Back-to-School Breakfasts

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Denver Omelet Breakfast Pockets

Look for ready-to-bake pizza crust near the refrigerated pie crusts. To freeze, let the pockets cool completely, then wrap individually in plastic and place in a freezer bag. Freeze for up to three months. To reheat, unwrap pockets and bake on a foil- or parchment-lined baking sheet at 350 degrees until heated through, 20 to 25 minutes.

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Blueberry-Chia Overnight Oats

Overnight oats get a nutrient boost with the addition of chia seeds, creating a better-for-you, make-ahead breakfast!

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Peanut Butter Oat Balls

Cookie-inspired oat balls are a great source of fiber — perfect for an energizing, satisfying snack when you’re on the go. The stevia adds a touch more sweetness but can be left out if desired.

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Hash Brown Avocado Toast

This easy 5-ingredient breakfast swaps in air-fried hash browns as a base for mashed avocado and poached eggs. You won’t even miss the bread!

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Mango–Chia Seed Pudding

This tropical treat comes together with just 5 ingredients and a few minutes of prep. It's perfect for an easy, make-ahead breakfast or a midday snack.

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Baked Egg and Spinach Bread Cups

These fun bites are made with slices of whole wheat bread that are rolled out and pressed into a muffin pan. Crack an egg into each cup and bake with spinach and goat cheese for a nutritious breakfast that will fuel you up for the day ahead.

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Cinnamon Roll Sausage Bundles

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Blueberry Yogurt Breakfast Pops

As the weather warms up, grab one of these pops, a refreshing and fun take on a breakfast parfait.

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Chili Tostada Eggs

Spice up your morning with these easy breakfast tostadas. Eggs and beans deliver a double dose of protein, while tostadas bring a satisfying crunch and enchilada sauce adds a zesty kick.