7 Quick Back to School Breakfast Bites

With school starting, the search for quick, delicious and healthy morning treats goes on! I honestly don’t know how we survived without Pinterest and Google Search to serve all of our daily info needs! Starting the day off right sets the stage for kids of all ages to have a successful day!

They say, whoever they is, that breakfast is the most important meal of the day. My Steve used to say that breakfast is the most important meal of the day because you have a big problem if you aren’t home by then. Not funny but he’s definitely right.

Check out these delicious breakfast bites. With a little planning, your family will look forward to stopping at the breakfast table in the morning!

PIZZA FOR BREAKFAST!

INGREDIENTS
1 EGG
1 tbsp. milk
2 tbsp. fully-cooked breakfast sausage crumbles OR 1 fully-cooked breakfast sausage link or patty, chopped
1 round flatbread (6-inch)
2 tbsp. finely shredded Cheddar cheese
Yields: 1 serving

DIRECTIONS

COAT in 2-cup microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT until blended. ADD sausage.

MICROWAVE on HIGH 30 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.

CUT egg into 4 or 5 pieces; arrange on flatbread. TOP with cheese. MICROWAVE an additional 10 to 15 seconds to melt cheese. SERVE immediately.

EGG AND SAUSAGE TACO

INGREDIENTS
1 EGG
1 tbsp. milk
2 tbsp. fully-cooked breakfast sausage crumbles OR 1 fully-cooked breakfast sausage link or patty, chopped
1 thin flatbread OR tortilla, warmed
2 tbsp. finely shredded Cheddar cheese OR Mexican cheese blend
Salsa, OPTIONAL
Yields: 1 serving
NUTRITIONAL INFORMATION
DIRECTIONS

COAT 2-cup microwave-safe cereal bowl with cooking spray. ADD egg and milk; BEAT until blended. ADD sausage.

MICROWAVE on HIGH 30 seconds; push cooked edges toward center. MICROWAVE until egg is almost set, about 15 to 45 seconds longer.

PLACE on flatbread. TOP with cheese. FOLD and serve with salsa, if desired.

MUFFIN FRITATAS

INGREDIENTS
6 EGGS
1/2 cup milk
1/4 tsp. salt
1/8 tsp. pepper
1 cup shredded Cheddar cheese (4 oz.)
3/4 cup chopped zucchini or spinach
1/4 cup chopped red bell pepper
2 tbsp. chopped red onion
Yields: 6 servings/12 muffin frittatas

 

 

 

DIRECTIONS

HEAT oven to 350°F. BEAT eggs, milk, salt and pepper in medium bowl until well-blended. ADD cheese, zucchini, bell pepper and onion; mix well. SPOON evenly into 12 greased muffin cups, about 1/4 cup each.

BAKE in 350°F oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

BACON AND EGG BREAKFAST GRILLED CHEESE

2 EGGS
2 tbsp. milk OR water
salt and pepper, as desired
3 tsp. butter, room temperature, divided
4 slices whole wheat OR white bread
2 slices Colby-Jack cheese
4 slices fully-cooked bacon
Yields: 2 sandwiches

DIRECTIONS

BEAT eggs, milk, salt and pepper in small bowl until blended.

HEAT 1 tsp. butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from pan. CLEAN skillet.

SPREAD remaining 2 tsp. butter evenly on one side of each bread slice. PLACE 2 slices in skillet, buttered side down. TOP evenly with scrambled eggs, cheese and bacon. COVER with remaining bread, buttered side up.

COOK sandwiches over medium heat, turning once, until bread is toasted and cheese is melted, 2 to 4 minutes.

BAKED FRENCH TOAST

INGREDIENTS

1½ c Chobani Vanilla Greek Yogurt
10, ¾-inch-thick slices challah or brioche
¾ c milk
4 large eggs
2 T light brown sugar
1 t ground cinnamon
1 t vanilla extract
Pinch kosher salt
Fresh berries
Maple syrup and powdered sugar (optional)

PREPARATION

STEP 1
Arrange bread slices in a 9×13-inch greased baking dish.

STEP 2
Whisk together Chobani, milk, eggs, sugar, cinnamon, vanilla and salt. Pour over bread, cover pan with plastic wrap and chill overnight.

STEP 3
Bake at 375°F until golden brown, 25-30 minutes. Slice and serve warm with fresh berries and syrup.

CHOBANI YOGERT PARFAIT

INGREDIENTS

1/2 c Chobani Strawberry Greek Yogurt
½ c granola
½ c mixed berries

PREPARATION

STEP 1
In a parfait glass, layer ½ the Chobani, ½ the granola and ½ the berries. Repeat.

BACON EGG and CHEESE MONKEY BREAD

Ingredients

4 tablespoons butter
6 eggs, beaten
1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated original biscuits (8 biscuits)
1 1/2 cups shredded sharp Cheddar cheese (6 oz)
1 package (2.52 oz) precooked bacon, cut into 1/2-inch pieces (about 1 cup)
1/4 cup finely sliced green onions (4 medium)

Heat oven to 350°F. Spray 12-cup fluted tube cake pan generously with cooking spray; set aside. In 8-inch nonstick skillet, melt 1 tablespoon of the butter over medium heat; tilt pan to coat. Add eggs. Reduce heat to medium-low. Cook until firm but still moist, stirring frequently.

In small microwavable bowl, microwave remaining 3 tablespoons butter uncovered on Medium-High (70%) 30 to 45 seconds or until melted. Add 1 tablespoon of the melted butter to bottom of pan, brushing with pastry brush or tilting pan to coat halfway up sides. Separate dough into 8 biscuits; cut each into sixths. Coat biscuit pieces with remaining 2 tablespoons melted butter; place half of them in bottom of pan. Layer with 1/2 cup of the cheese, half of the bacon, the scrambled eggs, 1/2 cup of the cheese and the green onions; add remaining bacon, remaining 1/2 cup cheese and remaining biscuit pieces.

Bake 30 to 35 minutes or until deep golden brown. Cool 5 minutes; run metal spatula around outer and inside edges of pan to loosen. Turn over onto serving platter to serve.

Thanks for stopping in today! Find something to celebrate and enjoy each and every day! Each day is a gift.

Cheers to you! Laura

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