
Easy Toddler & Kids Breakfast Ideas
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Easy Toddler & Kids Breakfast Ideas
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Here are 12 Toddler Breakfast Ideas to inspire your busy mornings! Using simple recipes and clever techniques, nourish your children while inspiring good eating habits
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Ingredients
1. Pancakes (Yield: 3 (4-inch) pancakes)
For the dry pancake mix:
- 3 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup of any or all of the following: wheat germ and/or powdered milk, corn meal, bran
- 1/4 cup of any or all of the following: buckwheat flour and/or potato flour, oat flour, coconut flour
For the pancakes:
- 3/4 cup dry pancake mix
- 1/2 cup milk
- 1 large egg
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- water as needed
2. Scrambled Eggs (Yield: 1 egg)
- 1 teaspoon butter
- 2 tablespoons chopped frozen broccoli thawed (about 1 large floret)
- 1 large egg
- 1 tablespoon shredded cheddar cheese
3. Baby Banana Muffins (Yield: 24 mini muffins)
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 pinch salt
- 2 tablespoons butter
- 1/3 cup granulated sugar
- 1 large egg at room temperature
- 1/2 teaspoon vanilla extract
- 1 1/4 cups mashed ripe bananas (about 2-3 large)
4. Cereal and Yogurt Parfait (Yield: 1 parfait)
- 1/4 cup yogurt
- 2 tablespoons Cheerios or other wholegrain cereal
- 1 tablespoon blueberries
5. Egg Cup (Yield: 1 egg cup)
- 1 large egg
- 2 tablespoons finely chopped tomatoes or cooked ham
- 1 tablespoon shredded cheddar cheese
6. 5-Minute French Toast (Yield: 2 slices)
- 2 teaspoons butter divided
- 1 large egg
- 1/4 teaspoon vanilla extract
- Pinch ground cinnamon
- 2 lices sandwich bread
7. Breakfast Sandwich (Yield: 1 sandwich)
- 1 English Muffin split
- 1 lice Canadian bacon or deli ham
- 1 lice American cheese
8. Strawberry-Banana Smoothie (Yield: 1 1/2 cups)
- 1/2 cup milk
- 4 strawberries (fresh or frozen)
- 1/2 banana
- 1 teaspoon Flax Seed
9. Egg Burrito (Yield: 1 burrito)
- 2 large eggs
- 2 tablespoons shredded cheddar cheese
- 1 (8-inch) flour tortilla
10. Tropical Overnight Oats (Yield: 1 cup)
- 1/2 cup milk
- 1/4 cup Greek yogurt
- 1 tablespoon honey or maple syrup
- 1/4 teaspoon vanilla extract
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1/4 cup diced mango divided, for topping
- 1/4 cup diced kiwi divided, for topping
- 1/2 teaspoon Toasted Coconut divided, for topping
11. Mini Veggie Bagel (Yield: 2 halves)
- 1 mini bagel split and toasted if desired
- 2 tablespoons cream cheese divided
- 1/2 cucumber thinly sliced and divided
- 1/4 teaspoon hemp seeds
12. Avocado Toast (Yield: 1 slice)
- 1 lice bread (preferably sprouted-grain such as Ezekiel)
- 1/2 avocado
- 1 hard-boiled egg
Instructions
1. Pancakes (Yield: 3 (4-inch) pancakes)
To make the dry pancake mix:
- In a large bowl, whisk together 3 cups whole wheat flour, 1 cup all-purpose flour, 1/2 cup of any or all of the following: wheat germ, powdered milk, corn meal, bran, and 1/4 cup of any or all of the following: buckwheat flour, potato flour, oat flour, coconut flour. Store in an airtight container at room temperature.
To make the pancakes:
- In a medium bowl, add 3/4 cup dry pancake mix, 1/2 cup milk, 1 egg, 1 teaspoon baking powder, and 1 teaspoon olive oil. Whisk to combine, then thin with water to desired consistency.
- Preheat a skillet over medium-high heat. Add pancake batter ¼ cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
- Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer. Transfer to a plate and repeat with remaining batter.
2. Scrambled Eggs (Yield: 1 egg)
- In a small non-stick skillet over medium-high heat, melt 1 teaspoon butter until foaming subsides and swirl to coat the bottom of the pan. Add 2 tablespoons chopped frozen broccoli (about 1 large floret), thawed.
- Meanwhile, in a small bowl, whisk 1 egg vigorously. Pour egg into the center of the pan and reduce heat to medium. Sprinkle with 1 tablespoon shredded cheddar cheese.
- Gently move the egg from one side of the pan to the other with a rubber spatula until cooked through, about 1 to 3 minutes. Remove from the pan.
3. Baby Banana Muffins (Yield: 24 mini muffins)
- Preheat oven to 350 degrees. Coat a mini muffin pan with nonstick spray. In a medium bowl, whisk together 1 cup flour, 1/2 teaspoon baking soda, and a pinch of salt. Set aside.
- In a medium bowl, whisk together 2 tablespoons butter and 1/3 cup sugar until fluffy. Whisk in 1 egg. Whisk in 1/2 teaspoon vanilla and 1 1/4 cups bananas (about 2 to 3 large).
- Add flour mixture in 2 batches and stir until just incorporated (do not overmix). Divide batter among 24 mini muffin cups. Bake until a toothpick inserted in the middle comes out clean with a few crumbs attached, about 20 minutes.
