20 Delicious Breakfast Recipes for Kids Easy to Make

Mornings just got a whole lot sweeter with our roundup of 20 Delicious Breakfast Recipes for Kids Easy to Make! Whether you’re racing against the clock or savoring a lazy weekend, these kid-approved dishes are sure to bring smiles to the table. From fluffy pancakes to fruity smoothies, we’ve got everything to make breakfast the best part of your day. Let’s dive into these tasty, hassle-free recipes!

Banana Pancakes

Here’s how to whip up banana pancakes that’ll steal the breakfast spotlight. **Mash** ripe bananas into a velvety puree, then **fold** them into a batter that’s golden, fluffy, and downright irresistible.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 1 cup buttermilk, room temperature
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 2 medium ripe bananas, mashed (about 1 cup)
• 1 tsp pure vanilla extract

Instructions

1. **Whisk** together flour, sugar, baking powder, baking soda, and salt in a large bowl.
2. **Combine** buttermilk, egg, melted clarified butter, mashed bananas, and vanilla extract in a separate bowl.
3. **Pour** the wet ingredients into the dry ingredients. **Stir** until just combined; lumps are okay.
4. **Heat** a non-stick skillet over medium-low heat (325°F). **Lightly grease** with clarified butter.
5. **Ladle** 1/4 cup batter per pancake onto the skillet. **Cook** until bubbles form on the surface and edges look set, about 2 minutes.
6. **Flip** carefully. **Cook** for another 1-2 minutes until golden brown.
7. **Repeat** with remaining batter, greasing the skillet as needed.

**Kitchen tip:** Keep pancakes warm in a 200°F oven while you finish the batch. **Serve** these golden stacks with a drizzle of maple syrup and a sprinkle of toasted walnuts for crunch. The result? Pancakes that are fluffy, moist, and packed with banana flavor—perfect for a lazy weekend brunch.

Scrambled Eggs with Cheese

Kickstart your morning with this creamy, dreamy scramble that’s all about bold flavors and zero fuss. Perfect for those rushed mornings or lazy brunches, it’s a game-changer.

Ingredients

• 4 large pasture-raised eggs, lightly beaten
• 1/4 cup sharp cheddar cheese, finely grated
• 1 tbsp clarified butter
• 1/4 tsp sea salt
• 1/8 tsp freshly ground black pepper
• 1 tbsp chives, finely chopped

Instructions

1. Heat a non-stick skillet over medium-low heat (300°F) and add the clarified butter, swirling to coat the pan evenly.
2. Pour the lightly beaten eggs into the skillet. Let them sit undisturbed for 20 seconds to start forming soft curds.
3. Using a silicone spatula, gently push the eggs from one side of the pan to the other, folding them over themselves. Repeat every 15 seconds for about 2 minutes.
4. When the eggs are mostly set but still slightly runny, sprinkle the finely grated sharp cheddar cheese evenly over the top. Fold the cheese into the eggs until just incorporated.
5. Remove from heat immediately to prevent overcooking. The residual heat will melt the cheese perfectly.
6. Season with sea salt and freshly ground black pepper. Garnish with finely chopped chives for a fresh, oniony crunch.

Yield a plate of scrambled eggs that are unbelievably fluffy with pockets of melted cheese. Serve atop a toasted sourdough slice or alongside crispy bacon for a contrast in textures. You’ll savor every bite.

French Toast Sticks

Elevate your breakfast game with these crispy, golden French Toast Sticks—perfect for dunking and devouring.

Ingredients

• 4 slices brioche bread, cut into 1-inch sticks
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 1 tbsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 cup granulated sugar
• 2 tbsp clarified butter
• Maple syrup, for serving

Instructions

1. In a shallow bowl, whisk together the lightly beaten eggs, whole milk, pure vanilla extract, and ground cinnamon until fully combined.
2. Heat a large non-stick skillet over medium heat and add 1 tbsp of clarified butter, swirling to coat the pan evenly.
3. Dip each brioche stick into the egg mixture, ensuring all sides are coated but not soggy, about 2 seconds per side.
4. Place the coated sticks in the skillet, cooking for 2-3 minutes per side or until golden brown and crispy. Tip: Avoid overcrowding the pan to ensure even cooking.
5. Remove the sticks from the skillet and place them on a wire rack set over a baking sheet. This keeps them crispy by allowing air to circulate.
6. Repeat the process with the remaining sticks, adding the remaining clarified butter to the skillet as needed.
7. While still warm, roll the sticks in granulated sugar for a sweet, crunchy exterior. Tip: Use a shallow dish for easy sugar coating.
8. Serve immediately with maple syrup for dipping. Tip: For an extra touch, sprinkle with powdered sugar or serve with a side of fresh berries.

