With school starting, we all need easy breakfast ideas we can pop in the toaster, grab on our way out the door, or pack into lunch boxes.
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1. Breakfast Sandwich Recipe
- In a medium bowl, combine buttermilk pancake mix, water, maple extract, and maple syrup.
- Pour 1/4 cup of pancake batter onto a preheated griddle and cook through.
- Remove pancake from griddle and let cool on a cooling rack. Repeat for remaining pancake batter.
- In a skillet, scramble together all the eggs and remove them from heat once cooked.
- Cook the bacon in the microwave.
- Take a pancake and add the scrambled eggs and bacon before topping with another pancake.
- You can eat your breakfast sandwich or place into freezer-safe bags and place it in your freezer.
- When you’re in a hurry, just pull it out and pop it in the microwave to heat and eat on the go!
2. Muffin Cookie Recipe
- 2 1/2 cups of Lehi Mills Blueberry Muffin Mix
- 3/4 cup of water
- 1/4 cup of vegetable oil
- 2 eggs
- Preheat your oven to 375F.
- In a large bowl, combine the muffin mix, water, vegetable oil, and eggs.
- Using a cookie scoop, scoop the muffin batter onto a greased or lined cookie sheet.
- Bake in the oven for 18-22 minutes before removing from the oven to cool.
3. Sheet Pan Pancakes
- 3 cups of Lehi Mills Raspberry Buttermilk Pancake Mix
- 3 cups of water
- Chocolate chips
- Fresh raspberries
- Diced bananas
- Preheat your oven to 375F.
- In a medium bowl, combine pancake mix and water and pour into a greased 9×13 cookie sheet.
- Add the desired toppings (like coconut, chocolate chips, fresh raspberries, and diced bananas) to the pancake, either separated in quadrants or mixed all together over the top.
- Bake for 25-30 minutes before removing from the oven and letting cool.
- You can serve it immediately or cut it into sections and place it in your freezer.
4. Muffin Cups
- 1 container of Lehi Mills Microwavable Muffin Cups
- 2 tablespoons of water
- Add the water to the muffin cup and stir vigorously.
- Microwave for 60 seconds.
- Let cool slightly and enjoy your on-the-go breakfast!
5. Toaster Pancakes
- 2 cups of Lehi Mills Classic Pancake Mix
- 2 cups of water
- Desired syrup
- In a small bowl, combine pancake mix and water. Pour 1/4 cup of pancake batter onto a preheated griddle and cook through.
- Remove pancakes from the griddle and let cool on a cooling rack.
- Place the pancakes into a freezer-safe container, separating each pancake with parchment paper.
- When ready to eat, remove the desired amount of pancakes and pop it into a toaster to reheat.