The Large Family Breakfast Menu Plan
For Large homeschool families,
Or for small homeschool families,
Or anyone who wants to have a breakfast plan.
I like to save my brain energy and decision making quota for more important things than what to make for breakfast. This was especially true in the days when I had a lot of children at home: teenagers, preschoolers, toddlers, babies. Late nights and early mornings… it was so much easier to just do what the menu plan told me to make.
Even though I have just a handful at home now, and they’re all quite independent, I still like to have a plan.
This is my menu plan that I found in archives of computer files from way back. There is a printable in the Free Resource Library so you can simply print it out and put it in your Home Management Book so that you can have a healthy breakfast to feed your children.
While the Baked Oatmeal is baking, do the prep work for lunch and supper. Switch the laundry loads, check the children’s chores, etc. Then call the children to breakfast and read a Psalm and Proverb to them while they eat.
The leftovers are good for a cold snack.
This is a great way to get the family fed with protein that will last all morning long. Don’t forget, eggs are brain food.
This is the standard recipe which will feed 6 nicely. Double it for growing, hungry children or a bigger crowd. If you have leftovers it makes a nice snack later in the day.
The mixture puffs up into a gorgeous souffle type creation. The hotter your oven is when you put the dish in, the higher it puffs. If the oven is not hot enough it will take longer than 20 minutes.
While it bakes, change the laundry loads, do lunch or supper prep, check up on the kids’ chores, “do the next thing”.
Take the completed Dutch Puff to the table and ooh and aah over the beauty of the breakfast. As it cools it deflates. Serve on plates and pour maple syrup over it. Fresh berries are also delicious on the Dutch Puff. Another variation is to put sliced apples in the batter before baking.
Dairy Free version: I have two girls that are allergic to cow’s milk so I make a half recipe with goat milk (mixing that in the blender before the cow milk version) and use coconut oil in the pan instead of butter.
I have seen a similar recipe putting the batter into greased muffin tins which would be really cute, but too much work for a fast breakfast.
This is a large recipe, enough for ten people. If it is too large for your family, reduce the oats and water. The ratio is 1 cup of rolled oats to 2 cups of water.
Leftover oatmeal can be made into Oatmeal Cakes! Yummy!
- Mix cold oatmeal with eggs. Approximately 1 egg to ½ cup of cold oatmeal.
- Heat butter in a skillet.
- Scoop patty sized spoonfulls of oatmeal and egg mixture into the hot butter and fry until crispy. Flip and fry on the other side.
- Serve with maple syrup.
This is filling for hungry children and serves 6 to 8.
Saturday or Sunday
For an easily printable version of this menu plan, check out the Free Resource Library.