Buttery and crisp on the outside, soft and fluffy inside, these French Toast Sticks are a morning delight. Try stacking them vertically in a glass for a fun, shareable presentation or pairing with a spiced chai latte for a cozy twist.

Yogurt Parfait with Granola

Elevate your breakfast game with this Yogurt Parfait with Granola—layers of creamy, tangy yogurt and crunchy, sweet granola that’ll make your mornings Instagram-worthy.

Ingredients

• 1 cup Greek yogurt, full-fat
• 1/2 cup granola, artisanal
• 1/4 cup honey, raw
• 1/2 cup mixed berries (strawberries, blueberries, raspberries), fresh
• 1 tbsp chia seeds
• 1 tsp vanilla extract, pure

Instructions

1. In a medium bowl, combine 1 cup Greek yogurt with 1 tsp vanilla extract. Stir until fully incorporated.
2. Layer the bottom of a parfait glass with 1/4 of the yogurt mixture.
3. Add a layer of 2 tbsp granola over the yogurt.
4. Drizzle 1 tbsp honey over the granola.
5. Add a layer of 2 tbsp mixed berries.
6. Sprinkle 1/2 tbsp chia seeds over the berries.
7. Repeat the layers until all ingredients are used, finishing with a drizzle of honey and a sprinkle of chia seeds on top.
8. Chill in the refrigerator for 10 minutes to set the layers.

Opt for a parfait that’s as visually stunning as it is delicious. The contrast between the creamy yogurt and the crunchy granola, with the burst of fresh berries, creates a symphony of textures and flavors. Serve in a clear glass to showcase the beautiful layers or take it on the go in a mason jar.

Peanut Butter and Jelly Smoothie

Peanut butter and jelly isn’t just for sandwiches anymore. **Blend** this classic combo into a creamy, dreamy smoothie that’s packed with protein and nostalgia.

Ingredients

• 1 cup unsweetened almond milk, chilled
• 2 tbsp natural creamy peanut butter, no sugar added
• 1/2 cup frozen mixed berries (strawberries, raspberries, blueberries)
• 1 tbsp chia seeds
• 1/2 tsp pure vanilla extract
• 1 cup ice cubes

Instructions

1. **Pour** the chilled almond milk into a high-speed blender.
2. **Add** the peanut butter, frozen berries, chia seeds, and vanilla extract to the blender.
3. **Blend** on high for 30 seconds, or until the mixture is smooth and the berries are fully incorporated.
4. **Add** the ice cubes and blend for an additional 15-20 seconds, until the smoothie is thick and frosty.
5. **Taste** and adjust the thickness by adding more almond milk if desired, blending for 5 more seconds.

**Tip:** For a thicker smoothie, use frozen bananas instead of ice cubes. **Tip:** Soak chia seeds in almond milk for 10 minutes before blending to maximize their gel-like texture. **Tip:** Drizzle extra peanut butter on top for a decadent finish.

Rich and velvety, this smoothie delivers the perfect balance of sweet and nutty. Serve it in a chilled glass with a sprinkle of granola for crunch, or pour it into a bowl and top with fresh berries for a smoothie bowl twist.

Mini Breakfast Pizzas

Pizza for breakfast? Absolutely. These mini breakfast pizzas are your ticket to a morning win, combining crispy crusts, melty cheese, and your favorite AM toppings in bite-sized perfection.

