An egg and ham breakfast sandwich sitting on a cutting board.

Easy (and healthy) Breakfast Ideas for Back to School

Transitioning from a relaxing summer break to a busy back to school routine isn’t a small task. Between shopping and getting the kids organized for their classes, it can be overwhelming. And let’s not forget about the early morning routine!

To make your back to school routine a little easier, check out these easy and healthy breakfast ideas that make for a quick morning meal or an effortless snack on-the-go!

On-The-Go Egg Muffins
These egg muffins are not only nutritious but are also super easy to make. Your kids can either enjoy them at home in the morning for a quick breakfast or on their way to school!

What You’ll Need

  • 1 package cooked sausage, can substitute for vegetarian sausage or potato
  • 11 large eggs
  • 1 tsp salt
  • 1 tsp pepper
  • ½ cup spinach, chopped
  • ¼ cup tomatoes, diced
  • ¾ cup cheddar cheese, shredded


  1. Preheat oven to 350 degrees Fahrenheit and grease a 12-cup muffin tray.
  2. Cook the sausage, vegetarian sausage or potato, if not done already, and cut into small pieces.
  3. Whisk eggs, salt and pepper together.
  4. Place the sausage, spinach, tomato and cheese into the muffin cups. Do not fill more than ¾ of each cup.
  5. Fill the remaining space of the muffin cups with the whisked eggs.
  6. Bake for 15-25 minutes until eggs are fully cooked.
  7. Let egg muffins cool in the tray before serving.
  8. Store remaining in an air-tight container in the fridge and easily reheat for quick, on-the-go breakfasts for the rest of the week.

*Tip: If your kids aren’t a fan of spinach, tomato or any of the listed ingredients, then simply replace the toppings with foods that they love!


Yummy Banana Pancakes
This healthy twist on pancakes will be a winner with your kid’s taste buds. They are naturally sweet, super tasty and are open to some fun toppings!

What You’ll Need

  • 1 cup all-purpose flour
  • 1 cup whole meal flour
  • 4 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp salt
  • 2 bananas
  • 2 eggs
  • 1 tsp vanilla extract
  • 1½ cups milk, or almond milk


  1. Sift both flours, baking powder, cinnamon and salt until equally combined.
  2. Blend bananas, eggs, milk and vanilla extract until completely smooth.
  3. Then, add to the flour mixture and whisk together until combined with no remaining lumps.
  4. Place a pan on medium heat and grease. Spoon pancake mixture into pan and create your desired pancake size. Cook on each side for roughly two minutes, or until the pancakes are lightly brown.
  5. Top off the pancakes with maple syrup or honey. Add peanut butter, coconut flakes, mixed berries, or any of your favorite toppings!

*Tip: You can keep the remaining pancakes in the fridge to easily reheat over the week. Or, simply cut the recipe in half for a smaller portion.


Freezable Breakfast Burritos
These tasty breakfast burritos are simple to make and can be stored in the freezer for easy and quick breakfasts on the go!

What You’ll Need

  • 2 tbsp olive oil
  • 1 tbsp garlic, crushed
  • ½ cup white onion, chopped
  • 1 cup red potatoes, small cubes
  • 1 cup bell pepper, diced
  • ¾ cup mushrooms, chopped
  • 2 tbsp salt
  • 2 tbsp pepper
  • ¼ tsp paprika
  • ¼ tsp cumin
  • 12 large eggs, whisked
  • 1 package of flour tortillas
  • 1 cup shredded cheddar cheese
  • ½ cup fresh diced tomato


  1. In a large skillet, add olive oil, garlic and onion. Cook for 3 minutes. Add potatoes and bell pepper and cook for 5 minutes. Add mushrooms, salt, pepper, paprika and cumin, and cook until vegetables are tender. Once cooked, remove from heat and set aside.
  2. While veggies are cooking, grease a large pan over medium heat. Add the whisked eggs and scramble. Once cooked, remove from heat and set aside.

Creating the burritos

  1. Place a tortilla in the middle of a piece of plastic wrap. Add a spoon full of eggs, then a spoon full of cooked veggies to the center of the tortilla. Top off with a sprinkle of cheese and tomato.
  2. Grab both sides of the tortilla and fold inward. Then, with your thumbs, grab the edge of the tortilla that is closest to you and fold over the eggs and veggies. Firmly tuck the edges of the tortilla and roll away from yourself, over the remaining open edge of the tortilla.
  3. Wrap the burrito in plastic and store in the freezer.

To defrost

  1. Simply, place the burrito in the microwave and cook for 30-60 seconds. Check every 30 seconds and flip to evenly heat up the burrito.
  2. Serve with your favorite salsa or hot sauce and enjoy!