41 Easy Breakfast Ideas for Kids

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Lemon Yoghurt Pancakes

Lemon Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 people’]

These lemon pancakes are made with yogurt and white whole wheat flour to increase their nutritional value, and they’re so easy and delicious!

Ingredients

• 3 cups white whole wheat flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup sugar
• 1 cup vanilla Greek yogurt
• 2 cups milk
• 3 tablespoons lemon juice ((fresh or from concentrate))
• 2 large eggs
• 2 tablespoons canola oil
• 3 teaspoons vanilla extract

Instructions

1. In a large bowl, combine the flour, baking powder, salt, and sugar.
2. In a separate bowl, whisk together the yogurt, milk, lemon juice, eggs, canola oil and vanilla extract.
3. Add the liquid ingredients to the dry ingredients and mix together (result will be slightly lumpy).
4. Spray a griddle with cooking spray and heat over medium. Pour a scant 1/4 cup of batter for each pancake.
5. Cook until edges start to look dry and the pancakes start to bubble. Then flip and cook on the other side.

2. Breakfast Sliders

Ham Egg & Cheese Breakfast Sliders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT24M · Total: PT32M · Yield: 12

Loaded with ham, dijon mustard, mayo, melty cheese and baked eggs, these easy to make Ham Egg & Cheese Breakfast Sliders are great for feeding a crowd, game day, and are SO DELICIOUS!

Ingredients

• 2 TBLS Olive Oil (or use cooking spray)
• 12 large Eggs
• 1.5 TSP Kosher Salt, or to taste
• ½ TSP freshly cracked Black Pepper, or to taste
• 12 Dinner Rolls or Slider Buns (such as King’s Hawaiian Rolls) – halved across the middle
• ¼ cup Dijon Mustard (or honey dijon mustard)
• ½ TSP Italian Seasoning
• 24 thinly sliced cooked deli Maple Honey Ham
• 12 thin slices Swiss Cheese
• ¼ cup Mayonnaise
• 1 TBLS Unsalted Butter – melted
• 1 TBLS Everything Bagel Seasoning (or white sesame seeds and a sprinkling of flaky sea salt)

Instructions

1. Preheat oven to 350°F/180°C. Lightly brush a 9×13-inch baking dish with ½ tablespoon olive oil (or spray with cooking spray).
2. Brush the remaining 1.5 tablespoons of oil in the cups of a 12-count muffin pan or spray well with cooking spray. Crack an egg into each of the muffin cups and season with kosher salt and pepper to taste. (Optional: Use a knife to pierce the yolks if you wish for them to be spread out more and not just in one area.) Bake for 13-15 minutes, or until the eggs have reached your desired doneness (see notes*). Transfer to a wire cooling rack. Run a butter knife around the edges of each egg to loosen them from the pan, then set the pan aside until needed.
3. Slice the bread rolls in half (separating each roll only if you wish, but it is not necessary too). Place the bottom parts in the prepared baking dish. Spread the dijon mustard evenly on all the bottom bread halves. Sprinkle the Italian seasoning evenly on top, then top evenly with the honey ham, the baked eggs, and the Swiss cheese slices. Spread the mayonnaise on the inner side of the top halves of the dinner rolls, then place them on top to close the sliders.
4. Place the unsalted butter in a microwave safe bowl and heat on high for 15-20 seconds or until melted. Brush on top of the sliders and sprinkle evenly with the Everything Bagel Seasoning.
5. Bake for 8-12 minutes in the middle rack of the oven, until the tops of the sliders have browned slightly and the cheese has melted.
6. Transfer to a wire cooling rack and allow to cool for 5 minutes. Slice and plate individual sliders, then serve immediately and enjoy!

3. Blueberry Banana Baked Oatmeal Cups

Blueberry Banana Baked Oatmeal Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’12’, ’12 Muffin Cups’]

Only a handful of ingredients makes these easy blueberry banana baked oatmeal cups, which are perfect for a healthy breakfast or snack! Make them for meal prep or a special occasion for a no sugar added treat.

Ingredients

• 3 large ripe bananas (mashed (about 1 ½ cups))
• ½ cup unsweetened almond butter (or nut butter of choice)
• 2 large eggs (or 2 flax eggs for vegan*)
• ½ cup non-dairy milk of choice**
• 2 cups rolled oats
• ¼ tsp sea salt
• 1 tsp ground cinnamon
• ½ cup fresh blueberries (+ more for topping*)

Instructions

1. Preheat the oven to 350 degrees Fahrenheit, and line a muffin pan with muffin papers (if you prefer going without muffin papers, you can spray the muffin holes with cooking spray).
2. Mash the bananas in a large bowl until most of the chunks are out.
3. Stir in the almond butter (or nut/seed butter of choice) until creamy.
4. Add in the eggs and non-dairy milk and stir well until all of the wet ingredients are combined.
5. Transfer the dry ingredients (oats, ground cinnamon, and sea salt) to the mixing bowl and stir until well combined.
6. Stir in the blueberries.
7. Fill the muffin holes with the oatmeal mixture, filling the holes most of the way up. If you’d like, you can top the batter with more fresh blueberries.
8. Bake on the center rack of the preheated oven for 30 to 35 minutes, or until the oatmeal cups appear set up and golden-brown.
9. Allow the oatmeal cups to cool completely before serving. This ensures the muffin papers don’t stick to the oatmeal, as they will if they are still hot when served.
10. If you’d like, serve the baked oatmeal with additional fresh fruit, yogurt, butter, and honey or a drizzle of pure maple syrup.

4. Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘9’, ‘9 muffins’]

These blueberry oatmeal muffins are sweet, soft, and moist. A perfect treat for breakfast that’s gluten-free and dairy-free.

