Back to school recipes for creative breakfasts and lunches

LOUISVILLE, Ky. (WDRB) -- Back to School means back to creative breakfasts and lunches.

WDRB’s Keith Kaiser spent the morning with Kroger’s Chef Paul Dowell .

He came up with some creative breakfast and lunch recipes.

Blueberry Streusel Muffins

2 cup	Simple Truth All Purpose Flour
1 cup	Sugar
2 tsp.	Baking Powder
1 ½ cup	Fresh Blueberries
½ stick	Unsalted Butter
1 tsp.	Madagascar Vanilla Extract
2 large	Eggs
1 cup	Buttermilk
½ tsp.	Salt
Streusel
1 stick	Unsalted Butter
½ cup	All Purpose Flour
½ cup	Sugar

Preheat oven to 350° and fill a 12-count muffin pan with baking cups.
In a large bowl mix together flour, sugar, baking powder and salt.
In a small bowl mash ½ cup of the fresh blueberries. Add the remaining whole blueberries, melted butter, vanilla, eggs and buttermilk. Stir until blended well.
Pour wet mixture into dry, stir until just blended.
Divide batter in muffin pan filling to the top.
Add cubed butter, flour and brown sugar to a Ziplok bag. knead bag until ingredients are mixed well and crumbles.
Sprinkle streusel over batter and bake 15-20 minutes, until toothpick comes out clean.
Great hot out of the oven and perfect for breakfast on the go.

Bacon Wrapped Breakfast Cups

6 slices	Precooked Bacon
1 ½ cups	Hash Browns (thawed)
1 tsp.	Garlic & Herb Seasoning
½ tsp.	Salt
¼ tsp.	Pepper
6 large	Eggs
½ cup	Shredded Murray’s Jarlsberg
3 Tbl.	Murray’s Grated Parmigiano Reggiano

Preheat oven to 400° and spray muffin pan with pan release.
Using a muffin pan, wrap slices of bacon forming a cup in the pan.
Divide out a ¼ cup of the hash browns in the bottom of the cups, sprinkle with salt, pepper and garlic & herb seasoning. Crack an egg (scramble if desired) on top of the hash browns.
Divide the cheeses over top and bake 10 minutes.
Serve hot out of the oven for a quick hearty breakfast to start your day. You can customize by adding your favorite chees or vegetable.

Pizza Pockets

2 sheets	Puff Pastry (thawed)
24	Pepperoni Slices (folded)
6 Tbl.	Classico Pizza Sauce
½ cup	Veg
¾ cup	Kroger Shredded Mozzarella
1 Tbl.	Murray’s Grated Parmigiano Reggiano
Sprinkle	Italian Seasoning
1 large	Egg

Preheat oven to 400° and line a baking sheet with parchment paper.
Cut the puff pastry into six rectangles (follow the folds of the pastry).
On each rectangle, spread a tablespoon of tomato sauce down the middle of half the sheet, avoiding the edges of the pastry. Top with folded pepperoni slices, mozzarella, parm and sprinkle with Italian seasoning.
Place a rectangle of pastry on top and seal the edges with a fork. Repeat with remaining pastry rectangles.
Brush the pockets with egg wash.
Bake for 15-20 minutes or until the pastry is flaky and golden.
Enjoy hot out of the oven, eat as is or dip into tomato sauce.

Taco Meatball Sliders

1 lb.	Angus 85/15 Ground Beef
1-9 oz.	Pork Chorizo Sausage
2-1 oz bags	Nacho Cheese Doritos (crushed)
1 tsp	Taco Seasoning
1 large	Egg
8 cubes	Cheddar or Pepper Jack Cheese
to taste	Taco Sauce
12	Hawaiian Savory Slider Buns

Preheat oven to 375° and foil line a baking sheet.
In a large bowl combine beef, sausage, tortilla chips, taco seasoning and egg. Gentle mix until well combined.
Make 14-2 oz. meatballs and flatten into a patty. Place a cube of cheese in the center and close patty around the cheese to seal it on the inside. Reshape the meatball.
Line meatballs on prepared baking sheet and bake 8 minutes, turn meatballs and bake another 8 minutes (should be browned and read 165° on a bi read meat thermometer).
Remove from oven drizzle with taco sauce and serve on slider buns.
This is a perfect lunchtime twist to the taco.