12 Healthy Back to School Breakfast Ideas for Kids



11. Pizza Omelette (back to school breakfast ideas)

Pizza Omelette

Pizza omelette is one of those foods that may be served as breakfast for supper or breakfast for dinner.

It’s got gooey mozzarella cheese, spicy sliced pepperoni, and a basic tomato sauce on top.

But instead of a crust, you fold it all into delicate fluffy eggs.

It’s the ideal container for all of the cheesy, saucy pleasures.


  • 4 large eggs
  • 1/4 teaspoon salt , or to taste
  • 1/4 teaspoon ground black pepper, or to taste
  • 1/2 teaspoon olive oil
  • 2 tablespoons warmed tomato sauce
  • 1/4 cup pepperoni, chopped
  • 2 tablespoons mozzarella cheese, shredded
  • 2 tablespoons chopped basil, optional, for garnish
  • 2 tablespoons chopped parsley, optional, for garnish

Steps to Make It

  1. Gather the ingredients.
  2. Beat eggs with a whisk until and whites are completely combined. Season eggs with salt and pepper.
  3. Heat olive oil in a non-stick or cast iron skillet over medium-low heat. Swirl the olive oil to completely coat pan. Then turn heat down to low.
  4. Add eggs to pan, swirling quickly to cover the bottom. Adjust
    heat if needed, ensuring that the bottom doesn’t brown too quickly.
  5. Use a rubber spatula to move eggs from edge to center, exposing parts of the pan so that the egg can completely cook. Then leave eggs undisturbed and let cook until omelet is almost set.
  6. When omelet is almost set, spoon warmed tomato sauce over half of it. Cover tomato sauce with pepperoni and shredded cheese. Cook for 30 seconds, until bottom is just about to brown.
  7. Fold omelet in half. Cook for another 30 seconds or so, until cheese is melted and everything is heated through. Serve with chopped basil or parsley, if desired.


12. Instant Pot Carrot Cake Steel Cut Oats

Instant Pot Carrot Cake Steel Cut Oats

This Instant Pot Carrot Cake Steel Cut Oats breakfast recipe is ideal for chilly spring mornings.

Cook your oatmeal in a pressure cooker for under 30 minutes, serve, and enjoy!


  • 1 cup steel cut oats
  • cup water
  • 2 cups unsweetened vanilla almond milk
  • cup shredded carrots
  • 1/4 cup raisins
  • 2 apples {chopped}
  • 1/4 cup maple syrup
  • 1 tsp cinnamon
  • 1 tsp vanilla extract


  • 1/4 cup walnuts
  • 1/2 cup unsweetened coconut flake
  • 2 tbsp shredded carrots


  1. Add ingredients to an instant pot and stir.
  2. Close the lid and seal the instant pot. Make sure the pressure release valve is set to “sealing.”
  3. Select Manual and set the cooking time to 3 minutes.
  4. After the time is up, let the pressure naturally release by letting the instant pot rest for 10 minutes. After 10 minutes, slowly release any additional pressure from the valve.
  5. Let the stand for 10 minutes to thicken. Add toppings before serving.