Ingredients

• 1 cup oat flour
• 3 tbsp rolled oats
• 1 cup almond flour
• 1/3 cup coconut sugar
• 1/4 tsp salt
• 3/4 tsp baking soda
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1 tbsp sesame oil
• 1 tsp apple cider vinegar
• 1 cup blueberries

Instructions

1. Preheat the oven to 350F. Line your muffin tin with liners and spray inside with cooking spray, or just oil up with a silicone brush.
2. Take out a large bowl add in oat flours, rolled oats, almond flour, coconut sugar, salt, and baking soda.
3. In a separate bowl, break in eggs, vanilla extract, unsweetened almond milk, sesame oil, and apple cider vinegar. Mix together until it’s well combined.
4. Add the mixture of the dry ingredients into the wet ingredients and gently fold them in.
5. Now, gently fold in the blueberries.
6. Divide the batter and fill each muffin cup leaving some space at the top.
7. Bake in the oven for 20-25 minutes. Use a toothpick to check whether it’s fully cooked – with some crumbles still attached.
8. Let cool down before eating.

5. Egg Muffin Cup

Egg Muffin Cups with Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘6’, ‘6 muffins’]

These savory egg muffin cups are flavorful, delicious, and nutritious. It’s a perfect quick breakfast that’s high in protein, low calorie, gluten-free and vegetarian!

Ingredients

• 1/2 tbsp olive oil
• 1 red bell pepper (chopped)
• 1 green bell pepper (chopped)
• 1 white onion (chopped)
• 1/2 cup baby spinach (chopped)
• 1/2 cup broccoli (chopped)
• 1 clove garlic (minced)
• salt and black pepper to taste
• 3 large eggs
• 3 egg whites

Instructions

1. Preheat the oven to 350F (180C). Grease the standard muffin pan with cooking spray.
2. Heat up a skillet and add olive oil. Now, add red bell pepper, green bell pepper, and white onion. Cook for 7 minutes until peppers are soft.
3. Add baby spinach, broccoli, and cook for another 2 minutes or so. Finally, add garlic and cook for another 30 seconds or so. Finally, season with salt and pepper.
4. Whisk the eggs and egg whites, and stir in the vegetables. Then pour it into a muffin pan.
5. Finally, bake for 15-20 minutes until muffins are firm to touch.

6. Banana Peanutbutter Porridge

10 Healthy Porridge Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 porridge bowl’]

Simple to make and quick, these healthy oatmeal recipes come with all sorts of toppings to satisfy any cravings. These oatmeal bowls are high in protein, mostly vegan-friendly, and super delicious.

Ingredients

• 1 cup rolled oats
• 1 cup oatmeal milk
• 1 cup water
• a pinch of salt
• Check above
• Check above

Instructions

1. Add all the mix-ins into the saucepan.
2. Add in water and oatmeal milk, then heat it up to medium-high.
3. Afterward, add in rolled oats, stir it and let it cook for 2 minutes. Add a pinch of salt.
4. Cook for another 2 minutes, continuously stirring.
5. Finally, top up with the toppings from above.

7. Vanilla Ginger with Peaches and Coconut Porridge

10 Healthy Porridge Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 porridge bowl’]

Simple to make and quick, these healthy oatmeal recipes come with all sorts of toppings to satisfy any cravings. These oatmeal bowls are high in protein, mostly vegan-friendly, and super delicious.

Ingredients

• 1 cup rolled oats
• 1 cup oatmeal milk
• 1 cup water
• a pinch of salt
• Check above
• Check above

Instructions

1. Add all the mix-ins into the saucepan.
2. Add in water and oatmeal milk, then heat it up to medium-high.
3. Afterward, add in rolled oats, stir it and let it cook for 2 minutes. Add a pinch of salt.
4. Cook for another 2 minutes, continuously stirring.
5. Finally, top up with the toppings from above.

8. Berry and Nut Butter Porridge

10 Healthy Porridge Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 porridge bowl’]

Simple to make and quick, these healthy oatmeal recipes come with all sorts of toppings to satisfy any cravings. These oatmeal bowls are high in protein, mostly vegan-friendly, and super delicious.

Ingredients

• 1 cup rolled oats
• 1 cup oatmeal milk
• 1 cup water
• a pinch of salt
• Check above
• Check above

Instructions

1. Add all the mix-ins into the saucepan.
2. Add in water and oatmeal milk, then heat it up to medium-high.
3. Afterward, add in rolled oats, stir it and let it cook for 2 minutes. Add a pinch of salt.
4. Cook for another 2 minutes, continuously stirring.
5. Finally, top up with the toppings from above.

9. Cashew Butter and Banana Porridge

10 Healthy Porridge Recipes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 porridge bowl’]

Simple to make and quick, these healthy oatmeal recipes come with all sorts of toppings to satisfy any cravings. These oatmeal bowls are high in protein, mostly vegan-friendly, and super delicious.

Ingredients

• 1 cup rolled oats
• 1 cup oatmeal milk
• 1 cup water
• a pinch of salt
• Check above
• Check above

Instructions

1. Add all the mix-ins into the saucepan.
2. Add in water and oatmeal milk, then heat it up to medium-high.
3. Afterward, add in rolled oats, stir it and let it cook for 2 minutes. Add a pinch of salt.
4. Cook for another 2 minutes, continuously stirring.
5. Finally, top up with the toppings from above.

10. Breakfast Banana Split

Breakfast Banana Splits is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 ripe bananas
• 2 cups vanilla yogurt
• 1 cup mixed berries
• 1/2 cup granola
• 1/4 cup chopped nuts
• 2 tablespoons peanut butter
• Honey or maple syrup to drizzle

Instructions

1. 1. Place banana halves on four plates and top each with yogurt.
2. 2. Distribute berries and granola over the yogurt.
3. 3. Drizzle with peanut butter and honey; serve immediately.