Ingredients

• 1 cup all-purpose flour, plus extra for dusting
• 1/2 tsp fine sea salt
• 1/2 tsp instant yeast
• 1/2 cup warm water (110°F)
• 1 tbsp extra-virgin olive oil
• 1/2 cup whole milk ricotta cheese
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup grated Parmigiano-Reggiano
• 1/2 cup shredded mozzarella cheese
• 2 tbsp clarified butter
• 1/4 tsp freshly ground black pepper
• 1 tbsp chopped fresh chives

Instructions

1. In a large bowl, whisk together flour, salt, and yeast. Gradually add warm water and olive oil, stirring until a shaggy dough forms.
2. Turn dough onto a lightly floured surface. Knead for 5 minutes until smooth and elastic. Cover with a damp cloth; let rest for 30 minutes.
3. Preheat oven to 425°F. Divide dough into 4 equal pieces; roll each into a 5-inch round on a floured surface.
4. Heat clarified butter in a skillet over medium heat. Cook eggs, stirring gently, until just set, about 2 minutes. Remove from heat.
5. Spread ricotta evenly over each dough round. Top with scrambled eggs, mozzarella, and Parmigiano-Reggiano.
6. Bake on a parchment-lined sheet for 10-12 minutes until crusts are golden and cheese bubbles.
7. Garnish with black pepper and chives. Serve immediately.

Ultra-satisfying with a crispy edge and creamy center, these mini pizzas shine alongside a sharp arugula salad or dunked into a runny yolk for extra indulgence.

Oatmeal with Fresh Fruits

Fuel your morning with a bowl of oatmeal that’s anything but boring. **Toss** in vibrant fresh fruits for a sweet, tangy kick that’ll make your taste buds dance.

Ingredients

• 1 cup rolled oats
• 2 cups filtered water
• 1/2 tsp fine sea salt
• 1 tbsp pure maple syrup
• 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
• 1/4 cup ripe banana, sliced
• 1 tbsp chia seeds
• 1/4 cup unsweetened almond milk

Instructions

1. **Combine** rolled oats, filtered water, and fine sea salt in a medium saucepan over high heat.
2. **Bring** to a boil, then reduce heat to low and **simmer** for 5 minutes, stirring occasionally.
3. **Remove** from heat and **stir** in pure maple syrup for a subtle sweetness.
4. **Fold** in mixed fresh berries and ripe banana slices gently to avoid crushing the fruits.
5. **Sprinkle** chia seeds over the top for an omega-3 boost and a slight crunch.
6. **Drizzle** with unsweetened almond milk just before serving to add creaminess.

Bursting with textures from creamy oats to juicy berries, this dish is a symphony of flavors. **Serve** it in a hollowed-out pineapple for an Instagram-worthy breakfast that screams summer.

Egg Muffins with Vegetables

Here’s how to whip up Egg Muffins with Vegetables—your new go-to for a protein-packed breakfast that’s as easy to make as it is delicious.

Ingredients

• 6 pasture-raised eggs, lightly beaten
• 1/4 cup whole milk
• 1/2 cup diced bell peppers, assorted colors
• 1/2 cup chopped spinach, tightly packed
• 1/4 cup diced red onion
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp clarified butter
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin with clarified butter.
2. In a large bowl, whisk together the lightly beaten pasture-raised eggs and whole milk until fully combined.
3. Fold in the diced bell peppers, chopped spinach, diced red onion, shredded sharp cheddar cheese, sea salt, and freshly ground black pepper into the egg mixture.
4. Evenly distribute the egg mixture among the 12 muffin cups, filling each about 3/4 full.
5. Bake in the preheated oven for 20-22 minutes, or until the edges are golden and the centers are set.
6. Allow the egg muffins to cool in the tin for 5 minutes before transferring to a wire rack.

Warm, fluffy, and bursting with vibrant veggies, these egg muffins are a breakfast game-changer. Serve them with a dollop of Greek yogurt or a side of avocado for an extra creamy texture.

