Now that it’s back-to-school time we’re all busier, but that doesn’t mean we can skip feeding the kids (or ourselves) before we head out the door. I never leave the house without eating a healthy breakfast. In fact, I don’t do anything before breakfast. I head straight from bed to the kitchen for coffee and whole-grain cereal with fruit and skim milk. Unfortunately, since I’m half asleep I tend to eat the same thing every day. Breakfast rut!
I need to mix it up a little, even throw in a “hot item” on occasion. These four healthy EatingWell breakfast recipes make it easy to eat something delicious and different than cereal and still get out the door fast. For more quick, busy-morning breakfast recipes visit our Back-to-School guide.
Lemon-Raspberry Muffins – This easy recipe is a great make-ahead option and only calls for 15 minutes of active time. The muffins freeze and reheat wonderfully.
Quick Breakfast Taco – To me there’s nothing quite as satisfying for breakfast as eggs. When I have eggs, I stay full and satisfied much longer than if I just have cereal. This taco includes salsa and cheese—really yummy!
Citrus Berry Smoothie – Nicci, our deputy editor of nutrition and features, and I have an ongoing debate about smoothies. She is wary of recommending them because she worries that people don’t think of them as food, and then end up eating a lot of extra stuff and having way too many calories. I understand her point, but I find smoothies totally satisfying. This one packs over 400 calories so you should think of it as your whole breakfast. The good news is it also delivers 20 grams of protein (a lot for a breakfast), 7 grams of fiber and plenty of antioxidants. Plus you can blend it, throw it in a to-go cup and take it in the car or on the bus.
Apricot-Walnut Cereal Bars – These are a great healthy make-ahead option. Bake up a batch over the weekend and then you can have them on hand to grab on your way to school or work.