Busy Morning Breakfast Ideas

Prepare these recipes and hold them overnight in the refrigerator, to pop in the oven in the morning. Some can even be started in the slow cooker the night before, to be hot and ready to eat in the morning.

Slow Cooker Overnight Oatmeal:

Mix together 3 cups of water, 1 cup regular or steel-cut oatmeal (don't use the quick cooking variety), 1 cup half and half cream, 1/4 cup brown sugar, 1-2 teaspoons cinnamon, a pinch of salt, and one peeled and diced apple. Place in a glass bowl or large measuring cup like Pyrex or Corningware brand. Set inside a slow cooker, then fill the slow cooker with water until halfway up the side of the bowl. This creates a water bath for the oatmeal. Place the lid on the slow cooker, but do not put a lid on the bowl of oatmeal. Set on low for 7-8 hours. In the morning, stir and serve hot.

Stovetop version: Using only steel cut or long-cooking oats, and adding only the water and salt, bring oats to a boil for 4-5 minutes. Cover the pot, and turn off the stove, but leave the pot on the burner overnight. In the morning, the oats will be fully cooked, ready to rewarm, and to add your choice of mix-ins.

Baked French Toast:

Combine 3/4 stick melted butter and 1/2 cup brown sugar. Pour into the bottom of a 9×13 pan and sprinkle with crushed pecans or sliced almonds (optional). Beat together 4-6 eggs, 1 cup milk, and 3/4 cup vanilla coffee creamer. Slice one loaf of French bread into 1 inch slices (or use Texas Toast bread). Dip bread slices in egg mixture and lay in pan. Pour any remaining egg mixture over the whole dish, then sprinkle lightly with cinnamon to taste. Cover and refrigerate overnight. In the morning, bake, uncovered, at 325 degrees for 35 minutes.

Oven Omelets:

Lightly butter a baking dish. Layer in the bottom your ingredients of choice. Suggestions: shredded cheese; cooked and crumbled ham, sausage, or bacon; veggies like fresh diced bell peppers, onion, and mushrooms. Cover with 8 eggs beaten with 1/2 cup milk, 1/2 teaspoon salt, and a dash of pepper. Be sure all ingredients are submerged. Cover and refrigerate overnight. In the morning, bake, uncovered, at 350 degrees for 25-30 minutes.

For personalizing and faster baking: Make small, personal omelets using a muffin tin instead, and baking for 13-18 minutes.

Sausage and Waffles Casserole:

In a 350 degree oven, crisp 8 plain toaster waffles. Brown 12-16 ounces breakfast sausage; drain and crumble. Lightly grease a baking dish. Whisk together 6 eggs, 1 ¼ cup milk, ¼ cup maple syrup, ¼ teaspoon salt, and a sprinkle of pepper. Layer half the waffles in the baking dish, then half the sausage, and 3/4 cup shredded cheese. Repeat. Pour readied egg mixture evenly over entire casserole. Cover with plastic wrap, then set something on top to press it down. Refrigerate overnight. In the morning, sprinkle with another 1/2 cup cheese. Bake, uncovered, at 325 degrees for 40-50 minutes.