School Morning Breakfasts: 19 Make-Ahead Bites Kids Can Grab on the Way Out

School morning breakfasts do not have to be a daily battle. The bus comes at 7:15, someone cannot find a shoe, and breakfast is the first thing to go. The trick many parents swear by is simple: cook once on Sunday, then grab and go all week. Make-ahead breakfast videos keep pulling millions of views for a reason. Every idea below makes a batch, keeps in the fridge or freezer, and reheats in about a minute. Most cover the basics from the Kid’s Healthy Eating Plate: a whole grain, some protein and a fruit or vegetable. Pick two or three for this week..

School Morning Breakfasts You Make on Sunday

The bus comes at 7:15. These breakfasts were made on Sunday. Set aside about an hour, make two or three of the recipes below, and stock the fridge and freezer. Then on school mornings, the kids just grab, heat and go. Which one would your kids pick first..

You will need: A 12 cup muffin tin, a sheet pan, parchment paper, freezer bags, small jars with lids, labels and a marker.

How to make it: 1. Pick one egg recipe, one grain recipe and one fruit option. 2. Cook them on Sunday afternoon. 3. Cool everything completely. 4. Keep 3 days of breakfasts in the fridge and freeze the rest. 5. Label each bag with the name and date.

Egg Muffin Cups, the Easiest School Morning Breakfasts

Egg cups are the classic make-ahead breakfast. Whisk eggs with milk, pour them into a muffin tin and add whatever your kids like: cheese, spinach, ham or peppers. One batch makes 12, and they reheat in about 30 seconds. Let kids pick their own fillings on Sunday. What would yours add?

You will need: 10 eggs, 1/4 cup milk, 1 cup shredded cheddar, 1 cup chopped spinach, 1/2 cup diced red pepper, 1/2 cup diced ham (optional), salt, pepper, cooking spray.

How to make it: 1. Heat the oven to 350 F and spray a 12 cup muffin tin. 2. Whisk eggs, milk, salt and pepper. 3. Divide the fillings among the cups. 4. Pour the eggs over, about 3/4 full. 5. Bake 20 to 22 minutes until set. 6. Cool, then refrigerate up to 4 days or freeze up to 2 months.

Breakfast Burritos, the Heartiest School Morning Breakfasts

Breakfast burritos are a full meal kids can eat in the car. Scrambled eggs, beans and cheese wrapped in a whole wheat tortilla, rolled in foil and frozen. On busy mornings, unwrap one, wrap it in a paper towel and microwave. Mild salsa on the side or plain?

You will need: 10 eggs scrambled, 1 can (15 oz) black beans rinsed, 1 1/2 cups shredded cheese, 8 whole wheat tortillas, 1/2 cup mild salsa (optional), foil or freezer paper.

How to make it: 1. Scramble the eggs softly and let them cool. 2. Mix with beans and cheese. 3. Spoon a line of filling onto each tortilla. 4. Fold in the sides and roll tightly. 5. Wrap in foil and freeze up to 3 months. 6. To reheat, remove the foil, wrap in a paper towel and microwave 1 to 2 minutes until hot in the center.

Apple Cinnamon Baked Oatmeal Cups

Baked oatmeal cups taste like a muffin but are mostly oats, fruit and milk. They are soft enough for little kids and sturdy enough to eat on the go. Bake a batch, refrigerate, and warm one for 20 seconds. Swap the apple for blueberries or pumpkin. Which flavor would win at your house?

You will need: 3 cups old fashioned oats, 1 tsp baking powder, 2 tsp cinnamon, 1/4 tsp salt, 2 eggs, 1 1/2 cups milk, 1/3 cup maple syrup, 1 tsp vanilla, 1 cup diced apple.

How to make it: 1. Heat the oven to 350 F and line a 12 cup muffin tin. 2. Mix oats, baking powder, cinnamon and salt. 3. Whisk eggs, milk, syrup and vanilla and stir in. 4. Fold in the apple. 5. Fill the cups and bake 20 to 25 minutes. 6. Cool, then refrigerate up to 5 days or freeze.

