6 healthy breakfast ideas for kids,
1. Egg-and-vegetable muffins
These muffins are a great way to sneak in some extra vegetables. Plus, they’re portable and easy to make in advance.
To make them, mix eggs, salt, and pepper in a bowl and add chopped vegetables of your choice.
Divide the mixture evenly into greased muffin tins and bake at 400°F (200°C) for 12–15 minutes or until done.
2. Eggs in a hole
Using a round cookie cutter, cut a hole in the middle of a slice of whole-grain bread and place it in a frying pan with some olive oil or melted butter.
Crack an egg into the hole and cook on the stovetop until done.
3. Ham-and-cheese frittata
Frittatas are an easier version of omelets. Simply beat 1–2 eggs per person with some salt and pepper and pour into a nonstick frying pan.
Sprinkle with chopped ham and any type of shredded cheese, then cook on medium-high heat until the eggs are set.
No flipping is required. Cut the frittata into wedges and serve.
4. Scrambled-egg tacos
For a fun and portable twist on tacos, scramble 1–2 eggs per child and serve in taco-size whole-grain tortillas.
If desired, top with cheese and black beans for extra protein and salsa for veggies and flavor.
5. Berry breakfast strata
Stratas are a hearty make-ahead version of French toast.
To make one, line a baking dish with six slices or broken-up pieces of whole-grain bread. Sprinkle fresh berries over the bread.
Beat 6 eggs, 1/2 cup (120 ml) of milk, and 1 teaspoon (5 ml) of vanilla. Optionally, you can add 1 tablespoon (15 ml) of maple syrup.
Pour the egg mixture over the bread and fruit, cover, and refrigerate overnight. In the morning, bake the strata at 350°F (177°C) for about 30 minutes or until it’s puffy and golden.
6. Hard-boiled egg pops
To make egg pops, cut a carrot or celery stalk in half lengthwise and then into 4-inch (10-cm) lengths. Next, peel 1–2 hard-boiled eggs per person. Carefully poke the carrot or celery sticks into the bottoms of the eggs.
Sprinkle with salt and pepper or add a dollop of mustard if desired.