Homemade Waffles with Maple Syrup

Wake up your taste buds with these fluffy, golden homemade waffles drizzled with rich maple syrup—perfect for a lazy weekend brunch or a decadent breakfast-for-dinner situation.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 1/4 cups whole milk, at room temperature
• 1/3 cup clarified butter, melted and slightly cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• Maple syrup, for serving

Instructions

1. Preheat your waffle iron to 375°F for optimal crispness.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and fine sea salt until fully combined.
3. Create a well in the center of the dry ingredients and pour in the whole milk, clarified butter, lightly beaten eggs, and pure vanilla extract. Gently fold until just combined; avoid overmixing to keep the waffles light.
4. Ladle the batter onto the preheated waffle iron, using about 1/2 cup per waffle. Close the lid and cook for 4-5 minutes, or until steam stops escaping and the waffles are golden brown.
5. Remove the waffles carefully with a fork to preserve their crisp exterior. Serve immediately with a generous drizzle of maple syrup.

Velvety on the inside with a satisfying crunch on the outside, these waffles are a textural dream. Elevate them with a sprinkle of toasted pecans or a dollop of whipped cream for an extra indulgent twist.

Avocado Toast with Poached Eggs

Viral for a reason, this Avocado Toast with Poached Eggs is your ticket to breakfast bliss. Creamy meets crunchy with a perfect egg on top—game over.

Ingredients

• 2 slices of artisan sourdough bread
• 1 ripe Hass avocado
• 2 pasture-raised eggs
• 1 tbsp white vinegar
• 1 tbsp extra-virgin olive oil
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp red pepper flakes
• 1 tbsp microgreens for garnish

Instructions

1. Fill a medium saucepan with 3 inches of water, add vinegar, and bring to a gentle simmer over medium heat (190°F).
2. Toast sourdough bread until golden and crisp, about 3 minutes per side in a toaster or under a broiler.
3. Halve the avocado, remove the pit, and scoop the flesh into a bowl. Mash with olive oil, sea salt, black pepper, and red pepper flakes until slightly chunky.
4. Crack each egg into a small ramekin. Stir the simmering water to create a vortex and gently slide the eggs in one at a time. Poach for 3 minutes for runny yolks.
5. Spread the mashed avocado evenly on the toasted sourdough slices.
6. Using a slotted spoon, lift the poached eggs from the water, blot the bottoms on a paper towel, and place on top of the avocado toast.
7. Garnish with microgreens and an extra sprinkle of sea salt and black pepper.

Fluffy eggs ooze over the creamy avocado, while the sourdough adds a satisfying crunch. Try it with a drizzle of hot honey for a sweet and spicy twist.

Blueberry Muffins

Rise and shine with these bakery-style blueberry muffins that are bursting with juicy berries and topped with a crunchy sugar crust. Perfect for a grab-and-go breakfast or a sweet afternoon pick-me-up.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup whole milk
• 2 tsp baking powder
• 1/2 tsp sea salt
• 1 1/2 cups fresh blueberries, washed and dried
• 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, and sea salt.
3. In a separate bowl, combine the melted butter, lightly beaten eggs, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Carefully fold in the fresh blueberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Sprinkle the tops with turbinado sugar for a sparkling, crunchy finish.
8. Bake for 20-25 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fluffy and moist with pockets of sweet blueberries, these muffins are a delight. Serve them warm with a dollop of clotted cream for an extra indulgent treat.

Chocolate Chip Pancakes

Get ready to flip your morning routine with these indulgent Chocolate Chip Pancakes—fluffy, golden, and studded with melty chocolate pockets.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 3 1/2 tsp baking powder
• 1 tsp kosher salt
• 1 tbsp granulated sugar
• 1 1/4 cups whole milk
• 1 large pasture-raised egg, lightly beaten
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tsp pure vanilla extract
• 3/4 cup semi-sweet chocolate chips
• Clarified butter, for cooking

Instructions

1. In a large bowl, whisk together the sifted flour, baking powder, salt, and sugar until well combined.
2. In a separate bowl, mix the whole milk, lightly beaten egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined; a few lumps are okay. Overmixing leads to tough pancakes.
4. Gently fold in the semi-sweet chocolate chips, ensuring even distribution throughout the batter.
5. Heat a non-stick skillet over medium-low heat and brush with clarified butter. Wait until the butter shimmers but doesn’t smoke.
6. Pour 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
7. Flip carefully and cook for another 1-2 minutes until golden brown and cooked through. Adjust heat as needed to prevent burning.
8. Repeat with remaining batter, adding more clarified butter to the skillet as necessary.

