School Breakfast Offers Rainbow of Healthy Options for Students

In addition to offering whole grain cereals or breakfast bars and healthy grab-and-go options, many schools are trying to increase made-to-order or scratch-made choices to the menu. National School Breakfast Week (March 5-9, 2018) is typically a time when many schools test out new recipes and menu options make their debut.


At Spring Lake Park High School (MN), healthy breakfast is about more than just creative menus, they are sourcing ingredients from local farmers whenever possible. Spring Lake Park High School (SLPHS) offers a whole grain croissant egg and sausage sandwich that has become a popular morning meal with homemade sausage patties from Welch, MN. Nearby Jones Farm doesn’t use drugs or hormones in its meats. SLPHS also offers some unique breakfast options during NSBW: Southwest whole grain flatbread with veggies; fresh baked whole grain cinnamon bun with caramel apples, and a select-your-own oats and fruit bar with yogurt.

Crustless quiche, Oceanside Unified - Oceanside, CA
Oceanside USD (CA) hit a home run with these crustless mini quiche.

Schools are always trying to find new ways of making classic breakfast items healthier for their students. Oceanside Unified School District (CA) features homemade crustless mini quiche and yogurt oat bars at their Fresh Choice Café.

The Oats-My-Way bar in Poudre School District (CO) allows students to create their own yummy oatmeal concoction.  Their egg and cheese sandwiches have also become a popular item, made healthier with a whole grain tortilla.

All students have to do is pick-up their milk at Lava Ridge Elementary (OR) then choose their cereal, served with fresh cut bananas and strawberries in already prepared in grab-and-go containers. Many cereals in the cafeteria have been made healthier to fit within school nutrition guidelines, providing whole grains and less sugar than what’s found in the grocery store.

Washington County Schools (TN) offers a whole grain Dutch waffle for their students, who have become accustomed to whole grain options for their favorite breakfast items, like the sausage biscuit, mini donuts and French toast.

Schools will be rolling out taste tests of  breakfast items all week, hoping some new options get the seal of approval from students and become regular menu items offered in their school breakfast rotation. Foley Public Schools (MN) offered (for the first this NSBW) a homemade whole grain pancake, egg and sausage “pancake taco.” A true hit according to food service staff.

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