Kid-Friendly Breakfast Options

 

 

 

I feel the most important meal for kids is breakfast. They get rushed off in the morning and are expected to have energy and patience all day while they learn. That certainly can’t be done with a big bowl of sugary cereal or a cinnamon bun in the morning. Way back before I had kids, I was a teacher. I saw the difference between the kids that had a nutritious breakfast and the kids that did not. I taught kindergarten and I used to get in trouble because I let them rest their heads on their desks in the afternoon. Most of them fell asleep. Poor babies needed a nap. Guess that’s why I’m not a teacher anymore. Lol.

But there are so many options for breakfast. It just might take a little time to make ahead each week.

I made a list of some of my favorite kid friendly breakfast items that will give your kids the energy they need to keep their brains on point all day. Most of these can be used for  lunch or snack as well!

  1. Eggs: When I eat an egg or two I am full for hours. It gives me energy and prevents me from snacking like I usually do.
    • Hard Boiled Eggs: I usually hard boil 6 at a time. These can be eaten with just salt and pepper. That’s usually my mid morning snack while I’m rushing around. My son loves deviled eggs. Take the yolk out and mix with a little mayo, salt and pepper. Put the mixture back in the middle of the egg and sprinkle with paprika! Hard boiled eggs can also be used in salads or to make a quick and simple egg salad.
    • Egg Muffins: My son Dominick has two for breakfast and sometimes two before bed. He’s growing and always hungry!
  2. Muffins: The muffins we buy at the store have some scary ingredients.
    • Whole Wheat Banana Muffins: These are filled with great ingredients and taste delicious! I have to hide them from my husband because he will eat the whole batch! My son Matthew has one as a snack in school and two for dessert.
    • Pumpkin Muffins: It does not have to be Halloween to enjoy pumpkin muffins! If bananas aren’t your thing, all you need is a can or two of pumpkin…
  3. Bring on the smoothies! I am a big fan of smoothies. I love that you can customize them with what you like. They can also be prepared in freezer bags and placed in the freezer. All you have to do is dump it in the blender and add your choice of water, milk or juice!
    • Triple Berry Smoothie: This is my go to smoothie that everyone in my family enjoys. I love that there is a big bunch of spinach in it!
    • I also make a very simple kid friendly smoothie some mornings that both of my boys love. No spinach, but a great big serving of fruit!
      • 1 cup of frozen strawberries
      • 1 frozen banana
      • 1 cup of watermelon
      • 1/4 cup to 1/2 cup of orange juice
    • Smoothie Bowl: If sometimes your kids need a little bit more crunch to their breakfast, you can make a smoothie bowl. We enjoy it with peanut butter and granola with some sliced bananas on top. Simple and delicious.

 


  • Ok, so this one simple tool will assist you with all these healthy foods.  Egg Slicer Plus!

You can slice more than just hard-boiled eggs! With one simple motion, you can slice through foods like ripe strawberries, kiwi, bananas, firm mushrooms, and more. The wire frame is removable for easy cleaning.

  • And if you are in the market for a muffin pan, look no further!

Make a dozen beautifully browned, evenly baked muffins and cupcakes.  Made of dark aluminized steel, this pan will give you even heat distribution and perfect results every time. The extended edges make sure you always have a good grip.

  • This Ninja Blender will make your life a lot easier when you start on your smoothie adventure!

  • 72 oz. Total crushing pitcher pulverizes ice to snow in seconds for creamy frozen drinks and smoothies.
  • 8-Cup food processor bowl provides perfect, even chopping and makes up to 2 lbs. Of dough in 30 seconds.
  • Two 16 oz. Nutri Ninja cups with to-go lids are perfect for creating personalized, nutrient-rich drinks to take on the go.
  • Dishwasher-safe and BPA-free parts..Includes one 1500-watt base, A food processor bowl, 72 oz. Total crushing pitcher, two 16 oz. Nutri Ninja cups with to-go lids, and a 30-Recipe inspiration guide.
  • For best results, try the Nutri Ninja cup or X-Large pitcher for frozen drinks