Here’s the magic: these pancakes boast a cloud-like interior with crispy edges, each bite oozing with molten chocolate. Drizzle with maple syrup or stack high with fresh berries for a show-stopping brunch.

Breakfast Burritos

Roll out of bed and **elevate** your morning with these hearty breakfast burritos—packed with protein, flavor, and zero excuses.

Ingredients

• 2 large pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter
• 1/2 cup diced Yukon gold potatoes
• 1/4 cup diced white onion
• 1/4 cup shredded sharp cheddar cheese
• 2 large flour tortillas
• 1/4 cup black beans, rinsed and drained
• 1 tbsp chopped fresh cilantro
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat a skillet over medium heat and add 1 tbsp clarified butter.
2. Sauté diced Yukon gold potatoes and white onion until golden brown, about 5 minutes. **Tip:** Don’t stir too often for a crispier texture.
3. Push potatoes to one side, pour in beaten eggs, and scramble until just set, about 2 minutes.
4. Fold in black beans, smoked paprika, and a pinch of salt. **Tip:** Warm the beans slightly before adding for better integration.
5. Warm flour tortillas in a dry skillet for 20 seconds per side to make them pliable.
6. Divide the egg and potato mixture between tortillas, top with shredded cheddar cheese and fresh cilantro.
7. Fold the sides of the tortillas in, then roll tightly to enclose the filling. **Tip:** Use a bit of cheese near the edge to help seal the burrito.
8. Heat the remaining clarified butter in the skillet and cook the burritos seam-side down for 2 minutes per side, until golden and crispy.

Loaded with creamy cheese, smoky paprika, and fresh cilantro, these burritos offer a satisfying crunch with every bite. Serve with a side of salsa verde for an extra kick.

Fruit Salad with Honey Drizzle

Here’s how to whip up a fruit salad that’s anything but basic. Honey takes it from simple to sensational.

Ingredients

• 2 cups mixed seasonal berries (strawberries, blueberries, raspberries), hulled and halved
• 1 cup ripe mango, diced
• 1 cup crisp apple, thinly sliced
• 1/4 cup raw honey
• 1 tbsp fresh mint leaves, finely chopped
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice

Instructions

1. In a large mixing bowl, combine 2 cups mixed seasonal berries, 1 cup ripe mango, and 1 cup crisp apple.
2. Drizzle 1/4 cup raw honey over the fruit mixture, ensuring an even coat.
3. Sprinkle 1 tbsp fresh mint leaves and 1 tsp lemon zest atop the fruit for a fragrant touch.
4. Gently toss the salad with 1 tbsp fresh lemon juice to brighten the flavors.
5. Chill the salad in the refrigerator for 15 minutes to meld the flavors together.
6. Serve chilled, garnished with additional mint leaves if desired.

Perfect for a refreshing summer treat, this fruit salad boasts a juicy crunch with a silky honey glaze. Pair it with a dollop of Greek yogurt for an extra creamy contrast.

Pumpkin Spice Oatmeal

Oatmeal just got a major upgrade with this Pumpkin Spice Oatmeal recipe. **Whip up** this cozy bowl in minutes and **dive into** flavors that scream fall.

Ingredients

• 1 cup steel-cut oats
• 2 cups almond milk, unsweetened
• 1/2 cup pumpkin puree
• 1 tbsp maple syrup, grade A
• 1 tsp vanilla extract, pure
• 1/2 tsp cinnamon, ground
• 1/4 tsp nutmeg, freshly grated
• 1/4 tsp ginger, ground
• 1/8 tsp cloves, ground
• 1 tbsp clarified butter
• 1/4 cup pecans, toasted and chopped

Instructions

1. **Heat** a medium saucepan over medium heat and **add** clarified butter until melted.
2. **Toast** steel-cut oats in the butter for 2 minutes, stirring constantly, until fragrant.
3. **Pour** in almond milk and **bring** to a gentle boil, then **reduce** heat to low.
4. **Stir** in pumpkin puree, maple syrup, vanilla extract, cinnamon, nutmeg, ginger, and cloves until fully incorporated.
5. **Simmer** uncovered for 20 minutes, stirring occasionally, until oats are tender and liquid is absorbed.
6. **Remove** from heat and **let stand** for 5 minutes to thicken.
7. **Garnish** with toasted pecans before serving.

