Update: I tried to get this post out before we left but life got in the way. Read to the end to see how my plan worked.
I am so excited to get out of town this summer. We are headed on a small road trip soon to visit some family. My travel wish list is sooo long I try to maximize our budget while on our adventures. For this trip I plan to bring breakfast to cover each day we will be gone and we will picnic for lunch.
I will be sharing my breakfast plan with you today. Not only will this save us some money but it will also make sure we start each day with good nutritious real food. For each breakfast I plan to bring enough for two days. This will get us through almost one week. I am not sure what I would do if we were going to be gone longer. This is a good start.
All of these breakfast ideas are things I usually make at home, so for a few weeks before we leave I will just double each batch and freeze one to save. Very simple with little extra effort.
- All I do is scramble 6-12 eggs in a quart measuring cup.
- Pour a little milk in, maybe about 1/4 to 1/3 cup and mix.
- I then pour the egg mixture into my silicone baking cups (I love these things and find so many different uses for them).
- I then bake them at 400 for 20 minutes.
This is the basic recipe but feel free to add to it. I sometimes add bacon pieces or cheddar cheese. You could also add vegetables, sausage or pieces of bread. The possibilities are endless.
At home I store the egg cups in the fridge and on early, busy mornings I just warm a few up in the microwave for an easy egg breakfast. While on the road I am trying to freeze them. I am not sure how that is going to work. Stay tuned for an update.
Whole Wheat Biscuits
My biscuit recipe came from this site. When I make these I always double the recipe and freeze them. We always have a stash in the freezer and they go so good with the eggs to make a breakfast sandwich.
Raspberry baked oatmeal
This has been a favorite at my house for the past few months. Even my kids like this one and I usually end up making it once or twice a week. I love the oatmeal taste of this recipe so much that I decreased the fruit to 1 cup. I have tried freezing this recipe and it works well, but in this house it doesn’t last too long. Click here to find the recipe.
1 tsp vanilla extract
Mix the oats, nuts and cinnamon together. Then mix together the honey, syrup, oil and vanilla and add it to the oats and nuts. Place on a cookie sheet and cook at 350 for 30-40 min, stirring every 10 min.
I like a lot of cinnamon, so I usually add more. I have just started using coconut oil instead of olive oil and like it better. Watch it cooking carefully, burnt granola is a waste, I learned that one quickly!
On the road we will use the granola as part of a trail mix in addition to cereal in the morning. When we went camping last year I found milk that does not need to be refrigerated. We will be bringing a few boxes of that for our cereal.
Well there you have it. It all looks good on paper and makes sense in my head. We are getting ready to head out. Lets see how it all works.