Five Kid-Friendly Breakfasts

1. French Toast Waffles

With this recipe, you can get the best of both worlds!

Combine 2 tablespoons melted butter, 1 lightly-beaten egg, ½ cup of milk, ½ teaspoon of vanilla, a dash of salt and a dash of nutmeg.  Dip 4-6 slices of bread in the mixture, coating both sides well.  Cook the French toast in a hot waffle iron until crisp and serve with butter and syrup.

2. Egg in a Basket

This is a classic recipe.  Instead of serving an egg with toast, serve an egg in toast!

Use a fun-shaped cookie cutter (like a heart or a flower) to cut out the center of a piece of bread.  Lightly fry both sides of the bread in a skillet with butter.  (You can also fry the cut-out.)  Carefully pour a whole egg into the hole in the middle of the bread and cover the pan.  Cook for 2-3 minutes, or until the egg is set.  For an over-easy egg, flip the bread over and cook the other side as well.

3. Yogurt Popsicles

Because what kid doesn’t love popsicles?

Open a 6-ounce container of yogurt.  Drain excess liquid and stir.  Add some berries and granola to the top and press into the yogurt for a fun “crust.”  Cut a slit in the lid big enough for a large wooden popsicle stick.  Put the lid back on, insert the stick, and freeze overnight.  Dip the cup in warm water to unmold and serve.

4. English Muffin Egg Pizza

With this recipe, you can serve easy pizza for breakfast!

Split apart an English muffin and toast until lightly browned and let cool.  On each half, place a slice of tomato and a scrambled or fried egg.  Sprinkle with cheddar cheese and oregano.  Pop both halves back in the toaster oven or in the microwave to melt the cheese and serve.

5. “Cinnamon Roll” Pancakes

Make pancakes that look and taste like cinnamon buns!

For the “icing” drizzle, combine ¼ cup maple syrup, ½ teaspoon cinnamon, 1 cup softened cream cheese, ½ cup softened butter, and ½ cup powdered sugar.  Blend until smooth and creamy.  To make the cinnamon buns, square off a 4-inch cooked pancake.  Cut in half, then roll up each half and stand on end in a small bowl.  Drizzle with “icing” and serve.