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The Perfect Breakfast Recipes for Back To School

Back to school is right around the corner and it is time to start thinking of the perfect breakfast! Your child may be going back to school online or they may be going back in person but either way, breakfast is the most important meal of the day!  Here are some perfect recipes to start the school day!

Milk and Cereal Breakfast Bars


  • 1 large banana
  • 1 Cup Greek yogurt
  • ½ Cup strawberry milk
  • ½ Cup dry cereal


  • Smash the banana
  • Place the banana in a bowl and slowly mix in yogurt and milk. Continue mixing until blended. Add the cereal and stir by hand.
  • Pour into popsicle molds. Freeze 8 hours until solid.

These are the perfect way to keep the summertime feeling while going into a new school year!

Waffle Sandwiches


  • 1 package of waffles
  • 7 large eggs
  • 7slices of bacon
  • 7 slices of cheese
  • 7 Tablespoons of butter


  • Cook the bacon on a baking sheet in the oven at 400° for about ten minutes per side.
  • Whisk the eggs and pour them into a baking dish and bake at 400° for about 15 minutes, or until the eggs firm up. Don’t forget to add salt and pepper.
  • Remove the bacon and eggs from the oven and allow them to cool. Once the eggs and bacon are cool, cut the eggs into even squares.
  • Once my eggs are cut to size, I cut each slice of cheese and cooked bacon in half so that it will fit in the waffle.
  • Warm the griddle on medium heat.
  • Build the sandwich by starting with the waffle on the bottom, add a half a slice of cheese. a half slice of bacon and then the egg.
  • Next, add another half slice of bacon, a half slice of cheese and another waffle on top.
  • Butter the entire griddle surface with one tablespoon of butter and begin placing the waffle sandwiches on the surface.
  • Cook each side until golden brown and the cheese is melted.
  • Once the sandwiches are golden, serve.

These sandwiches are even perfect on the go! Even in a rush, your child can enjoy the perfect breakfast.

No-Bake Honey Nut Cheerios Snack Bars


  • 1/4 cup creamy unsalted butter
  • 1/4 cup honey (light-colored corn syrup may be substituted and will keep the bars firmer at room temp than using honey)
  • 1/4 cup light brown sugar, packed
  • 1 tablespoon vanilla extract
  • 3 cups Honey Nut Cheerios
  • 1 cup raisins,
  • about 1/2 cup chocolate-covered sunflower seeds, optional (I used Trader Joe’s)
  • pinch sea salt or Kosher salt for sprinkling, optional


  • Line an 8-inch square pan with aluminum foil leaving overhang, spray with cooking spray; set aside.
  • In a large microwave-safe bowl, combine butter, honey, brown sugar, and heat on high power for 1 minute to melt.
  • Stop to stir. The mixture will be on the granular side, this is okay.
  • Return bowl to microwave and heat for 1 more minute on high power. Stop to stir.
  • Return bowl to microwave and heat for 1 more minute on high power. Stop to stir. On this third and final burst, the mixture will become quite bubbly and foamy; use caution when removing from microwave because this is boiling hot caramel and can cause burns.
  • Stir in the vanilla using caution because the mixture could bubble up.
  • Stir in the cereal.
  • Stir in the optional raisins (or nuts).
  • Turn mixture out into the prepared pan, packing it down firmly with a spatula and smoothing the top.
  • Optionally, sprinkle evenly with sunflower seeds and salt. Cover pan with a sheet of foil (to prevent fridge smells), and place pan in the fridge to set for at least 2 to 3 hours, or overnight. Make sure bars are completely set before lifting out with foil overhang, slicing, and serving.
  • Bars will keep airtight in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.

These are an easy breakfast that can be eaten at any time of the day!

Breakfast is the most important meal of the day! With these perfect recipes, it will be a great school year!


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