Recipe: How to make grab-and-go breakfast items for back-to-school

Breakfast is said to be the most important meal of the day, and that’s especially true for students.

Smoothie Pops

  • Fruits (of your choice)

  • Protein powder

  • milk of choice

  • Popsicle molds OR paper cups

  • Put all fruits in the blender with protein powder and milk.

Blend until smooth. Pour the smoothie mixture into pop molds or cups ( put sticks in if using cups and put

them in the freezer overnight).


Toasted Waffle Sammies

Toast waffles before assembling (these are not hot sandwiches, so it’s ok to let them cool off)

2 waffles, toasted

The Elvis:

  • 1/2 banana, sliced into 1/2 inch medallions

  • 2 tablespoons nut butter ,sun butter or Nutella

  • Sprinkle of cinnamon

  • Drizzle of honey

  • The Croque Monsieur

  • Two slices deli ham

  • One slice Swiss or Emmentaler cheese

  • 1 tablespoon raspberry preserves

The PB and J

  • Favorite nut butter

  • Favorite Jam/jelly

Assemble waffle sandwiches and wrap tightly with plastic wrap or place in a Ziplock bag. Place in refrigerator and can be easily grab on the way out the door to school or work.


Pancake Muffins

  • 1 cup complete pancake mix

  • 1-1/3 cups water

  • 1-2 tsp vanilla extract

  • ( blueberries, dried fruit, choc. chips)

1.) Preheat oven to 375 degrees.

2.) Place pancake mix, water and vanilla in large bowl and stir until smooth.

3.) Spray muffin tins with cooking spray (or use paper liners)

4.) Fill muffin tins 3/4 of the way and top with fruit or choc chips.

5.) Bake 10–12 minutes.

6.) Place into bags for on the go breakfast or serve on a plate with syrup for dipping.


Breakfast Burritos

  • 6 large eggs

  • 1 tablespoon oil

  • 1 medium tomato, diced small or any other veggies or meat you like

  • 1 cup shredded cheese

  • (6) 8 inch tortillas

  • 6 parchment paper squares, about 10 inches

  • Additional toppings and salsa, optional

 

In a medium bowl, whisk eggs. In a medium skillet (about 10 inches) over medium-high heat, heat olive oil and pour in whisked eggs. Once they start cooking, add in your diced tomato, veggies, meat and any other add-ins you like in your burritos. Continue to stir the egg and topping mixture until fully cooked and remove pan from heat. On a flat surface, place a tortilla on top of a parchment paper square. Top the

tortilla with ⅙ of the egg mixture, top with shredded cheese and any other toppings or salsa. Fold tortilla over the fillings, fold in the sides, and roll into a burrito. Once your breakfast burrito is closed, wrap with the parchment paper square. Repeat the process with remaining tortillas and eggs. Once cooled, transfer assembled burritos into a gallon sized freezer bag and refrigerate for up to a week or freeze for up to one month. To eat, simply warm directly in the microwave until heated through or better yet, leave in the foil and heat in oven at 350 degrees for about 12-15 minutes. Then grab and go!


Sausage on a Stick

  • 8 fully cooked sausage links

  • 1 tube crescent rolls

  • 8 bamboo sticks (cut to size)

  • Maple syrup (optional)

1.) Preheat oven to 375 degrees.

2.) Assemble- wrap one triangle of crescent dough around each link of sausage.

Place skewer through the center of each of the wrapped sausage. Bake for 12-14 minutes or until golden brown on outside. Dip into maple syrup or just eat directly from the stick on-the-go!

Kristen Baughman