Whole Grain Banana Pancakes for the Freezer

Make a big batch of pancakes on the weekend and freeze the extras. Ripe bananas add natural sweetness, and whole wheat flour adds fiber. On school mornings, pop two in the toaster for one of the fastest school morning breakfasts. They are also great as a sandwich with a thin spread of seed butter in the middle.

You will need: 1 1/2 cups whole wheat flour, 2 tsp baking powder, 1/2 tsp cinnamon, 1/4 tsp salt, 2 ripe bananas mashed, 2 eggs, 1 1/4 cups milk, 2 tbsp melted butter.

How to make it: 1. Whisk the dry ingredients. 2. Whisk bananas, eggs, milk and butter and stir in until just mixed. 3. Cook 1/4 cup portions on a buttered griddle until bubbles form, then flip. 4. Cool on a rack. 5. Freeze flat on a sheet pan, then bag. 6. Toast from frozen.

Mini Whole Grain Waffles With Seed Butter

Homemade mini waffles freeze just like the store bought kind, and you control what goes in them. Toast from frozen, spread with sunflower seed butter and top with banana. Seed butter keeps them safe for nut-free classrooms. Do your kids like them with syrup or butter?

You will need: 2 cups whole wheat flour, 1 tbsp baking powder, 1 tsp cinnamon, 2 eggs, 1 3/4 cups milk, 1/4 cup melted butter, 1 tsp vanilla, sunflower seed butter and banana to serve.

How to make it: 1. Heat the waffle iron. 2. Whisk the dry ingredients. 3. Whisk eggs, milk, butter and vanilla and stir in. 4. Cook small waffles until golden. 5. Cool, freeze flat, then bag for up to 2 months. 6. Toast from frozen and top with seed butter and banana.

Yogurt Parfait Jars, a Cool Option for School Morning Breakfasts

Parfait jars take 10 minutes to make for the whole week. Layer yogurt and berries in small jars, and keep the granola in a separate little bag so it stays crunchy. Kids love building their own. Plain yogurt with a drizzle of honey or maple works well for kids over 1.

You will need: 3 cups plain or vanilla yogurt, 2 cups mixed berries, 1 1/2 cups granola, honey or maple syrup (optional), 6 small jars with lids.

How to make it: 1. Spoon yogurt into the jars. 2. Add a layer of berries. 3. Add more yogurt and top with berries. 4. Close the lids and refrigerate up to 4 days. 5. Pack granola in small bags or containers. 6. Add the granola just before eating.

Seed Butter Banana Roll-Ups

This one needs no cooking at all. Spread a whole wheat tortilla with sunflower seed butter or peanut butter, roll it around a banana and slice it into pinwheels. It takes 2 minutes, even on a crazy morning. Peanut butter at home, seed butter for school: which does your family use?

You will need: 4 whole wheat tortillas, 1/2 cup sunflower seed butter or peanut butter, 4 small bananas, a pinch of cinnamon, honey (optional, for kids over 1).

How to make it: 1. Spread each tortilla with seed butter. 2. Sprinkle with cinnamon. 3. Place a peeled banana at one edge. 4. Roll up tightly. 5. Slice into pinwheels. 6. Pack in a container for the road.

Ham, Egg and Cheese English Muffin Sandwiches

Better than the drive-through and ready in a minute. Bake eggs in a sheet pan, cut it into squares, and stack them on whole wheat English muffins with ham and cheese. Wrap and freeze. Kids can microwave one while they pack their bag. Bacon or ham in yours?

You will need: 6 whole wheat English muffins, 8 eggs, 1/4 cup milk, 6 slices ham, 6 slices cheese, salt, pepper, cooking spray, plastic wrap or foil.

How to make it: 1. Heat the oven to 350 F and spray a 9×13 pan. 2. Whisk eggs, milk, salt and pepper and bake 15 minutes until set. 3. Cut the egg into 6 squares. 4. Build sandwiches with egg, ham and cheese. 5. Wrap each one and freeze up to 2 months. 6. Unwrap, wrap in a paper towel and microwave 1 to 1 1/2 minutes until hot.

