10 Back-to-School Breakfasts Ready in 15 Minutes or Less
by Emily Lee
In the throes of back-to-school chaos, the meal that’s most often overlooked is breakfast. Assembling an elaborate plate seems like a scene from Mission: Impossible, especially when there are bookbags to pack and buses to catch. Sure, on-the-go breakfasts like yogurt cups and granola bars are reliable in a pinch, but nothing beats a homemade, sit-down meal. If you’ve been saving your favorite classics like pancakes and omelets for weekends at home, there’s no need: With a few helpful tips and the right ingredients on hand, you can have satisfying plates ready in a flash. Make time for the most-important meal of the day with these 10 breakfast dishes ready in 15 minutes or less, from omelets and poached eggs to pancakes and oatmeal.
Eggs Benedict
Total Time: 15 Minutes
Eggs Benedict is the quintessential brunch item — a dish to be savored and not rushed on a leisurely Sunday morning. But there’s no reason this comforting medley of crisp Canadian bacon and soft poached eggs atop toasted English muffins can’t be part of your weekday breakfast routine. Ree Drummond uses her mother’s quick and easy method to ensure the eggs come out right: When the water comes to a gentle simmer, add a little bit of white vinegar to the pan. Then, use a spoon to create a whirlpool before adding the eggs. This spinning motion encourages the whites to wrap around their yolks.
French Omelet
Total Time: 15 Minutes
Food Network Kitchen de-mystifies the process of making soft, unblemished omelets with a perfect bright-yellow hue. And yes, it’s possible to pull off in just 15 minutes. Keep the filling simple — have some fresh chopped herbs and your favorite cheese on hand.
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Whole-Wheat Apple Pancakes
Total Time: 12 Minutes
Ellie Krieger’s apple pancakes are ready at diner speed but are lighter and fluffier than anything you’ve ever had at a diner. Made out of equal parts whole-wheat and all-purpose flour, Ellie’s pancakes boast the benefits of whole wheat without losing their fluffiness.
Creamy Scrambled Eggs with Cheese and Chives
Total Time: 10 Minutes
Ricotta and minced chives elevate basic scrambled eggs to bistro-worthy status. Kids will love the creamy texture of the cheese combined with the soft eggs. If there’s time, serve with a side of your family’s favorite toasted bread.
Frothy Chilly Fruit Smoothies
Total Time: 8 Minutes
Smoothies are known for their convenience, but it’s hard to find the right combination of ingredients that will sustain you all morning. Rachael Ray’s banana and frozen berry smoothies have a thick texture that’s more substantial than some solid meals. The secret ingredient? Strawberry-banana low-fat custard yogurt.
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Eggs Over Easy
Total Time: 5 Minutes
Eggs over easy — an obvious choice but a classic, nonetheless — are the solution to any morning time crunch. While you’re waiting for the pan to heat up, throw some bread in the toaster oven or quickly fry up some bacon and cherry tomatoes to serve on the side. When it comes time to flip the eggs, don’t worry too much about breaking the yolks. Alton Brown breaks down his technique in this recipe. But, if the yolks do end up breaking, play it off like you meant them to. They’ll still taste great.
Acai Breakfast Bowl
Total Time: 5 Minutes
Acai is a purple berrylike fruit packed with antioxidants and Omega-3 fatty acids. To assemble this nutritious breakfast bowl, use the unsweetened frozen puree, which has a pleasant flavor with earthy olive oil notes. Add traditional parfait toppings like berries and granola for a bowl that’s loaded with fiber.
Ingredients
Two 4-ounce packets unsweetened frozen acai puree
1 medium banana
½ cup blueberries
1 tablespoon honey
3 tablespoons granola
2 tablespoons pomegranate seeds
1 tablespoon unsweetened coconut flakes
Directions
Break the frozen acai up a little by slapping the sealed packets on the countertop or hitting them with a meat mallet. Blend the berries with ½ the banana, ¼ cup of the blueberries and the honey in the blender, stopping to stir and break up the mixture as needed, until it’s the consistency of a thick smoothie; transfer to a cereal bowl.
Slice the remaining ½ banana. Arrange the slices, the remaining ¼ cup blueberries, granola, pomegranate seeds and coconut flakes in neat piles or rows on top of the acai. Then take a photo!
Per serving (1 bowl): Calories: 400; Fat: 10 g (Saturated: 4.5 g); Cholesterol: 0 mg; Sodium: 30 mg; Carbohydrate: 78 g; Fiber: 11 g; Protein: 5 g; Sugar: 44 g
Frozen acai puree can be found online or in specialty food stores.
From Food Network Kitchen
Mixed Berry and Yogurt Parfait
Total Time: 5 Minutes
For a low-fat breakfast, top plain yogurt with fresh berries (or frozen, if you prefer the frosty texture) and granola, then drizzle the parfaits with a little bit of maple syrup for a touch of natural sweetness. Store-bought granola works in a pinch, but Food Network Kitchen’s homemade recipe contains just 2 grams of sugar, which is hard to beat. Prepare the granola ahead of time to have on hand for busy school mornings.
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Eggs in a Hole
Total Time: 5 Minutes
Enjoy fried eggs and buttered toast with this classic all-in-one breakfast. The beauty of this recipe is that it calls for just three pantry staples: eggs, butter and your favorite bread. If you don’t have a biscuit cutter, you can use a regular glass to cut a hole out of the center of the bread. Let the center circle toast up in the pan, then use it to soak up the creamy yolk.
Overnight Oats No-Cook Blueberry Almond Oatmeal
Total Time: 0 Minutes
Set aside just 10 minutes before bed — that way, you’ll spend 0 minutes preparing breakfast in the morning. Eggs or pancakes won’t hold up so well in the fridge, but these overnight oats sure will. The night before, combine milk, oats, blueberries, brown sugar and other desired flavorings, like lemon zest, vanilla and almond extract. Seal the mixture in a glass pint jar or another container with a lid. When you wake up the next morning, there will be a low-calorie, high-protein breakfast waiting for you, zero preparation required.
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