7 Easy Back-to-School Breakfast Recipes Your Kids Will Love

As the upcoming school year quickly approaches, it’s time to start your back-to-school planning. Part of that preparation is coming up with quick and healthy breakfasts that will give your kids the energy and nutrients they need to succeed at school. These fun recipes — which include cookies, pizza, and French toast sticks — will make your kids’ morning, while creating easy meals that are perfect for any hectic weekday.

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1. Bagel Gone Bananas

This is the perfect grab-and-go breakfast for busy mornings. EatingWell‘s recipe can be ready in just 5 minutes and can be easily eaten on the way to school. The best part? The nut butter, banana, and whole wheat bagel will provide your kids with a filling, nutritional start to their day.

Ingredients:

  • 2 tablespoons natural nut butter, such as almond, cashew or peanut
  • 1 teaspoon honey
  • Pinch of salt
  • 1 whole-wheat bagel, split and toasted
  • 1 small banana, sliced

Directions: Stir together nut butter, honey, and salt in a small bowl. Divide the mixture between bagel halves and top with banana slices.

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2. Breakfast Cookies

Your kids will be grinning from ear to ear when you tell them they can have a cookie for breakfast. Whole wheat, almonds, seeds, and dried fruit create a healthy and tasty morning meal. Prepare Martha Stewart‘s recipe, which yields 8 large or 14 small cookies, over the weekend or the night before, and you’ll have a quick and easy breakfast prepared.

Ingredients:

  • 2 cups whole-wheat flour
  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking soda
  • ½ teaspoon coarse salt
  • 4 sticks unsalted butter, room temperature
  • 3 cups packed dark-brown sugar
  • 4 large eggs
  • 1 tablespoon plus 1 teaspoon pure vanilla extract
  • 4 cups rolled oats
  • 1 cup raw almonds, coarsely chopped
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ½ cup shredded unsweetened dried coconut
  • ½ cup raisins or currants
  • ½ cup finely chopped dried mango
  • ¼ cup finely chopped dried papaya
  • 1 cup banana chips

Directions: Preheat oven to 350 degrees Fahrenheit. Whisk together flours, baking soda, and salt in a large bowl. Beat butter in a large bowl with a mixer until light and fluffy. Add sugar; beat until well-combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined. Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins or currants, mango, and papaya, and beat to combine. Form dough into 8 cookies (using 1 cup each) or about 14 smaller cookies (using ½ cup each), and place on 2 parchment-lined baking sheets. Top with banana chips. Bake until golden and firm, 30 minutes for large cookies and 20 to 25 minutes for smaller cookies. Let cool completely on baking sheets, about 30 minutes.

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3. Scrambled Egg Muffins

Taste of Home‘s bite-size muffins will quickly become a family favorite. They’re perfect for a morning when your kids need a grab-and-go meal, and this hearty recipe, which is oozing with eggs, sausage, and a few veggies, will fill them up quickly. The recipe yields 12 servings.

Ingredients:

  • ½ pound bulk pork sausage
  • 12 eggs
  • ½ cup chopped onion
  • ¼ cup chopped green pepper
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon pepper
  • ½ cup shredded cheddar cheese

Directions: Preheat oven to 350 degrees Fahrenheit. In a large skillet, cook sausage over medium heat until no longer pink; drain. In a large bowl, beat eggs. Add onion, green pepper, salt, garlic powder, and pepper. Stir in sausage and cheese. Spoon by ⅓ cupfuls into muffin cups coated with cooking spray. Bake 20 to 25 minutes or until a knife inserted near the center comes out clean.

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4. French Toast Soldiers

The eggs and strawberries in Cooking Light‘s french toast recipe create a healthy morning meal for your kids. Rather than have your kids load up on sugary syrup, serve a small amount on the side for dipping instead. This recipe yields 6 servings, with each containing 2 French toast strips.