Overnight Oats, No-Cook School Morning Breakfasts

Overnight oats are made in the evening and ready by morning, with no cooking. Mix oats, milk and yogurt in small jars, add fruit, and let the fridge do the work. Kids can eat them cold or warm them for 30 seconds. They keep for up to 4 days, so make a few at once.

You will need: 2 cups old fashioned oats, 2 cups milk, 1 cup yogurt, 2 tbsp maple syrup, 1 tsp vanilla, 2 tbsp chia seeds (optional), berries and banana.

How to make it: 1. Stir oats, milk, yogurt, syrup, vanilla and chia together. 2. Divide into 5 small jars. 3. Top with fruit. 4. Close and refrigerate overnight. 5. Keep up to 4 days. 6. Stir and eat cold, or warm briefly.

Pumpkin Muffins With Whole Wheat Flour

Pumpkin muffins are a fall favorite, and pumpkin adds moisture so you can use less oil. Whole wheat flour and a little maple syrup keep them simple. Freeze them individually, and one will thaw in the lunch box or reheat in 20 seconds. Chocolate chips: yes or no?

You will need: 1 3/4 cups whole wheat flour, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp salt, 1 cup pumpkin puree, 2 eggs, 1/2 cup maple syrup, 1/3 cup oil, 1/3 cup milk, 1/2 cup mini chocolate chips (optional).

How to make it: 1. Heat the oven to 350 F and line a muffin tin. 2. Whisk the dry ingredients. 3. Whisk pumpkin, eggs, syrup, oil and milk and stir in. 4. Fold in chips if using. 5. Bake 20 to 22 minutes. 6. Cool and freeze up to 3 months.

Cheese and Spinach Breakfast Quesadillas

Quesadillas are a fun way to sneak in some greens. Scrambled egg, cheese and a handful of spinach go between whole wheat tortillas and get crisped in a pan. Cut them into wedges, freeze, and reheat in the microwave or toaster oven. Would your kids notice the spinach?

You will need: 6 eggs, 1 cup shredded cheese, 1 cup chopped baby spinach, 6 whole wheat tortillas, 1 tsp butter, mild salsa to serve.

How to make it: 1. Scramble the eggs with the spinach until just set. 2. Sprinkle cheese on half of each tortilla. 3. Add the eggs and fold over. 4. Cook in a buttered skillet 2 minutes per side. 5. Cool and cut into wedges. 6. Freeze in bags up to 2 months.

Oatmeal Breakfast Cookies

Cookies for breakfast sound like a treat, but these are mostly oats, banana and raisins with very little added sugar. Kids love the idea, and parents love that they freeze well. One or two with a glass of milk is a quick start. Raisins or chocolate chips?

You will need: 2 ripe bananas mashed, 2 cups old fashioned oats, 1/3 cup sunflower seed butter, 1/4 cup maple syrup, 1 tsp cinnamon, 1/2 cup raisins.

How to make it: 1. Heat the oven to 350 F and line a sheet pan. 2. Mash the bananas in a bowl. 3. Stir in oats, seed butter, syrup and cinnamon. 4. Fold in the raisins. 5. Scoop 12 mounds and flatten slightly. 6. Bake 15 minutes, cool and freeze up to 2 months.

Smoothie Packs for a 1 Minute Blend

Smoothie packs are one of the easiest school morning breakfasts for adding fruit and a few greens. Fill freezer bags with fruit, a handful of spinach and a spoon of oats. In the morning, dump one into the blender with milk or yogurt and blend. Kids can help assemble the bags on Sunday. Green smoothie or pink smoothie?

You will need: Per pack: 1 cup mixed frozen fruit, 1 small banana sliced, a handful of baby spinach, 2 tbsp oats. To blend: 1 cup milk or 1/2 cup yogurt plus 1/2 cup milk.

How to make it: 1. Fill freezer bags with fruit, banana, spinach and oats. 2. Press out the air and freeze flat. 3. In the morning, empty one pack into a blender. 4. Add milk or yogurt. 5. Blend until smooth. 6. Pour into a cup with a lid for the road.

