12 Healthy Back to School Breakfast Ideas for Kids


1. Breakfast Burrito

Stack of breakfast burritos.

This breakfast burrito dish is brimming with the perfect combination of ingredients!

Hearty scrambled eggs, O’Brien breakfast potatoes, well-seasoned chorizo sausage, savory Mexican cheese, fresh pico de gallo, and creamy avocados are piled between flour tortillas.

Breakfast Burrito Ingredients:

  • Eggs – be careful not to over-cook the eggs or they’ll start to dry, remember they will continue to cook slightly off heat.
  • Chorizo or bacon – either option is delicious. Chorizo is a bit spicy so if you don’t like spicy opt for bacon or use a more mild sausage.
  • Olive oil – another oil will work fine here such as vegetable oil.
  • O’brien hash brown potatoes – regular diced hash brown potatoes or even shredded will work too.
  • Large flour tortillas – don’t use taco size tortillas or you won’t be able to fit in all the ingredients. Look for “burrito size” tortillas.
  • Shredded Mexican cheese – shredded cheddar or Monterey jack cheese will work great too.
  • Pico de galloor chunky salsa – this is best with freshly made pico or salsa, if you don’t have time to make it just buy what they’ve got at the produce section of the grocery store instead of using bottled.
  • Avocado – use a ripened avocado for best flavor and texture. Have extra time? Try it with guacamole instead.
  • Salt and pepper – you’ll add these to both the potatoes and the eggs.

How to Make a Breakfast Burrito:

  • 1. Beat eggs: In a medium mixing bowl beat eggs with a fork just until blended, set aside.
  • 2. Cook sausage: Heat a 10-inch non-stick skillet over medium-high heat. Crumble in chorizo (or add bacon) and cook, while breaking up and tossing, until browned and cooked through, about 5 minutes.
  • Transfer chorizo to a sheet of foil lined with paper towels, wrap to keep warm. Leave rendered sausage fat in skillet.
  • 3. Saute potatoes: Pour 1 Tbsp oil into skillet with sausage drippings, heat over medium-high. Add potatoes (stand back the may splatter since frozen), season with salt and pepper to taste. Cook, tossing occasionally, until lightly browned and cooked through, about 7 minutes.
  • Transfer potatoes to a sheet of foil lined with paper towels, wrap to keep warm. There should be just a little oil left behind in the skillet if not drizzle in about 1 tsp olive oil.
  • 4. Cook eggs: Heat skillet over medium-low heat. Add eggs and cook, scrapping bottom of a pan constantly with a rubber spatula and folding edges of eggs inward, just until eggs are nearly set, season with salt and pepper. Cover and keep warm, they’ll continue to cook from residual heat of pan.
  • 5. Warm tortillas: Heat tortillas on a griddle, in a large skillet or in the microwave until heated through.
  • 6. Layer ingredients over tortillas and wrap: To assemble, layer 1/4 of the eggs in a row in the center of each tortilla. Top each with 1/4 of the potatoes. Divide cheese among each then sprinkle with sausage. Spoon a few big spoonfuls of pico de gallo over each, top with avocado.
  • Wrap two sides of tortilla inward then roll bottom over and roll and wrap snuggly. Serve with Mexican hot sauce.

How Can I Make them Healthier?

  • Use whole wheat tortillas or low carb tortillas.
  • Replace chorizo or bacon with canned low-sodium drained and rinsed black black beans. Season with a few teaspoons of low-sodium taco seasoning.
  • Omit the cheese.
  • Use egg whites and omit the yolks.


2. Fluffy Banana Stovetop Oatmeal

banana stovetop oatmeal with sliced banana

Oatmeal is a great breakfast option since it can be used in so many different ways.

A morning favorite is our fluffy banana stovetop oatmeal! It contains rolled oats, mashed bananas, chia seeds, and a small amount of maple syrup.


  • 1 cup rolled oats
  • 2.5 cups plain, unsweetened almond milk divided into 2 cups and 1/2 cup
  • 2 tablespoons maple syrup
  • 1 medium banana mashed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chia seeds


  1. Place all ingredients (minus 1/2 cup almond milk) into a medium sauce pan. Turn to high medium/high heat, mix, and bring to a boil.
  2. Turn heat down to low/medium and simmer for about 5 minutes, stirring consistently until oatmeal thickens.
  3. Add 1/2 cup more almond milk and mix again. Let simmer for 1-2 more minutes. We call this double whipped.
  4. Top with walnuts, bananas, and chunks of banana bread.


*start with 2 cups and add more by the 1/4 cup.
-Nutrition information does not include toppings.
-Option to double or triple this recipe.