35 Make-Ahead Kid-Friendly Breakfasts

From the Recipe Creator: Any day is special when Mom makes one of her French toast recipes, like this do-ahead baked version. —Jill Baughman, New York, New York

From the Recipe Creator: The first time I made these cups, my husband and his assistant coach came into the kitchen right as I pulled the pan from the oven. They devoured the biscuits! —Debra Carlson, Columbus Junction, Iowa

From the Recipe Creator: Stratas are a wonderful way to use up bits and pieces of leftovers you have on hand. You can make them meatless, or replace the cheeses with whatever is available. This can be made a day before baking. If you like more heat, use pepper jack cheese. —Kallee Krong-McCreery, Escondido, California

From the Recipe Creator: My kids love sausages and pancakes but making them during the week was out of the question. I bought the frozen variety on a stick but wasn't keen on the calories, additives or price. This version of pigs-in-a-blanket is a tasty, thrifty alternative. —Lisa Dodd, Greenville, South Carolina

From the Recipe Creator: I made these sparkly treats for my daughter's Brownie troop and they're great for princess parties. Sometimes I use lemon curd in place of the jam. —Marina Castle Kelley, Canyon Country, California

From the Recipe Creator: These get the morning off to a cheery start! Sometimes I assemble the strudels ahead and freeze them individually, then bake them as needed. —Jo Groth, Plainfield, Iowa

From the Recipe Creator: These country-style patties are so simple to prepare. You'll never again settle for store-bought versions that are loaded with preservatives and not as good. —Bertha Bench, Mineral Wells, Texas

From the Recipe Creator: This is a great kid-friendly recipe that takes only 20 minutes to prepare and cook.—Sharon Haswell, Cheshire, Massachusetts

From the Recipe Creator: Whenever I make these zucchini chocolate chip muffins, I freeze several. As I'm leaving for work in the morning, I pull one out and enjoy it at the office with a cup of coffee. —Janet Pierce DeCori, Rockton, Illinois

From the Recipe Creator: My son and I eat this peanut butter oatmeal recipe every day for breakfast. It's a hearty, healthy way to jump start our morning. — Elisabeth Reitenbach, Terryville, Connecticut

From the Recipe Creator: I love to make pancakes for my family on Saturday mornings. Since we often have ripe bananas, I decided to add them to a batch of pancake batter. The results were delicious!—Lori Stevens, Riverton, Utah

From the Recipe Creator: My four young children are experts at eating with their hands. This breakfast potato recipe (or "brunchskins") with veggies makes an easy finger food that they love. —Mindy Campbell, Rapid City, Michigan

From the Recipe Creator: I like to try different fun fillings in these soft rolls, and each one is packed with cinnamon flavor. They are definitely worth the overnight wait. —Chris O'Connell, San Antonio, Texas

From the Recipe Creator: Incorporating the flavors of a low country South Carolina crab boil, these tasty frittatas are easy to make and fun to eat. If you have leftover cooked potatoes (roasted or boiled), try dicing them and substituting them for the refrigerated shredded potatoes in this recipe. —Shannon Kohn, Summerville, South Carolina

From the Recipe Creator: Whenever I pass a display of bananas in the grocery store, I can almost smell the wonderful aroma of this banana bread. It really is amazingly good! —Gert Kaiser, Kenosha, Wisconsin

From the Recipe Creator: For a quick breakfast, I make this pancake while I fix supper the night before, and then I cut them into squares or triangles. In the morning, I top them with butter and syrup before placing them in the microwave. The pancake recipe is innovative and takes most of the fuss out of making breakfast. —Norna Detig, Lindenwood, Illinois

From the Recipe Creator: These breakfast-in-a-biscuit goodies will appeal to the young...and the young at heart. It's one of my favorite recipes because it doesn't require any special ingredients. —Marlene Neideigh, Myrtle Point, Oregon

