For me? One boiled egg and a glass of tomato juice.
For my kids? Most weekday mornings, one of these things. I put the coffee on, and then I decide which to make.
- Peanut butter sandwiches.
- Cinnamon toast with a big glass of milk.
- Microwaved old-fashioned oatmeal with brown sugar, cinnamon, and a splash of milk.
- Eggs any way.
- Extra-eggy French toast with maple syrup.
- A bowl of plain yogurt with jam, honey, or maple syrup (their choice).
- Buttermilk drop biscuits, 50% whole wheat (see note below), with peanut butter and honey or jam
Once a week or so, I make one of these slightly more involved breakfasts. They are fine for a weekday, but much more streamlined if you prep them the night before.
- Whole-wheat buttermilk pancakes
- Steel-cut oats
- Whole-wheat raised waffles
- "Boston" brown bread, made with maple syrup not molasses
Isn't it de rigueur for homeschooling mothers to be more organized and deliberate about breakfast than this? One friend of mine has a schedule: "If it's Tuesday it must be waffles," and so on. Another friend of mine has a rotation of breakfasts, thirteen or seventeen of them (I forget which, I think it was a prime number though, and in any case not divisible by 5 or 7) which she runs through one at a time and then repeats.
I thought about setting one of these up because it seemed so much more organized than my method, but then I decided not to mess with it, because decide-at-the-last-minute-from-these-limited-options works for my family really well. Every single one of those breakfasts is made entirely from things that I always have around. All are meatless, and each is balanced enough, considering that my kids snack on fruit all day long.
NOTE: Hannah taught me only yesterday that biscuits are really, really easy. This morning I tried some drop biscuits on the fly. She's right — it took all of 20 minutes to make them, start to finish, and the boys loved them, so as of today I am adding them to my "decide at the last minute" repertoire. Note to self: Get a pastry cutter.
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