This Week’s Prep: 2 Breakfasts, 2 Snacks

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A little bit of time in the kitchen this weekend, and the whole week is covered. This batch is a mix of grab-and-go breakfasts and easy snacks — some for the kids to grab on their own, and a couple I can pull out and reheat in the morning rush.

On the breakfast side: fluffy baked Pancake Donuts and 4-Ingredient Sausage Balls. Both freezer friendly, both gone in about two bites.

For snacks: Mini Corn Dog Muffins (a lunchbox favorite) and no-bake PB & Oat Balls for an easy grab and go treat.

Pancake Donuts

Easy baked breakfast donuts made from pancake mix — top however you like and serve with syrup
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Prep Time 10 minutes
Cook Time 15 minutes
Servings: 18 Donuts
Ingredients Method Notes

Ingredients
  

  • 3 cups pancake mix
  • 1 3/4 cups water
  • 1 tbsp vegetable oil
  • 1 tsp vanilla extract
  • Toppings of choice (mini chocolate chips & sprinkles work great)

Method
 

  1. Preheat oven to 350°F
  2. Combine pancake mix, water, eggs, vegetable oil, and vanilla. Mix well. The batter should be fluffy. Depending on your pancake mix, you may need about 1/4 cup more or less water
  3. Butter or grease your donut pan
  4. Fill the donut rings with batter and add your toppings of choice
  5. Bake for about 15 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Note: These aren’t super sweet on their own, depending on your pancake mix. Reheat in the microwave or air fryer and serve with syrup!

Sausage Balls

Easy, cheesy, freezer friendly sausage balls made with just four ingredients — perfect for busy mornings and game day snacks!
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Prep Time 10 minutes
Servings: 24 sausage balls
Ingredients Method

Ingredients
  

  • 1 lbs sausage
  • 1 cup shredded cheddar cheese
  • 8 oz block cream cheese
  • 1 box Red Lobster Cheddar Bay Biscuit Mix

Method
 

  1. Preheat oven to 375°F.
  2. Add all four ingredients to a large bowl and mix using a stand mixer or hand mixer until well combined.
  3. Once combined, roll the mixture into evenly sized balls and place them on a baking sheet.
  4. Bake for 35-45 minutes, or until cooked completely through. Cut into one to check the center. Dependingon how big or small you make them, they may take more or less time.
    5. Freezer Tip: Double the recipe and freeze a batch! Perfect to keep on hand for quick breakfasts, snacks, orbusy mornings.

Mini Corn Dog Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 24 mini muffins
Ingredients Method

Ingredients
  

  • 1 box your favorite cornbread mix + necessary ingredients listed on the box
  • 1 pack hot dogs

Method
 

  1. Prepare cornbread mix according to the box instructions
  2. Cut hot dogs into small pieces, about 1/2 inch each. Make sure the pieces will fit in your muffin tin without being too tall.
  3. Fill each muffin cup about halfway with cornbread batter, then add 1 piece of hot dog to each
  4. Bake according to the cornbread box instructions
  5. Check the center with a toothpick to make sure the muffins are cooked through
  6. Allow them to cool before removing from the pan
  7. Store in the fridge
    8. Reheating Tip Best reheated in the air fryer for 1-2 minutes!

PB & Oat Balls

An easy no bake fridge snack with peanut butter, oats, and a little chocolate — ready in minutes.
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Prep Time 10 minutes
Servings: 16 balls
Ingredients Method

Ingredients
  

  • 2 cups oats (protein oats work great)
  • 2/3 cup peanut butter
  • 1/3 cup honey
  • 1/3 cup mini chocolate chips
  • 1/3 cup mini M&M's

Method
 

  1. Combine all ingredients and mix well
  2. Roll into balls
  3. Store in the fridge
  4. Keep chilled for an easy grab-and-go treat during the week

However you divide up your week, having these four ready to go makes mornings a whole lot easier.

xoxo Blake

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