7 Simple Food Storage Breakfasts

If you’ve read my book or gone through my Basic Preparedness class (you get it when you sign up for my e-mail list – look on the right sidebar to find it), you know that I highly suggest deciding on 7 food storage breakfasts, 7 food storage lunches, and 7 food storage dinners to help plan your short-term food storage menu.  Sometimes it’s hard to come up with simple suggestions.  Who wants to feel like in the midst of a crisis that they have to make biscuits from scratch, though biscuits and gravy is one of my favorite breakfasts.

So I thought I’d help get your creative juices flowing and maybe your salivary juices flowing as well with this list of simple easy breakfast ideas for your food storage.

Food Storage Breakfast #1 –  Egg Casserole

While you can use egg powder for the whole thing, I don’t suggest it, but what I do suggest that you do is to use half egg powder and half eggs.  We’ve done it this way for Sundays on end with excellent success.

Recipe – Feeds 7-10 people

6 eggs

3/4 C egg powder

1 1/2 C water

1 C sausage crumbles

1 C freeze dried cheese

1 tsp mustard powder

1/2 tsp salt

1/2 tsp pepper

Directions:  Mix the eggs, egg powder and water.  Add the other ingredients and stir.  Pour into a 9×13 casserole dish and bake at 350 degrees for 1 hour.

Food Storage Breakfast #2 – Oatmeal – Feeds 5 – 7

(or if you have kids going through a growth spurt, feeds 2-3)

4 C Oats

5 C Water

1/2 Maple Syrup (We use maple syrup from Costco)

1/2 C Raisins (We use raisins from Costco)

Directions:  Boil water.  Add oats.  Stir until cooked, but not glumpy (awesome word, huh?)  Add maple syrup and raisins.

Of course, you can dress this up other ways.  We’ve done strawberries (yes, freeze-dried is perfect for this).  We’ve done peanut butter and honey.  Peanut butter and marshmallow fluff.  Cream and sugar.  Lots of different combinations to use.

Food Storage Breakfast #3 –  Grits – Feeds 5-7

5 C Water

2 1/2 C Grits  (If you like thick grits you can use 3 C.  We usually go a little less somewhere between 2 – 2 1/2 cups.  We prefer our grits runny)

1/2 tsp salt

2 T ghee

1/4 cream or Evaporated Milk

1/4 honey

Directions: Boil the water.  Whisk in the grits. Once it’s mixed well add the rest of the ingredients and serve.

Food Storage Breakfast #4 –  Chocolate Peanut Butter Muffins – Makes 3 Dozen

2 C White Flour

2 C Wheat flour (fresh ground is best)

1/2 C Egg Powder

2 T + 1 tsp Non-fat Dry Milk Powder – Don’t forget there’s a difference between this and instant milk powder.

1 1/2 C Water

1 T + 1 tsp baking powder  ** I make my own, and it’s cheaper.  I’ll put the recipe at the very bottom of the post.

1 tsp salt 

1/4 C Ghee

1 1/3 C Creamy Peanut Butter

2 C Packed Brown Sugar (We purchase brown sugar from Costco.)

2 C Chocolate chips (We purchase chocolate chips from Costco.)

Directions:  Mix the flours, baking powder, and salt together in one bowl.  Beat ghee, peanut butter, and brown sugar together in a second bowl until well incorporated.  To the second bowl, add egg powder, milk powder, and water.  Add the flours to the second bowl.  Once thoroughly mixed together, add chocolate chips.

Food Storage Breakfast #5 – Granola – Makes 9 servings

6 C oats

1 C nuts (doesn’t matter which kind, but we like peanuts and pecans.  We buy peanuts from Azure Standard, but pecans from Costco)

1 C shredded unsweetened coconut

1 C dried fruit such as dried cherries, cranberries, or raisins (We use raisins from Costco.)

1/4 C cinnamon

2/3 C coconut oil (We use Costco coconut oil.)

2/3 C honey (We use honey from Costco)

1 tsp vanilla

In a 9×13 pan mix oats, nuts, coconut, dried fruit, and cinnamon.  In a saucepan, heat coconut oil, honey, and vanilla over low heat until the coconut oil is melted and the honey and vanilla are incorporated.  Pour the honey, coconut oil, and vanilla mixture over the dry ingredient mixture.  Toss well until everything is coated.  Bake at 250 degrees for 1 hour.  We store our granola in a glass jar on our counter.

Food Storage Breakfast #6 – Smoothies –  Serves 3-4 generous servings

4 C Water

1/4 C + 2 T Non-fat Dry Milk Powder

1/4 Cocoa Powder

1/4 C Peanut Butter Powder

1/4 tsp stevia powder

1 tsp vanilla

2 C ice

Directions:  Put all of the ingredients BUT the ice in the blender.  Blend them up well.  Add Ice and blend again.

Food Storage Breakfast #7 – Pancakes –

1 1/2 C flour

3 1/2 tsp baking powder **I make my own – recipe at the end of the end of the post.

1/2 tsp salt

1/4 C sucanat or sugar

1/4 C milk powder

2 T egg powder

1 C + 3T water

3 T melted ghee or coconut oil

Directions:  If you’re using sucanat, put it through the blender or coffee grinder first.  Mix flour, baking powder, salt, sucanat or sugar, milk powder and egg powder.  Add Water and melted ghee or coconut oil while whisking together.

Bonus Recipe: Baking Powder

You can make it in a 1:1:2 ratio.  It can be 1 of anything.  1 T, 1 C, 1/4 C.  Just keep the ratio the same.

1 arrowroot powder

1 non-aluminum baking soda

2 Cream of Tartar

I hope these recipes help give you some idea of what you can make with your food storage.  Which one sounds the best?  Do you have any go-to breakfast recipes that you use for food storage?