With sweet and savory ideas, this collection of one dozen recipes features kid-approved ways to prep a hearty breakfast ahead of time, so all you need to do in the morning is slice, heat or, in some cases, grab and go.
The Pioneer Woman’s Cinnamon Baked French Toast (pictured above)
I’ve made Ree Drummond’s amazing French Toast for my brood many times, and I love that it’s such a large recipe — it works for at least two breakfasts. I like to prep the whole thing the night before, but I don’t bake it until the morning. When we’re done, I cover the leftovers with foil and store in the fridge for another morning that week. When it’s time to reheat the French toast, set the oven to 350 degrees F, and very slowly pour 1/4 cup of milk right over the top. Replace the foil and bake for about 20 minutes for a second helping! To make it more nutritious, I always use whole-wheat bread and love sprinkling a little wheat germ into the top layer of crumble.