Back-to-School Breakfasts
The kids are heading back to school! The morning hustle doesn't have to be hectic if you plan ahead for the week’s breakfasts. Check out some of our favorite go-to meals. All can be made the night before, except the breakfast burrito.
The Toasts
nut butter, honey, banana slices (optional), chia seeds (also optional)
mashed avocado, drizzle extra virgin olive oil, and a squeeze of lemon juice
Spread toast with cream cheese or mayo, soft-boiled egg, season heavily with freshly ground black pepper and a pinch of salt
Smoothie Bowl
recipe pending
Mini Frittatas
makes a dozen muffin-sized frittatas
12 large eggs, beaten lightly in a medium bowl
1 ½ tablespoons butter or butter substitute
¾ cup yellow onion, finely diced
½ cup mild cheese (optional)
1 cup additional ingredients of your choice (tomatoes, sausage, chopped ham, etc)
salt & pepper, to taste
Preheat oven to 350 degrees. Grease 1 muffin tin with cooking spray or line with baking cups.
Melt butter in a sauté pan and add onion.Cook until translucent, about 4-5 min. Add additional ingredients, including cheese if using, and cook for 1 minute. Cool slightly, then add to the bowl with eggs. Mix well.
Quickly and carefully fill each muffin mold, then place in the oven for 8-10 minutes, or unil the tops of the frittatas are lightly browns and cooked through.
Blueberry Muffins with Pine Nuts & Lemon Zest
makes 12 muffins
box of your favorite muffin mix
½ cup pine nuts, ground in mortar and pestle (can also pulse in food processor)
zest of one lemon
1 cup fresh or frozen blueberries
Follow the directions of the mix, adding nuts and lemon zest. Carefully fold in blueberries, then bake.
On-the-Go Breakfast Burritos
1 generous serving
2 large eggs
kosher salt
1 tablespoon unsalted butter
1 1 inch flour tortilla
⅓ cup ground sweet Italian sausage
¼ cup cheddar cheese (optional)
¼ cup ripe avocado, roughly chopped
hot sauce (optional)
Aluminum foil
Whisk eggs and a large pinch of salt in a medium bowl.
Melt butter in a 10" nonstick skillet over medium heat. Add eggs and cook undisturbed until almost completely set but a little runny, about 2–3 minutes (cook them into a flat, round shape about the same size as the tortilla)
Place the tortilla on a microwavable dish, then cover with a damp paper towel. Microwave for 20 seconds.
Turn eggs with a rubber spatula, then slide out of the skillet onto the tortilla.
Sprinkle cheese over eggs. Add sausage avocado, leaving a border around the edges. Add a bit of hot sauce, if desired. Fold sides of tortilla over filling, then roll up to enclose. Wrap the burrito in foil and let sit so the cheese can steam and melt, about 3 minutes. Slice in half, and go!