IT will be back to morning chaos soon when the school gates reopen.
But you can beat the scramble with a batch of make-ahead breakfasts to save both time and money.
Here are just a few of our fuss-free favourites . . .
SAVOURY MUFFINS: Grab ‘n’ go muffins are good for nibbling on the way to school or as an extra lunch box filler.
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Simply mix 200g plain flour, 2tsp baking powder, two eggs, 150ml milk and 50ml oil.
Add in any fridge leftovers such as cheese, courgette, tomatoes or chopped ham.
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Then pop the mix into a cupcake or muffin tin and bake for 15-20 minutes at around 200C. Once cooled, keep them in an airtight container in the fridge for up to five days or freeze to reheat on the day.
EGG ROLLS: Whisk six eggs with a splash of milk and pour into a shallow baking tray lined with greaseproof paper. Bake at 180C for about ten minutes.
Sprinkle grated cheese, ham or spinach on top then roll and slice into pinwheels.
Keep them in a tub and then freeze. On busy mornings, they just need a quick blast in the microwave.
BREAKFAST BURRITOS: For a filling brekkie the whole family will love, fill tortilla wraps with scrambled eggs, sausages or bacon and some grated cheese.
Wrap them individually in greaseproof paper and freeze. When you’re ready to eat them, microwave straight from the freezer for 2-3 minutes.
OAT BARS: For a cheap, sweet option, mix 200g porridge oats with 2tbsp of peanut butter, a couple of mashed, ripe bananas and 2tbsp honey, plus raisins.
Press the mixture into a lined baking tray then bake for around 15 minutes on a low heat until golden.
While cooling, slice them into bars and then store in an airtight container.
YOGHURT TUBS: A granola pot will set you back around £2 at the supermarket, which soon adds up for families.
Instead, get Asda’s set of four mini tubs for £2 and make your own.
Layer yoghurt, granola and frozen fruit together and refrigerate overnight, ready to go for the morning.
All prices on page correct at time of going to press. Deals and offers subject to availability.
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