Zesty with spice and creamy in texture, this Pumpkin Spice Oatmeal is a morning game-changer. **Top it off** with a dollop of Greek yogurt or a drizzle of extra maple syrup for an indulgent twist.

Apple Cinnamon Quinoa

Just when you thought quinoa couldn’t get any cozier, this Apple Cinnamon Quinoa swoops in. **Transform** your breakfast game with a bowl that’s equal parts nutritious and indulgent.

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 1/2 cups unsweetened almond milk
• 1 medium Granny Smith apple, finely diced
• 2 tbsp pure maple syrup
• 1 tsp ground cinnamon
• 1/2 tsp vanilla extract
• Pinch of sea salt
• 1 tbsp clarified butter

Instructions

1. **Heat** a medium saucepan over medium heat. Add clarified butter, swirling to coat the bottom.
2. **Add** rinsed quinoa to the saucepan. Toast for 2 minutes, stirring constantly, until fragrant.
3. **Pour** in almond milk, then stir in diced apple, maple syrup, cinnamon, vanilla extract, and sea salt.
4. **Bring** mixture to a boil, then reduce heat to low. Cover and simmer for 15 minutes, or until liquid is absorbed and quinoa is tender.
5. **Remove** from heat. Let stand, covered, for 5 minutes to allow quinoa to fluff up.
6. **Fluff** quinoa with a fork before serving. Tip: For extra creaminess, stir in an additional splash of almond milk.

Warm, spiced, and subtly sweet, this dish boasts a delightful contrast between the fluffy quinoa and crisp apple bits. **Elevate** it by topping with a dollop of Greek yogurt and a drizzle of honey for breakfast or dessert.

Strawberry Banana Smoothie Bowl

Let’s blend up a storm with this creamy, dreamy Strawberry Banana Smoothie Bowl that’s as nutritious as it is Instagram-worthy. Packed with fresh flavors and a velvety texture, it’s your next breakfast obsession.

Ingredients

• 1 cup frozen strawberries, hulled
• 1 ripe banana, peeled and sliced
• 1/2 cup Greek yogurt, unsweetened
• 1/4 cup almond milk, unsweetened
• 1 tbsp honey, raw
• 1/2 tsp vanilla extract, pure
• 2 tbsp granola, artisanal
• 1 tbsp chia seeds
• Fresh mint leaves, for garnish

Instructions

1. In a high-speed blender, combine the frozen strawberries, sliced banana, Greek yogurt, almond milk, honey, and vanilla extract.
2. Blend on high for 45 seconds, or until the mixture is smooth and creamy. Tip: For a thicker consistency, add more frozen strawberries one at a time.
3. Pour the smoothie into a bowl, using a spatula to scrape every last bit from the blender.
4. Sprinkle the granola and chia seeds evenly over the top for a crunchy contrast. Tip: Toast the granola beforehand for an extra layer of flavor.
5. Garnish with fresh mint leaves for a pop of color and freshness. Tip: Chill the bowl in the freezer for 5 minutes before serving to keep it extra cold.

Creamy meets crunchy in this vibrant bowl, with the sweetness of strawberries and bananas balanced by the tang of Greek yogurt. Serve it with a side of toasted coconut flakes for a tropical twist.

