Kids' Breakfast Recipes

A healthy breakfast contains a mix of complex carbohydrates and protein to fuel your little one until he eats again. Try pairing whole grains such as oatmeal, whole-wheat toast, or whole-grain cereal with a protein source such as milk, yogurt, peanut butter, eggs, or cheese. Add in a side of fruit for a boost of vitamins and minerals, and your child is ready for the day.

Serve our Banana Breakfast Smoothie with a handful of whole-grain dry cereal or a granola bar for a filling breakfast.

Young Chefs Can: 
• Peel banana
• Pour ingredients into blender with assistance

Older Chefs Can: 
• Help slice banana with dinner knife
• Push buttons to process ingredients

Silken tofu gives this drink a smooth, creamy consistency. If your kids don’t like the seeds in blackberries, substitute frozen blueberries.

Young Chefs Can:
• Place blackberries in measuring cup
• Pour ingredients into blender with assistance

Older Chefs Can: 
• Drain mango slices
• Measure ingredients
• Push buttons to process ingredients

Flaxseed is a great source of omega-3 fatty acids, which are essential for both the brain development and heart health of your child. Serve in a bowl with milk, as a topping for yogurt or oatmeal, as a snack by itself.

Young Chefs Can: 
• Measure nuts and raisins
• Combine dry ingredients

Older Chefs Can:
• Line pan with foil
• Combine ingredients in saucepan
• Stir in raisins

We call these “power” muffins because they’re loaded with B vitamins from whole-wheat flour, calcium from milk and yogurt, antioxidants from blueberries, and heart-friendly monounsaturated fat from almonds and canola oil.

Young Chefs Can:
• Measure blueberries and add to batter
• Sprinkle streusel over batter

Older Chefs Can:
• Combine dry ingredients
• Help spoon batter into muffin cups

This sandwich packs protein from egg, calcium from cheese, and fiber and B vitamins from the whole-wheat muffin. For a touch of sweetness, spread your favorite jelly or jam over the bottom half of each sandwich.

Young Chefs Can: 
• Place muffin halves on baking sheet
• Sprinkle cheese on muffins

Older Chefs Can: 
• Coat pan with cooking spray
• Assemble sandwiches

These tender, old-fashioned biscuits are much lower in fat and sodium than fast-food biscuits and are just as tasty.

Young Chefs Can: 
• Help cut dough with biscuit cutter
• Place biscuits on baking sheet

Older Chefs Can: 
• Help cut butter into small pieces with dinner knife
• Knead dough and measure dimensions with a ruler

Sweet potato gives these pancakes a healthy dose of beta carotene, an antioxidant that also keeps eyes healthy. For convenience, roast a sweet potato the night before, or use canned mashed sweet potato. Drizzle with maple syrup and butter, and serve with a side of fresh fruit.

Young Chefs Can: 
• Measure pecans
• Help add dry measured ingredients to mixing bowl

Older Chefs Can: 
• Combine milk and wet ingredients
• Whisk milk mixture
• Measure sweet potato

Crown these lightly spiced waffles with cinnamon sugar, sliced bananas, and/or a drizzle of maple syrup.

Young Chefs Can: 
• Peel banana
• Help add dry measured ingredients to mixing bowl

Older Chefs Can: 
• Mash banana
• Crack eggs

Brown sugar and cinnamon make a gooey sweet filling while powdered sugar dissolves into a creamy glaze that’s drizzled over the top of these breakfast treats.

Young Chefs Can: 
• Sprinkle raisins over dough
• Help roll up dough

Older Chefs Can: 
• Help knead dough
• Combine brown sugar and spices, and sprinkle over dough
• Help drizzle glaze

This quick and healthy burrito is a great way to get kids to eat breakfast, even if they are dashing toward the bus stop.

Young Chefs Can: 
• Sprinkle cheese on eggs
• Roll up burritos

Older Chefs Can: 
• Crack eggs
• Combine and whisk first five ingredients

French bread with a soft crust works best here because it is easier to cut. Garnish with fresh strawberry slices, and serve to your child with a glass of fat-free or 1% low-fat milk.

Young Chefs Can: 
• Help measure brown sugar
• Place bread slices in egg mixture

Older Chefs Can: 
• Crack and whisk eggs
• Pour leftover egg mixture over bread slices

Assemble and refrigerate the casserole the night before, and just pop it in the oven the next morning before the kids head off to school.

Young Chefs Can:
• Tear bread into cubes
• Measure bread cubes in measuring cups

Older Chefs Can:
• Measure cheese
• Combine sausage, bread, and cheese

To make this recipe more kid-friendly, omit the chopped jalapeño peppers and replace chicken sausage with jalapeños with chicken sausage with apples. Feel free to substitute a milder cheese in place of the Monterey Jack.

Young Chefs Can: 
• Unroll dough
• Sprinkle cheese

Older Chefs Can:
• Pat dough into rectangle and measure dimensions
• Brush dough with egg white

Made with steel-cut oats and filled with raspberry preserves, this hearty muffin is the perfect grab-and-go breakfast.

Wish you were on the beach right now? One sip of our smoothie and you'll be there before you can say "aloha." Coconut milk and Greek yogurt make this smoothie supercreamy, and pineapple gives it a sweeeeet tropical kick.

Breakfast sandwiches make us want to dance around the kitchen—especially when our panini press is involved. But you don't need a press to make this sandwich. Just cook it in a frying pan with some cooking spray, and press on it with the back of a spatula. Presto! (Get it?!)

Do you sometimes forget to chip-clip your bag of tortilla chips after snacking? Yes? Then you'll love our chilaquiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. We use stale tortilla chips instead—that way, you can say you left that bag open on purpose. A tip: If you're making this for dinner, use shredded chicken instead of eggs. Save a little extra tomato for more color in the garnish.