It's 8:15 a.m. and you just woke up for your 9 a.m. class. If you're like me, you roll out of bed, change clothes and hurry out the door.
Whether you walk to class, drive or take the Tiger Transit, most students don't have time to make breakfast. This forces most college students to resort to a granola bar or just skipping the most important meal of the day.
Pancake bites and ham and egg breakfast cups are two dishes you can make the night before and have ready to grab on the way out the door.
Pancake Bites
Makes 32 bites
Bacon
Bisquick Buttermilk Pancake Shake 'N Pour Mix
1 1/2 cups of water
Blueberries
Chocolate chips
Maple syrup
Heat the oven to 350 F. Lightly grease a mini muffin tin with cooking spray.
In a large skillet, cook bacon until crisp.
In three bowls, combine pancake mix and water.
Into each separate bowl, fold bacon, blueberries and chocolate chips.
Add maple syrup to each mix. This gives the bites a richer taste. You can also drizzle syrup on top after baking.
Fill muffin cups 3/4 full with mixture and bake for approximately 10 minutes.
(Recipe adapted from a Betty Crocker recipe)
Ham and Egg Breakfast Cups
Makes 8 cups
Ingredients
8 slices of sugar-cured deli ham or black forest ham
4 tablespoons shredded reduced-fat sharp cheddar cheese (I used mild cheddar)
8 large eggs
Black pepper
The recipe calls for scallions, but I did not use any.
Heat the oven to 400 F. Lightly grease regular muffin tin with cooking spray.
Place 1 slice of ham into each muffin cup. Make sure to fold ham so it covers the bottom of the cup.
Add 1/2 tablespoon of shredded cheese to each cup.
Put 1 egg into each cup. You can also whisk each egg to get a scrambled mixture instead of an over well mixture.
Sprinkle each cup with black pepper.
Bake for 15 minutes or until desired consistency is reached.
(Recipe adapted from Recipe.com)
These breakfast ideas provide a quick, easy way to get a on-the-go bite to eat.
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