11. Ham Egg and Cheese Pockets

Ham Egg and Cheese Pockets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 sheet puff pastry, thawed
• 8 oz ham, diced
• 4 large eggs
• 1 cup shredded cheddar cheese
• 1 tablespoon butter
• Salt and pepper to taste

Instructions

1. 1. Preheat oven to 400°F (200°C). Cut puff pastry into 4 equal squares.
2. 2. Scramble eggs with salt and pepper; cook until just set.
3. 3. Sauté ham briefly to warm through; combine with eggs and cheese.
4. 4. Place filling on the center of each pastry square, fold to form pockets, and seal edges.
5. 5. Bake 12–15 minutes until pockets are puffed and golden; serve warm.

12. Sweet Potato Muffins

Sweet Potato Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT60M · Cook: PT30M · Total: PT90M · Yield: [’24’, ’24 muffins’]

Nutrient-packed sweet potato muffins that are super moist and delicious!

Ingredients

• 3 cups of mashed sweet potato (see below for instructions)
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup sugar
• 3/4 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla
• 1/2 cup ground flaxseed meal (optional)

Instructions

1. To prep the sweet potatoes (this can be done a day or so ahead if you want to break up the muffin-making process): Pierce the potatoes with a fork and place on a foil-lined baking sheet. Bake at 400 degrees for approximately 45 minutes, or until the inside is soft when poked with a fork. Remove and let cool. When the potatoes are cool, peel off the skin and mash the sweet potato filling with a fork or masher until any big lumps are gone. Measure out 3 cups worth of filling.
2. To make the muffins: In a large bowl combine the flour, cinnamon, baking soda, baking powder and salt. In a separate bowl, combine the sugar, oil, eggs, and vanilla. Stir the wet ingredients into the dry ingredients, and then add the sweet potato.
3. Pour into muffin tins/cups. If using flaxseed, sprinkle on top of the muffins. Bake at 325 for approximately 30 minutes.

13. Flourless Pumpkin Bread

Flourless Pumpkin Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [’10’, ’10 slices’]

This healthy pumpkin bread is made without flour, moist and packed with pumpkin spice flavor. Gluten-free and high in fiber.

Ingredients

• 1 15 oz can pumpkin puree
• ½ cup semi-skimmed milk (or use oat milk)
• 2 cups old-fashioned oats
• 2 tbsp chia seeds
• 1/2 cup maple syrup
• 2 large eggs
• 1 tsp baking soda
• 1 tsp pumpkin pie spice
• 1/4 cup dark chocolate chips

Instructions

1. Preheat the oven to 350F and spray a 5”x9” loaf pan with oil.
2. Add all of the ingredients except for chocolate chips into a large blender and blend until the batter is well combined. Make sure not to over-blend, so the bread comes out a little fluffy. The blender might be slow as the batter is quite thick, don’t worry, just keep on pulsing and mix it with a spoon once in a while if needed.
3. Pour the batter into the loaf pan. Level it out and then cover with chocolate chips, press them in with the spoon
4. Bake in the middle of the oven for 30 minutes, and use a toothpick in the middle to check whether it’s cooked. It should come out clean.
5. Let the bread cool down inside the loaf pan before removing and slicing it.

14. Tortilla Breakfast Wraps

Tortilla Breakfast Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 large flour tortillas
• 6 large eggs
• 1 cup shredded cheese
• 8 slices bacon, cooked and crumbled (or substitute sausage)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: salsa or avocado for serving

Instructions

1. 1. Scramble eggs with salt and pepper in a bowl; set aside.
2. 2. In a skillet, cook bacon until crisp; drain excess fat.
3. 3. Warm tortillas briefly; fill with scrambled eggs, bacon, and cheese; roll up tightly.
4. 4. Return wraps to skillet and toast briefly until cheese melts and wraps are warmed through.
5. 5. Slice in half and serve with optional salsa or avocado.

15. Guava Pop-Tarts

Guava Cheese Pop Tarts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 poptarts’]

Enjoy this easy nostalgic, semi-homemade Guava Cheese Pop Tart treat for breakfast served with a strong cup of coffee! Pre-made pie crust is filled with guava paste, topped with a guava cheese glaze. Best enjoyed next to a pool or the ocean!

Ingredients

• 16 oz pie crust ((2 sheets))
• 6.4 oz guava paste
• 1 cup powdered sugar
• 2 tbsp milk
• 3 tbsp guava paste
• 2 oz cream cheese

Instructions

1. Preheat the oven to 350°F.
2. Roll out the chilled pie crust so that it’s a bit thinner than it comes in the container. Cut it into 12 rectangles that are around 3x4in.
3. Slice the guava paste into 6 thin rectangles that are roughly 2x3in.
4. Place the sliced guava paste on half of the pie crust rectangles, making sure to leave some space on each of the edges to allow for seals.
5. Lay the remaining 6 rectangles on top of the guava, stretching the dough a little to reach the edges. Close the pastry up with your fingers and crimp the edges with a fork.
6. Transfer the pop tarts to a baking sheet and bake for about 20 minutes or until golden. Let them cool completely before glazing.
7. While the tarts bake, heat a sauce pan on low and add the guava paste and cream cheese. Whisk it until the guava paste melts and combines smoothly with the cream cheese. Take it off the heat and whisk in the powdered sugar and milk.
8. Spoon the glaze over the pop tarts and allow it to set at room temperature. Sprinkle with flaky sea salt (or don’t) and enjoy!

16. Yogurt Breakfast Bowl

Healthy Yogurt Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 serving’]

This Healthy Yogurt Breakfast Bowl is easy, hearty and contains no added sugar – but you won’t even miss it! The natural peanut butter, banana and superfood add-ins make it a sweet treat for breakfast on the go on busy mornings, or an afternoon snack attack. If you love yogurt parfaits or smoothie bowls, give this easy clean eating option a try!

