5 Back-to-School Breakfast Ideas to Try

Apple Cinnamon Oatmeal Cups

• 1½ cups rolled oats
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1 cup milk
• 1 large egg
• 2 finely chopped apples
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
2. In a large bowl, combine the oats, baking powder, and cinnamon.
3. In a separate bowl, whisk together the milk, egg, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped apples.
5. Divide the mixture evenly among the muffin cups.
6. Bake for 25 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
7. Allow to cool before serving. These can be stored in the refrigerator and reheated as needed.

Scrambled Eggs with Smoked Trout and Crème Fraîche

• 4 large eggs
• 2 tablespoons milk
• Salt and freshly ground black pepper, to taste
• 1 tablespoon unsalted butter
• 2 ounces smoked trout, flaked
• 2 tablespoons crème fraîche
• Fresh chives, chopped (optional, for garnish)

1. In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
2. Heat the butter in a non-stick skillet over medium heat.
3. Pour the egg mixture into the skillet, allowing it to set slightly before gently stirring with a spatula.
4. When the eggs are nearly cooked but still slightly runny, fold in the smoked trout and crème fraîche.
5. Continue to cook for another minute until the eggs are just set.
6. Serve immediately, garnished with chopped chives if desired.

Double Apple Baked Oatmeal

• 2 cups rolled oats
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1½ cups milk
• 1 large egg
• 2 tablespoons melted unsalted butter
• ¼ cup maple syrup
• 1 teaspoon vanilla extract
• 1 apple, peeled, cored, and diced
• ½ cup chopped dried apples

1. Preheat the oven to 375°F (190°C) and grease an 8-inch square baking dish.
2. In a large bowl, mix together the oats, baking powder, cinnamon, and salt.
3. In another bowl, whisk together the milk, egg, melted butter, maple syrup, and vanilla extract.
4. Add the wet ingredients to the dry ingredients, stirring until combined. Fold in the fresh and dried apples.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Bake for 35–40 minutes, until the top is golden and the oatmeal is set.
7. Allow to cool slightly before serving. This can be sliced into portions and refrigerated for quick breakfasts throughout the week.

Customizable Egg Muffins

• 6 large eggs
• ¼ cup milk
• Salt and freshly ground black pepper, to taste
• ½ cup diced bell peppers
• ½ cup chopped spinach
• ¼ cup shredded cheddar cheese
• Cooking spray or oil, for greasing

1. Preheat the oven to 350°F (175°C) and grease a muffin tin with cooking spray or oil.
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Stir in the diced bell peppers, chopped spinach, and shredded cheese.
4. Pour the egg mixture evenly into the prepared muffin cups, filling each about three-quarters full.
5. Bake for 20–22 minutes, until the egg muffins are set and lightly golden on top.
6. Allow to cool before removing from the tin. These can be stored in the refrigerator and reheated as needed.

Sweet Potato Breakfast Burritos

• 1 diced medium sweet potato
• 1 tablespoon olive oil
• Salt and freshly ground black pepper, to taste
• 4 large eggs
• ¼ cup milk
• ½ cup black beans
• ½ cup shredded Monterey Jack cheese
• 4 whole wheat tortillas
• Salsa and avocado slices, for serving (optional)

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20–25 minutes, until tender and lightly browned.
2. In a bowl, whisk together the eggs, milk, salt, and pepper.
3. Heat a non-stick skillet over medium heat and scramble the egg mixture until just set.
4. Warm the tortillas in a dry skillet or microwave to make them pliable.
5. Assemble the burritos by dividing the roasted sweet potatoes, scrambled eggs, black beans, and shredded cheese among the tortillas.
6. Roll up each tortilla, folding in the sides to enclose the filling.
7. Serve immediately with salsa and avocado slices if desired, or wrap tightly in foil for a portable breakfast.

Conclusion