Recipe of the Month: Breakfast To Go!

. July 28, 2016.

School is starting soon and this year your goal is: the kids will eat a healthy breakfast before school. For a break from cereal here is a great option— tortilla roll ups— sweet, savory, quick and nutritious.

Strawberry Banana Roll Ups

(Makes 2 servings)


  • 1 large whole wheat tortilla
  • ¼ cup nut butter
  • 1 ripe banana
  • 3 ripe strawberries, sliced
  • Optional toppings
  • Drizzle of honey (or a chocolate hazelnut spread like Nutella)
  • Jam
  • Flax seeds
  • Chocolate chips


  1. Lay your tortilla on a flat surface (or a paper towel to make it truly to go). Spread the nut butter on the tortilla, concentrating it more in the center.
  2. Set your peeled banana and strawberries in the center along with any additional toppings.
  3. Roll, slice in half, and enjoy!
  4. For a less sweet breakfast, a great option: omelette muffins. These muffins are full of protein and veggies. It’s easy to prepare a batch and they are delicious!

Omelette Muffins

(Makes about 12-16 muffins)


  • 2 sausages, removed from casing
  • ¼ cup finely chopped red pepper
  • ¼ cup finely grated carrot
  • ½ cup chopped fresh spinach
  • 3 tablespoons freshly chopped basil
  • Salt and Pepper
  • 10-12 eggs


  1. Preheat oven to 375 and grease a 12-cup muffin pan with cooking spray.
  2. In a skillet, cook sausage until no longer pink and it is broken up into small pieces.
  3. In a medium bowl, combine the cooked sausage, all the chopped veggies and basil.
  4. In a bowl, beat together eggs, salt, and pepper. Pour egg mixture into the veggie and sausage mixture and stir to combine.
  5. Fill muffin cups with the egg mixture leaving some room for the muffins to expand (don’t fill to the top of the cup).
  6. Bake muffins for 20-25 minutes or until eggs are set in the middle.

Muffins can be stored in an airtight container in the refrigerator for up to three days.