Ingredients

• 1/2 cup plain yogurt ((unsweetened))
• 1-2 tbsp natural peanut butter ((no sugar added))
• 1 banana
• .5 to 1 tbsp chopped pecans ((or walnuts))
• .5 to 1 tbsp pumpkin seeds
• 1 tbsp raisins
• .5 to 1 tbsp sunflower seeds ( (unsalted)*)

Instructions

1. Stir together yogurt and peanut butter in a bowl.  Slice banana and add to bowl, sprinkle with pecans or walnuts, pumpkin seeds, raisins and sunflower seeds (or whatever add-ins you use). 
2. Enjoy! 🙂

17. Chocolate Banana Muffins

Chocolate Banana Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [’12’, ’12 Muffins’]

These yummy Chocolate Banana Muffins are made with honey and cocoa powder. A handful of chocolate chips (optional) add another layer of sweetness.

Ingredients

• 1 Egg (large)
• 1 1/2 cups Bananas (mashed (about 3 bananas))
• 1/4 cup Milk (or buttermilk)
• 1/3 cup Honey
• 2 tablespoons Canola Oil
• 1 teaspoon Vanilla
• 1/4 cup Baking Cocoa Powder
• 1 1/4 cups All-purpose Flour
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1/4 cup Mini Chocolate Chips (if desired)

Instructions

1. Preheat oven to 350 degrees F.
2. In a large bowl, beat an egg.
3. Add the milk, canola oil, vanilla, and honey. Mix well.
4. In a separate bowl, mix together the flour, cocoa, baking powder, baking soda, cinnamon, and salt.
5. Add the flour mixture to the banana mixture and stir just until blended. Stir in the chocolate chips if you are using them.
6. Scoop the muffin batter into a muffin pan that has been coated with non-stick spray or lined with muffin papers.
7. Bake the muffins for 16 – 20 minutes. The muffins are done when you insert a toothpick in the center of one of the muffins and it comes out clean.
8. Cool slightly, then remove the muffins from pans and finish cooling on a rack.

18. Raspberry Ginger Smoothie

Raspberry Smoothie with Ginger is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 glass’]

This tropical, zesty and refreshing smoothie is full of flavors. On top of it, it’s low-calorie, Whole30, gluten-free, Paleo, and vegan.

Ingredients

• 1 cup raspberries (frozen)
• 1 cup almond milk (or coconut milk, or cashew milk)
• ½ cup plain Greek yogurt (or coconut yogurt for vegan, Whole30, Paleo version)
• 1 tbsp lemon juice (freshly squeezed)
• 1 cup of spinach
• 1 tsp fresh ginger (grated)

Instructions

1. Add all the ingredients to a blender.
2. Blend until one smooth texture. Add a little bit of water if necessary.

19. Zucchini Pancakes

Zucchini Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchini, grated and squeezed dry
• 2 large eggs
• 1/2 cup (64 g) all-purpose flour
• 1/4 cup grated parmesan cheese (optional)
• 1/4 cup milk
• 1/2 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon chopped fresh dill or chives
• 1-2 tablespoons olive oil for frying

Instructions

1. 1. Grate the zucchini, salt lightly, and let sit for 5–10 minutes; squeeze out as much moisture as possible.
2. 2. In a bowl, whisk together eggs, milk, flour, baking powder, salt, and pepper until smooth.
3. 3. Stir in the zucchini, parmesan (if using), and herbs until just combined.
4. 4. Heat the oil in a skillet over medium heat. Pour 1/4 cup batter for each pancake and cook 2–3 minutes per side until golden.
5. 5. Transfer to a plate and serve warm with toppings of choice.

20. Tater Tot Breakfast Casserole

Tater Tot Breakfast Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT55M · Total: PT65M · Yield: [‘8’]

Perfect for breakfast or brunch, this easy and hearty breakfast recipe is made with simple ingredients like eggs, breakfast sausage, cheese, bacon and, of course, tater tots! Kids love this delicious breakfast that will soon become a family favorite.

Ingredients

• 1.5 lb breakfast sausage (casings removed)
• 8 large eggs
• ¾ cup half and half
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp pepper
• 3 cups cheddar cheese (shredded (divided))
• 1 lb frozen tater tots
• ⅓ cup bacon (cooked and chopped)
• 1 tbsp green onions (sliced)

Instructions

1. Preheat the oven to 350°F. Grease a 9×13 casserole dish with cooking spray and set aside.
2. In a medium skillet, cook sausage over medium heat, breaking it up into smaller pieces, until no longer pink. Remove skillet from heat and drain the grease.
3. Spread the sausage on the bottom of the casserole dish.
4. In a medium bowl, whisk the eggs, half and half, garlic powder, salt and pepper until combined.
5. Pour the egg mixture over the sausage.
6. Top with 2 cups shredded cheddar cheese.
7. Place frozen tater tots evenly over the top of the sausage, egg and cheese mixture. Don’t submerge the tater tots.
8. Bake for 45 minutes.
9. Remove from oven and top with 1 cup shredded cheddar cheese and bacon. Bake an additional 5 minutes.
10. Top with green onions. Let sit 5 minutes before serving.

21. Breakfast Sushi

Kid Friendly Breakfast Sushi Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘1’, ‘1 roll’]

Make these delicious Kid-Friendly Breakfast Sushi pieces for a FUN take on a delicious breakfast idea that your kids will love

Ingredients

• Banana
• Greek Yogurt
• Fruity Pebbles Cereal
• Blackberries

Instructions

1. Begin by peeling the banana.
2. Using a butter knife, spread a layer of Greek yogurt on the outside surface of the banana.
3. Place your Fruity Pebbles in a shallow dish. Roll your banana in the Fruity Pebbles, until fully coated.
4. Place banana on a plate. Slice into “sushi” sized pieces. Arrange and top with blackberries.

22. Sweet Potato Breakfast Bowl

Sweet Potato Breakfast Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT75M · Yield: [‘4’, ‘4 bowls’]

This sweet, spiced, and yummy breakfast bowl is a perfect low-calorie meal when you have cravings but want to keep it healthy. They’re vegetarian and gluten-free.

