7 Best Breakfast Ideas For Kids

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It's easy to skimp on nutrition at breakfast—from processed baked goods and cereals to fattening diner-style egg and meat dishes, unhealthy choices are prevalent at the first meal of the day.

Cutting out dairy is one way that you can decrease unnecessary saturated fats and cholesterol in your diet, and it's probably easier than you think, especially at breakfast.

1. Egg Muffins Three Ways

Ingredients

BASE

6 eggs

1/2 cup milk

2 tbs plain flour

1 pinch salt and pepper

TOMATO, FETTA AND CHIVES

250 g tomatoes deseeded diced quartered

150 g fetta crumbled

2 tbs chives finely chopped

CHEESE AND VEGIES

100 g broccolini roughly chopped

1 carrot grated large

3/4 cup frozen peas

3/4 cup cheddar cheese grated

ZUCCHINI, CORN AND MOZZARELLA

2 zucchinis grated

250 g corn kernels drained

3/4 cup mozzarella grated

Method

1. Preheat oven to 180C. Line 6 Texas muffin moulds with paper cases. Whisk eggs, milk and flour in a medium bowl. Season with salt and white pepper.
2. Add one of the fillings and spoon into prepared muffin cases. Bake for 20-25 minutes or until puffed and cooked through. Transfer to a wire rack to cool. Serve or wrap cold muffins in plastic wrap. Place wrapped muffins into clip lock bags or airtight containers and place in freezer for up to 2 months.
3. Cherry tomatoes, fetta and chives filling: Add chopped tomatoes, fetta and chives to egg mixture. Season with salt and pepper.
4. Cheese and vegies filling: Add broccolini, carrot and peas to a saucepan of boiling water. Cook for 2 minutes or until just tender. Drain and rinse under cold water. Drain well and add to egg mixture with cheese. Season with salt and pepper.
5. Zucchini, corn and mozzarella filling: Grate zucchini and using your hands, squeeze as much liquid as possible from zucchini. Add zucchini, corn and mozzarella to egg mixture.

Source: bestrecipes.com.au

2. Easter Egg Breakfast Popsicles

These yummy frozen yogurt breakfast popsicles make a fun and easy healthy Easter dessert that kids will love.

Course: Breakfast, Dessert

Cuisine: Easter, Vegetarian

Servings: 6 popsicles

Author: Grace Hall

Ingredients

• 500 g yogurt
• handful granola
• handful blueberries
• handful raspberries

Instructions

1. Place a small dollop of yogurt into each egg in your silicone mould, filling each egg to about a third.  Push chunks of granola into the yogurt, then add a few raspberries and blueberries to each egg too.
2. Place a lolly stick into each compartment, laying it down as flat as possible.
3. Fill each egg to the top with yogurt, making sure it covers all of the fruit and the lolly stick.
4. Place mould in the freezer and freeze for at least 2 hours or overnight, until the eggs are frozen through and solid.  Once frozen, pop out of the moulds, leave the popsicles on a plate at room temperature for a couple of minutes to soften a little then serve immediately
5. Store any extra popsicles in an air tight container or bag in the freezer until ready to eat.

Learn more at: eatsamazing.co.uk

3. Teddy Bear Sandwich Buns

Check out how to make these delicious & adorable Teddy Bear Sandwich Buns. Fill them with your favorite ingredients. Perfect for the lunchbox!

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4. Baby Bird Scrambled Egg Breakfast Bird

We found a awesome scrambled eggs recipe from I Can’t Believe It’s Not Butter and turned our eggs into this cute Baby Bird Scramble Egg Breakfast! The butter makes these eggs taste so good.

They are also so light and fluffy. This fun breakfast is SO easy to make & your kids will love it.

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5. Breakfast Puff Pastry Cups With Bacon, Egg, and Cheese

These all-in-one Bacon, Egg, and Cheese Breakfast Puff Pastry Cups are a fun, delicious way to start the day. They are easy to make and look beautiful, making them perfect for brunch gatherings as well.

Ingredients

• 1 sheet puff pastry * thawed
• 4 eggs
• 1/2 teaspoon salt * or to taste
• 1/4 teaspoon pepper * or to taste
• 2 strips bacon * cooked, crumbled
• 1/2 cup cheddar cheese * shredded

Instructions

1. Preheat your oven to 400°F. Spray 9 wells of a standard cupcake pan with non-stick cooking spray.
2. Cut one sheet of puff pastry into 9 squares and place each square into each well.
3. In a small bowl, whisk the eggs and season with salt and pepper. 
4. Divide the bacon evenly into the puff pastry cups, along with half of the cheese and all of the egg mixture. Then top with the remaining cheese and extra bacon, if desired.
5. Bake for 12-15 minutes, until the egg is set and the puff pastry is golden. Note: puff pastry will settle down as it cools.
6. Garnish with fresh parsley, if desired.

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6. Veggie-Packed Popsicles

Today, I bring you three popsicles loaded with fruits and veggies. Although they contain some surprising “hidden” ingredients, there’s no sneaking around with these pops.

Course Dessert

 Cuisine American

 Keyword Popsicles

 Prep Time 5 minutes

 Cook Time 4 hours

 Total Time 4 hours 5 minutes

 Servings 6 Popsicles

 Calories 242 kcal

 Author Kristin Marr

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7. Pancake Peeps

My kids LOVE french toast sticks because they’re so fun to dip, so I thought that dipping little peep bunnies would be just as thrilling for them…and I was right, they were a huge hit! Serve these cute pancake bunny dippers for breakfast on Easter morning, or have them for a fun springtime afternoon snack!

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