Description
A collection of 15 quick and easy school morning breakfasts—perfect for prepping ahead, freezing, or whipping up in minutes to keep busy mornings stress-free and kids well-fed.
Ingredients
Eggs, spinach, cheese, bacon bits (for muffins or sandwiches)
Oatmeal, granola, whole-grain bread, tortillas
Fruits such as berries, bananas, apples, pears
Peanut butter, yogurt, chia seeds, nuts, or seeds
Flour, oats, honey, maple syrup (for baked muffins, oatmeal, or bars)
Instructions
- Prepare breakfasts in batches on weekends or the night before.
- Egg Muffins: Whisk eggs with vegetables and cheese, bake in muffin tins, store, and reheat in the microwave.
- Overnight Oats: Combine oats, milk or yogurt, chia seeds, and fruit in jars; refrigerate overnight.
- Sandwiches or Burritos: Assemble with eggs, cheese, and veggies, wrap, freeze, and reheat as needed.
- Oatmeal Bars/Cookies: Mix ingredients, bake, slice, and store for grab-and-go mornings.
Notes
Swap in turkey bacon, sausage, or tofu for protein variety.
Use seasonal fruits for freshness and variety.
Try different sweeteners like agave, honey, or maple syrup.
Make vegan-friendly options with tofu scrambles or dairy-free yogurt.
- Prep Time: 5–15 minutes (depending on recipe)
- Cook Time: 20–40 minutes (batch cooking items)
- Category: Breakfast
- Method: Batch Cooking, Freezer-Friendly
- Cuisine: American
Nutrition
- Serving Size: 1 portion (varies by recipe)
- Calories: 200
- Sugar: 6g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 55mg