Ingredients

• 2 large sweet potatoes
• 3 tbsp hemp seeds
• 1/2 cup almond milk
• 2 tbsp almond butter
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1/2 tsp cinnamon
• 2 cups blueberries
• 4 tbsp pumpkin seeds
• 4 tbsp plain Greek yogurt

Instructions

1. Preheat the oven to 400F. Wash, prick with a fork and place potatoes on a baking tray.
2. Bake the potatoes in the oven for 50-60 minutes until you can easily pierce the potatoes with a fork.
3. Once the potatoes cool down, remove the skin.
4. Add cooked sweet potatoes to a bowl. Add the rest of the ingredients except for the toppings.
5. Beat with an electric mixer. The texture should become fluffy. So just mix all the ingredients until the texture is fluffy.
6. Add the mashed potatoes into 4 bowls. Top each with blueberries, pumpkin seeds, and Greek yogurt.

23. Cinnamon Roll

How to Make Easy Cinnamon Roll Lollipops is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: 8

Easy to make Cinnamon Roll Lollipops, the perfect breakfast to take on the go for kids.

Ingredients

• 1 tube Pillsbury Cinnamon Rolls (8)
• 8 Kabob sticks
• 1 Decorating bag
• Cookie sheet
• Non-Stick Aluminum foil
• cooking spray if not using non-stick aluminum foil

Instructions

1. 1. Preheat oven to 400 degrees. Line a cookie sheet with non-stick aluminum foil.  2. Pop open your can of cinnamon rolls, separate the rolls and set the icing aside. 3. Place one kabob stick through the side of each cinnamon roll and place on lined cookie sheet. 4. Bake in preheated oven for 8-10 minutes (package says longer, but since they aren’t snug in one small pan they bake quicker) 5. Scoop your icing into a decorating bag and cut a small tip off the end. 6. Drizzle your icing in a swirl pattern over each hot cinnamon roll. 7. Let slightly cool and enjoy! 

24. Strawberry Banana Smoothie

Strawberry Banana Protein Smoothie is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’, ‘4 (as a snack)’]

Ingredients

• 1 cup cottage cheese
• 1 cup plain yogurt
• 2 cups frozen strawberries
• 3 bananas ((medium sized))
• 1 tbsp frozen orange juice concentrate
• water ((as needed))

Instructions

1. Put cottage cheese in blender with a small splash of water and blend until it is smooth, creamy and no longer grainy (look closely) – about 2 minutes. (Note 1)
2. Add plain yogurt to blender and blend for 30 seconds to liquify.
3. Soak frozen strawberries for a moment in a bowl of hot water to soften, add to blender and puree.
4. Add bananas and orange juice concentrate and blend to combine. Scrape down sides of blender with a spatula.
5. If mixture is too thick add a splash of water to thin it out to desired consistency (Note2)

25. Bagel Bombs

Stuffed Bagel Bombs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT1H10M · Yield: 16

These addictive bagel bombs are made with a Greek yogurt dough and stuffed with a spring onion (scallion) and cream cheese and ham and cream cheese filling. They’re easy to make, and great for a quick breakfast or snack!

Ingredients

• ½ TBLS Olive Oil (or any other cooking oil you prefer)
• 1 Egg (or egg white) – beaten
• 8 ounces / 227 grams Cream Cheese, softened (use reduced or non-fat if preferred)
• 3.5 ounces / 100 grams cooked Ham (I used smoked ham steak) – cut into small cubes
• ¼ cup chopped Spring Onion (Scallion)
• ¼ TSP Kosher Salt, divided, to taste (use half if using table or fine sea salt)
• ¼ TSP freshly cracked Black Pepper, divided, to taste
• 3 cups / 360 grams Unbleached White All-Purpose Flour, plus more for dusting work surface
• 1.5 cups Plain Greek Yogurt (I used one with 10% fat, but low-fat or non-fat will work too)
• ¾ TSP Fine Sea Salt (use half the amount if using kosher salt)
• 4 TSP / 20 grams Baking Powder
• Optional toppings: Everything Bagel Seasoning, freshly grated sharp cheddar or Parmigiano Reggiano cheese, sesame seeds, dried minced onion, dried minced garlic, poppy seeds, sea salt flakes, crushed red pepper flakes, etc.

Instructions

1. Preheat oven to 190°C/375°F. Line two baking trays with nonstick cooking paper (parchment paper) or aluminum foil and lightly brush with olive oil. Beat the egg in a small bowl until smooth and set aside.
2. Combine half of the cream cheese, ham, and kosher salt and black pepper to taste in a medium bowl. Combine the remaining half of the cream cheese, spring onion, kosher salt and black pepper to taste in another medium bowl. Mix both fillings until combined well and set aside.
3. Combine the all-purpose flour, Greek yogurt, fine sea salt, and baking powder in a large mixing bowl. Mix with a large spoon for 3-4 minutes, or until it looks like small crumbled pieces of dough.
4. Using your hands, gather the dough crumbles and knead into a ball. Lightly dust your work surface with flour and tip the dough ball onto it. Knead for 2-3 minutes, until the dough is smooth and elastic. If it’s too sticky, add a teaspoon of flour at a time and continue kneading. If it’s too dry, add a teaspoon of Greek yogurt or as needed and continue kneading.
5. Roll the dough into a log and divide into 16 equal pieces, then roll each piece into a ball. Working with one dough ball at a time, flatten and use a rolling pin to roll into a thin circle that’s about 3 to 3.5-inches wide. Top each circle with a tablespoon of the spring onion and cream cheese filling, or a heaped tablespoon of the ham and cream cheese filling. Pull the edges of the dough up and around the filling, pinching to seal at the top. Roll again to shape into a ball and ensure they are sealed well. Place on the prepared baking trays. Repeat with the remainder fillings and dough balls.
6. Brush each bagel bomb lightly with the egg wash, then top with desired optional toppings of your choice. (I used Everything Bagel Seasoning for the spring onion and cream cheese bagel bombs, and freshly grated sharp cheddar cheese for the ham and cream cheese ones.)
7. Bake one tray at a time for 23-25 minutes, until the bagel bombs are golden brown and crisp. Transfer to a cooling rack.
8. Cool for 10 minutes, then enjoy!