 

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

 

 

 

 

 

Advertisements

Egg Muffins

I really love to start my day healthy. It may not always end up that way, but if I could give us all a head start, that works for me. I like to prepare quick, healthy breakfasts ahead of time so I don’t have to do much cooking in the morning. I enjoy taking it easy and drinking my coffee while I plan for all the other big meals. I have been making these egg muffins for a while now. They are filled with veggies and protein and are delicious. They go quick because everyone grabs them throughout the day, so double the recipe if you want to have enough on hand. They can easily be stored in the fridge or freezer. I take a few out of the freezer each day and put them in the fridge. It takes about 20-40 seconds to heat it in the microwave. We like to add a dab of Sriracha on top for a little spice!

***Keep in mind that any of these veggies and cheese can be replaced with what you have in the house or what you prefer!***

img_1764

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

All you will need to get started is a muffin pan!

Egg Muffins

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 8 eggs
  • 1/2 of a small onion, diced small
  • 1 container of baby bella mushrooms, rinsed and chopped small
  • 1-2 handfuls of baby spinach, chopped
  • 1 piece of Swiss cheese, broken up into small pieces
  • 3 or 4 pieces of bacon broken up into little pieces(I use this if I already have some leftover in the fridge, otherwise I’ll leave it out)
  • 2 tablespoons of milk or 1/2 and 1/2
  • salt and pepper

Directions

  1. Preheat oven to 375 degrees.
  2. Spray muffin pan with non stick cooking spray.
  3. In a large bowl mix together the eggs, veggies, cheese, bacon and milk. Season with salt and pepper.
  4. Mix until it is all combined.
  5. Evenly distribute the egg mixture into the muffin pan.
  6. Bake for about 15 minutes or until fully cooked.

Enjoy!

If you enjoyed this recipe you will also like:

Simple Egg Salad

Pumpkin Muffins

Whole Wheat Banana Muffins

Homemade Bagels

Triple Berry Smoothie

Happy New Year! I wonder how I got through my days before smoothies… It is such an easy meal or snack. And they always make me feel good. I try to prepare our smoothies for the whole week so we can grab them on the go, in the morning, or whenever we need a quick meal.

There is one thing you will definitely need before you get started on your smoothie making skills. You have to have a good quality blender. I LOVE my NINJA! I have the old model and love it.

img_1684

***My posts contain affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Triple Berry Smoothies

Ingredients

  • 1/4 cup of Spinach or kale or both(I use spinach)
  • 1/2 tablespoon of Chia seeds(Or Flax seeds or both)
  • 1 Banana(I keep plenty in the freezer peeled and cut in half, so when I need them I have them.)
  • 1 cup of Mixed Berries(I get the big bag of triple berry blend at BJ’s. You can use whatever variety you like. There’s tropical blend or just strawberries. Sometimes I put the fruit that is gonna go bad in a day or two in the freezer and use that.)
  • 1 & 1/2 cups of Almond milk( I can’t live without the Califia Toasted Coconut. It’s really tasty and healthy)

Optional ingredients:  

  • 2 tablespoons of 2% Greek yogurt- (plain, vanilla or coconut)
  •  1 scoop of protein powder
  • a splash of leftover coffee
  • 1/4 cup of quick cooking oats
  • 1-2 tablespoons of nut butter(I prefer almond or peanut butter)
  • 1 teaspoon of coconut oil
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of honey

Directions

  1. Dump all of your ingredients in your blender and blend until it is a smooth consistency.

Enjoy!

If you like this recipe you will love these:

Acai Bowl

Homemade Bagels

Make Ahead

Pumpkin Muffins

Sausage and Peppers

This is one of those meals that I make if I need to feed a lot of hungry people. You can make it all ahead and then just heat and serve. It’s filling and delicious. I either serve it with a big loaf of Italian bread OR I add potatoes to the recipe. This time I added potatoes and it was yummy! I like to use good quality pork sausages or chicken sausages.

