Back-to-School Fridge Prep: Day 2- Breakfast
Make back-to-school mornings easier with these freezer-friendly smiley face protein waffles, ham & cheese crescent roll pockets, and grab-and-go strawberry and chocolate yogurt smoothies — kid
Creator: Leslie Stokes
Smiley Face Waffles, Ham & Cheese Pockets, and Make-Ahead Smoothies!
It’s day 2 of my Back-to-School fridge prep series, and today we’re hitting three kid-approved breakfast options that are equal parts fun, filling, and actually realistic for busy mornings. I’m talking:
Mini protein waffles (with smiley faces, of course)
Crescent roll ham and cheese egg pockets
Strawberry and chocolate peanut butter yogurt smoothies (aka milkshake dupes the kids don’t know are healthy )
These are the kinds of meals that make mornings smoother, keep the kids full ‘til lunch, and are easy to batch prep and stash in the fridge or freezer.
Why These Work
I prep breakfasts like this so we’re not scrambling (pun intended) at 7 a.m. These all reheat well, can be eaten in the car if needed, and they’re made with ingredients I feel good about. Plus, it gets my kids excited about breakfast — which let’s be real, is a win in itself.
More Back-to-School Prep Coming
This is only Day 2 — I’ve got more ideas coming this week, including fun lunchbox meals, more protein-packed snacks, and another freezer-friendly breakfast. If you missed Day 1, go check out the Strawberry Shortcake Protein Bites, Trail Mix Snack Packs, and Chocolate Yogurt Dip for Strawberries!
Let’s break down what I made, why I made it
Smiley Face Protein Waffles
I used my mini waffle maker to make a big batch of 20 smiley face waffles from a protein-packed batter made with Greek yogurt, Fairlife milk, protein powder, and just a little maple syrup. These freeze perfectly, toast up in 2 minutes, and are packed with staying power.
Westin requested chocolate chips in his (no surprise there), and Emrie eats hers plain every time — both kids devoured them!
Get the full recipe below!
Ham & Cheese Crescent Roll Pockets
These are like the ultimate breakfast hot pockets — except better. I cut one crescent roll tube into 4 big squares, filled them with scrambled eggs, cheese, and chopped ham, then folded and baked them until golden. They’re soft, cheesy, and reheat perfectly.
Ingredients:
1 tube crescent roll dough (not separated — keep as a sheet)
4 eggs, scrambled
½ cup chopped ham
½ cup shredded cheddar or colby jack cheese
Optional: sprinkle of everything bagel seasoning on top
Instructions:
Preheat oven to 375°F.
Cut crescent dough into 4 large squares.
Add scrambled eggs, ham, and cheese to the center of each.
Fold over and seal edges with a fork.
Bake for 12–15 minutes or until golden.
Storage Tip:
Store in fridge up to 4 days or freeze and reheat in the air fryer!
•To reheat:
1.Wrap the frozen crescent roll in a damp paper towel.
2.Microwave for 30–45 seconds until warmed through. Flip and microwave for another 30-45 seconds.
These reheat surprisingly well! The cheese gets melty again and the crescent dough stays soft.
Nutrition (per pocket, makes 4):
240 calories | 14g protein | 18g carbs | 12g fat
Strawberry & Chocolate Yogurt Smoothies
These smoothies are secretly packed with protein and made for kids who love a good milkshake. I blend them and store in fridge-safe smoothie jars so they’re ready to grab-and-go.
Westin loves the chocolate one with a peanut butter swirl, and Emrie’s fave is the strawberry — she calls it her “pink milk.” You can totally customize these with whatever fruit or flavor your kid loves.
Strawberry Smoothie (makes 2):
1 cup frozen strawberries
½ frozen banana
½ cup high-protein Greek yogurt
1 cup Fairlife milk
1 tsp honey or maple syrup
Chocolate PB Smoothie (makes 2):
1 tbsp peanut butter
1 tbsp cocoa powder
½ frozen banana
½ cup high-protein Greek yogurt
1 cup Fairlife chocolate milk or regular milk + extra cocoa
1 tsp honey or maple syrup
Instructions:
Blend all ingredients until smooth.
Store in smoothie jars in fridge for up to 3 days or freeze into pops!
Nutrition (per smoothie):
Strawberry: 140 calories | 11g protein | 17g carbs | 3g fat
Chocolate PB: 190 calories | 12g protein | 15g carbs | 8g fat
Shop everything I used for this prep here!
Follow along for the rest
Freezer Protein Waffles
Equipment
- waffle iron mine is linked above
Ingredients
- 1 ½ cups high-protein Greek yogurt
- 2 eggs
- 2 tbsp maple syrup
- 1 cup Fairlife milk
- 2 tsp vanilla extract
- 1 ½ cups flour gluten-free or whole grain as needed
- ½ cup protein powder
- 1 tbsp baking powder
- ½ tsp salt
Let's Make It
- Preheat & Prep: Preheat your waffle iron and lightly grease it if needed.
- Mix Wet Ingredients: In a large bowl, whisk together the Greek yogurt, eggs, milk, and vanilla extract until smooth.
- Add Dry Ingredients: Stir in the flour, protein powder, baking powder, and salt, mixing until just combined. Avoid overmixing.
- Cook the Waffles: Pour the batter into the preheated waffle iron and cook according to the manufacturer’s instructions, until golden brown and cooked through.
- Cool & Freeze: Let the waffles cool completely, then store in a freezer-safe bag or container with parchment paper between them (super important if freezing)
- To Reheat:• Toaster: Pop them in the toaster straight from the freezer for a crispy texture.• Oven/Air Fryer: Reheat at 350°F for 5-7 minutes.• Microwave: Warm for 30-60 seconds if you prefer a softer waffle.
Nutrition Facts
Nutrition (per waffle, batch makes 20 mini waffles):
90 calories | 7g protein | 9g carbs | 3g fat
