Creative and Healthy Breakfast Sandwiches

Breakfast is often referred to as the most important meal of the day—and for good reason! As the name states, you are breaking your overnight fast: “break” + “fast.” After you wake up, it’s time for your body to replenish the energy it used up during the sleep cycle. It also provides essential nutrients for overall health and kick-starts your day.

For children, their daily routines typically include lots of movement, activities, and learning opportunities. It’s important to fuel their bodies and minds first thing in the morning to set them up for success. We love variety! Including an array of components at breakfast will help ensure your child has enough energy and brain power to make it through to their next meal.

What better way to do that than through breakfast sandwiches! It’s an easy way to include carbohydrates and protein. Skip the fast-food line and try these Grow Fit®-inspired Creative Breakfast Sandwiches to start your family’s day with a healthy, delicious meal.

They’re still fast but much better for you!

Peanut Butter & Berries Waffle Sandwich (Serves 2)

Ingredients:

4 whole grain waffles, frozen
½ cup peanut butter*
1 cup mixed fresh berries

Directions:

1. Toast the whole grain waffles.
2. For young assistants: Gently wash the berries under cool water and pat dry with a paper towel. If using strawberries, remove the hull and slice into ¼-inch pieces.
3. Work together to assemble two sandwiches:
   • Lay two warm waffles on each plate.
   • Spread ¼ cup peanut butter* onto one side of each sandwich.
   • Arrange ½ cup berries per sandwich.
   • Press the remaining waffle on top to hold it all together and enjoy!

*If you manage a peanut butter allergy, seed butter or another type of safe nut butter is a great alternative!

Scrambled Egg Grilled Cheese (Serves 2)

Ingredients:

4 slices whole grain bread
4 large eggs
¼ cup milk

Salt and pepper, to taste
2 Tbsp. butter, softened
1 cup shredded cheese (cheddar, mozzarella, or your favorite)

Directions:

1. For young assistants: In a bowl, whisk the eggs and milk together. Season with salt and pepper, to taste.
2. Heat a small, nonstick pan over medium heat and melt 1 Tablespoon of butter in it.
3. Pour the egg mixture into the pan and cook, stirring gently, until the eggs are scrambled. Remove from heat.
4. Preheat a larger nonstick pan or griddle over medium heat.
5. Butter two slices of bread and place them buttered side down in the skillet.
6. Place ¼ cup of shredded cheese on top of each, then top with ½ of the scrambled eggs, and then add the remaining cheese.
7. Butter the remaining two slices of bread and place them (butter side up) on top of the egg/cheese mixture.
8. Cook for 2 to 3 minutes on each side until the cheese is melted and the bread is toasted.

Remove from heat and let cool before serving. 

Open-Faced Avocado, Black Bean, & Tomato Sandwich (Serves 2)

Ingredients:

1 medium beefsteak tomato, sliced
¼ tsp. cumin
½ Tbsp. olive oil
2 pieces multigrain or whole wheat bread, toasted
1 small avocado
½ lime, juiced
½ cup canned black beans, rinsed

Directions:

1. Preheat oven to 400 degrees Fahrenheit.
2. For young assistants: Line a baking sheet with parchment paper. Spread tomato slices out across the baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, and cumin.
3. Roast tomatoes for 15 minutes. Remove and let them cool.
4. For young assistants: While the tomatoes are roasting, smash the avocado in a small bowl. Add lime juice and black beans to the bowl and mix well.
5. Slather the toast with the avocado mixture and top each with 1 to 2 slices of tomato.