Cheesy Grits with Sausage

Wake up your taste buds with this Cheesy Grits with Sausage—creamy, dreamy, and packed with flavor. Perfect for breakfast or a hearty dinner, it’s a dish that’ll have everyone asking for seconds.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp kosher salt
• 1 tbsp unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1/2 lb smoked sausage, sliced into 1/4-inch rounds
• 2 tbsp clarified butter
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup scallions, finely chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp kosher salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 25 minutes, stirring occasionally to prevent sticking, until grits are creamy and tender.
4. While grits cook, heat 2 tbsp clarified butter in a skillet over medium heat. Add 1/2 lb sliced smoked sausage and cook until browned, about 5 minutes per side.
5. Remove sausage from skillet and set aside. In the same skillet, pour in 2 lightly beaten pasture-raised eggs, scrambling until just set, about 2 minutes.
6. Once grits are done, remove from heat. Stir in 1 tbsp unsalted butter, 1 cup grated sharp cheddar cheese, and 1/4 tsp freshly ground black pepper until fully incorporated.
7. Fold in the scrambled eggs and browned sausage, reserving a few slices for garnish.
8. Serve hot, garnished with reserved sausage slices and 1/4 cup finely chopped scallions.

Now, this dish delivers a lusciously creamy texture with a smoky, cheesy punch. Try topping with a fried egg for extra richness or a dash of hot sauce for a spicy kick.

Whole Wheat Toast with Almond Butter

Dig into the crunchiest, nuttiest breakfast hack that’s blowing up feeds. This whole wheat toast with almond butter is your golden ticket to a quick, satisfying bite.

Ingredients

• 2 slices of artisan whole wheat bread
• 3 tbsp of creamy, unsweetened almond butter
• 1 tsp of raw, unfiltered honey
• A pinch of flaky sea salt
• 1/2 tsp of ground cinnamon

Instructions

1. Preheat your toaster or oven to 350°F for even toasting.
2. Place the whole wheat bread slices in the toaster or on a baking sheet if using an oven. Toast for 3-4 minutes until golden and crisp.
3. While the bread is toasting, warm the almond butter slightly for easier spreading—about 15 seconds in the microwave.
4. Once toasted, immediately spread the warmed almond butter evenly over each slice.
5. Drizzle honey lightly over the almond butter, using the back of a spoon to spread it thinly.
6. Sprinkle a pinch of flaky sea salt and ground cinnamon on top for a flavor boost.

Get ready for a texture play—crispy toast meets creamy almond butter, with a sweet and salty finish. Try it with sliced bananas or a sprinkle of chia seeds for an extra nutrient kick.

Raspberry Yogurt Smoothie

Whip up this Raspberry Yogurt Smoothie for a refreshing burst of flavor that’s as easy to make as it is delicious. Perfect for a quick breakfast or a post-workout refresher, this smoothie packs a punch with its creamy texture and tangy sweetness.

Ingredients

• 1 cup frozen raspberries
• 1 cup Greek yogurt, preferably full-fat for creaminess
• 1/2 cup almond milk, unsweetened
• 1 tbsp honey, raw and unfiltered
• 1/2 tsp vanilla extract, pure
• 1/4 tsp ground cinnamon

Instructions

1. In a high-powered blender, combine 1 cup frozen raspberries, 1 cup Greek yogurt, and 1/2 cup almond milk.
2. Add 1 tbsp honey, 1/2 tsp vanilla extract, and 1/4 tsp ground cinnamon to the blender.
3. Blend on high speed for 45 seconds, or until the mixture is completely smooth and no berry chunks remain. Tip: For a thicker smoothie, add a few ice cubes before blending.
4. Pause blending to scrape down the sides of the blender with a rubber spatula, ensuring all ingredients are fully incorporated. Tip: This step guarantees a uniformly smooth texture.
5. Blend again for an additional 15 seconds to achieve a silky consistency. Tip: If the smoothie is too thick, adjust by adding almond milk 1 tbsp at a time until desired consistency is reached.
6. Pour the smoothie into a chilled glass and serve immediately for the best flavor and texture.

Perfectly balanced between tart and sweet, this smoothie boasts a velvety texture that’s irresistibly smooth. Serve it in a mason jar with a striped straw for a playful twist, or layer it with granola for a parfait-style treat.

Conclusion

We hope these 20 delicious and easy-to-make breakfast recipes inspire you to start your kids’ mornings with something special. From fluffy pancakes to savory egg muffins, there’s something for every little eater. Don’t forget to try them out, share your favorites in the comments, and pin your must-make dishes on Pinterest. Happy cooking!