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Back to School Breakfast Ideas

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I make these when we go camping. Very hearty and filling.

Recipe #54542

Easy and delicious. Good to prepare for a holiday breakfast.

Recipe #19849

A very easy low fat breakfast or snack enjoyed by those who are young at heart through old at heart. FOR THOSE SERVING TO CHILD UNDER 1 YEAR OF AGE: DO NOT USE HONEY!!!!

Recipe #47875

A yummy, healthy muffin with no added fat.

Recipe #55110

I got this from

Recipe #63138

15 Reviews |  By PollyB

This makes a great breakfast or dessert for 2. Put it on before bed and its ready in the morning and the house smells like apples.

Recipe #73263

This recipe differs slightly from MarieAlice's as it uses applesauce in place of the oil and prunes instead of nuts for a lower fat version. These are extremely moist that you will want to refrigerate and/or freeze what you will not use in 3 or 4 days. Those of you on Weight Watchers, I've calculated that one muffin is equal to 4 points.

Recipe #89562

Delicious Scones from the prestigious Culinary Institute of America. Scones aren’t just for tea anymore. Like the humble all-American biscuit, they offer a satisfying addition to almost any meal. These light, flaky crumb and tender texture scones complement any dish. Scones have gone from the classic teatime essential to a trendy and sophisticated anytime snack. These are hands down the most tender and delicious scones I have ever eaten. (The scone dough must be frozen for up to 12 hours before use). For tender, flaky scones refer to these guidelines: 1. Do not over mix. If you work the dough too much, your scones will be tough and chewy. 2. Roll or pat the dough so that it is at least one-half inch thick. Thicker dough results in a better shape and lighter texture. 3. Watch the clock when baking. Like most baked goods, scones continue to bake as they cool.

Recipe #129197

3 Reviews |  By Mandus

I adapted Tish's Apple Peanut Butter Breakfast Cookie recipe to be a little bit healthier for me and thought I would share with all.

Recipe #312993

I wanted to start cooking healthier choices to make available for my son's breakfast or snack. Beings he loves cupcakes, I pulled this one off as a "peanut butter cupcake" and it worked like a gem. Upon serving, spread on some butter with jelly or honey. This recipe originated from a 1980's edition of Better Homes and Gardens Kids Snacks cookbook, handed down to me from my aunt, whose kids are now grown.

Recipe #99558

Found this recipe in a flier from the grocery store. It is very refreshing. A great way to start your morning or a nice treat during the day.

Recipe #122745

This is for 2, but is easy to adjust for more. Makes a great breakfast or lunch. I use low fat yogurt.

Recipe #25343

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