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As kids, adults always told us that the most important meal of the day is breakfast. Like many things in life, it wasn’t until I was much older that I realized, for me, just how true that was. And yet, even now I know so many adults who skip this crucial meal, even while indoctrinating their own children into the importance of getting the day off to a good start. With school getting back in session I thought this might be a good time for us all to go “back to school” and relearn why those first calories of the day are so important and how we can make this essential meal tastier than ever.
Eating breakfast as a way to jump start the day has long been known to be of benefit to students. Children who eat breakfast have a longer attention span in the classroom, more creativity, more patience, and better ability to problem-solve among other positive correlations. What is less discussed is the equally important role of breakfast in the adult diet. In a study released in 2003 by researchers at Harvard Medical School, adults who ate breakfast were at a lower risk for obesity, developing diabetes, and having high cholesterol. Bottom line, breakfast is an essential part of the day no matter how old you are.
Yet for some reason, about half of American families report not eating breakfast. From Pop-tarts to Quaker Instant Oatmeal to Eggo Waffles, food companies have done the best they can to make breakfast as convenient as possible and still people aren’t eating. If time is available, say on the weekends, we have no problem sitting down for elaborate meals of pancakes, eggs Benedict, fruit smoothies, and just about every variation of sausage, bacon, egg, and quick bread under the sun. So with all this delicious food available for breakfast, maybe if the food that tasted good was a little more convenient to eat, kids and adults might be more inclined to get in that most important meal of the day.
Quick breads such as muffins, pancakes, and waffles are staples of any breakfast regime. Even with the title “quick” this bread category can still seems daunting to prepare during a hectic week. But the reality is that it takes less time to prepare pancakes at home than it does to run down to the coffee shop to buy muffins.
I make pancakes healthier with a mixture of whole grains like oatmeal and whole wheat flour lightened up with a bit of white flour. Frozen blueberries gently stirred in gives these wholesome cakes a fruity burst. As for muffins, another tactic is to bake on the weekend when time allows, then split whatever you have leftover into separate plastic bags in small batches of 2-3. Defrost the muffins the morning of in the microwave. A quick toast in the toaster oven and spread of jam or peanut butter and you would swear the muffins had been baked that morning. I still refer to an ancient copy of a book called Dr. Cookie’s Cookbook for ideas on making muffins less fattening, more filling and delicious.
For some, breakfast would not be breakfast without the incredible edible egg. When running out the door to work in the morning or herding the kids off to school, stopping to whip up poached eggs on toast might not be the most practical thing. However, eggs alone or scrambled in an omelet, are incredibly quick cooking.
Try prepping ingredients for a scramble before going to bed at night. Dice some peppers, crisp up some turkey bacon, and grate some cheese. In the morning sauté the peppers for a couple of minutes in some butter over medium heat until softened. Add the egg mixture and let it set over a medium low heat. While the eggs are setting you can do your make up, tie the kids’ shoes, or read the paper. When the eggs are almost set stir in the cheese and crumbled bacon. Divide the result among tortillas and top with salsa for a breakfast burrito you and the kids can even eat in the car.
For those who prefer to drink their breakfast, we have come a long way since Carnation. The world of available frozen berries, Acai puree, and delicious yogurts has made the smoothie combinations as varied as your imagination. Rather than spend too much money and time at Jamba Juice, I simply pull a few items out of the freezer and refrigerator, blend until smooth and drink it while I finish getting ready. I like a combo of fresh banana, frozen blackberries, raspberries, or blueberries, one package of acai puree, about a half cup of plain yogurt, a splash of orange juice, and a squeeze of honey or agave nectar. And now with the proliferation of insulated reusable plastic cups, such as those found at Starbucks for Frappucinos, taking your liquid breakfast on the go could not be any easier.
Sometimes getting in the habit of eating breakfast is what is necessary to make one realize just how much of a difference it makes in the day. There was a time when I would not eat breakfast as a child and my mom told me I could eat whatever I wanted as long as I ate something before I left the house. So for an entire year I ate grilled cheese sandwiches and quesadillas. By the end of that year I realized my day had not officially begun until I had something in my stomach.
Whether it be a child getting ready for the school day or a parent getting ready for work, the head and body as much as the belly all need nourishment to start the day. Try getting in the habit by prepping delectable food yourself on the weekend or the night before to make the first meal of your day as tasty as it is easy. Your higher energy level, improved metabolism, and your child’s enhanced performance at school with have that habit changed into a delicious way of life in no time.
©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1084-importance-of-breakfast/
The Most Important Meal of the Day. Really!
As kids, adults always told us that the most important meal of the day is breakfast. Like many things in life, it wasn’t until I was much older that I realized, for me, just how true that was. And yet, even now I know so many adults who skip this crucial meal, even while indoctrinating their own children into the importance of getting the day off to a good start. With school getting back in session I thought this might be a good time for us all to go “back to school” and relearn why those first calories of the day are so important and how we can make this essential meal tastier than ever.
