On school days, my kids are tasked with fixing their own breakfasts. That means I keep the kitchen stocked with easy options like instant porridge that can be combined with a few simple ingredients. Or I make delicious, fruit-filled muffins ahead. And when I have time, I love to surprise them with an easy warm breakfast — like crisp toast with avocado and egg. Here, the recipes for all of these yummy ideas:
Make-Ahead Raspberry Muffins
Yields 12 muffins
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1/4 cup vegetable oil
1 large egg
1 1/4 cup frozen raspberries
1. Preheat oven to 400 degrees and line 12 muffin cups with paper liners.
2. In a large bowl, sift together the flour, sugar, baking powder and salt. In a medium bowl, whisk together the milk, oil and egg until well combined. Stir the wet ingredients into the dry ingredients until just combined. Add the raspberries and stir briefly to combine.
3. Using a large cookie or ice cream scoop, divide the batter evenly among the 12 muffin cups.
4. Slide the pan into the oven and bake for 20-25 minutes until cooked through. Use a toothpick inserted into the center of the largest muffin to test doneness.
5. Remove from the oven and let cool. These can be stored in an airtight container at room temperature for up to five days.
Easy Strawberry Walnut Porridge Sundaes
1 envelope, prepared, plain instant porridge
1/2 tablespoon light brown sugar
3 sliced strawberries
1 tablespoon chopped walnuts
In a small bowl, stir together the hot prepared porridge with the brown sugar (adjust to personal taste). Arrange the strawberries and walnuts on top in desired pattern. Enjoy!
Avocado Toast with an Egg
2 slices bread
1/4 teaspoon lime juice
Salt and pepper, to taste
Drizzle of olive oil
2 large eggs
1. Heat a nonstick skillet over medium heat on the stove.
2. Meanwhile, toast the bread.
3. Peel (and pit, if necessary) the avocado. Add to a bowl and mash with the tongs of a fork. Add the lime juice, salt and pepper and stir well to combine.
4. Once the bread is finished toasting, spread half of the avocado mixture on each of the slices. Set aside.
5. Drizzle a small amount of olive oil into the skillet. Swirl around the pan. Break the eggs into a small bowl and add each to the skillet (for best results, place on separate sides of the skillet). Cook without disturbing until the white is almost set. Gently flip and cook for one minute more.
6. Top each bread slice with an egg. Sprinkle with salt and pepper. Serve immediately.