Back to School Easy Breakfasts
By: Amie Valpone
August 28, 2012
Rise and shine! The school bus is rolling down the street and the kids are hungry for a morning treat. Fuel their mornings with these protein-rich breakfasts that are sure to keep their bellies full and their minds alert until lunchtime.
Many of these recipes can double up as yummy snacks that are easy to pack and enjoyed at school for a mid-day energy booster. Whether it’s a smoothie or a wrap, we’ve got you covered for the entire month of September. You can easily substitute your child’s favorite fruits, veggies or grains to mix n’ match and create your own fun spin on these classic recipes to keep your kids excited every morning. Say goodbye to soggy cereal and wake up your family with these fun and hearty breakfasts that will surely have their taste buds yearning for more. If your children have food allergies, feel free to substitute almond or rice milk for regular milk and quinoa or rice for gluten-filled grains such as couscous.
Here are a few of our favorite power-packed meals to help your family start the school year off right. And since they’re loaded with fiber, healthy fat and lean protein, they’ll keep you and your child satisfied all morning.
Easy Quinoa Bites
1 cup cooked quinoa, 2 large eggs, 5 slices Applegate Natural Probiotic Cheese cut into ½ inch pieces, 3 finely chopped fresh basil leaves, 1 large diced tomato, sea salt, pepper. Preheat oven to 350 degrees F. Prepare a muffin tin with paper cupcake sheets. Combine all ingredients in a large bowl; mix well to combine. Transfer to a muffin tin. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool before serving.
English Muffin Mini Pizzas
4 gluten-free (or corn) tortillas, 2 Tbsp. olive oil, 1 cup salsa, 4 poached eggs, 4 slices Applegate Organic American Cheese, 1 Tbsp. finely chopped fresh basil, sea salt, pepper. Toast tortillas in the oven on a baking sheet for 5 minutes at 350 degrees F. Remove from oven; drizzle each tortilla with olive oil. Add salsa, poached eggs, 1 slice of cheese, basil, sea salt and pepper to each tortilla. Broil for 7 minutes in the oven or until cheese is melted.
½ cup granola, 1 cup Greek plain yogurt, 2 Tbsp. honey, 1/3 cup dried cherries, ½ tsp. cinnamon. Place granola in the bottom of a parfait glass. Spoon the yogurt on top. Drizzle with honey and sprinkle with dried cherries and a dash of cinnamon.
Eggs, Chives and Turkey Wrap
1 Tbsp. butter, 3 slices Applegate Natural Monterey Jack Cheese cut in half, 2 eggs, 1 Tbsp. milk, sea salt, pepper, 2 slices Applegate Herb Turkey cut into ½ inch pieces, 2 finely chopped chives, 4 sliced cherry tomatoes, 2 corn tortillas. Heat butter in a large skillet over medium heat; add cheese slices. Whisk eggs with milk, sea salt, pepper and chives; transfer to the skillet. Cook for 5 minutes. Remove from heat. Lay each corn tortilla on a flat surface, add egg mixture, 1 piece of sliced turkey and cherry tomatoes; wrap like a burrito and serve.
Egg in a Hole Toast
2 slices of bread/gluten-free bread, 1 Tbsp. butter, 2 large eggs, sea salt, pepper. Using a round cookie cutter or large glass, cut a 3 inch hole in the center of each bread slice. Melt butter in a large skillet and then add bread slices; crack 1 egg in each hole, sprinkle with sea salt and pepper. Cook for 4 minutes, flip and cook for another 2 minutes. Remove from heat, serve.
Avocado Strawberry and Goat Cheese Toast
½ ripe avocado, 2 Tbsp. goat cheese 2 pieces of bread/gluten-free bread, 5 sliced strawberries. Mash avocado and goat cheese together in a small bowl. Layer each slice of toast with mashed avocado and goat cheese mixture. Top with sliced strawberries.
Quinoa with Honey, Blueberries and Chia Seeds
1 cup cooked quinoa, ½ cup Greek plain yogurt, 2 tsp. honey, 1 cup fresh blueberries, 2 Tbsp. chia seeds. Place cooled quinoa in the bottom of a parfait glass. Spoon the yogurt on top. Drizzle with honey and sprinkle with blueberries and chia seeds.
Cheese and Apple Bites
1 honey crisp apple, 2 slices Applegate Natural Probiotic Cheese, 2 Tbsp. ground flax seeds. Slice apple into 6 pieces. Cut each slice of cheese into thirds. Layer each third of cheese onto each slice of apple. Place on baking sheet; broil for 5 minutes or until cheese is melted. Sprinkle with ground flax seeds.
1 cup apple juice, 1 cup Greek plain yogurt, 1 cup fresh (or frozen) strawberries, 1 cup fresh (or frozen) mango, ¼ cup fresh cilantro, 2 Tbsp. peanut butter. In a blender, combine all ingredients and puree until smooth. Transfer to a glass; serve chilled.
½ cup cooked gluten-free oatmeal, 1 tsp. honey, ¼ tsp. cinnamon, 2 Tbsp. crushed peanuts, 2 Tbsp. coconut flakes, ¼ cup raspberries, 2 Tbsp. ricotta cheese. Top cooked oatmeal with honey, cinnamon, peanuts, coconut flakes, raspberries and ricotta cheese in a small bowl. Serve warm or chilled.
Open Faced Pesto, Spinach Grilled Cheese
2 pieces of bread/gluten-free bread, 2 Tbsp. pesto, 2 slices Applegate Natural Probiotic Cheese, 1 cup loosely packed fresh baby spinach. Top each slice of bread with 1 Tbsp. pesto, 1 slice cheese and ½ cup spinach. Broil for 5 minutes or until cheese is melted.
Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in simple Gluten-Free, Dairy-Free ‘Clean’ recipes for the home cook. She is the Editor-in-Chief of The Healthy Apple and the Publisher and Marketing Director of the online gluten-free magazine, Easy Eats. Follow Amie on Twitter @TheHealthyApple and on Facebook at The Healthy Apple //thehealthyapple.com