12 Healthy Back to School Breakfast Ideas for Kids

 




 

7. Easy Cheesy Breakfast Casserole

The Best Breakfast Casserole combines shredded potatoes, slices of ham, and savory cheese blends in a thick and creamy egg foundation that bakes up in no time.

DESCRIPTION

This easy sausage, egg and hash brown breakfast casserole is simple to make, and always a crowd-pleaser!

INGREDIENTS

  • 1 pound ground Italian sausage (hot, mild or sweet)
  • 1 medium white onion, diced
  • 1 red bell pepper, cored and diced
  • 3 cloves garlic, minced
  • 1 (20 ounce) bag frozen diced hash brown potatoes*, thawed
  • 2 cups shredded sharp cheddar cheese, divided
  • 6 eggs
  • 1/3 cup milk
  • 1 teaspoon fine sea salt*
  • a few generous twists of freshly-cracked black pepper
  • toppings: thinly sliced green onions, sliced avocado and/or hot sauce

INSTRUCTIONS

  1. Prepare oven. Heat oven to 375°F.
  2. Brown the sausage. Cook over medium-high heat in a large sauté pan until browned, crumbling the sausage with a spoon as it cooks. Transfer sausage with a slotted spoon to a large mixing bowl. Reserve 1 tablespoon of the remaining sausage grease in the sauté, and discard the rest.
  3. Sauté veggies. Add onion and bell pepper to the pan and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and sauté for an additional 2 minutes, stirring frequently, until fragrant. Transfer the vegetable mixture into the mixing bowl with the sausage. Add the thawed diced potatoes and 1 1/2 cups cheese to the mixing bowl with the sausage and veggies. Toss gently until evenly combined.
  4. Add the eggs. In a separate small bowl, whisk together the eggs, milk, salt and black pepper until combined. Add the egg mixture to the potato mixture and toss gently to combine.
  5. Bake. Pour the mixture into a 9×13-inch* baking dish and top with the remaining 1/2 cup of shredded cheese. Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake for an additional 10-15 minutes until the potatoes in the center are cooked through. Transfer the baking dish to a wire rack.
  6. Serve. Serve warm, garnished with your favorite toppings, and enjoy!

 

8. How To Make Scramble Eggs

How to Make Scrambled Eggs - The ONLY WAY to make your scrambled eggs! Moist, fluffy, and evenly cooked. Never dry, never rubbery. SO SO GOOD + fool-proof!

The ONE AND ONLY method for making scrambled eggs!

It’s moist, fluffy, and cooked evenly.

INGREDIENTS

  • 8 large eggs
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons unsalted butter
  • 1 tablespoons chopped fresh chives

INSTRUCTIONS

  1. Whisk together eggs, heavy cream, 3/4 teaspoon salt and 1/4 teaspoon pepper.
  2. Melt butter in a large skillet over medium heat. Add eggs, and cook, stirring occasionally, until they just begin to set. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes.
  3. Serve immediately, garnished with chives, if desired.