Double Duty Recipes for Breakfast and Dinner

Today, all my #SimplyBloggers friends are sharing Back to School tips. We have a collective 4 bajillion kids & a lot of get-it-done gumption so if you’re looking for fresh ideas, encouragement or click through the links at the end of this post!!

I cannot believe I’m typing out a Back to School post. First of all, it’s July. Second of all, I’M NOT READY!!! AHHHHHHHH!!! Wednesday, August 10 is the first day of class in St. Johns County and although our family has flexibility as homeschoolers, we’re starting back in August as well… mostly because it’s too hot to enjoy being outside too much. So it’s time to get my head in the game! That’s exactly what this post is about- preparing for success so school days are full of sweet memories. Family meal times are very important for us but I can’t spend an hour preparing breakfast for the 9 people at my table every morning. Here are our favorite double-dute breakfast recipes to get home-cooked food on the table and to repurpose for a second breakfast or for dinner another night!

double duty breakfast recipes

Those of you who follow my facebook page know I’d rather spend my Saturdays strolling St. Augustine’s streets than batch cooking… but I love feeding my kiddos healthy, wholesome breakfasts even on busy mornings! My solution? We make double batches of many breakfasts and freeze half for another breakfast or for dinner! Over the years, we’ve tried muffin cup quiches (recipe below), breakfast burritos, crock-pot oatmeal (which is a flop every time), crock-pot grits (success! recipe below!) and countless breakfast casseroles.

I picked the 2 easiest to share with you. Both make enough for 9 people twice. Those of you without seven children (ha ha ha!!) can freeze 3-4 breakfasts! BONUS: they take less than 30 minutes of prep. DOUBLE BONUS: I’ll also share ideas for how to turn serve these “breakfast” foods at dinner on busy nights!

Muffin Cup Quiches

I love mixing whatever veggies I have on hand into these egg cups! We’ve added bell peppers, chopped sun dried tomatoes, garlic and zucchini and even leftover meat, though I prefer them veggie. I adjust spices to fit the fillings- you can snip fresh herbs from the garden or shake some flavor from your spice cabinet. These “crustless quiches” are simple ways to add veggies to your family’s diet!
This recipe is gluten-free, paleo and vegetarian (unless you add ham!). Serve with sriracha sauce or squish into an english muffin for a quick egg mc-muffin for hungry big kids.

12-18 eggs
1 c milk
1 chopped onion
1 pkg frozen chopped spinach
1-2 cups shredded cheese
salt & pepper to taste

Preheat the oven to 350.
Whisk eggs and milk together until blended.
Stir in veggies.
Pour into muffin cups that have been generously sprayed w/cooking spray.
Bake until set, 20 minutes or so.

Yield: 12-18
Serve it at dinner: Serve mini quiches beside roasted asparagus and a mixed green salad topped with berries and nuts for a light dinner.

Crock Pot Grits

We buy stone ground grits from a mill in Helen, GA every fall. These are perfect for crock-pot grits! If you need some stone ground grits, order them from our friends at Timms Mill! Lisa, Mrs. Timms Mill, told me that you add one more cup of water than grits to the crock pot. I like my grits a little more tender so I add extra liquid. 
I’m going to be honest… I change how much liquid I put in every single time I make these grits. I always end up adding liquid the next morning, no matter how much I start with! So play around with the recipe and make it your own!

3 c grits
5 c water
1 c cream
salt & pepper to taste (3 tsp salt?)
crock pot liner (to make cleanup easier)
toppings: shredded cheese, bacon crumbles, chopped tomatoes, whatever makes you happy!

Line crock pot with disposable liner.
Stir grits, water, salt & pepper together in the crock pot.
Cover & cook on low overnight.
When you wake up, stir and add the cream and cheese.
Continue to cook until you’d like to eat. Serve! Be thankful you used the liner because cleaning grits out of a pot is a royal pain.

Serve it at dinner: Refrigerate leftover grits in a loaf pan. To serve for dinner, slice and reheat as grits cakes. Top with blackened shrimp, fried chicken strips or a ragout of vegetables for dinner.

Back to School Hop

If you’re gearing up for #Back2School season, I hope you will click around to some of these other great back to school posts from my girls in the Simply Bloggers Crew:


  1. says

    I can’t wait to try both of these. As southerners we LOVE some grits and eggs. 😉

  2. says

    I am trying the grits tonight! We are a crockpot family and breakfast crockpot means are fabulous! Thanks AllieO!!

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