If you are looking to keep it light for the new year, use chicken sausages and no bread. You can even add mushrooms to get more veggies in.

PSX_20181228_215133

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

There are a few items you will need to help you prepare this delicious family meal:

Kitchen Shears

Large Sheet Pan

Sausage and Peppers

Ingredients

 

  • 3 rings of Italian sausages or 2 packages. (You can get mild, sweet, or spicy.)
  • 6-8 peppers, seeded and sliced (I use mostly cubanelle peppers and then add a couple of red bell)
  • 1 bag of small potatoes, sliced or quartered
  • 1 large onion, sliced
  • 2 garlic cloves minced or sliced
  • olive oil
  • salt and pepper
  • Dried oregano
  • Optional:  14.5 oz  can of tomato sauce

Directions

  1. Preheat oven to 425 degrees
  2. Unfold sausage rings and cut with kitchen scissors to pieces about the size of a hot dog.
  3. Place on a large baking sheet and bake for about 20 minutes turning halfway. Set to the side until vegetables are done.  (The sausages should be brown, but not too overdone because you will be cooking them again. You can also throw them on the grill and they would be even better!)
  4. Place the peppers, potatoes, onion and garlic in a separate baking sheet.
  5. Drizzle with olive oil. Sprinkle with salt, pepper and oregano. Toss to coat evenly.
  6. Bake for about 20 minutes turning a couple of times so everything gets cooked evenly.
  7. Add the sausages to the baking sheet with the vegetables. If using the tomato sauce, pour the can of sauce on top and mix it all together so everything is coated.
  8. At this point you can put the whole tray in the fridge until about a half hour before you are ready to eat. When you are ready, put it back in the oven until hot-about 20 minutes.

Enjoy!    

If you enjoyed this recipe, you’ll also like:

Smashed Potatoes

Grilled Skirt Steak

Stuffed Bread

 

Overnight French Toast with Pecans

I LOVE Christmas morning. How could it get any better? The Christmas tree is lit, presents are everywhere, the kids are happy and my coffee is brewing… Let me tell you, Overnight French Toast with Pecans will make Christmas morning even more magical as the smell of cinnamon fills the air as breakfast bakes. I hope you give this a try and start a new tradition for your family. Merry Christmas 🤶🏼

I’ve been seeing a lot of recipes for overnight french toast and really had to try it myself. I am a big fan of french toast because it is such a simple, budget friendly meal that the whole family loves. So to think I could prepare it the night before and just bake it the next day was amazing.

This recipe was adapted from several recipes I found online. So, a big thanks to all those bloggers that tried this before me. Some of the recipes were just too sweet and heavy for us in the morning. I definitely cut out some butter and sugar. And the pecans take it to the next level.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

There are a few items you will need before you begin your french toast…

Rectangular Baker

Mixing Bowls

Bread Knife

Sugar Shaker

Overnight French Toast with Pecans

  • Servings: 6
  • Difficulty: Easy
  • Print

Ingredients

  • 1 loaf of Challah bread
  • 1/2 stick of butter, melted
  • 1/2 cup of brown sugar
  • 3 eggs
  • 1 cup of milk
  • 1 tsp. of vanilla extract
  • 3 tsp. of cinnamon sugar
  • 1/2 cup of chopped pecans
  • powdered sugar
  • syrup

Directions

  1. Add the brown sugar to the butter and stir.
  2. Spread the mixture on to the bottom of a baking dish.
  3. In a large bowl, mix the eggs, milk and vanilla extract.
  4. Slice the bread into thick slices.
  5. Transfer the whole sliced loaf to the baking dish.
  6. Pour the egg mixture over the loaf of bread while separating each slice so the mixture goes on evenly.
  7. Sprinkle the cinnamon sugar over the whole loaf.
  8. Top with the chopped pecans.
  9. Cover with aluminum foil and leave in the fridge until the morning.
  10.  Preheat the oven to 350.
  11. Take the french toast out of the fridge for about 15 minutes so that it comes to room temperature.
  12. Bake for 30 minutes covered.
  13. Take aluminum foil off and bake for another 15 minutes.
  14. The top should be crispy and the bottom should be soft.
  15. Serve with a side of fruit. Sprinkle with powdered sugar and drizzle with syrup.

