Three On the Road Breakfast Ideas for kids

The alarm goes off and the race begins  – getting ready from showers to making beds  can often mean that sitting down to eating breakfast can be rushed or even missed. With  children  heading out the front door each morning to school, make breakfast simple with one of these three on the road breakfast ideas that they can quickly eat or take on the go.

miniMini Biscuit Breakfast Sandwiches

Start your day with the great taste sensation of bacon, eggs and cheese in fluffy warm biscuits

  • prep time 15 min
  • total time 30 min
  • ingredients 6
  • servings 2

Ingredients

4 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag)
1 egg
1 tablespoon milk
1 teaspoon butter
2 slices bacon, crisply cooked, cut into halves
1 slice (1 oz) Cheddar cheese, cut into quarters

Steps

1 Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 mintues.
2 Meanwhile, beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
3 Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.
Thanks Pillsbury for sharing this recipe with 24/7 MOMS

 

calzonesBreakfast Calzones

Breakfast on the bus? It’s easy with warm-from-the-oven pizza-crust-wrapped sandwiches.

  • prep time 30 min
  • total time
  • ingredients 8
  • servings 4

Ingredients

4 eggs
1/4 cup milk
Dash pepper
2 teaspoons margarine or butter
1 (13.8-oz.) can Pillsbury® refrigerated classic pizza crust
2 oz. (1/2 cup) shredded mozzarella cheese
16 slices (about 3 oz.) pepperoni
4 teaspoons grated Parmesan cheese
 Steps
1 Heat oven to 400°F. Spray large cookie sheet with nonstick cooking spray. In medium bowl, combine eggs, milk and pepper; beat until well blended. Melt margarine in medium nonstick skillet over medium heat. Add egg mixture; cook 3 to 5 minutes or until eggs are set but moist, stirring occasionally.
2 Unroll dough; pat to form 14×10-inch rectangle. Cut dough into four 7×5-inch rectangles. Divide mozzarella cheese evenly onto half of each rectangle to within 1/2 inch of edges. Top cheese with pepperoni, Parmesan cheese and eggs. Fold untopped dough over filling, turnover fashion; press edges firmly to seal. Place on sprayed cookie sheet.
3 Bake at 400°F. for 11 to 13 minutes or until golden brown.

Thanks Pillsbury for sharing this recipe with 24/7 MOMS

 

honeyHoney-Peanut Butter Biscuits

Enjoy these delicious biscuits recipe made using Pillsbury® Golden Layers® Refrigerated Biscuits that are ready in 20 minutes – perfect to serve at any time meal.

  • prep time 20 min
  • total time 20 min
  • ingredients 4
  • servings 5

Ingredients

1 (12-oz.) can Pillsbury® Golden Layers® Refrigerated Biscuits
2/3 cup peanut butter
1/3 cup honey
1/4 cup shelled sunflower seeds

Steps

1 Heat oven to 400°F. Bake biscuits as directed on can.
2 Meanwhile, in small bowl, combine peanut butter and honey; mix well.
3 Split hot biscuits. Spread peanut butter mixture on each biscuit half. Sprinkle with sunflower seeds.

Thanks Pillsbury for sharing this recipe with 24/7 MOMS

Like this article?

Share on facebook
Share on Facebook
Share on twitter
Share on Twitter
Share on linkedin
Share on Linkdin
Share on pinterest
Share on Pinterest

This article may contain affiliate links to products. This means if you click and purchase, we may receive a small commission. Please see our full disclosure policy for more details.

Leave a Reply

Your email address will not be published.