I love the start of a new school year. Fresh notebooks and pencils. Backpacks and lunchboxes that haven’t been ripped and dirtied. A whole new set of classes and teachers. It’s my inner nerd that really gets excited about these sorts of things. I have a whole set of goals that I’m working to implement that will keep our family running smoothly with the start of school. This will be the first year that Brandon goes to school every single day (though just in the mornings), and I’m thinking that having to have everyone up and ready 5 days a week is going to be an interesting challenge.
One of the things I’m focused on is revamping our breakfast routine. My kids aren’t huge breakfast eaters. They just aren’t super interested in eating as soon as they wake-up, and are usually content with just some cereal and fruit. I’m not great about breakfast either, since I usually run around 9 am, which means I can only handle a small snack when I wake-up. I generally wait until lunch to have a real meal (for all you interested runners – I do have a recovery shake right after my runs so I’m not totally going without). Since Brandon will be at school all morning, I want to make sure that he has something more filling in his stomach, so I’ve been experimenting with different hardy breakfast options. And I LOVE the idea of breakfasts that can be made the night before.
This baked dish is like making a bunch of croque monsieur sandwiches at one time, and would be an amazing brunch option. You could even serve it for dinner if that’s more your speed. It’s cheesy, savory, salty – you really get a whole range of flavors in this easy to assemble dish. It’s a great way to get protein and carbs into your little one and send them off for the day on the right foot. Feel free to change up the type of bread, cheese and even meat with whatever your family likes.
What are your favorite breakfast dishes to serve the kids before school?
Croque Monsieur Bake
Adapted from Nigella Express
6 slices sourdough bread
6 slices Gruyere cheese
3 slices ham
1 tsp salt
1/3 cup whole milk
4 T grated cheddar cheese
dash of Worcestershire sauce
- Assemble sandwiches: Spread mustard on to bread, place a slice of cheese, a slice of ham, another slice of cheese, and close with slice of bread (spread with mustard facing down).
- Cut each sandwich diagonally.
- Spray an 8-inch square baking dish with cooking spray, and place sandwiches inside.
- In a separate bowl, whisk together the eggs, salt, and milk, then pour over sandwiches.
- Cover baking dish with plastic wrap and place in refrigerator overnight.
- When ready to cook, preheat oven to 400°F.
- Remove plastic wrap, and sprinkle grated cheese and Worcestershire sauce on top.
- Bake for approximately 25 minutes.