When mornings become a hassle, breakfast doesn’t have to. On a normal day, most kids head straight to the pantry for cereal.
When mornings become a hassle, breakfast doesn’t have to. On a normal day, most kids head straight to the pantry for cereal. Breakfast doesn’t have to just be boring cereal; it can be easy and delicious too! Here are some recipes that are great for kids (adult supervision might be helpful).
Microwave eggs are just one of the many quick and easy recipes you can make for before-school breakfast. Kids who aren’t comfortable using the stove can make these eggs in less than five minutes. I like that I can make these eggs without worry when I’m on a tight schedule.
1) Take out a microwavable bowl and give it a quick spritz of non-stick spray.
2) Crack your egg(s) into your bowl and sprinkle lightly with salt and pepper. Use a fork to scramble them up.
3) Microwave on high for one minute. Then take a peek –they might need another 30-60 seconds if you are cooking more than one.
4) Eat up – and clean up!
Baked French toast is another great recipe and also a breakfast favorite for me. I often make it when friends spend the night and are hungry in the morning. You put it together the night before and bake it in the morning.
Baked French toast
Ingredients ½ cup melted butter ¾ cup brown sugar 1 tablespoon ground cinnamon 12 slices sandwich bread 6 eggs ½ cup milk 1 pinch salt
1. Coat a 9×13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
2. Sprinkle brown sugar and cinnamon evenly over melted butter.
3. Arrange bread in two layers over brown sugar mixture.
4. Beat eggs, milk, and salt in a bowl; pour over bread.
5. Cover and refrigerate overnight.
6. Preheat oven to 350 degrees F (175 degrees C).
7. Bake in the preheated oven until golden brown, about 30 minutes.
My third recipe, “Free” French toast is great for kids with allergies and kids who don’t like the eggy taste of regular French toast. It can be made without gluten, dairy, eggs, and nuts.
“Free” French toast
2 cups soy or rice milk ¼ cup unbleached all-purpose flour or gluten-free flour 2 tablespoons brown sugar 1 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon Honey 6-8 Thick slices allergen friendly bread Maple syrup and confectioners’ sugar
1) Heat an electric griddle or cast iron skillet on medium high heat. Spray the surface with cooking spray. 2) Whisk the first six ingredients together in a bowl. Pour mixture into a shallow bowl and dip both sides of bread slices in mixture, coating well. 3) Remove bread slices from mixture, allowing the excess milk to drip. Place on hot griddle and cook 3-4 minutes on each side, or until browned. Serve with your favorite maple syrup and confectioners’ sugar and enjoy!