Fast and Easy Food: 5 Cheap and On-The-Go Breakfast Recipes Students Can Whip Up Before Class

By Brittany Hawes on August 3, 2017

I hate to be the bearer of bad news, but … class will be in session again soon. Very soon (Insert wailing and lamenting here).

For many of us, this means gone are the late mornings where breakfast can be whipped up at a leisurely pace and there are not as many classes to rush off to. Instead, we’re back to grabbing a granola bar out of the cabinet or stopping en route to class for a breakfast at a fast food restaurant.

But does the start of class really mean our precious breakfast time has to suffer? Never fear, for I bring you five cheap and on-the-go breakfast recipes that students can easily whip up before class.

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Recipe #1: Bacon, Egg, and Cheese Breakfast Wrap

This first recipe is one of my favorites because of how good it tastes and how easy it is to make. Because the recipe involves all of that good bacon and gooey cheese, however, this breakfast can’t be considered the healthiest. If you’re watching your calorie intake, the Breakfast Wrap isn’t one I would recommend you cook up on a daily basis. But, as a delicious and occasional breakfast, this one’s perfect to get you through those morning classes.

What You’ll Need:

•2 slices of your favorite kind of bacon (Number of slices can vary depending on how hungry you are feeling or the size and thickness of the bacon)

•1 large egg

•1 flour tortilla shell

•2 tbsps of shredded cheese

•A pinch of salt

•A sprinkle of pepper

•Frying pan



Optional Condiments:




Heat frying pan at medium-high on the stovetop. While pan is heating, whisk together egg, salt, and pepper in a bowl. Set bowl aside. Add bacon to pan. While bacon is cooking, make sure to flip occasionally. After bacon is thoroughly cooked, put aside. Add egg mixture directly to pan. Using a spatula, scramble your eggs until they are fluffy. Take out your tortilla. If you prefer condiments, add them to your tortilla now. Add bacon, egg, and cheese to the tortilla. Fold and enjoy!

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Recipe #2: Strawberry Banana Smoothie

The next recipe starts your morning off sweet, chilly, and delicious. With just a few cheap ingredients, you can blend up a tasty smoothie that you can store in your favorite cold container and take with you to class. The best part is that you can store what’s left of your smoothie for later!

What You’ll Need:

•1 cup of frozen strawberries

•1 fresh banana, peeled and sliced

•2 tbsps of sugar

•1 cup of ice cubes

•½ cup of milk



Add all ingredients to blender. Blend until mixture is smooth. Empty contents into a cup, stick in a straw, and you have yourself a delicious, fulfilling smoothie that will last you at least a day!

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Recipe #3: Easy French Toast

This is a recipe that a friend of my family cooked up one morning. I found myself instantly in love and craving more. It’s an easy way to use that loaf of bread you have sitting in the pantry and it tastes so good.

What You’ll Need:

•2 slices of your favorite bread (I use white)

•2 large eggs

•1 tbsp of butter

•1 tbsp of cinnamon

•1 tsp of vanilla extract



•Frying pan

•Tongs or a fork

Optional Condiments:


•Powdered sugar


Whisk together your eggs, cinnamon, and vanilla. Set your stovetop on medium heat. Add butter to the pan and then move the pan so that your butter coats its entire surface. Dip your bread into your egg mixture for a few seconds and then place coated bread onto frying pan. Cook on both sides until bread looks fluffy and slightly browned. Repeat this process on your other piece of bread. Put cooked French toast on a plate, add any desired condiments, and enjoy! To make it transportable, skip the sticky syrup and stick your bread in a sandwich container.

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Recipe #4: Quick Omelet

In order to make this dynamite breakfast, all you need are ingredients that are usually a staple in your kitchen anyway. I love making this omelet when I’m feeling like a savory breakfast. It’s easy to make and the omelet comes out huge and fluffy. If you’re not a fan of bacon, you can always substitute it with another ingredient, like ham or spinach.

What You’ll Need:

•2 large eggs

•¼ cup of milk

•½ cup of shredded cheddar cheese

•Cooked, shredded bacon (prepackaged bacon bits is an alternative)



•Cooking spray


•Frying pan


Add all of your ingredients into a large bowl and whisk them together. Set your stovetop to medium-high. Coat frying pan with cooking spray. Empty mixture into frying pan. You can add more toppings to the cooking egg right now, if desired.

Once the edges of your omelet begin to form, use a spatula to lift one side and fold it in half. Use the spatula to press your omelet down into the pan slightly. After 15 seconds, flip your omelet and let the other side cook. Continue flipping until both sides are cooked. Empty on a plate and you’re ready to eat! To take this meal with you, consider putting in a sandwich bag. You can also use a tortilla to make carrying it around a little easier.

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Recipe #5: Cinnamon Toast

I saved my favorite for last. This is one my mom used to make for my siblings and me when we were growing up. When we smelled the cinnamon wafting down the hall, we knew what time it was. I’d be lying if I said we weren’t throwing elbows and arguing in the kitchen to try and get that last piece of toast.

Now that I’m in college, I can really appreciate the simplicity of this recipe and how delicious it still tastes, even as an adult.

What You’ll Need :

•2 pieces of your favorite bread

•2 tbsps of melted butter

•1 tsp of brown sugar

•1 tsp of cinnamon




Mix your melted butter, brown sugar, and cinnamon in a small dish. Dip your brush into your mixture then coat one side of your pieces of bread. Pop your bread into the toaster for around 30 seconds. Enjoy!

Hi there! My name's Britt and I'm a senior majoring in English major at Florida State University. I have these crazy, big dreams of traveling the entire world and writing novels in my spare time. I love music, food, and the Japanese culture. I plan on teaching English in Japan upon graduation from Florida State. My first YA novel, Twisted, was published by Deep Sea Publishing Company in 2014. It won a Readers' Favorite Book Award that same year. Alongside schoolwork, I'm working hard on the second book in the Twisted series as well as a number of other novels.

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