15 Easy Breakfast Recipes for Kids (Even Picky Eaters!)

Ingredients:

• 1 cup plain or vanilla Greek yogurt
• 1 tablespoon honey or maple syrup
• ¼ teaspoon vanilla extract
• ½ cup mixed berries (strawberries, blueberries)
• ½ banana, sliced
• ¼ cup granola (nut-free)
• 1 teaspoon chia seeds (optional)

Instructions:

1. In a small bowl, combine yogurt, honey, and vanilla extract.
2. In two clear cups or small mason jars, create alternating layers, starting with yogurt, then fruit, and finally granola.
3. Repeat layers, ending with a sprinkle of granola and chia seeds on top.
4. Serve immediately or cover and refrigerate for up to 24 hours (add granola just before serving to keep it crunchy).

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Ingredients:

• 1 slice of whole grain bread
• 1 egg
• 1 tablespoon shredded cheddar cheese
• Small pieces of red bell pepper for decoration
• 1 teaspoon butter or olive oil
• Pinch of salt and pepper

Instructions:

1. Use a small round cookie cutter or the rim of a glass to cut a hole in the center of the bread slice.
2. Heat butter or oil in a non-stick pan over medium heat.
3. Place the bread in the pan and crack the egg into the hole.
4. Cook for about 2 minutes, then carefully flip and cook for another minute.
5. Sprinkle cheese around the egg to create “sun rays” and add bell pepper pieces for decoration.
6. Cover pan for 30 seconds to melt cheese, then serve.

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Ingredients:

• 6 large eggs
• ¼ cup milk (dairy or plant-based)
• ¼ cup finely chopped spinach
• ¼ cup finely diced bell peppers
• ¼ cup shredded cheese
• 2 tablespoons grated carrots
• ¼ teaspoon garlic powder
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

Instructions:

1. Preheat oven to 350°F (175°C) and grease a mini muffin tin with cooking spray.
2. In a large bowl, whisk together eggs and milk until well combined.
3. Stir in chopped vegetables, cheese, and seasonings.
4. Pour mixture into muffin cups, filling each about ¾ full.
5. Bake for 15-18 minutes until eggs are set and slightly puffed.
6. Let cool for 5 minutes before removing from the tin.

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Ingredients:

• 1 cup rolled oats
• 1 cup milk (dairy or plant-based)
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• 1 tablespoon chia seeds
• Pinch of salt
• ½ cup mixed berries
• 1 teaspoon lemon juice
• Fresh berries for topping

Instructions:

1. In a bowl, combine oats, milk, 1 tablespoon maple syrup, vanilla, chia seeds, and salt. Stir well.
2. In a small saucepan, heat berries and remaining 1 tablespoon maple syrup over medium heat until berries break down (about 3 minutes).
3. Mash berries with a fork and stir in lemon juice. Let cool slightly.
4. Divide half the oat mixture between two jars or containers.
5. Add a layer of berry mixture, then top with remaining oats.
6. Use a knife to gently swirl the berry mixture into the oats.
7. Cover and refrigerate overnight or for at least 4 hours.
8. Before serving, top with fresh berries.

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Ingredients:

• 1 cup whole wheat flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• ¼ teaspoon salt
• 1 egg
• 1 cup milk (dairy or plant-based)
• 2 tablespoons melted butter or oil
• 1 teaspoon vanilla extract
• Natural food coloring (beet juice, spinach juice, turmeric, blueberry juice)
• Assorted fruit for skewers (strawberries, banana slices, blueberries)
• 8 wooden skewers (soak in water for 10 minutes)
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together flour, baking powder, sugar, and salt.
2. In another bowl, beat the egg, then add milk, melted butter, and vanilla.
3. Pour wet ingredients into dry ingredients and stir until just combined.
4. Divide batter into 4 small bowls and add different natural coloring to each.
5. Heat a non-stick pan or griddle over medium heat and lightly grease.
6. Drop 1 tablespoon of batter for each mini pancake and cook until bubbles form on top.
7. Flip and cook until golden on both sides.
8. Let pancakes cool slightly, then thread onto skewers, alternating with fruit pieces.
9. Serve with maple syrup for dipping.