Eating breakfast as a way to jump start the day has long been known to be of benefit to students. Children who eat breakfast have a longer attention span in the classroom, more creativity, more patience, and better ability to problem-solve among other positive correlations. What is less discussed is the equally important role of breakfast in the adult diet. In a study released in 2003 by researchers at Harvard Medical School, adults who ate breakfast were at a lower risk for obesity, developing diabetes, and having high cholesterol. Bottom line, breakfast is an essential part of the day no matter how old you are.
Yet for some reason, about half of American families report not eating breakfast. From Pop-tarts to Quaker Instant Oatmeal to Eggo Waffles, food companies have done the best they can to make breakfast as convenient as possible and still people aren’t eating. If time is available, say on the weekends, we have no problem sitting down for elaborate meals of pancakes, eggs Benedict, fruit smoothies, and just about every variation of sausage, bacon, egg, and quick bread under the sun. So with all this delicious food available for breakfast, maybe if the food that tasted good was a little more convenient to eat, kids and adults might be more inclined to get in that most important meal of the day.
Quick breads such as muffins, pancakes, and waffles are staples of any breakfast regime. Even with the title “quick” this bread category can still seems daunting to prepare during a hectic week. But the reality is that it takes less time to prepare pancakes at home than it does to run down to the coffee shop to buy muffins.
I make pancakes healthier with a mixture of whole grains like oatmeal and whole wheat flour lightened up with a bit of white flour. Frozen blueberries gently stirred in gives these wholesome cakes a fruity burst. As for muffins, another tactic is to bake on the weekend when time allows, then split whatever you have leftover into separate plastic bags in small batches of 2-3. Defrost the muffins the morning of in the microwave. A quick toast in the toaster oven and spread of jam or peanut butter and you would swear the muffins had been baked that morning. I still refer to an ancient copy of a book called Dr. Cookie’s Cookbook for ideas on making muffins less fattening, more filling and delicious.
For some, breakfast would not be breakfast without the incredible edible egg. When running out the door to work in the morning or herding the kids off to school, stopping to whip up poached eggs on toast might not be the most practical thing. However, eggs alone or scrambled in an omelet, are incredibly quick cooking.
Try prepping ingredients for a scramble before going to bed at night. Dice some peppers, crisp up some turkey bacon, and grate some cheese. In the morning sauté the peppers for a couple of minutes in some butter over medium heat until softened. Add the egg mixture and let it set over a medium low heat. While the eggs are setting you can do your make up, tie the kids’ shoes, or read the paper. When the eggs are almost set stir in the cheese and crumbled bacon. Divide the result among tortillas and top with salsa for a breakfast burrito you and the kids can even eat in the car.
For those who prefer to drink their breakfast, we have come a long way since Carnation. The world of available frozen berries, Acai puree, and delicious yogurts has made the smoothie combinations as varied as your imagination. Rather than spend too much money and time at Jamba Juice, I simply pull a few items out of the freezer and refrigerator, blend until smooth and drink it while I finish getting ready. I like a combo of fresh banana, frozen blackberries, raspberries, or blueberries, one package of acai puree, about a half cup of plain yogurt, a splash of orange juice, and a squeeze of honey or agave nectar. And now with the proliferation of insulated reusable plastic cups, such as those found at Starbucks for Frappucinos, taking your liquid breakfast on the go could not be any easier.
Sometimes getting in the habit of eating breakfast is what is necessary to make one realize just how much of a difference it makes in the day. There was a time when I would not eat breakfast as a child and my mom told me I could eat whatever I wanted as long as I ate something before I left the house. So for an entire year I ate grilled cheese sandwiches and quesadillas. By the end of that year I realized my day had not officially begun until I had something in my stomach.
Whether it be a child getting ready for the school day or a parent getting ready for work, the head and body as much as the belly all need nourishment to start the day. Try getting in the habit by prepping delectable food yourself on the weekend or the night before to make the first meal of your day as tasty as it is easy. Your higher energy level, improved metabolism, and your child’s enhanced performance at school with have that habit changed into a delicious way of life in no time.
Multi Grain Blueberry Pancakes
Made with blueberries, butter, milk, eggs, sugar, salt, baking powder, oatmeal, whole wheat flour, flour
Made with blueberries, butter, milk, eggs, sugar, salt, baking powder, oatmeal, whole wheat flour, flour
Serves/Makes: 4
- 1/2 cup white flour
- 1/4 cup whole wheat flour
- 1/3 cup oatmeal
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 eggs
- 1 cup milk
- 2 tablespoons butter, melted
- 1/2 cup blueberries
In a medium bowl, whisk together flours, oatmeal, baking powder, salt, and sugar. In a skillet, melt the butter over a low heat. Whisk half the melted butter plus the milk (use more or less milk if desired for thicker or thinner pancakes) and eggs. Gently stir in blueberries.
Raise heat in the skillet to medium. Working in batches of 1/3 cup batter per pancake, cooks cakes on one side until bubbles form then flip to brown on the other side. Keep pancakes warm in a warm oven while make the remaining pancakes. Use extra butter if necessary between batches. Serve warm with maple syrup if desired.
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©2026 CDKitchen, Inc. No reproduction or distribution of any portion of this article is allowed without express permission from CDKitchen, Inc.
To share this article with others, you may link to this page:
https://www.cdkitchen.com/cooking-experts/amy-powell/1084-importance-of-breakfast/