Ingredients:

  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • 3 large eggs
  • 1 cup 2 percent reduced-fat milk
  • 6 (1.35-ounce) slices Italian bread, halved lengthwise
  • Cooking spray
  • ¼ cup maple syrup
  • 1 cup hulled strawberries
  • 1 tablespoon powdered sugar (optional)

Directions: Preheat oven to 250 degrees Fahrenheit. Place a baking sheet in oven. Combine first 4 ingredients in a medium bowl, stirring with a whisk. Add milk; whisk until well-blended. Working in batches, dip bread strips in milk mixture, turning gently to coat both sides. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add 6 coated bread strips to pan; sauté 1 to 2 minutes on each side or until lightly browned. Place on preheated pan in oven to keep warm. Repeat procedure with cooking spray and remaining bread strips. Place syrup and strawberries in a food processor; process until smooth. Serve with French toast strips. Sprinkle each serving with powdered sugar, if desired.

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5. Whole Wheat Blueberry Toaster Pastries

It’s surprisingly easy to make this A Kitchen Addiction recipe for toaster pastries, which your kids are guaranteed to love. Whole wheat flour and a fresh blueberry filling create a mouthwatering breakfast. This recipe, which yields 10 servings, can be prepared ahead of time, creating a morning meal that only needs to be popped in the toaster.

Ingredients:

Filling
  • 1 ½ cup blueberries
  • ⅓ cup sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablebspoon cornstarch

Dough

  • 1 cup whole wheat flour
  • ¾ cup white whole-wheat or all-purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 egg
  • ½ cup unsalted butter, cold
  • 2-4 tablespoons milk
  • Coarse sugar for garnish, optional

Directions: In a small saucepan, stir together blueberries, sugar, and lemon juice. Bring to a boil over medium heat. Turn heat to medium-low and boil for 10 minutes. Stir in cornstarch and boil for another 5 minutes. If mixture gets too thick, stir in a little water. Set aside and allow to cool. Preheat oven to 375 degrees Fahrenheit. Line baking sheet with parchment paper or silicone baking sheet. In the bowl of a food processor or in a large bowl, mix together flours, sugar, and salt. Add in egg, butter, and 2 tablespoons milk. Pulse or stir until dough begins to form. Add additional tablespoons of milk as needed.

Turn dough out onto well-floured surface. Knead dough a couple of times until smooth. Roll out into a thin rectangle. Cut into 2.5 x 4-inch rectangles. Collect scraps and roll out into more rectangles. You will get anywhere from 16 to 20 rectangles depending on the thickness of the dough. Place half of the rectangles on prepared baking sheet. Spread about a heaping tablespoon of blueberry mixture over the top leaving about ⅛-inch of dough on all sides. Top with remaining dough rectangles. Crimp edges with fork. Pierce top dough layer with fork a few times to allow steam to escape while baking. Sprinkle with sugar. Bake for 10 to 12 minutes or until edges just start to turn light golden brown. Allow to cool for a few minutes before serving warm. Loosely wrap leftovers with plastic wrap.

Source: Thinkstock

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6. Almond Cereal Bars

Health‘s recipe is a perfect make-ahead breakfast. These homemade cereal bars, which yield 10 servings and are sweetened with savory almond butter and honey, are full of vitamin C from the dried cherries. They are also much healthier and fresher than any store bought cereal bar!

Ingredients:

  • ⅓ cup almond butter
  • ⅓ cup honey
  • 2 cups whole-grain cereal flakes
  • 2 cups oat and bran O’s cereal
  • 2 tablespoons chopped, unsweetened dried cherries

Directions: Coat an 8-inch square baking pan with cooking spray. In a medium microwave-safe bowl, microwave the almond butter and honey on high for 30 seconds, then stir until blended. In a large microwave-safe bowl, combine the cereal flakes, O’s, and cherries. Microwave on high for 1 ½ minutes, stirring every 30 seconds, until warmed. Gradually stir the almond butter mixture into the cereal until thoroughly and evenly coated. Press into the prepared pan. Refrigerate until set and firm. Cut into 10 bars.

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7. English Muffin Egg Pizzas

Pizza for breakfast? You bet! Real Simple‘s breakfast pizza recipe calls for English muffins, hard-cooked eggs, and a hint of mozzarella cheese. You can make this recipe, which yields 4 servings, easier by hard-cooking the eggs in advance.

Ingredients:

  • 4 English muffins
  • Olive oil
  • Tomato slices
  • 2 hard-cooked eggs, sliced
  • Grated mozzarella
  • Oregano
  • Kosher salt

Directions: Make hard-cooked eggs. Toast 8 English muffin halves and place on a cookie sheet. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt. Broil 5 minutes or until the cheese melts.

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