10 Quick Back-to-School Breakfast Ideas
If you’re anything like me, I embrace all the sleep I can get. I usually will get up without hitting snooze, but that’s only because I’ve already set my alarm to go off at the last possible moment. With that being said, I don’t leave a lot of time to make a gourmet breakfast for my kiddo before he’s out the door for school. So here are some time-friendly, and super easy breakfast ideas so that you, too, can savor every morsel of sleep!
Toast a slice of bread (or an english muffin, naan, eggo waffle, bagel), smear some avocado on and top with your favorite ingredients. Some of our favorites? Bacon bits, diced tomatoes, nutritional yeast flakes, craisins, lime juice, julienned basil, green olives (don’t judge).
Cookies for Breakfast:
Who would say ‘no’ to a cookie for breakfast? Not anyone I know! Although these require a bit more work than the rest of their fellow recipes listed here, they yield 16 cookies and can be frozen for up to 3 weeks! And when you need them, they heat-up perfectly in the toaster. Here’s what you’ll need:
2c. flour (whole wheat or almond is a nice change of pace)
1tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1 can (15oz) of pureed pumpkin
1c. coconut oil
1c. brown sugar
1 large egg
1/2c. roasted pine nuts (chopped walnuts, chopped pecans, chopped cashews, and/or roasted pumpkin seeds could also work here)
1/2c. craisins, dried cherries, dried mango, dried anything really… (or a combination of whatever you’ve got)
Mix. Scoop 16 heaps onto a parchment-lined baking sheet, flatten a bit with the back of a spoon, and bake for 25 min at 350. Wrap each cookie individually before placing into the freezer to make for easy ‘break-apart-ability.’
Put all the ingredients into a mason jar the night before and refrigerate. You may even want to fill a few mason jars full of yummy ingredients and freeze them—just remember to remove them from the freezer the night before you’d like to use them.
Tip: A standard mason jar can attach directly to your blender blade (!!!), making it easy to whip up a nutritionally dense drink in no time.
Try strawberries, kiwi, spiralina and almond milk. Or banana, oatmeal and peanut butter with some plain yogurt!
Gather some plain Greek yogurt, a drizzle of agave nectar, tiny pinch of cinnamon and/or pumpkin pie spice, blueberries, diced apples, chopped walnuts, and some flaxseeds (whole or crushed). Mix together and devour. This bowl of goodness contains Omega 3s, fiber and superfoods!
Petite Egg Frittatas:
These freezer-friendly little dudes are super easy make and even easier to reheat when they’re needed. Pop them into the microwave directly from the freezer for 1 minute or so, and voila! To make them you’ll need 6 large eggs, 1/2c. milk, 3/4c. of your favorite soft cheese (examples: cream cheese, goat cheese, cottage cheese, feta) and a pinch of salt. That is it. Thinking you need a bit more flavor? Try some bacon bits, tomatoes, chorizo, red onion, cooked spinach,
Using hard boiled eggs (halved), bananas, berries, cherries, whatever, make a funny face on your child’s plate. As they consume the food, they’ll have fun finding new ways to use the remaining ingredients to make a new face.
One of our family favorites is a toasted piece of bread, coated with a generous amount of peanut butter (or almond butter), then topped with sliced banana and drizzled with some honey. Huge hit, and super easy to make. Not wanting to use honey? Chocolate sauce or balsamic vinegar are also some fun options.
Mug-Huggin’ Spinach and Cheese Eggs
Add a few leaves of spinach to the bottom of a microwavable mug, top with one egg, shredded cheese (cheddar is our fav), a splash of milk, salt and pepper. Mix all the ingredients vigorously with a fork and cover with a paper towel. Place in the magic micro and heat on high for 3 minutes. Wanting to add some pizazz? Try tossing in some bacon, green onion, ham bits, chive and/or red pepper.
Egg in an Avocado:
Yes, it’s just that. Place an avocado skin side down onto a baking dish, remove the pit and then crack an egg into the depression created from the pit. Sprinkle with salt and pepper and then top with your favorite cheese (and/or bacon). Bake 15 min at 350. You’re welcome.
This simple recipe can not only be used for a breakfast idea, but also for a school (or after school) snack! Line a big baking sheet with parchment paper and preheat your oven to 350. Then mix together:
1c. chopped nuts (smoked almonds, salted cashews, roasted pumpkin seeds)
1/2c sunflower seeds
1/2 c. almond flour
1 1/2tsp. cinnamon (or pumpkin pie spice)
1 large egg white
1/2 c. coconut or olive oil (we have used butter flavored coconut oil and it turned out beautifully)
2 tsp. vanilla or almond extract (I bet lemon extract would be yummy too)
2/3c. maple syrup (or for a vegan option: agave syrup)
Press all your ingredient down onto the parchment paper and bake for 25-30 min After it’s browned and ready to be removed, let it sit for 2 hours before breaking it into chunks for consumption.
Breakfast, the meal that many believe it is the most important one of the day, brings along with it too much pressure.
We hope these recipes will help alleviate some of the morning mayhem and give your children the proper nutrition they need to make it until snack time (in 15 min).
Do you have any go-to breakfast recipes that you can’t live without? We’d love to hear them!