Breakfast Fest started in 2014. I basically take an entire day (or divide it into two days), plan out what my family would eat for breakfast and make a lot of it. Like probably enough to feed a small schoolhouse...full of sumo wrestlers...for a year. Okay, well, maybe not quite that much, but it does get us through breakfast for well over a month, maybe even two.
Sometime between Breakfast Fest 2014 and now, my middle kiddo, M, developed a horrible allergy to cashews...which turned out to be an allergy to all nuts. So we had to scrap what breakfasts were left (just in case of some cross contamination) and live off of cereal, oatmeal and whatever we could until...
....Breakfast Fest 2015!!!!!
A few things I learned after Breakfast Fest 2014:
1)Don't do it all in one day. You end up with really sore swollen feet.
2)Plan exactly what to get at the store so you don't end up making twenty trips.
3)You can never have too many bread pans. Borrow them from everyone you know!
Now, unto the plan! For starting out, I sit down and figure out exactly what I'll make and about how many. On this Breakfast Fest's docket is:
-Chocolate Strawberry Muffin Bites (about 48)
-Bacon and Egg Breakfast Burritos (about 20)
-Lemon, Blueberry Yogurt Bread (2 loaves)
-Apple, Carrot Zucchini Bread (2 loaves)
-Oatmeal Packs (40 at least)
-French Toast (2 loaves worth)
-Ham, Egg and Cheese Biscuit (36)
-Cream Cheese filled Butternut Squash Bread 2 loaves)
For the recipes needed today please follow this link: Breakfast Fest Day 1 Recipes
Now, get your little notepads out (are you as excited as I was)??, figure out which breakfasts you are making and write yourself a grocery list. Don't forget all the eggs and lots of flour! Make a note, this stuff is pretty much from scratch, but you can substitute with some premade items, i.e. loaves of bread instead of making your own thick butter bread or those bang on the counter until they pop and scare the daylights out of you biscuits instead of the ones I make. Whatever you need to do, just make sure you buy what you need.
Okay, now you have all your ingredients, here is the plan!
Step 1: Prepare Butternut squash for Cream Cheese filled Butternut Squash Bread (Wash, cut in half, scoop out seeds, put in a pan inside down with 3/4 inch of water, cover with foil and bake at 450 for about 40 minutes or until you can easily put a fork in the thickest part)
While the squash is cooking...
Step 2: Make Thick Butter Bread for French Toast
While Bread is rising...
Step 3: Make Sky High Biscuits for Ham, Egg and Cheese Biscuits in SINGLE BATCHES
While Biscuits are chilling and cooking...
Step 4: Make Scrambled Eggs in batches (1 egg per Bacon and Egg Breakfast Burrito and 1 egg per Ham, Egg and Cheese Biscuit)
Note, don't try this Pinterest trick to make perfect little circle eggs...LIES!
Step 5: After squash is cooled scoop out the inside and place in a bowl in your refrigerator for Day 2.
Step 6: After Bread and Biscuits have cooled store airtight at room temperature for Day 2.
Step 7: After scrambled eggs have cooled, store in the refrigerator for Day 2.
Now that wasn't so bad. Look for Day 2 tomorrow....
Day 2 is now completed. Click here to view the step by step plan and here to view day 2 recipes.