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15 On-the-Go Breakfast Recipes

  • Ashley Rodriguez

    Breakfast is brain food, but it can be a challenge to feed the kids healthfully and get out the door in time for school. These 15 simple on-the-go breakfasts will give your kids the energy to get through the morning -- without sucking up your time, too.

    Dressed-up Yogurt

    This is a quick way to add sweetness and crunch to plain yogurt. You'll get the nutritious benefits of yogurt without the excess sugar so often found in flavored yogurts.

     

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  • Ashley Rodriguez

    Dressed-up Yogurt

    What you need:
    7 oz container plain yogurt (I recommend Greek yogurt)
    1 Tbsp. raspberry jam (or any other favorite - raspberry just happens to be mine)
    1 tsp. honey
    2 Tbsp. toasted almonds, roughly chopped

    Combine all ingredients in the yogurt container. Grab a spoon and go!

    Extra: Any jam or nut combination can be added. Pair strawberry jam with pistachios for a colorful alternative.

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  • Ashley Rodriguez

    Kicked-Up Quesadilla

    These healthy quesadillas get a bright, fresh kick from the addition of tangy Granny Smith apples. Prepped and ready in less than 5 minutes, it's the perfect meal to munch as you head out to the car.

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  • Ashley Rodriguez

    Kicked-Up Quesadilla

    What you need:
    2 flour tortillas (regular or whole-wheat)
    1/2 cup grated sharp cheddar
    several thin slices of a Granny Smith apple

    Sprinkle an even layer of cheese over one tortilla. Scatter the apple slices on top of the cheese and top with the remaining tortilla. Microwave for 30 seconds or until the cheese melts. For a crisper tortilla, use a large skillet and crisp for 1-2 minutes on both sides, until the cheese is melted. Cut into 6-8 wedges.

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  • Ashley Rodriguez

    Breakfast Pizza Margherita

    Now you can let the kids have pizza for breakfast with this healthy English muffin-version. The tang of the tomatoes, the creaminess from the cheese and the fresh burst of basil are just as delicious in the morning.

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    7 Picky Eater Solutions
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  • Ashley Rodriguez

    Breakfast Pizza Margherita

    What you need:
    1 whole wheat english muffin
    1 large slice of tomato
    1/4 cup shredded mozzarella
    *optional fried egg
    1 tsp fresh basil, finely chopped

    Turn on your broiler.

    Top one half of the English muffin with the sliced tomato and then shredded mozzarella. Place it on a baking sheet, along with the other half of the English muffin. Slide under the broiler. Broil until the cheese is melted and browned in places. Remove from the oven and add the fried egg, if desired, and the fresh basil. Top with the other half of the English muffin.

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    10 Healthy Kid Snacks

  • Ashley Rodriguez

    Crepes On-the-Run

    While crepes may not seem like a quick go-to breakfast, with a little planning you can enjoy homemade crepes any day of the week. Simply make a large batch of crepes, refrigerate or freeze, then enjoy all week long.

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  • Ashley Rodriguez

    Crepes On-the-Run

    Makes about 15 crepes

    What you need:
    2 large eggs
    3/4 cup milk
    1/2 cup water
    1 cup flour
    1 Tbsp. brown sugar
    3 Tbsp. melted butter
    1/4 tsp. salt
    additional butter, for coating the pan

    Blend all of the ingredients until completely incorporated (an immersion or regular blender works well for this). Let batter chill in the fridge for at least one hour. (This allows the bubbles to subside, making your batter nice and smooth.) Your batter can be made up to 48 hours in advance.

    Heat an 8"-10" non-stick pan over medium-high. Add butter to coat. Pour a scant 1/4 cup of batter into the center of the pan and swirl to spread evenly (you want a very thin even layer of batter -- adjust amount of batter according to the size of pan you are using). Cook for 45 seconds and flip. Cook for another 20 seconds.

    Refrigerate any leftover crepes in a resealable plastic bag with a sheet of wax paper between each crepe to prevent sticking. Well-sealed, they can be frozen for up to one month.

    When you are ready for breakfast, kids can help fill their crepes with ham and cheese, fresh fruit and cream cheese, Nutella and bananas, peanut butter and jam or any combination that appeals.

    Roll up crepes like a burrito or fold in quarters to make a simple, portable meal.

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  • Ashley Rodriguez

    Frozen Fruit Smoothie

    These fruity, creamy shakes are refreshing on a hot day. They come together in minutes, use ingredients that you most likely have on hand, and pack nutrition and energy in every satisfying sip.

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  • Ashley Rodriguez

    Frozen Fruit Smoothie

    What you need:
    2 cups frozen berries or fruit
    2 Tbsp. orange juice concentrate (or 1/2 cup orange juice)
    1/2 cup water
    1/2 cup yogurt
    1 frozen banana
    1 Tbsp. honey

    Add all ingredients to your blender and blend until completely smooth.

