7 Ideas for Food Storage Breakfast Recipes

Food-Storage-Breakfast-Recipes
This week I am sharing my friend Marti’s food storage breakfast recipes and ideas. These are super helpful when you are planning on what to buy for your food storage. If you are still organizing your food storage, be sure to check out the posts below to find out how to figure out what to buy and how to rotate it.

Other helpful posts:

Food Storage Breakfast Recipes


#1 Pancakes
2 c. water, 2 eggs, 2 TB oil, 2 t. vinegar Blend one minute. 2/3 c. nonfat powdered milk. Blend one minute. 1 c. wheat flour, 1 c. white flour, 2 TB sugar, 2 TB baking powder. Blend till smooth. Serve with butter and syrup (1/4 c. per person)


#2 Granola
3 1/2 c. oats, 1/2 c. chopped almonds, 1/2 c. wheat germ, 1/2 c. sunflower seeds. Mix. 1/4 c. honey, 1/4 c. oil, 2 TB brown sugar, 1 t. vanilla. Mix honey, oil, sugar, and vanilla in pan. Heat but don’t boil. Add to oat mix. Mix thoroughly. Spread on an oiled cookie sheet. Bake 325 degrees 20 – 25 minutes. Stir occasionally. 3/4 c. raisins – Add after baking. This recipe makes 6 cups granola.


#3 Cream of Wheat
1/2 c. Cream of Wheat, 2 c. water, 1/2 t. salt. Combine and boil until thick. Serve with 2 TB sugar, 3 TB milk, and 1 c. water. This recipe is for 2 people. See back of box for larger quantities.


#4 Oatmeal
2 c. oats, 4 c. water, 1/4 tsp. salt. Combine and simmer. Serve with 2 TB sugar, and milk (3 TB powdered milk and 1 c. water)


#5 Eggs and Toast
4 eggs (2 per person), 1/4 tsp. salt, 1/4 tsp. pepper 3 slices bread (Adjust for your family), 2 tsp. butter per slice (adjust for your family). Be sure to include the ingredients for making bread in your rotation list.


#6 Cold Cereal
Check servings per box. Boxed cereal goes stale quickly, so you will want to keep it well rotated.


#7 French Pancakes (This recipe is for 2 people)
4 eggs, beat till fluffy. 1/2 c. milk (Mix 3 TB milk with 1 c. water.) Add to eggs. Mix 4 TB sugar, 1/2 tsp. salt, and 1/2 c. flour. Add gradually to eggs while beating. Pour a thin layer in frying pan. Brown and turn over. Serve with 1/4 c. syrup per person and 1 TB butter per person. May also serve with 1/4 c. peanut butter.


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