26. Strawberry Pan Pancakes

Strawberry Sheet Pan Pancakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Strawberry Sheet Pan Pancakes the perfect way to feed a crowd during strawberry season!

Ingredients

• 6 Tbsp unsalted butter, melted
• 2 1/4 cups buttermilk (or milk)
• 2 large eggs
• 1 tsp vanilla extract
• 3 cups all purpose flour
• 1/4 cup granulated sugar
• 5 tsp baking powder
• 1/2 tsp salt
• 2 cups strawberries, hulled and sliced
• butter and maple syrup for serving (optional)

Instructions

1. Preheat oven to 400F and butter a standard baking sheet (mine measures 18×13)
2. In a mixing bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract. Set aside.
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the dry ingredients to the wet ingredients and mix well, until there are no dry pockets of flour left. Lumps are fine, you don’t want to over mix pancake batter.
4. Gently fold in the sliced strawberries.
5. Pour the batter onto the prepared baking sheet, making sure to get it as even as possible.
6. Bake for about 20 minutes, until puffed up and starting to turn light golden on top. Note: be careful not to overbake because the pancakes are thin.
7. Slice the pancakes into squares and serve warm, with butter and maple syrup.

27. Crepes

Crepes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 cup (125 g) all-purpose flour
• 2 large eggs
• 1 1/4 cups (300 ml) milk
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar (optional)
• 1/4 teaspoon salt
• Butter or oil for the pan

Instructions

1. 1. In a bowl or blender, combine flour, eggs, milk, melted butter, sugar, and salt. Whisk until smooth and let the batter rest 15–20 minutes.
2. 2. Heat a nonstick skillet over medium heat and lightly grease with butter or oil.
3. 3. Pour about 1/4 cup of batter; swirl to coat and cook 1–2 minutes until the edges lift and the bottom is lightly browned; flip and cook 30–60 seconds more.
4. 4. Repeat with remaining batter, stacking crepes as they’re cooked. Serve with desired fillings.

28. Ham and Cheese Waffles

Ham and Cheese Waffles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: 4

Got leftover ham? Use it all up in these delicious and savory Ham and Cheese Waffles! Savory waffles can be made and frozen aheadof time, making them ready for breakfast, brunch, or brinner in minutes.

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 + 1/2 teaspoons baking powder
• 1/2 teaspoon salt (preferably kosher)
• 3/4 cup whole milk, room temperature
• 3 tablespoons melted unsalted butter or vegetable oil
• 1 large egg, room temperature
• 1 cup finely chopped ham
• 1 cup shredded cheddar cheese, room temperature
• 1 green onion, chopped

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. In a large measuring cup or another mixing bowl, whisk together the milk, melted butter/oil, and egg.
3. Pour the wet ingredients into the dry ingredients then stir together until well blended and smooth. Do not over mix.
4. Stir in the ham, cheese, and green onion. Let sit 5 minutes.
5. Preheat your waffle maker according to the machine’s instructions. Lightly grease with cooking spray if necessary.
6. Once hot, pour roughly 1/2 cup batter into your waffle maker. Cook until toasted, roughly 2-3 minutes. Repeat with the remaining batter.

29. Grilled Cheese Breakfast Sandwich

Grilled Cheese Breakfast Sandwich is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT7M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

Grilled Cheese Breakfast Sandwich from callmepmc.com a sweet and savory grilled cheese sandwich. This breakfast grilled cheese sandwich is the perfect combination of flavors!

Ingredients

• 2 slices bread (I like thick Texas toast* for this)
• 2 Tablespoon cream cheese (softened )
• 1 Tablespoon jelly (your favorite flavor (I like strawberry or blackberry best))
• 1 tablespoon butter

Instructions

1. Heat a skillet pan on med heat.
2. Spread softened cream cheese on one side on both slices of bread. Spread jelly over cream cheese on one of the slices.
3. Make a sandwich and press the edge slightly to seal jelly inside. Spread butter on the outside of bread slices.
4. Grill about 2 minutes or until bread is golden, turn and toast the other side. Remove from heat, slice, and serve immediately.

30. Air Fryer Donuts

Air Fryer Donuts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups (250 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (optional)
• 1 cup (240 ml) milk
• 2 large eggs
• 1/4 cup (60 g) unsalted butter, melted
• 1 teaspoon vanilla extract
• 1 cup powdered sugar (for glaze, optional)
• 2–3 tablespoons milk (for glaze, optional)
• Cinnamon sugar for coating (optional)

Instructions

1. 1. In a bowl, whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg.
2. 2. In another bowl, whisk milk, eggs, melted butter, and vanilla; combine with dry ingredients until just smooth.
3. 3. Preheat the air fryer to 350°F (175°C). Lightly grease donut molds or use a silicone donut pan. Fill each cavity about 2/3 full.
4. 4. Air fry for 6–8 minutes until donuts are golden and risen. Allow to cool slightly, then glaze and/or coat with cinnamon sugar if desired.

31. Flourless Oatmeal Bread

Flourless Oatmeal Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 slices’]

This flourless bread is savory, filling, yummy and moist. This is by far the easiest gluten-free bread you’ll ever make. It’s also high in protein.

Ingredients

• 2 cup rolled oats
• ¼ tsp of salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 1/2 cup kefir
• 2 medium eggs
• 2 tsp apple cider vinegar
• Seeds

Instructions

1. Spray a loaf pan with olive oil. Preheat the oven to 350F
2. Pulse rolled oats in the food processor. Combine it with salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds in a bowl.
3. Add in kefir, eggs, and apple cider vinegar and mix well.
4. Pour the batter into the loaf pan, level it out, sprinkle with seeds, and bake for 30-35 min in the oven.
5. Let it cool down before slicing it up.

