Biscuits, burritos, muffins and more for fall breakfasts

Everywhere you look, it is back-to-school sales, store ads, Facebook posts, conversations and, yes, even recipe columns. This year is a little different for us, as it is the first time in 15 years we have not had a child in Cape public schools. Our children have graduated, and we are on to the next grand adventure. With two in college now, the lifestyle is fast paced and on the go. So I thought about a few breakfast items that they could either take with them, or I can have ready for a quick reheat, making for a quick breakfast.

We certainly are not alone, and many families are hoping to get breakfast down their children before theyre off to school. I hope these recipes will help get them fed and off to a great start.

Sausage Cheese Biscuits

This recipe is a wonderful combination of ingredients, making for perfect breakfast-in-a-biscuit goodies that will appeal to the young and the young at heart. It's one of my favorite recipes because it doesn't require special ingredients; just use what you have on hand, changing the meat or cheese to what your family prefers.

• 1 tube (12 ounces) refrigerated buttermilk biscuits
• 1 package (8 ounces) frozen fully cooked breakfast sausage links, thawed
• 2 eggs, beaten
• 1/2 cup shredded cheddar cheese
• 3 tablespoons chopped green onions

Heat oven to 400 degrees. Roll out each biscuit into a 5-inch circle; place each in an ungreased muffin cup. Cut sausages into fourths; brown in a skillet. Drain. Divide sausages among cups. In a small bowl, combine eggs, cheese and onions; spoon into cups. Bake 13 to 15 minutes or until browned. Yield: 10 servings.

Egg Burritos

Avoid morning hunger without the hassle of running through the drive-thru at a fast-food restaurant. By making your own, you can also control what ingredients you would like to include. Simply zap one of these frozen morning morsels in the microwave. This is my family's favorite combination, but try replacing the bacon with cooked breakfast sausage.

• 12 bacon strips, diced
• 12 eggs, lightly beaten
• Salt and pepper to taste
• 10 flour tortillas (8 inches)
• 1 1/2 cups (6 ounces) shredded cheddar cheese
• 1/2 cup thinly sliced green onions

In a large skillet, cook bacon until crisp or bake in the oven on a rimmed foil-lined baking sheet; remove to paper towels. Drain, reserving 1 to 2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set. Spoon about 1/4 cup of egg mixture down the center of each tortilla; sprinkle with cheese, onions and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in parchment paper and then in aluminum foil. Freeze for up to 1 month.

To use frozen burritos: Remove foil. Place paper paper towel-wrapped burritos on a microwave-safe plate. Microwave at 60 percent power for 1 to 1 1/2 minutes or until heated through. Let stand for 20 seconds. Yield: 10 burritos.

Note: This recipe was tested in a 1,100-watt microwave, so you may need to adjust to your own equipment.

Power Muffins

• 2 cups dry oatmeal
• 2 scoops protein powder vanilla
• 2 bananas
• 4 egg whites
• 1 teaspoon baking soda
• 1 tablespoon vanilla extract
• 1 teaspoon cinnamon
• You may also add 1 cup of these fun add-ins: almonds, walnuts, raisins or craisins or 1 tablespoon Chia seeds

Heat oven to 350 degrees. Mix all ingredients together, until just combined; do not over mix. Divide mixture into paper-lined muffin pan (making 12 muffins) and bake for 12 to 15 minutes.

Start-Your-Day Breakfast Casserole

There are hundreds of breakfast casseroles. Some call for bread or hashbrowns on the bottom, some include sausage or bacon, while others are loaded with vegetables and cheeses. That is the wonderful thing about all of these recipes; you just change it to make it your own and your family's favorite.

• 8 eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 6 slices bread, cubed
• 1 pound sausage
• 1 cup sharp cheddar cheese, grated

Brown sausage and drain. Beat eggs, add milk, salt and mustard; mixing well.

Grease bottom of 9x13 baking dish. Place bread cubes on bottom of dish. Then, spoon on sausage and sprinkle with cheese. Pour egg mixture on top. Refrigerate overnight. Heat oven to 350 degrees and bake for 45 minutes. Let stand for 5 minutes before cutting.

Crockpot French toast

This recipe calls for a loaf of bread, but to be a little adventurous you might like to try using Pepperidge Farm Pumpkin Swirl bread and Cinnamon Raisin bread. Because these loaves are small, you might need to use about 1 1/3 loaves of the nicer specialty breads if you so choose to.

• 1 loaf of bread sliced or diced
• 6 eggs
• 2 cups milk
• *½ teaspoon cinnamon

Topping:

• 1/4 cup butter softened
• 1/2 cup firmly packed brown sugar
• 1 teaspoon cinnamon
• 1/2 cup chopped pecans
• Dash of nutmeg

Whisk together eggs, milk and cinnamon and pour over diced bread in a large bowl. Cover and let it set overnight in the refrigerator or at least 4 hours.

When ready to bake, spray the inside of the Crockpot (4-to6-quart sized works best) to avoid sticking. Pour in bread mixture. In a small bowl mix together butter, brown sugar cinnamon, pecans and nutmeg. Crumble on the top of the bread mixture. Cover and cook on low for 4 hours or on high for 2 hours. Let sit for 15 to 20 minutes and serve.

Banana and Peanut Butter Chip Mini Muffins Recipe

These are a great grab 'n' go breakfast packed with flavor and protein. They can also be frozen and used a few at a time as you need them.

• 2 cups flour
• 1 tablespoon baking powder
• 3/4 tablespoon powdered sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3 tablespoons canola oil
• 3 tablespoons butter or margarine, softened
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon lemon juice
• 3 ripe bananas, mashed (about 1 cup)
• 1 1/3 cups Reese's peanut butter chips

Glaze:

• 2 tablespoons butter, melted
• 2 tablespoons milk
• *¼ teaspoon vanilla
• 1 cup powdered sugar

In a medium bowl, mix together flour, baking powder, powdered sugar, salt and baking soda. Then add the canola oil and mix until well blended. Set aside. In a large bowl cream together the butter and sugar. Then add the egg and mix in well. Stir in the lemon juice and mashed bananas. Add in the dry flour mixture that you have in the other bowl. Then fold in the peanut butter chips.

Heat oven to 375 degrees and spray mini muffin tins with nonstick cooking spray. Fill muffin tins about 3/4 full and cook for 12 minutes or until just starting to turn golden.

While they are cooking, make the glaze by mixing the melted butter, milk, vanilla and powdered sugar. Remove the muffins from the muffin tin as soon as they are done cooking. Then put a little bit of frosting over each hot muffin and let the glaze run down the sides.

These are so delicious served warm, but are also fantastic at room temperature.

Waffle Cone Fruit-To-Go

This handheld yogurt and fruit treat can be carried out of the door while running to the car for that morning ride to school. You can add granola, change to any fruits you desire, use flavored yogurt; whatever you want to do. The key here is to some fresh fruit into your children each morning before school.

• 1 store bought waffle cone
• 1/2 cup Greek yogurt, plain, vanilla or flavor of your choice
• 1/4 cup of your favorite fruits: raspberries, blackberries, blueberries, kiwi, mandarin oranges, sliced strawberries, melon blend
• 1 tablespoon dark chocolate chips, optional

Add yogurt to the waffle cone. Add a few chocolate chips. Add combination of fruits. Sprinkle with a few more dark chocolate chips on top.

Have a great week, and until next time, happy cooking.