Enjoy!


If you enjoyed this recipe you will also like…

Bread, Milk and Eggs!

Annie’s Crumb Cake

Cinnamon Whipped Cream

 

 

 

Aunt June’s Cream Cheese Cookies

My Aunt June has been making these cream cheese cookies for years. She is a pro. They are so delicious and the perfect size that you can just keep popping them in your mouth! I guess that’s really not a good thing, but it really is! You can triple the recipe and store them in the freezer.

Warning: They taste even better right out of the freezer and that can be a dangerous thing!

I know there are so many cookie recipes out there around the holidays, but these are the ones I’d choose to make over and over again.

Happy Baking!

 

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

When my mom and I made these we had a few obstacles, but with the right baking tools that could have been avoided. I would recommend the following before you begin on your baking journey…

Stand Mixer OR Hand Mixer

Cookie Sheets

Cookie Press

Aunt June's Cream Cheese Cookies

  • Servings: 6
  • Difficulty: Intermediate
  • Print

Ingredients

  • 1 cup of salted butter, softened
  • 3 oz. of Philadelphia Cream Cheese, softened
  • 1 egg yolk
  • 1 tsp. of vanilla extract
  • 1 cup of sugar
  • 2 1/2 cups of flour
  • 1/2 tsp. of salt
  • 1/4 tsp. of ground cinnamon
  • Optional toppings: Mini chocolate chips, sprinkles, preserves

Directions

  1. Preheat oven to 350 degrees.
  2. Mix the softened butter and cream cheese together.
  3. Add the egg yolk and vanilla. Mix until combined.
  4. Add the flour, sugar, salt and cinnamon. Mix until combined. (If you feel the batter is too hard, add a little more cream cheese. If you feel the batter is too loose, add a little flour)
  5. Line a cookie sheet with parchment paper.
  6. Fill your cookie press with the cookie dough and press out your favorite shapes.
  7. Top with the topping you prefer.
  8. Bake for 12 minutes. (This is the tricky part, since everyone’s ovens are different. Keep your eye on them. They should not brown. The second they start to brown on the edges you can take them out.)
  9. Cool, if you can wait and enjoy!


If you enjoyed this recipe, you won’t want to miss these…

Pretzel Bark

“Crowd Pleasing” Rice Pudding

 

Pan Fried Artichoke Hearts

Artichoke hearts alone can make me a very happy person! It’s a known fact that they are the best part of the artichoke!! Coat them in breadcrumbs, fry ’em up and serve with a dipping sauce; I’m ready to party!

I always loved these as a kid and I love them as an adult. It is the perfect appetizer for any occasion. I think they are sort of fancy and have always thought of it as a Christmas Eve or New Year’s Eve sort of appetizer.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

If you are eyeing my mom’s bread dish like I was, I found some that are similar. Her platter is from years ago!

Large Banana Leaf Platter

Wood Leaf Serving Tray

Pan Fried Artichoke Hearts

Ingredients

Directions

  1. Drain artichokes and pat until completely dry.
  2. In a coating tray, crack the egg in one tray and whisk.
  3. Put the breadcrumbs in a separate tray.
  4. Toss each artichoke heart in the egg and then coat with breadcrumbs.
  5. Put them aside until all are done and you are ready to fry.
  6. In a large skillet put enough oil so that it is about 1 inch high. Heat on medium high heat.
  7. When oil is ready, put several artichoke hearts in the skillet and let them brown.  When they are browned on the one side, turn them over with tongs and let them brown on the other side.
  8. When you remove them, place them on a paper towel lined dish.
  9. When all the artichoke hearts are done put them on a serving platter and serve with a Simple Crushed Tomato Sauce for dipping.

Enjoy!


If you liked this, you will love…

Roasted Peppers with Garlic

Broccoli Rabe