On-The-Go Breakfast Ideas to Make Mornings Easier


By: Kelsey Graves of We Heart Parties

Weekday mornings at our house are total chaos. By the time we get everyone dressed, fed, packed up and ready to go, we are usually running late. And soon it’s about to get even more hectic. This fall, my oldest starts kindergarten, my little guy will be in preschool (at a different location) and we are having baby No. 3. I honestly don’t know how we are ever going to get out the door.

One thing that helps is having healthy, on-the-go breakfast options ready to grab. And of course, plenty of Chinet® Comfort Cup® insulated to-go cups stocked. We keep a stack directly above our coffee maker so we can make our much-needed coffee in a snap on our way out the door.


I’m a huge fan of Chinet Comfort Cup insulated to-go cups. Not only are they super cute, they are also triple-insulated keeping your coffee nice and hot.


A favorite on-the-go breakfast option with my family is Oatmeal Energy Bites. They are full of protein, oats, flax seeds and bonus—my kids LOVE them.

On-the-Go Oatmeal Energy Bites
Makes: 12 servings


  • 1 cup quick cooking oats
  • 1/2 cup mini semi-sweet chocolate chips
  • 1/2 cup ground flax seed
  • 1/2 cup crunchy peanut butter
  • 1/3 cup honey
  • 1 teaspoon vanilla extract

Combine all ingredients together in a bowl. Chill mixture in the refrigerator for at least an hour to make rolling the balls easier. Once chilled, form into balls using your hands (or a small cookie scoop). Arrange energy bites on a baking sheet or in a storage container and freeze until set—about one hour. You can store these energy bites in the refrigerator or freezer. We like to eat them directly out of the freezer!

Pop a few into a Chinet® Cut Crystal® tumbler and you’ve got a kid-friendly, and car-ready, breakfast.


These Oatmeal Energy Bites do not last long in our house! Little hands are always grabbing for them.


Another favorite quick breakfast option in our house is Sausage, Egg & Cheese Muffins.


The key to these is adding whole wheat bread rounds to each muffin cup to soak up the mixture. You can easily halve this recipe to make six egg muffins instead of 12.

Sausage, Egg & Cheese Muffins
Makes: 12 servings


  • 12 rounds of bread
  • 1 lb pork breakfast sausage
  • 11 eggs
  • Salt
  • Pepper
  • 2/3 cup shredded cheddar cheese

Preheat oven to 350 degrees and spray a muffin tin with cooking spray. Cut 12 circles out of bread, making sure they are the same size as the bottom of the muffin tin. Place each bread circle into a muffin cup. Sauté sausage on stove according to package directions. In a large bowl, beat eggs and add in cooked sausage, salt and pepper. Fill each muffin cup ¾ full with the egg mixture. Sprinkle cheese on top of egg cups. Bake at 350 degrees for 15 minutes. When muffins are done, they will be firm and a fork inserted in the center will come out dry.

I have a feeling we will be eating both of these on-the-go breakfast items in the car on our way to school! And, I will be happily sipping my piping hot coffee.

How do you make mornings more successful? Share your tips using #MyChinetParty on Facebook, Instagram and Twitter. 


And for more ideas from Kelsey, check out her blog, We Heart Parties, and these posts on MyChinet.com:

Kelsey Graves' love language is PARTIES! She finds true happiness in celebrating life's most special moments and sharing her easy party ideas on We Heart Parties.