Back to School Breakfasts

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It's that time of year again.

As much as we're all hanging on to our summer vacation white knuckled, the back to school season is just around the bend. Settling into the new school year routine is hard enough for your kids and the last thing on your mind is dishing out a balanced breakfast. 

There's a reason they say that breakfast is the most important meal of the day. 

A new school year is overwhelming! New faces, new curriculum, new classroom, and processing all that change takes some fuel. We've put together a list of our favorite quick breakfasts that will get your little ones right on track to their brand new school year! 

Photo Courtesy: Aprons and Stilletos 

Photo Courtesy: Aprons and Stilletos 

Bacon Egg and Cheese Waffle Sandwiches

  • (1) Package of Homestyle Aunt Jemima frozen waffles (14 ct.)
  • (7) Large or extra large eggs
  • (7) Slices of turkey bacon, ham, bacon or turkey slices
  • (7) Slices of cheese 
  • (2) Tablespoons of butter
  • (1) Tablespoon of milk
  • Salt & pepper


Cook the bacon on a cookie sheet for about 10 minutes on each side in a 400 degree oven or on the stove until browned. 

Whisk the eggs together with a splash of milk, salt and pepper and pour into a baking dish. Bake the eggs at 400 degrees or until the eggs firm up. Once the eggs are cooked, remove them from the oven and let them cool. 

Using a round cookie cutter, cut eggs into waffle-sized shapes and lay onto waxed paper. Cut your cheese slices into circles to help them fit better on the waffle sandwich. 

Assemble your sandwiches by putting a slice of cheese on two waffles. Put your egg on one side and meat on the other. Close up your sandwiches and brown the assembled sandwich on a buttered griddle or frying pan. Cook until golden brown and the cheese is melted. 

Photo Courtesy: Well

Photo Courtesy: Well

Blueberry Muffin in a Cup

  • Muffin:
  • 1/4 cup flour
  • 1 Tbsp sugar {I used raw sugar}
  • 1/8 tsp baking powder
  • 3 Tbsp milk
  • 1 Tbsp coconut oil {melted}
  • 1/4 blueberries {fresh or frozen
  • Topping:
  • 1 Tbsp coconut oil
  • 1 Tbsp flour
  • 1 Tbsp raw sugar

In a microwave safe mug combine the flour, baking powder, and sugar. Stir in the milk and coconut oil and place the berries on top.

For the Topping; Crumble together the coconut oil, flour and sugar and sprinkle on top of the blueberries.

Microwave on high 90 seconds then cool slightly before removing the mug will be HOT!

Photo Courtesy: Skinny

Photo Courtesy: Skinny

Two Step Oatmeal Cookies

  • ¾ cup plain quick cooking oats OR 2 packets low-sugar strawberries in cream oatmeal
  • 2 very ripe bananas (mashed)
  • 1 tsp cinnamon (if using plain oats)
  • 2 tsp Stevia®, or your favorite sweetener (if using plain oats)

Preheat oven to 350 degrees. Lightly coat a cookie sheet with nonstick cooking spray.

In a small bowl, mix oats and mashed bananas. If using plain oats add in cinnamon and sweetener. Using a spoon, spoon small amounts of oatmeal mixture onto cookie sheet to form bite size cookies.

Bake in oven for 10-12 minutes until cookies are golden brown. Serve immediately or store in an air-tight container.

Photo Courtesy: Happy Together By

Photo Courtesy: Happy Together By

Apple Sandwiches

  • Apple (Mac or Granny Smith)
  • Chocolate Chips
  • Raisins
  • Granola
  • Peanut or almond butter
  • Cinnamon sugar 

Slice the apple into disc shaped slices. Take a metal cookie cutter and cut out the center to remove the core and seeds.

Spread nut butter on one or both sides of your apple sandwich. Add raisins, chocolate chips and granola on top of the peanut butter. Finish the creation with a light sprinkle of cinnamon sugar.