Kids Breakfast Recipes

Breakfast is an essential part of a nutritious lifestyle. Breakfast is especially important for little ones. When little ones take part in making their own simple breakfast items, they are guaranteed to eat them. These breakfast solutions are simple staples. You and you children will enjoy preparing them together.

Cinnamon-Sprinkled French Toast

2 Large eggs
2 tbsp milk, fat free
1/2 tsp cinnamon
1 tsp soft tub margarine
4 tsp light pancake syrup

Kids: Crack two eggs into flat-bottomed bowl.
Thoroughly stir in milk and cinnamon with a whisk.
Dip bread slices, one at a time, into egg mixture in bowl
Make sure you wet both sides with the egg mixture.
Re-dip until all the egg mixture is absorbed into the bread.
Adults: Meanwhile, heat large, non-stick skillet over medium heat.
Add butter.
Place dipped bread slices in skillet.
Cook for 2½-3 minutes per side, or until both sides are golden brown.
Kids: Drizzle the toast with syrup. Serve when warm.

Fruity Granola Yogurt Parfait

1/2 granola
3/4 cup vanilla or plain yogurt
1/2 cup fresh blueberries, raspberries, or sliced strawberries or bananas
You can use frozen if fresh is not available
Adults: Measure out all ingredients to be used.
Provide stemware or clear drinking glass or bowl.
Kids: Layer ingredients any which way you want in a glass, such as half of granola, yogurt, and fruit, then repeat.
Eat with a long spoon

Commercially available granola is often toasted with oil and honey, making it high in calories..

Sticky Carmel Pecan Rolls

1/4 cup fat-free caramel flavored sundae syrup
Cooking spray
1 can refrigerated reduced fat crescent dinner rolls
1/4 cup firmly packed brown sugar
2 tablespoons finely chopped pecans
1/2 teaspoon ground cinnamon
Adults: Preheat over to 375 degrees
Kids: spoon 1-1/2 teaspoon syrup onto each of 8 muffin cups coated
with cooking spray. Set aside
Adult: Unroll dough: separate into 4 rectangles
Kids: Combine brown sugar, pecans and cinnamon
Kids: Sprinkle sugar mixture evenly over each rectangle
Press mixture gently into dough
Kids/Adults: Beginning at 1 long edge, roll into 6 slices.
Pinch ends of dough to seal
Adults: Cut each roll into 6 slices
Kids: Place 3 slices, cut sides down into prepared muffin cups
Bake at 375 for 14 minutes.
Adult: Run knife around edges of cups; invert into a platter

Makes 8 servings Calories 172

Breakfast Pizza Recipe with Strawberries

1 package (10-count size) refrigerated biscuits
1 Orange
1 package (8 ounce size) light cream cheese, softened
5 teaspoons Honey, divided
1/2 liter Basket fresh strawberries, stemmed and halved

Adults: Preheat oven to 400F.
Kids: Stack 2 biscuits
Roll out to a 6-inch circle, 1/8-inch thick.
Place on ungreased baking sheet
Prick all over with fork.
Repeat with remaining biscuits to make 5 circles in all.
Adult: Bake until golden, 6 to 8 minutes; loosen and cool slightly.
Kids: Finely grate peel from orange.
In bowl combine cheese, peel and
3 teaspoons of the honey to blend
set aside.

Juice orange into large bowl.
Add strawberries and the remaining honey

Adults: Increase oven temperature to 425F. Spread biscuits with cheese to within 1/2 inch of edges.
Bake until cheese edges brown lightly.
Top with drained strawberries. Serve warm.

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About The Author, Christine Steendahl
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