    *Optional: Add 1-2 Tbsp. of flax seeds to the blender for even more nutrition.

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  • Ashley Rodriguez

    Greek Omelette in a Pita

    Greek flavors wake up the tastebuds in the morning without a lot of fat or calories. This handheld breakfast powers kids up with a good mix of protein, carbs and even a serving of vegetables.

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    10 Healthy Kid Snacks

  • Ashley Rodriguez

    Greek Omelette in a Pita

    What you need:
    1 tsp. oil
    2 Tbsp. chopped onions
    1/4 cup chopped red bell peppers
    2 eggs
    salt and pepper
    2 Tbsp. crumbled feta cheese
    2 Tbsp. store-bought hummus
    1 pita, cut in half

    Crack the eggs in a small bowl and whisk with a pinch of salt and pepper. Set aside. Add oil to a small non-stick skillet. Saute the onions until translucent, about 5 minutes. Add the bell peppers and cook for another 2-3 minutes. Add in the eggs and quickly stir all the ingredients together and let them cook completely, about 5 minutes. Turn off the heat and top with feta cheese. Spread 1 tablespoon of the hummus on each half of the pita. Fill the pita with the eggs.

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  • Ashley Rodriguez

    Homemade Granola Bar

    Make your own granola bars (it's easier than you think) and enjoy many breakfasts for the work of one simple recipe. These easy breakfast bars taste even better than store-bought.

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  • Ashley Rodriguez

    Homemade Granola Bar

    What you need:
    2 cups old-fashioned oatmeal
    1 cup sliced almonds
    1 cup shredded coconut, loosely packed
    1/4 cup flax seeds
    3 tablespoons unsalted butter
    2/3 cup honey
    1/4 cup dark brown sugar, lightly packed
    1-1/2 tsp. pure vanilla extract
    1/4 tsp. kosher salt
    1 cup dried fruit, chopped (apricots, dates, cranberries, blueberries, raisins, etc.)

    Preheat your oven to 325 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.

    Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seeds.

    Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.* Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.

    Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 20 to 25 minutes until light golden brown. Cool for at least 2 to 3 hours before cutting. Wrap in individual servings and store in your pantry.

    *Melted butter and sugar can burn, so make sure to keep the kids away from the stove.

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  • Ashley Rodriguez

    Pop-Toast

    Those sugary ready-made pastries are fun to eat fresh from the toaster. This homemade version is nearly as quick -- but with less sugar and no artificial colors or flavors. The sky's the limit when it comes to imagining taste combinations. You could make a different pop-toast every morning.

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  • Ashley Rodriguez

    Pop-Toast

    What you need:
    2 pieces of whole wheat bread
    1 tsp butter, softened
    1-1/2 Tbsp. jam

    Lightly butter both pieces of bread. Spread the jam over the butter onto just one piece of bread leaving 1/2 inch border around the edges. Top with the remaining slice of bread. Cut off the crust and seal the two pieces of bread together using the tines of a fork. Slide into the toaster; then *pop*, breakfast is ready.

    Optional: Add thinly sliced fresh fruit such as bananas or strawberries for a fresh flavor. Try adding peanut butter or cream cheese for an added boost of protein. Chocolate fiends could even try a teaspoon of chocolate hazelnut spread instead of butter.

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  • Ashley Rodriguez

    Crustless Quiche Muffins

    These little quiche muffins bake up quickly. They are the perfect protein-packed meal to grab as you head out the door.

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  • Ashley Rodriguez

    Crustless Quiche Muffins

    What you need:
    1 cup onions, chopped
    1 cup diced bacon
    1-1/2 cups cheese (cheddar, Swiss or Gruyere)
    5 large eggs
    3/4 cup heavy cream
    3/4 cup whole milk
    1 Tbsp. fresh chives, chopped

    Preheat oven to 425 degrees F with rack in middle.

    Spray a muffin tin with pan spray.

    Cook bacon for 5 minutes in a 12-inch heavy skillet over medium-high heat. Add onions . Cook until onions are translucent, another 5-7 minutes. Put 1 tablespoon of the onion mixture into each muffin tin.

    Whisk together eggs, cream, milk, cheese and salt and pepper and pour over onion mixture. Bake until tops are golden and custard is set in center, 20 to 25 minutes. Cool slightly before removing from the pan.

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  • Ashley Rodriguez

    Morning Milkshake

    Milkshakes for breakfast?! Yes, please. I always keep ripe bananas in the freezer so I can whip up a quick smoothie or a healthy milkshake.