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Ingredients:

• 2 ripe bananas
• 1 cup Greek yogurt, divided
• 2 tablespoons strawberry puree
• 2 tablespoons blueberry puree
• ¼ cup granola (nut-free)
• ¼ cup mixed berries
• 1 tablespoon honey or maple syrup
• 1 tablespoon mini chocolate chips (optional)

Instructions:

1. Peel bananas and slice them in half lengthwise.
2. Place banana halves in two banana split dishes or small rectangular plates.
3. Divide plain yogurt into three small bowls.
4. Mix strawberry puree into one bowl and blueberry puree into another, leaving the third bowl plain.
5. Scoop the three yogurt flavors onto the bananas, mimicking ice cream scoops.
6. Sprinkle with granola and top with fresh berries.
7. Drizzle with honey and add a few chocolate chips if using.

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Ingredients:

• 1 ripe banana, frozen
• 1 cup baby spinach (packed)
• ½ avocado
• 1 cup milk (dairy or plant-based)
• 1 tablespoon honey or maple syrup
• ½ teaspoon vanilla extract
• ½ cup ice cubes
• Toppings:
• Sliced banana
• Sliced strawberries
• Blueberries
• Granola (nut-free)
• Chia seeds

Instructions:

1. Place all smoothie ingredients in a blender and blend until completely smooth.
2. Pour into two bowls.
3. Arrange toppings in a decorative pattern on top of the smoothie.
4. Serve immediately with a spoon.

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Ingredients:

• 1 cup mashed sweet potato (about 1 medium, cooked sweet potato)
• 2 eggs
• ¼ cup milk (dairy or plant-based)
• 1 tablespoon maple syrup
• 1 teaspoon vanilla extract
• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 2 tablespoons oil for cooking
• Maple syrup for serving

Instructions:

1. In a large bowl, whisk together mashed sweet potato, eggs, milk, maple syrup, and vanilla.
2. In another bowl, combine flour, baking powder, cinnamon, nutmeg, and salt.
3. Add dry ingredients to wet ingredients and stir until just combined.
4. Heat oil in a non-stick pan or griddle over medium heat.
5. Pour ¼ cup batter for each pancake and cook until bubbles form on top.
6. Flip and cook until golden on both sides.
7. Serve warm with maple syrup.

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Ingredients:

• 2 whole wheat tortillas (8-inch)
• 2 eggs, scrambled
• ¼ cup shredded cheese
• 2 tablespoons finely chopped bell peppers
• 2 tablespoons finely chopped spinach
• 1 tablespoon butter or oil
• Mild salsa for dipping (optional)

Instructions:

1. Heat a large non-stick pan over medium heat.
2. Place one tortilla in the pan and sprinkle half of the cheese over one half of the tortilla.
3. Add half of the scrambled eggs, bell peppers, and spinach on top of the cheese.
4. Fold the empty half of the tortilla over the filling and press down gently.
5. Cook for 2 minutes until golden, then carefully flip and cook for another 2 minutes.
6. Remove from pan, let cool slightly, then cut into triangles.
7. Repeat with the second tortilla and remaining ingredients.
8. Serve with salsa for dipping if desired.

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Ingredients:

• 2 ripe bananas, mashed
• 1 egg
• ¼ cup applesauce
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1½ cups rolled oats
• ½ cup whole wheat flour
• 1 teaspoon cinnamon
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup fresh or frozen blueberries
• 2 tablespoons sunflower seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix mashed bananas, egg, applesauce, honey, and vanilla.
3. In another bowl, combine oats, flour, cinnamon, baking powder, and salt.
4. Add dry ingredients to wet ingredients and stir until combined.
5. Gently fold in blueberries and sunflower seeds.
6. Drop 2-tablespoon portions onto the prepared baking sheet and flatten slightly.
7. Bake for 15-18 minutes until edges are golden.
8. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Ingredients:

• 12 slices of soft whole wheat bread, crusts removed
• 4 oz cream cheese, softened (or dairy-free alternative)
• 3 tablespoons strawberry jam
• 1 cup finely diced strawberries
• 2 eggs
• ¼ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 2 tablespoons butter for cooking
• ¼ cup sugar
• 1 teaspoon cinnamon
• Maple syrup for dipping

Instructions:

1. Flatten each slice of bread with a rolling pin.
2. In a small bowl, mix cream cheese and jam until smooth.
3. Spread about 1 tablespoon of the cream cheese mixture on each bread slice.
4. Add a few pieces of diced strawberries on top.
5. Roll up each slice tightly and press to seal.
6. In a shallow dish, whisk together eggs, milk, and vanilla.
7. In another dish, mix sugar and cinnamon.
8. Melt butter in a non-stick pan over medium heat.
9. Dip each roll-up in the egg mixture, then place in the pan.
10. Cook, turning occasionally, until golden brown on all sides (about 2 minutes).
11. Roll hot French toast in the cinnamon-sugar mixture.
12. Serve warm with maple syrup for dipping.

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Ingredients:

• 4 whole wheat English muffins, split
• 4 tablespoons tomato sauce
• 4 eggs, scrambled
• ½ cup shredded mozzarella cheese
• ¼ cup finely chopped bell peppers
• ¼ cup finely chopped spinach
• ¼ cup cherry tomatoes, halved
• 1 teaspoon Italian seasoning
• Olive oil spray

Instructions:

1. Preheat oven to 375°F (190°C).
2. Place English muffin halves on a baking sheet, cut side up.
3. Spread about ½ tablespoon of tomato sauce on each muffin half.
4. Divide scrambled eggs evenly among the muffins.
5. Sprinkle with cheese and vegetables.
6. Sprinkle with Italian seasoning and lightly spray with olive oil.
7. Bake for 8-10 minutes until cheese is melted and edges are crispy.
8. Let cool slightly before serving.

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Ingredients:

• 1½ cups whole wheat flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1½ teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon salt
• 2 eggs
• ½ cup applesauce
• ¼ cup maple syrup
• ¼ cup milk (dairy or plant-based)
• 1 teaspoon vanilla extract
• 1½ cups finely grated carrots (about 2 medium)
• ½ cup rolled oats
• ¼ cup raisins (optional)
• 2 tablespoons sunflower seeds for topping

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk eggs, then add applesauce, maple syrup, milk, and vanilla.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in grated carrots, oats, and raisins if using.
6. Divide batter among muffin cups and sprinkle with sunflower seeds.
7. Bake for 18-22 minutes until a toothpick inserted in the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

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Ingredients:

• 2 cups rolled oats
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 eggs
• ½ cup applesauce
• ¼ cup maple syrup
• ¼ cup milk (dairy or plant-based)
• 2 tablespoons melted coconut oil
• 1 teaspoon vanilla extract
• 1½ cups finely diced apples (about 2 medium)
• 2 tablespoons sunflower seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
2. In a large bowl, combine oats, flour, cinnamon, baking powder, and salt.
3. In another bowl, whisk eggs, then add applesauce, maple syrup, milk, coconut oil, and vanilla.
4. Pour wet ingredients into dry ingredients and stir until combined.
5. Fold in diced apples.
6. Pour batter into the prepared pan and spread evenly.
7. Sprinkle with sunflower seeds.
8. Bake for 25-30 minutes until edges are golden and center is set.
9. Let cool completely before cutting into 12 bars.

Ingredients:

• 2 cups Greek yogurt (plain or vanilla)
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 banana
• ¼ cup granola (nut-free)
• 1 tablespoon chia seeds

Instructions:

1. In a bowl, combine yogurt, honey, and vanilla extract.
2. In a blender, puree berries until smooth.
3. In another bowl, mash the banana with a fork.
4. To assemble popsicles, alternate layers of yogurt mixture, berry puree, and mashed banana in popsicle molds.
5. Sprinkle small amounts of granola and chia seeds between layers.
6. Insert popsicle sticks and freeze for at least 4 hours or overnight.
7. To remove, run the molds under warm water for a few seconds.