32. Flourless Oatmeal Bread

Flourless Oatmeal Bread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘8’, ‘8 slices’]

This flourless bread is savory, filling, yummy and moist. This is by far the easiest gluten-free bread you’ll ever make. It’s also high in protein.

Ingredients

• 2 cup rolled oats
• ¼ tsp of salt
• 1 tsp baking soda
• 1 tsp baking powder
• 2 tbsp pumpkin seeds
• 2 tbsp sunflower seeds
• 1 1/2 cup kefir
• 2 medium eggs
• 2 tsp apple cider vinegar
• Seeds

Instructions

1. Spray a loaf pan with olive oil. Preheat the oven to 350F
2. Pulse rolled oats in the food processor. Combine it with salt, baking soda, baking powder, pumpkin seeds, and sunflower seeds in a bowl.
3. Add in kefir, eggs, and apple cider vinegar and mix well.
4. Pour the batter into the loaf pan, level it out, sprinkle with seeds, and bake for 30-35 min in the oven.
5. Let it cool down before slicing it up.

33. Almond Butter Energy Bites

No Bake Almond Butter Balls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’12’, ’12 energy balls’]

Almond butter energy bites are the perfect, healthy snack! Each bite has just the right amount of sweetness, a bit of fiber, and some protein to keep you full. With each bite, you’ll enjoy a creamy, rich bite with a little crunch from the coconut flakes. These almond butter balls can also be eaten for breakfast or a light dessert to fulfill your sweet tooth.

Ingredients

• 1 cup medjool dates (pitted)
• 1 cup old fashioned oats
• 1 cup unsweetened shredded coconut (divided)
• 1/4 cup almond butter
• 3 tablespoons ground flaxseed
• 2 tablespoons almond milk
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• pinch fine sea salt

Instructions

1. Add dates, oats, 1/2 cup shredded coconut, almond butter, flaxseed, almond milk, ground cinnamon, vanilla extract, and a pinch of salt into a high-powered food processor. Pulse until ingredients are finely ground and fully combined.
2. Roll 2 tablespoons of the mixture into a bite-sized ball. Place the remaining 1/2 cup of shredded coconut on a plate. Roll the outside of the almond butter balls in the coconut.
3. Eat immediately, or store in an airtight container in the refrigerator for up to one week.

34. Pizza Bagels

Breakfast Bagel Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’]

Make Easy Breakfast Pizza Bagels as a kid-friendly and mom-approved breakfast! Loaded with eggs and bacon and a great portable breakfast!

Ingredients

• 12 mini bagels (halved)
• unsalted butter
• 10 large eggs
• ¼ cup heavy cream (or milk)
• 2 cup shredded Cheddar
• 12 slices cooked bacon
• kosher salt
• Freshly ground black pepper
• Green onions for garnish

Instructions

1. Prep and Toast Bagels: Preheat the oven to 400° F. Place bagels on an ungreased or parchment-lined cookie sheet, lightly butter, and then bake for about 10 minutes.
2. Make Eggs: In a large bowl, whisk together eggs and cream until light and frothy. In a large nonstick pan over medium heat, melt butter. Add the egg mixture and immediately turn down the heat to medium-low. Stir occasionally with a spatula or wooden spoon when the eggs are nearly set—season with salt and pepper.
3. Assemble and Bake: Divide scrambled eggs between the bagels, then sprinkle with cheese and top with crumbled bacon. Bake until the cheese is melted, about 10 minutes. Garnish with green onions if desired, and serve warm.

35. Homemade Granola

Easy, Clean, Healty Homemade Granola is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3 cups rolled oats
• 1 tsp cinnamon
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 1 tsp vanilla extract
• Pinch of salt
• Parchment paper

Instructions

1. Preheat oven to 300 degrees.
2. Take all ingredients and mix together in a bowl.
3. Lay parchment paper on a cookie sheet and spread a single layer of granola
4. Bake for 25 -30 minutes (give or take). Granola should look lightly toasted.
5. Remove from oven and let cool. It will continue to set as it cools.
6. Using a spatula or your fingers, remove granola in chunks that fit your liking. Store in a sealed, air-tight container.

36. Breakfast Pizza

Cheesy Breakfast Pizza with Sausage Ham and Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Breakfast Pizza brings together all your morning favorites—scrambled eggs, ham, sausage, and melted cheese—for a delicious meal that the whole family will love. It’s a fun way to start your day and feed a crowd in just 20 minutes.

Ingredients

• 1 pre-made Pizza crust
• 1/2 cup Breakfast sausage (cooked and crumbled)
• 1/2 cup Ham (cooked and chopped)
• 2 large Eggs (scrambled)
• 1/4 teaspoon Salt
• 1/4 teaspoon Black pepper
• 1/4 cup Cheddar cheese (shredded for garnish)
• 2 tablespoons Butter
• 1 1/2 tablespoon Flour
• 1/2 cup Milk
• 1 cup Sharp Cheddar cheese (shredded)
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Black pepper
• Chives for garnish (optional)

Instructions

1. Preheat oven to 400 degrees. Cook breakfast sausage until there is no more pink. Break the sausage up with a spoon as it cooks. Once it is done, set it aside on a bed of paper towels for access grease to drain.
2. Cut ham into small bite size pieces. Use the same pan the sausage cooked in, and sear it for 5-7 minutes, until it begins to brown. Remove the ham from the pan and set it aside.
3. Mix-up (scramble) the eggs in a medium size bowl. Add the salt and pepper to the egg mixture. Pour the eggs into a non-stick skillet and scramble them until they are semi soft. Try not to cook them all the way through, as they will finish cooking in the oven.
4. Cheese Sauce
5. Place the butter in a skillet over medium heat. Once it begins to melt, sprinkle in the flour. Continue stirring the flour into the butter until it is fully absorbed.
6. Slowly pour the milk into the flour mixture. Whisk it together until it is smooth. If the mixture is too thick, add a teaspoon of milk at a time.
7. Mix the sharp cheddar cheese, and all of the seasonings into the sauce. Stir until fully combined, and the cheese is melted.
8. Assemble the Breakfast Pizza
9. Spread at least one cup of the cheese sauce onto the pizza dough. Smooth it out into one even layer. Add more sauce if desired.
10. Begin layering the remaining ingredients over the cheese sauce. Add the eggs, sausage, and ham into even layers across the entire pizza.
11. Sprinkle remaining cheese over the top and bake in the oven for 10 minutes, or until crust is golden brown.

