Getting kids to eat a healthy breakfast is always a challenge. According to the "Healthy Children" website, it is estimated that between 8 and 12 percent of our younger kids going off to school don't eat any breakfast; that number climbs all the way to the 30 percent range in the adolescent group.

According to a study published in the August 2013 issue of "Frontiers in Human Neuroscience," a breakfast high in carbs and protein can improve all over mental performance. Pediatrician William Sears writes "Children who eat breakfast also participate more in class discussions, are better able to handle complex problems in class and get better grades."

And then we follow that with the $64,000 question: How do I get my kids to eat a decent breakfast? Try thinking outside the cereal box a bit.

Breakfast doesn’t have to mean eggs, pancakes, oatmeal or bagels. Think about what is stashed in the fridge from dinner last night. I think most kids think being served lasagna or pizza or American chop suey for breakfast is an awesome treat — and it's probably healthier than the sugary cereals and pastries advertised to the nth degree that our little ones think they just have to eat.

Some mornings there just isn't enough time between the ring of the alarm clock and the honk of the school bus, but here are a few ideas for when breakfast has to be quick, delicious (and let's also try for reasonably healthy). It takes a little bit of planning, but it can make those hectic mornings just a tad easier.

• Make a batch of French toast or pancakes on the weekend. When cool, wrap individually and freeze in a zipper type bag. Kids can take out the portion they want and reheat in toaster. Soft (and more on the thin side pancakes — think crepes) can easily be filled with some fresh fruit and rolled up tortilla style.

• Using your favorite muffin recipe, slightly decrease the amount of sugar and add some chopped Canadian bacon and a bit of shredded cheddar cheese. Top uncooked batter with a sprinkling of taco seasoning and bake as usual.

• Breakfast on the run can be a hard-boiled egg eaten out of hand, a container of yogurt with some whole grain cereal sprinkled on top, a fruit smoothie (available in the dairy section of most supermarkets) or a peanut butter and jelly sandwich.

• Quick muffin omelets start with a squirt of non-stick spray into your muffin tin. Rummage in the fridge for leftovers or a few raw veggies (chopped fine) and perhaps toss in a bit of leftover chicken or ham if you have some. Add 1 beaten egg mixed with 1 Tbsp. milk and season with a bit of salt and pepper. Pour mixture into muffin cups and top with a sprinkle of shredded cheese. Bake at 425 F for 8-10 minutes. Let cool and turn out of pan. These can be wrapped individually and refrigerated for 3-4 days — warm in microwave.

• Hit the dollar stores (or keep a sharp eye out at yard sales) for inexpensive banana split dishes (usually long and shaped like a dory.) Slice a banana the long way and place in the bottom. Top with vanilla flavored yogurt, sliced strawberries, cherries or pineapple, and sprinkle with a few colored sprinkles or chocolate "jimmies" and some nuts. What's for breakfast? Banana splits!

Here's to all my younger friends as you start a new school year: Pay attention, study hard and play hard, be respectful, eat a good breakfast every day and I hope you enjoy all the new learning adventures your wonderful teachers will share with you.

PEANUT BUTTER & CEREAL MUFFINS

1-1/4 cups all purpose flour
1/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
2 cups whole bran cereal, cornflakes or whole wheat flakes
1-1/4 cups milk
1/2 cup chunky peanut butter (do not use old fashioned type)
1 large egg, lightly beaten
1/4 cup chopped skinless peanuts (or other nuts)
1/2 cup raisins
2 Tbsp. brown sugar
1/2 tsp. ground cinnamon
In a small bowl, combine flour, sugar, baking powder and salt. Set aside.

In a medium bowl, combine cereal and milk and let stand a few minutes until cereal is softened. Stir in peanut butter and egg until well mixed. Add peanuts and raisins. Stir into flour mixture just until combined. Divide among 12 greased (or paper lined) muffin cups.

Combine brown sugar with cinnamon; sprinkle over batter of each muffin cup. Bake in a preheated 400 F oven for 20-25 minutes. Cool on wire rack. Yield: 12 muffins. (Note: May be made ahead and frozen. Wrap muffins individually and place in zippy freezer bag and store in freezer. Microwave on low setting to reheat.)

FRENCH TOAST PEANUT BUTTER AND JELLY

2/3 cup 2% reduced-fat milk
1 large egg, lightly beaten
1/2 tsp. baking powder
1/2 tsp. vanilla extract
1/8 tsp. salt
8 slices white whole-wheat sandwich bread
1/2 cup strawberry preserves
6 Tbsp. creamy peanut butter
1 Tbsp. canola oil, divided use
1 Tbsp. powdered sugar (optional)

Combine milk, egg, baking powder, vanilla and salt in a medium shallow dish, whisking to blend. Place bread slices on a flat surface. Spread 2 Tbsp. preserves over each of 4 bread slices, and spread 1-1/2 Tbsp. peanut butter over each of the remaining 4 bread slices. Assemble sandwiches. Carefully dip 2 sandwiches into milk/egg mixture, turning to coat.

Heat a large skillet over medium-high heat. Add 1-1/2 teaspoons canola oil to pan; swirl to coat. Place sandwiches in pan and cook 2 minutes per side or until golden. Remove sandwiches from pan. Repeat procedure with remaining oil, 2 sandwiches and milk mixture. Sprinkle powdered sugar evenly over sandwiches; cut each sandwich in half diagonally. Serves 4 (serving size: 1 sandwich).

BREAKFAST-IN-A-MUFFIN

1/3 lb. milk turkey Italian sausage, casings removed
3 large eggs
1/8 tsp. seasoned salt
1/8 tsp. freshly ground black pepper
1 pkg. (8-1/2 oz.) corn bread/muffin mix
3/4 cup shredded cheddar cheese, divided use

Cook sausage in a small skillet set over medium heat for 4-5 minutes or until no longer pink, breaking it into crumbles. Remove to a paper towel to drain.

Combine eggs, seasoned salt and pepper in a small bowl and whisk to blend. Pour into same skillet set over medium heat and cook, stirring often, until eggs are thickened. Remove from heat.

Prepare muffin mix according to package directions; fold in cooked sausage, scrambled eggs and 1/2 cup of cheese. Fill paper-lined muffin cups two-thirds full and bake in a preheated 400 F oven for 10 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until a tester inserted near center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen. (Note: These muffins can be wrapped and frozen. Thaw and reheat in microwave or toaster oven.)