Sheet Pan French Toast Sticks

French toast sticks are a kid favorite, and baking them on a sheet pan makes a big batch at once. Use whole grain bread, dip, bake and freeze. On school mornings, reheat in the toaster oven for a crisp outside. Dip them in a little maple syrup or yogurt. Which dip wins?

You will need: 8 slices whole grain bread cut into 3 sticks each, 4 eggs, 1 cup milk, 1 tsp cinnamon, 1 tsp vanilla, cooking spray, maple syrup for dipping.

How to make it: 1. Heat the oven to 400 F and line a sheet pan with parchment. 2. Whisk eggs, milk, cinnamon and vanilla. 3. Dip each stick quickly. 4. Lay on the pan and spray lightly. 5. Bake 15 minutes, flipping halfway. 6. Cool and freeze up to 2 months.

Hard Boiled Egg Snack Boxes

Some mornings call for no cooking at all. Boil a dozen eggs on Sunday, then pack little snack boxes with an egg, fruit, cheese and whole grain crackers. It is like a store bought snack pack, but homemade. Kids can eat it at the table or on the bus. What would your kids add to theirs?

You will need: 12 eggs, apples or grapes, cheese cubes, whole grain crackers, small containers with dividers.

How to make it: 1. Place eggs in a pot, cover with cold water and bring to a boil. 2. Cover, turn off the heat and let stand 10 to 12 minutes. 3. Move to ice water to cool. 4. Peel or keep in the shell. 5. Pack with fruit, cheese and crackers. 6. Refrigerate eggs up to 1 week.

Chia Pudding Cups

Chia seeds soak up milk overnight and turn into a creamy pudding. Layer it with yogurt and strawberries in small jars and kids think it is dessert. It needs no cooking and keeps for 4 days. Some kids love the texture and some do not. Would yours try it?

You will need: 1/2 cup chia seeds, 2 cups milk, 2 tbsp maple syrup, 1 tsp vanilla, 1 cup yogurt, 1 cup sliced strawberries.

How to make it: 1. Whisk chia seeds, milk, syrup and vanilla. 2. Wait 10 minutes and whisk again. 3. Refrigerate overnight. 4. Layer chia pudding, yogurt and strawberries in small jars. 5. Close the lids. 6. Keep up to 4 days in the fridge.

Breakfast Pizza Squares, the School Morning Breakfasts Kids Beg For

Pizza for breakfast always gets a yes. Bake a sheet of refrigerated pizza dough, top it with scrambled eggs, cheese, ham and peppers, then cut it into squares and freeze. It reheats in about a minute. Quick poll: A) ham, B) bacon, C) veggie only, D) extra cheese. Which topping would your kids choose?

You will need: 1 tube refrigerated pizza dough, 8 eggs scrambled softly, 1 1/2 cups shredded cheddar, 1 cup diced ham, 1/2 cup diced bell pepper.

How to make it: 1. Heat the oven to 400 F. 2. Press the dough onto a greased sheet pan and bake 8 minutes. 3. Spread the eggs over the crust. 4. Top with cheese, ham and peppers. 5. Bake 10 minutes more until the cheese melts. 6. Cool, cut into squares and freeze up to 2 months.

Freezer Tips That Make School Morning Breakfasts Easy

A few habits make freezer breakfasts taste fresh. Cool everything completely, freeze items flat on a tray first so they do not stick, then bag them and squeeze out the air. Label every bag. Every kid is different, so check the Kid’s Healthy Eating Plate for simple guidance and ask your pediatrician about allergies. For lunch ideas, see our hot school lunches kids actually eat. Which recipe are you making this Sunday?

You will need: Sheet pans, parchment paper, zip freezer bags, a marker, a microwave or toaster oven.

How to make it: 1. Cool food completely before freezing. 2. Freeze pieces in one layer on a lined tray for 1 to 2 hours. 3. Move to labeled freezer bags. 4. Press out the air. 5. Use within 2 to 3 months. 6. Reheat until hot all the way through, 165 F for anything with egg or meat.