37. Fruit Rainbow

Fruit Rainbow with a Pot of Gold (Fun Breakfast Idea for Kids!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT3M · Total: PT13M · Yield: 1

Your kids will love this Fruit Rainbow Breakfast recipe! And you’ll love all the great nutrition – literally eating a rainbow! A fun, healthy breakfast! • Ready in 30 Minutes or Less • Vegetarian •

Ingredients

• Red – strawberries, red raspberries
• Orange – cantalope, clementines or mandarins, mango
• Yellow – pineapple, yellow raspberries
• Green – kiwi, green grapes, honeydew melon
• Blue/Indigo – blueberries, blackberries
• Violet – purple-hued red grapes or black grapes
• 1/2 whole-grain English muffin
• 1 egg
• orange juice, if desired

Instructions

1. Wash and prepare the fruit, cutting into bite-sized pieces as needed. On a serving plate, arrange the fruit into the shape of a rainbow in order of colors (red, orange, yellow, green, blue/indigo, violet).
2. Lightly toast the English muffin and prepare the egg. (You can cook the egg however your child prefers – sunny side up or over easy so that the yolk still looks yellow, or even scrambled.)
3. Place the English muffin at the bottom of the fruit rainbow as the “pot of gold” and place the cooked egg on top of the muffin. Alternately, you can place the egg muffin above the rainbow as the “sunshine.”
4. Serve immediately, with a glass of orange juice (another option for creating a “sunshine”), if desired.

38. Brownie

Brownie Batter Overnight Protein Oats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT3M · Cook: PT1M · Yield: [‘2’, ‘2 servings’]

This is a healthy breakfast full of protein and flavor that tastes like a chocolate dessert!Â

Ingredients

• 1 cup unsweetened unflavored almond milk (*cashew milk can be substituted)
• 1/2 cup Greek yogurt (*or low-fat Greek yogurt, mashed banana, or pumpkin puree)
• 2 tablespoons unsweetened cocoa powder
• 1/8 teaspoon salt
• 2 tablespoon agave syrup (*baking Stevia or honey or omit)
• 1 cup old-fashioned rolled oats
• 1/4 cup chocolate or unflavored protein powder (*if omitting add 1/4 cup more rolled oats)
• garnish with chopped almonds and shredded coconut

Instructions

1. Mix all of the ingredients together and divide between 2 small microwave-safe bowls with lids Refrigerate overnight (or for at least 2 hours. 
2. Eat cold or warm in the microwave for 60 seconds or until heated through. Top with chopped nuts and coconut. Enjoy.

39. Chocolate Chia Pudding

Chocolate Chia Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/3 cup (55 g) chia seeds
• 2 cups unsweetened almond milk (or dairy milk)
• 3 tablespoons cocoa powder
• 3–4 tablespoons maple syrup or honey, to taste
• 1/2 teaspoon vanilla extract
• Pinch of salt
• Optional toppings: sliced fruit, shaved chocolate

Instructions

1. 1. Whisk cocoa powder into the milk until smooth.
2. 2. Stir in chia seeds, maple syrup, vanilla, and salt. Let sit 5 minutes, then whisk again to break up clumps.
3. 3. Cover and refrigerate 2 hours or overnight until thickened to a pudding consistency.
4. 4. Divide into four servings and top with fruit or nuts if desired.

40. Soft Boiled Eggs

Perfect Soft Boiled Eggs with Soldiers! is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: [‘1’, ‘1 serving’]

A typical British breakfast for children that we all seem to enjoy far into adulthood.

Ingredients

• 2 fresh (organic eggs, preferably from a local farm or home)
• 1 slice (buttered toast, cut into “soldiers”)
• salt
• pepper

Instructions

1. Place the eggs in a pot and cover with 1″ of cold water (meaning, the eggs should be covered with an inch of water.)
2. Bring to a boil over medium high heat, and as soon as the water comes to a boil, remove from the heat, cover the pot and let stand: 1 1/2 to 2 minutes for soft boiled (I did two minutes for large eggs) less time for smaller eggs, more for larger or 12 minutes for hard boiled eggs.
3. For soft boiled, remove and serve immediately in an egg cup with soldiers and hot tea.

41. Pikelets

Pikelets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M

These pikelets or baby pancakes are a quick and easy Aussie treat. They are great for both kids or adults and make versatile snack, breakfast or even lunch!

Ingredients

• 1 cup (150gms) self raising flour
• 2 tablespoons (30gms) white sugar
• 1/2 teaspoon baking powder
• 1 pinch salt
• 1 large egg
• 3/4 cup (185mls) milk
• butter for cooking

Instructions

1. Sift the flour, sugar and baking powder. Add the salt and mix well.
2. In a separate bowl add the milk to the egg and whisk together.
3. Heat up the frying pan. Add a little butter, then wipe carefully with a paper towel, taking care not to burn yourself.
4. Add a little more butter.
5. Pour the wet ingredients into the dry ingredients and whisk until smooth
6. Ladle the pikelet mix into the hot frying pan. I use about half a ladle per pikelet and can fit three to four pikelets into a frying pan. You can make them smaller if you prefer.
7. Cook on one side until the pikelets are bubbling and starting to firm up around the edges.
8. Flip over with an egg flip and cook on the other side until just golden brown.
9. Remove from frying pan and repeat until all the pikelet mix is cooked.
10. Pop onto a plate and serve with you favorite toppings. Jam and cream is traditional but they are also fabulous with lemon and sugar, a drizzle of maple syrup or just as they are. Delicious!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.