Saving With New Recipes for Breakfast

I have always bought cereal in a box for my daughters' breakfasts. I grew up on it and it's the easiest breakfast ever, especially for a mama who hasn't had her coffee yet; except for, maybe, those breakfast cookies or the cereal bars you can just take out of the wrapper and eat. I've also bought and grew up on toaster waffles, frozen french toast sticks, instant oatmeal, pop-tarts, and the occasional donut. Well, no more, at least not often, for several reasons: 1) They are unhealthy, processed foods; 2) They cost more money than making my own from scratch; and 3) I think they taste better. So, I've come upon a few recipes that my daughter and I especially like.


Here's a list of breakfast ideas that I've incorporated into our menu planning:

Instead of having boxed cereal, I now make granola at least every other week. I have several recipes that I use. For a very large batch of granola, Almond Cocount Granola is very good. Peanut Butter Granola is another one I like to use. Granola is easy to make and can be made however my family likes it. There are lots of different recipes to choose from.

I recently found Amish Baked Oatmeal, which lasts us about a week for breakfast. I takes next to no time to make and I love that I make it the night before and just put it in the oven in the morning. I also make regular oatmeal, but the baked kind is just so easy for me in the morning.

One of our favorite breakfasts is Whole Wheat Pancakes from my old 1980's Pillsbury Cookbook. French toast is good too. I always freeze the leftovers which can be quickly reheated in the microwave or toaster.

Quick breads and muffins are always something I make about once a week. I double the recipe and freeze at least half of it. I just took out a pumpkin bread and that's what we had for breakfast this morning. Universal muffins are a good way to make muffins anyway we like or with whatever we have on hand.

Eggs. There are so many different ways to fix eggs: omelets, poached, fried, scrambled, Egg in a hole (my husband's specialty), even hard-boiled.

The wonderful thing about making from-scratch breakfasts is that the possibilities are limitless and still healthy and frugal. I can use up whatever is in my freezer, refrigerator, or pantry to go into what we have for breakfast. We especially love banana, cranberry nut, pumpkin, and blueberry. Right now I have some frozen pumpkin from last November and some leftover crushed pineapple in my refrigerator that I can make some quick bread or muffins from.

For more great recipes and frugal tips go to Grocery Cart Challenge Recipe Swap and Frugal Fridays at Biblical Womanhood.