Healthy and fast back to school breakfast recipes

Michele Borboa, MS

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Fueling your kiddos with healthy, balanced breakfasts in the morning will give them a winning and delicious start to the school day. But if you're worried you won't have time to prepare kid-satisfying morning meals, fret no more. You can have the following back to school healthy breakfast recipes on the table in 15 minutes or less.

Black Bean and Egg Breakfast Burritos recipe

Serves 4 Ingredients:

  • 4 eggs, lightly beaten
  • Pinch of salt
  • 1 cup canned black beans, rinsed, drained
  • 4 whole wheat tortillas
  • 1/4 cup pineapple salsa
  • 1/3 cup shredded Monterey Jack cheese
  • Finely chopped cilantro

Directions:

  1. Spray a medium-sized nonstick skillet over medium heat with cooking spray. Add eggs and salt and cook, stirring occasionally, until eggs are cooked through and no longer runny. Remove from heat and add black beans, stirring to combine.
  2. Divide egg mixture among the 4 tortillas. Top with salsa, cheese and cilantro. Roll tortillas into burritos and serve.

Note: These can be made ahead, wrapped up and eaten on the go on busy mornings.

Apple Cinnamon Pancakes recipe

Serves 4 Ingredients:

  • 1 cup whole wheat pastry flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup wheat germ
  • 1 egg
  • 1 cup buttermilk
  • 1 small apple, cored, grated

Directions:

  1. In a bowl with a pour spout, whisk together flour, baking powder, baking soda, cinnamon, salt and wheat germ. In a small bowl, whisk together egg and buttermilk.
  2. Add wet ingredients to dry ingredients, whisking to combine. Stir in grated apple.
  3. Heat a griddle to medium-high heat and spray with cooking spray. Pour batter onto griddle and cook for 1 to 2 minutes or until the bottom is lightly browned, the edges are set and bubbles on top of the pancake start to pop. Flip and cook for 1 minute or until lightly browned.

Make Ahead Wheatberry Hot Cereal recipe

Serves 4 Ingredients:

  • 3 cups hulled wheatberries
  • 6 cups boiling water
  • 1 cup dried blueberries
  • 3/4 cup sliced almonds
  • Whole milk
  • Agave syrup

Directions:

  1. Place wheatberries and water in a large bowl, cover, and let sit overnight.
  2. Rewarm in a pot over medium low heat. Add blueberries, almonds, whole milk and agave to taste.

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Michele Borboa, MS
Michele Borboa, MS is a contributing editor for SheKnows.com specializing in health, fitness, and all things food. She is a veteran health and fitness professional, personal chef, and mom in Bozeman, Montana. She is also the author of the time-saving cookbook Make-Ahead Meals Made Healthy (Fair Winds Press, July 2011). You can contact Michele at michele.borboa@sheknows.com or give her a tweet at http://twitter.com/micheleeborboa.