- To make 12 regular-sized muffins, substitute 1 standard muffin tin. Follow the same recipe and increase baking time to 25 minutes.
4. Cereal and Yogurt Parfait (Yield: 1 parfait)
- In the bottom of a small bowl or cup, add 1/4 cup yogurt (or use the individual cup the yogurt came in). Top with 2 tablespoons Cheerios and 1 tablespoon blueberries.
5. Egg Cup (Yield: 1 egg cup)
- Coat a mug with nonstick spray. In a small bowl, whisk 1 egg vigorously. Stir in 2 tablespoons chopped tomatoes or cooked ham and 1 tablespoon shredded cheddar cheese.
- Microwave 1 minute, then check to see if the egg has set. If not, continue to microwave in 30-second intervals until set. To serve, slide the egg cup out of the mug.
6. 5-Minute French Toast (Yield: 2 slices)
- Preheat a nonstick skillet over medium heat. Add 1 teaspoon butter, melt, and swirl to coat the skillet. In a shallow dish large enough for a slice of bread to lay flat, add 1 egg, 1/4 teaspoon vanilla, and a pinch of cinnamon. Whisk until smooth.
- Dredge 1 slice of bread in the egg mixture, coating both sides, then tap on the edge of the dish to remove excess. Lay in skillet and cook until lightly browned, about 2 minutes.
- Turn with a spatula and cook until the second side is browned, about 1 to 2 minutes longer. Remove from skillet and repeat with a second teaspoon butter and slice of bread. Serve with powdered sugar or maple syrup.
7. Breakfast Sandwich (Yield: 1 sandwich)
- Toast both sides of an English muffin until golden brown. Top with 1 slice Canadian bacon or deli ham and 1 slice American cheese.
- Microwave until the cheese is melted, about 30 seconds. Cut in half and let stand 1 minute before serving.
8. Strawberry-Banana Smoothie (Yield: 1 1/2 cups)
- In a blender, add 1/2 cup milk, 4 strawberries, 1/2 banana, and 1 teaspoon of flax seeds. Blend until smooth.
- If desired, blend in 1/4 cup fresh spinach leaves (this will turn the smoothie brown but will boost the nutrition).
9. Egg Burrito (Yield: 1 burrito)
- Coat a small non-stick skillet with nonstick spray and heat over medium-high heat. In a small bowl, whisk together 2 eggs, then add to skillet and sprinkle with 2 tablespoons shredded cheese.
- Cook, without moving the eggs, until they are almost set, about 2 minutes. Use a rubber spatula to gently release the eggs from the side of the pan. Place tortilla on top of the eggs and cook for 30 seconds longer.
- Flip tortilla and egg together, then cook until eggs are set, about 30 seconds to 1 minute longer. Using a spatula, gently fold over 1/3rd of the tortilla, and fold over once more to create the burrito.
- Continue to cook to toast tortilla, about 30 seconds longer. Flip and cook for 30 seconds more.
10. Tropical Overnight Oats (Yield: 1 cup)
- In a small bowl, whisk together 1/2 cup milk, 1/4 cup Greek yogurt, 1 tablespoon honey or maple syrup, and 1/4 teaspoon vanilla. Stir in 1/2 cup rolled oats and 1 tablespoon chia seeds.
- Cover and refrigerate at least 2 hours, preferably overnight. Divide the oats into 2 servings, then top each serving with 2 tablespoons diced mango, 2 tablespoons diced kiwi, and 1/4 teaspoon toasted coconut.
11. Mini Veggie Bagel (Yield: 2 halves)
- Split 1 mini bagel in half and toast if desired. Spread 1 tablespoon cream cheese on each bagel half. Thinly slice 1/2 cucumber and layer the slices over the top of each bagel half, then sprinkle with 1/4 teaspoon hemp seeds.
12. Avocado Toast (Yield: 1 slice)
- Toast 1 slice of bread (preferably sprouted-grain such as Ezekiel). In a small bowl, mash 1/2 avocado with the back of a fork (about 3 to 4 tablespoons).
- Spread evenly over toast. Finely chop 1 hard-boiled egg and sprinkle over avocado. Cut toast into 4 pieces.
Nutrition Information
Show Details
Serving
1 or more
Calories
238kcal
(12%)
Carbohydrates
33g
(11%)
Protein
9g
(18%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
90mg
(30%)
Sodium
224mg
(9%)
Potassium
228mg
(7%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
635IU
(13%)
Vitamin C
4mg
(4%)
Calcium
115mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1or more (varies per recipe)
Amount Per Serving
Calories 238 kcal
% Daily Value*
Serving | 1 or more | |
Calories | 238kcal | 12% |
Carbohydrates | 33g | 11% |
Protein | 9g | 18% |
Fat | 8g | 12% |
Saturated Fat | 3g | 15% |
Polyunsaturated Fat | 1g | 6% |
Monounsaturated Fat | 3g | 15% |
Trans Fat | 0.1g | 5% |
Cholesterol | 90mg | 30% |
Sodium | 224mg | 9% |
Potassium | 228mg | 5% |
Fiber | 3g | 12% |
Sugar | 9g | 18% |
Vitamin A | 635IU | 13% |
Vitamin C | 4mg | 4% |
Calcium | 115mg | 12% |
Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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5.0
144 reviews
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