Viva La Breakfast A Go-Go

Breakfast A Go~Go

Getting the kids involved in eating breakfast is what mornings in my house are what mornings are all about. But even feeding tweens are difficult, not only because of their numerous time constraints, but also because of their changing appetites.

That’s why I suggest breakfasts such as Steel-cut Oatmeal for Pre-Teen, Belgian Waffle Sliders and — my favorite — A Go-Go Cone Breakfast.

The sliders are simply waffles sandwich around peanut butter and bananas, for example, a chocolate-hazelnut spread with berries, or a sausage patty and scrambled eggs.

Use your favorite waffle cone recipe — or purchased waffle cones — for an unusual on-the-go breakfast. You can make the waffle cones ahead of time, on the weekend, then just have your child scramble up some eggs, cheese and/or meats and stuff the cone; they can be wrapped in foil to be eaten on the way to class, if necessary! The eggs can also be made ahead in the weekends and portioned out mid week and heated for the cone!

Use a slow cooker to dish up steel-cut oats, which have so much more flavor and texture than the regular kind, but take so much longer to cook. Slow-cook them overnight, and in the morning, all kids need to do is spoon the oatmeal into to-go cups and top it with dried fruit, toasted nuts and brown sugar.



2 eggs

2 cups all-purpose flour

1 3/4 cups milk

1/4 cup vegetable oil

1 tablespoon white sugar

4 teaspoons baking powder

1/4 teaspoon salt

1 teaspoon vanilla extract

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Add remaining ingredients, beating just until smooth. (Batter can be made ahead, but make sure you stir before using.) Spray preheated waffle iron with nonstick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown.

Fill little waffles with a variety of your favorite healthy spreads, such as bananas and peanut butter, chocolate-hazelnut spread and fresh fruit. Top with second waffle and serve.

Note: This batter keeps in the refrigerator for at least a week. Or you can make the waffles ahead and freeze them. Adding a little cinnamon and nutmeg is delicious, too.

Sausage and Egg Muffin Cups

These can be made the weekend ahead and refrigerated or frozen until ready to use.


12 slices whole wheat bread, crust removed

1/4 cup butter, melted

10-12 ounces shredded cheddar cheese, or cheese substitute

½ pound turkey breakfast sausage meat, cooked and drained

7 eggs

3 cups milk or milk substitute

1 teaspoon onion powder

½ teaspoon Dijon mustard

2 chopped scallions

salt and pepper


Preheat oven to 375 degrees. Lightly grease muffin tins.

Use a rolling pin to roll and flatten the bread slices. Leave as squares, or use a cookie cutter to cut circles

Brush the bread slices with butter and use them to line a non stick muffin tin, pressing lightly to form a crust. Set aside

Sprinkle cooked the crumbled sausage in each bread-lined cup

Whisk the eggs, milk, onion powder and mustard together

Add 1/2 the cheese to the egg mixture and mix again to combine

Pour the egg mixture into the cups

Add scallions and top with the remaining cheese

Cover loosely with foil and bake for 30 minutes

Uncover and bake 15 minutes more. Cool completely, then store the muffins in the refrigerator in an airtight container until ready to use. Microwave them, and you’re out the door!

Makes 12 muffins


Serves 2-4

1 cup Irish steel-cut oats

4 cups water

1 medium apple, peeled, cored and cut into chunks

2 tablespoons maple syrup

1/2 teaspoon cinnamon

½ teaspoon salt

1 cup whole milk or half and half

Toppings of your choice

Grease the bowl of your slow cooker with butter. Add all ingredients and stir well. Cover and set slow cooker to low. Cook for 8-9 hours. In the morning, stir contents of the slow cooker well; season with butter and brown sugar if needed. Spoon into to-go cups and top with dried fruit, toasted nuts, brown sugar and milk (optional).


Note: You’ll need a round waffle cone iron and wooden cone form. Make these ahead of time and store them in an air-tight container. Fill with scrambled eggs or fresh fruit for on-the-go fare. Its worth the search for the waffle cone maker.


¾ cup all-purpose flour

½ teaspoon kosher salt

¼ teaspoon ground cinnamon

¾ cup plus, 2 tablespoons. powdered sugar, divided

3 large egg whites

5 tablespoons unsalted butter, melted

Nonstick vegetable oil spray


Whisk flour, salt, cinnamon, and ¾ cup powdered sugar in a medium bowl. Using an electric mixer on medium-high speed, beat egg whites and remaining 2 Tbsp. powdered sugar in a large bowl to stiff, fluffy peaks.

Gently, fold the dry ingredients into egg white mixture until just blended. Fold in butter and mix until all is incorporated.

Spray a waffle-cone maker with nonstick spray and heat to medium. Using ¼ cup batter per batch, make waffle cones one at a time and according to manufacturer’s instructions, baking to desired doneness and molding them while still warm. Yields 8 cones, depending on the size of your waffle cone maker. Store airtight until ready to use.

Note: All these recipes can all be prepped ahead of time’ over a weekend and microwave on busy school day mornings!

Ebay Products


Please enter your comment!
Please enter your name here