnight Berry Croissant Bake

Casserole dish

Ingredients

• 3 large croissants, cut into small pieces
• 1 cup fresh or frozen berries
• 1 (8 oz) package cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup milk

Instructions

Preheat the oven to 350 degrees. Spray a 9×9 or 8×10 baking dish with cooking spray.

Add croissant pieces to baking dish. Sprinkle berries evenly over croissants.

Beat cream cheese for 30 seconds with electric mixer. Gradually add in sugar, eggs, vanilla, and milk. Continue to mix until well blended.

Pour cream cheese mixture over croissants and berries.

Let rest for at least 20 minutes or refrigerate overnight.

Bake for 35-40 minutes or until golden brown and set in center.

Serve warm with powdered sugar sprinkled on top

My big kiddo loves croissants, so when I saw some fresh baked croissants in our local bakery the other day, I grabbed them and decided to make this casserole. It was a huge hit with both kids, and would be great for entertaining too! Plus it literally takes just a few minutes to whip together & then simply pop in the oven in the morning. (Recipe via Happy Go Lucky)

 

Instant Pot Oatmeal

Instant Pot

Ingredients

• 2 cups rolled oats
• 5 cups water
• 1 tablespoon butter (optional)
• 1/2 teaspoon salt (optional)

Directions

Combine ingredients in the Instant Pot.

Close the lid and make sure the sealing valve is turned to the sealing position.

Press the “manual” button and make sure the Instant Pot is on medium pressure.

Adjust the time to 4 minutes

When the oatmeal is finished, use the quick pressure release method by carefully turning the sealing valve from the sealing position to the venting position. Make sure your face and hands are not over the valve when you do this.

When the pressure has released, serve and top as desired!

When we go to hotels my kids absolutely love the slow-cooker type oatmeal there. I am someone that never remembers to start a crockpot hours ahead of time – so the instant pot is truly my best friend. I can whip up oats that taste like they’ve been cooking for hours – in just a few minutes! This is a frequent go-to and it makes enough for leftovers to last a few days. I typically top ours with a little brown sugar, berries, and a few mini chocolate chips – but the possibilities are endless! I think banana, coconut & a little nut butter sounds amazing! (Recipe via Don’t Waste the Crumbs)

 

Smoothie bowls (and popsicles!)

Popsicle molds

Ingredients

• 1.5 cup mixed frozen fruit of choice (our go-tos are mango, dragonfruit, açaí, blueberries, and strawberries)
• One banana
• One scoop vanilla protein powder
• 1 tablespoon honey (can also substitute Truvia or raw sugar)
• 1 cup milk (can also sub soy or almond milk)
• Optional additions: handful of spinach/kale, 1 tbsp chia seeds

Toppings:

• 1/2 cup granola (we like bear naked berry)
• Choice of toppings: Fresh berries, sliced bananas, chia seeds, coconut, cocoa nibs, goji berries, drizzle of honey

Directions

Place frozen fruit, banana, milk, protein powder, honey (and spinach/chia seeds if desired) in blender & mix on high. Add more milk in small increments if mixture is too thick to achieve desired consistency.

Place 1/4 cup of granola at bottom of bowl, pour smoothie mixture over top, then top with remaining 1/4 cup of granola. Top with choice of toppings.

Any remaining smoothie mix I place in popsicle molds and freeze for a few hours or until set. These make for a great afternoon snack!

When it is scorching hot out, this is the perfect breakfast. And the other great thing about this, is there are so many endless possibilities of flavors! My kids typically love mango/banana/dragonfruit – but we often experiment with different flavors. And we always freeze any leftovers in popsicle containers for an afternoon snack!

 

Breakfast Egg Muffins

Muffin tin

Ingredients

Eggs:

• 10 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne

Egg Muffin Ingredients:

• 1 cup ham diced
• 2 green onions diced
• 1 large slice red onion diced
• 2 ounces cheddar jack cheese shredded or diced
• 4 ounces cheddar/Monterey jack cheese shredded or diced

Directions

 Preheat oven to 375 degrees and spray a 12 count muffin pan with non-stick spray.

Crack eggs into a medium sized mixing bowl, add spices and whisk to combine.

Begin layering ingredients in the prepared muffin pan, leaving a bit of the ingredients to top your egg muffin cups at the end. Carefully pour your whisked eggs into the muffin tins until they are about halfway full, let settle and add a bit more. You want your muffin tins filled almost all the way to the top. Once your muffin tins are filled, take a fork and lightly stir each of the muffin tins to mix everything together. Top with reserved ingredients and bake for 25 minutes.

Remove from the oven and let sit in the muffin tin for 1-2 minutes. Run a sharp knife around the edge of the muffin tins and gently remove from the pan, using the tip of the knife under the muffin to gently lift out.

For a savory breakfast you can make ahead, and have perfectly sized portions to grab throughout the week – it doesn’t get better than this! You can also customize these however you like – I think they would be great with turkey bacon, or an all veggie one! (Recipe via A Wicked Whisk)

 

Kodiak Protein Waffles

Kodiak Frozen Protein Waffles

I can’t exactly count these as a recipe – but they are such a great, quick option I can’t not list them! My kids also love the Kodiak Protein Pancakes, but for a morning when I just want to get something together quickly (and don’t even want to turn on the stove!) these are winners. I feel like I’m feeding my kids something a little healthier than a typical freezer waffle, and yet it’s still a sweet (and protein filled) breakfast my kids love. There are multiple flavors to choose from, but my kids’ favorite is the Buttermilk and Vanilla. I will typically jazz them up a bit with a dusting of powdered sugar, a few mini chocolate chips, some berries, and Trader Joe’s vanilla bean infused maple syrup. I typically buy these at our local Albertsons, but Target carries them as well! (Check to see if your local Target carries them here)