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  • Ashley Rodriguez

    Morning Milkshake

    What you need:
    1 cup milk
    1 tablespoon honey or sugar
    1 tablespoon peanut butter
    1 banana, frozen
    1/4 tsp. cinnamon

    Combine all ingredients in a blender and blend until smooth.

    If you don't have frozen bananas on hand, you can use fresh bananas and add a handful of ice cubes.

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  • Ashley Rodriguez

    Breakfast Crostini

    In Italy, families enjoy breakfasts of fresh bread, butter or ricotta cheese and fruit preserves. Ricotta isn't just for lasagnas -- it is drier than cottage cheese and milder than cream cheese, making it perfect for sensitive kid palates.

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  • Ashley Rodriguez

    Breakfast Crostini

    What you need:
    1/4 of a baguette, sliced in half lengthwise
    1/2 cup ricotta
    1 Tbsp. honey
    1 cup strawberries, sliced

    Combine the ricotta and honey. Spread evenly over the baguette slices and top with sliced strawberries.

    You can also use cream cheese or lowfat Neufchatel in place of the ricotta.

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  • Ashley Rodriguez

    Tortilla Wrap

    Use any leftover vegetables you have in your fridge in this south-of-the-border treat.

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  • Ashley Rodriguez

    Tortilla Wrap

    What you need:
    1 egg, cooked any way you like it
    1 Tbsp. shredded cheese
    Diced avocado and tomato
    1 flour tortilla

    Place egg, cheese, avocado and tomato into the tortilla. Wrap as you would a burrito. Serve with fresh salsa if you wish.

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  • Ashley Rodriguez

    Simple Fruit Sauce

    Take advantage of the season's best fruit with this simple sauce. Store-bought jam turns perfectly sweet seasonal fruit into a quick topping for yogurt or oatmeal.

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  • Ashley Rodriguez

    Simple Fruit Sauce

    Each recipe is enough for 4 servings.

    What you need:
    Strawberry/Blueberry - slice strawberries and combine with blueberries (1 cup each). Stir in 3-4 teaspoons strawberry preserves.

    Nectarine - Dice 3 nectarines (approx. 2 cups diced) and combine with 3-4 teaspoons apricot preserves.

    Pear - Dice 2 cups pear and combine with 3-4 teaspoons apricot preserves or apple jelly.

    Allow fruit and jam to sit for an hour or so to allow the sugars in the jam to draw out the juices in the fruit. Store any leftovers in the fridge for up to 2 days.

    Optional: Layer with granola and greek yogurt for an added burst of protein.

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  • Chocolate Zucchini Muffins

    A rich, dark chocolate flavor disguises the fact that these muffins are loaded with fresh zucchini. Although they aren't super sweet, kids love the fact that they get to eat something "chocolaty" for breakfast.

  • Ashley Rodriguez

    Chocolate Zucchini Muffins

    Makes 12-15 muffins

    What you need:
    2 eggs
    1 cup buttermilk
    1/2 cup oil
    2/3 cup brown sugar
    1 tsp. vanilla
    1/2 tsp. salt
    1-3/4 cup flour
    1/2 cup cocoa
    2 tsp baking powder
    1 tsp. cinnamon
    2 cups shredded zucchini

    Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners. Set aside. In a large bowl, mix together the eggs, oil and buttermilk. Add in all of the dry ingredients, including spices. Mix thoroughly. Stir in zucchini. Fill the prepared muffin tin liners about 3/4 of the way. Bake 25-30 minutes or until a toothpick inserted into the center of the center muffin comes out mostly clean.

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  • Ashley Rodriguez

    Chocolate Chip Banana Bread

    Every Christmas, Grandma gifts us a loaf of her famous banana bread. The next morning, I eat nearly the entire loaf with a generous amount of butter spread on each thick slice. My version of Grandma's banana bread is loaded with dark chocolate chips.

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  • Ashley Rodriguez

    Chocolate Chip Banana Bread

    What you need:
    6 ripe bananas, mashed
    1/2 cup melted butter
    1/2 cup canola oil
    1 cup sugar
    1 cup brown sugar
    2 eggs beaten
    1 tsp. salt
    2 tsp baking soda
    4 cups flour
    1 bag dark chocolate chips (Ghirardelli 60% chips work nicely)

    Preheat oven to 350 degrees F.

    Mix together ingredients through baking soda. Add flour and mix until just blended, taking care not to overmix. Fill two greased loaf pans 3/4 full. You can also bake these as cupcakes. Fill the pan 3/4 full and bake about an hour or when a toothpick comes out clean.

    These loaves freeze very well. Wrap, when cool, with plastic wrap then aluminum foil. Will keep for one month in the freezer.

    Optional: Slice banana bread, then toast and add a schmear of cream cheese or butter.

    Ashley Rodriguez blogs at Not Without Salt.

     

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