From the Recipe Creator: I put the ingredients in the slow cooker crock the night before, refrigerate it, then pop the crock into the slow cooker in the morning. You can use regular milk or half-and-half, include your favorite jam, and substitute almond extract for the vanilla. —Teri Schloessmann, Tulsa, Oklahoma

From the Recipe Creator: I love using my cast-iron skillet to create this meatless family-sized Greek quiche for a quick meal. Just add a green salad and some pita bread, and dinner is on the table with little fuss and no extra dishes to wash! — Donna M. Ryan, Topsfield, Massachusetts

From the Recipe Creator: Making your own fluffy waffles from scratch takes no time at all, and the touch of cinnamon in these beats any frozen store-bought version. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

From the Recipe Creator: At the start of each week, my family is already looking forward to our traditional weekend breakfasts, when I serve warm and wonderful dishes such as this. The make-ahead convenience lets me relax with the family as the savory aroma fills the house. —Nancy Robinson, Kansas City, Kansas

From the Recipe Creator: This banana muffin recipe goes over so well with kids. Not only are these banana bread muffins like cupcakes, but they’re ready—start to finish—in just half an hour! —Lorna Greene, Harrington, Maine

From the Recipe Creator: Topped with cinnamon and sugar, this overnight French toast casserole is my favorite way to make this breakfast favorite. Since you assemble this baked French toast the night before, you save time in the morning, and if you have an extra hungry crowd, it's easy to bake up a few batches. —Sharyn Adams, Crawfordsville, Indiana

From the Recipe Creator: This is a great alternative to a slow-cooked breakfast when you’re short on time. I woke up one morning realizing I had forgotten to make overnight oats the night before. I tried out an idea in the multicooker and it turned out great! Serve with fresh seasonal fruit; my favorite are spring and summer berries. —Mary Anne Thygesen, Portland, Oregon

From the Recipe Creator: My grandmother used to make egg cup surprises for family brunches on special occasions. The added fillings were always a surprise since she never seemed to use the same combination of ingredients twice. As children, we took guesses as to what we'd find in the tender crust—the game always added fun to our meals. —Denalee Standart, Rancho Mureta, California

From the Recipe Creator: To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. —Line Walter, Wayne, Pennsylvania

From the Recipe Creator: I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called The Boat. Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, Ohio

From the Recipe Creator: My Aunt Betty is quite a baker, but I look forward to these mouthwatering blueberry muffin recipe the most. She gives me enough so that I can freeze and enjoy them for weeks. —Sheila Raleigh, Kechi, Kansas

From the Recipe Creator: With two kinds of cereal and peanut butter, these bars taste almost like candy. —Pauline Christiansen, Columbus, Kansas

From the Recipe Creator: This make-ahead dish is wonderful for brunch, lunch or supper. It is so easy to prepare. If you prefer it, substitute turkey pastrami for the corned beef. —Mary Louise Lever, Rome, Georgia

From the Recipe Creator: It's easy to make this ahead of time in a 13x9-inch pan. It is filling, is perfect for a crowd and helps out busy parents. —Trista Thinnes, Fort Worth, Texas

From the Recipe Creator: There’s no question that this is the best French toast recipe ever. The caramelized exterior meets a soft custardlike center that practically melts in your mouth. Not only that, but it’s quick and easy, too! —Audrey Rompon, Milwaukee, Wisconsin

From the Recipe Creator: I had apples and ricotta cheese to use up, so instead of making a pie I decided to do something different. The result—these fluffy, tender waffles with just a hint of sweetness. —Teri Schloessmann, Tulsa, Oklahoma

From the Recipe Creator: I use a clear glass dish to show off my hash brown bake. The bold pepper, cilantro, cumin and garlic make this potato-egg casserole extraordinary. —Jeanne Holt, Mendota Heights, Minnesota

From the Recipe Creator: My home's in the country, right next door to my sister and brother-in-law's. They and their two children all enjoy this dish each time I serve it as a special evening meal—although it can also be made for breakfast or lunch. —Susan Buttel, Plattsburgh, New York