The back-to-school season is here, and with it comes a familiar challenge: what’s for breakfast, what’s going in the lunchbox, and what are we making for dinner?
Between early mornings, school drop-offs, homework, activities, and busy weeknights, having a few reliable recipes in your back pocket can make all the difference. The key is choosing meals that are easy to prepare, family-friendly, and flexible enough to keep everyone interested.
We’ve rounded up three simple recipes to help make your back-to-school routine a little easier — from make-ahead Egg Muffins for busy mornings to a simple Lunch Bento Box and a flavorful Southwest Chicken Skillet for dinner.
Easy Egg Muffins for Busy School Mornings
When mornings are hectic, a protein-packed breakfast that can be eaten on the go is a game changer. These savory Egg Muffins combine bacon, breakfast sausage, eggs, cheese, and vegetables inside a flaky biscuit crust.
Even better, they’re easy to customize. Switch up the meats, cheeses, and vegetables to create a different combination each week and keep breakfast fresh and interesting.
Ingredients
5 ounces bacon, diced
5 ounces ground pork breakfast sausage
1 medium yellow onion, finely diced
½ teaspoon black pepper
½ teaspoon kosher salt
¼ teaspoon garlic powder
6 eggs
¼ cup whole milk
2 tubes refrigerated buttermilk biscuit dough (10 count)
¾ cup shredded cheese of your choice
Directions
- In a large pan, fry the bacon over medium-high heat. Add the sausage and onion and sauté until the sausage is cooked through and the onion is translucent.
- Season with black pepper, salt, and garlic powder. Set aside.
- In a medium bowl, whisk together the eggs and milk.
- Preheat the oven on Convection Mode to 350°F, with a rack positioned in the lower part of the oven.
- Coat a muffin tin with cooking spray. Flatten one biscuit into each muffin cup, pressing it along the bottom and sides to form a crust.
- Divide the bacon and sausage mixture evenly among the muffin cups.
- Pour the egg mixture into each cup, filling about ¾ full.
- Top with shredded cheese.
- Place in the preheated oven and bake for approximately 20 minutes, or until the eggs are fully set.
- Remove from the oven and serve immediately.
Back-to-school tip: Make these your own by adding sautéed peppers, spinach, mushrooms, broccoli, or your favorite cheese.
Build a Better Lunch Bento Box
Packing school lunches doesn't have to mean making an elaborate meal every morning. A simple bento-style lunch lets you combine a few familiar favorites into an easy, balanced lunch — and makes it easy to switch things up throughout the week.
What to Pack
- Turkey Roll-Ups
Roll together a slice of deli oven-roasted turkey, a slice of your child's favorite cheese, and a baby carrot in the middle. Slice into bite-sized pieces for an easy-to-eat lunchbox option. - Cinnamon Apples
Slice an apple and sprinkle with a little cinnamon for a naturally sweet side. - Nut Thins Crackers
Add a handful of Nut Thins crackers for a crunchy complement to the turkey and cheese roll-ups.
Make It Your Own
The best part about a bento box is its flexibility. Swap in different fruits, vegetables, cheeses, crackers, or proteins based on what your family enjoys and what you have on hand.
Try grapes instead of apples, cucumbers instead of carrots, or leftover grilled chicken in place of turkey. A few simple swaps can make the same lunchbox feel completely different from one day to the next.
Southwest Chicken Skillet for an Easy Weeknight Dinner
After a full day of school, work, and activities, dinner needs to be flavorful without requiring hours in the kitchen. This Southwest Chicken Skillet brings together tender chicken thighs, colorful bell peppers, onions, fire-roasted corn, and jalapeño, all tossed in a creamy chipotle ranch dressing. Serve it over cooked rice for a satisfying dinner that comes together in one skillet.
Ingredients
4 organic chicken thighs
Chipotle ranch dressing (recipe below or store-bought)
½ white onion, sliced
2–3 cups bell peppers, chopped
½ cup frozen fire-roasted corn
3 tablespoons avocado oil
1 tablespoon garlic, minced
1 jalapeño, sliced
2–3 servings cooked rice, for serving
Sea salt and ground pepper, to taste
Chipotle Ranch Dressing
½ cup whole milk Greek yogurt
¼ cup mayonnaise
1 chipotle pepper from a can of chipotles in adobo sauce
1 teaspoon apple cider vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill
¼ teaspoon sea salt
Add all dressing ingredients to a food processor and blend until smooth. Set aside.
Directions
- Place the chicken thighs in a large bowl. Add ¼ cup of the chipotle ranch dressing, 1 tablespoon of avocado oil, sea salt, and ground pepper.
- Let the chicken marinate for 15 minutes to 1 hour.
- Heat the remaining 2 tablespoons of avocado oil in a large skillet over high heat. Be careful not to let the oil get hot enough to smoke.
- Add the onions and peppers with a pinch of salt. Sauté for 2–3 minutes.
- Add the chicken and reduce the heat to medium. Sear the chicken on one side, then flip and sear the other side.
- Reduce the heat to medium-low, cover, and cook for 3–4 minutes.
- Add the corn, jalapeño, and ⅓ cup of chipotle ranch dressing. Stir until everything is well coated.
- Cover and cook for an additional 3–4 minutes, or until the chicken is cooked through.
- Serve over cooked rice and garnish with additional jalapeño and a sprinkle of sea salt.
Make Back-to-School Mealtime Easier
A little preparation can go a long way when school is back in session. Having a few dependable recipes for breakfast, lunch, and dinner means fewer last-minute decisions and more time to enjoy the moments that matter.
From customizable Egg Muffins to easy lunchbox favorites and a flavorful one-skillet dinner, these recipes are designed to help keep your family's school-week routine delicious and manageable.
And when it comes to making meals at home, the right appliances can make prep, cooking, and cleanup easier, too. From everyday cooking to family dinners and everything in between, KAM Appliances is here to help you make the most of your kitchen.