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5 Easy Breakfast Recipes for Kids

1-English-Muffin Egg Pizzas
These mini breakfast pizzas will soon become a family favorite. You can hard-cook eggs in advance and store unpeeled in the refrigerator for a week, which will shave off plenty of prep minutes in the morning.

Hands-On Time 5 minutes Total Time 15 minutes
Serves 4


4 English muffins olive oil tomato slices 2 hard-cooked eggs, sliced grated mozzarella oregano kosher salt
Make Hard-Cooked Eggs.
Toast 8 English-muffin halves and place on a cookie sheet.
Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg slices (1/2 an egg each), and a little grated mozzarella. Sprinkle with oregano and kosher salt.
Broil 5 minutes or until the cheese melts.


2-Yogurt and Granola Parfait
Layering the ingredients in a pretty glass will make your kids think they’re eating dessert, not breakfast. They’ll get a much-needed dose of calcium and a big energy boost to start off their day.


Serves 1


1/4 cup granola
1/2 cup plain yogurt
1 tablespoon maple syrup
Place the granola in the bottom of a parfait glass or dish. Spoon the yogurt on top. Drizzle with syrup.
3-Prosciutto and Egg Panini
There’s no need for fast-food breakfast sandwiches when you can prepare this upscale version in just 15 minutes. Kids don’t like prosciutto? Substitute salami or cold meat instead.
Hands-On Time 15 minutes       Total Time 15 minutes
Serves 4
8 large eggs
kosher salt and black pepper
2 tablespoons unsalted butter
4 soft rolls, halved lengthwise
8 ounces prosciutto, thinly sliced
8 ounces Swiss cheese, thinly sliced
  1. In a small bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Melt 1 tablespoon of the butter in a large nonstick skillet over medium heat. Pour in the eggs and scramble until cooked through.
  3. Divide the eggs among the bottom halves of the rolls. Top with the prosciutto and cheese and sandwich with the tops of the rolls.
  4. Melt the remaining tablespoon of butter in a grill pan or large nonstick skillet over medium heat. Place two sandwiches in the pan.
  5. Cook, pressing often with a spatula or placing a pan on top to weigh down the sandwiches, until cheese has melted and bread is golden, 4 to 6 minutes.
  6. Repeat with the remaining sandwiches.


4-Bagel and Cream Cheese With Tomato and Cucumber

Liven up a boring breakfast by creating faces out of healthy ingredients. Better yet, give the little ones an assortment of vegetables and let them play with their food.


Hands-On Time 10 minutes   Total Time 10 minutes
 Serves 4
2 bagels, split in half
1/2 cup cream cheese (about 4 ounces)
1 small Kirby cucumber
1/2 plum tomato, cut into wedges
  1. Toast the bagel halves and spread each with the cream cheese.
  2. Cut the Kirby into 8 rounds and several thin slices that can be used to form eyeglasses. Cut the tomato into 4 wedges and use one on each bagel half to form a smile.



5- Egg in a Hole With Berries and Yogurt

Kids will love this fun take on eggs and toast. Rounded out with yogurt and fruit, this breakfast is a well-balanced meal.

Hands-On Time 15 minutes  Total Time 15 minutes
 Serves 2
2 slices whole-wheat bread
2 tablespoons butter, softened
2 large eggs
 kosher salt and pepper
1 cup
berries (such as blueberries, raspberries, or blackberries)
1 cup plain yogurt
2 tablespoons sliced almonds, toasted (optional)
  1. Spread the top of each slice of bread with ¼ tablespoon each of the butter. Using a round cookie cutter or drinking glass, cut a 2½- to 3-inch hole in the center of each slice of bread, reserving the cutout pieces.
  2. Heat the remaining 1½ tablespoons of butter in a large nonstick or cast-iron skillet over medium heat. Place the bread and the cutouts, buttered-side up, in the skillet. Crack 1 egg into each hole. Season with ¼ teaspoon salt and ¼ teaspoon pepper. Cook until the underside of the bread is golden, 3 to 4 minutes. Flip and cook the egg to desired doneness, 1 to 2 minutes for a runny yolk.
  3. Divide the berries and yogurt between two bowls and sprinkle with the almonds (if using). Serve with the eggs.
 by: Kate Merker and Sara Quessenberry