Give your kids a great incentive to get out of bed with these easy breakfast recipes.

  1. PB&J Bars

Breakfast bars are always a great option, because you can grab and go with them when you don’t have time for a sit down breakfast. Skip the pre-made bars and make your own with this delicious PB&J recipe.


15-oz can low-sodium chickpeas, rinsed2 tbsp. 

honey2 tsp. 

pure vanilla extract1/2 c. 

 creamy peanut butter2/3 c. 

old-fashioned rolled oats 1/2 c. 

roasted unsalted peanuts 1 tsp. 

baking powder1/4 tsp. 

baking soda1/2 tsp. 

kosher salt1/3 c. 

strawberry jam


  1. Heat oven to 350°F. Line an 8-in. square baking pan with parchment, leaving an overhang on two sides.
  2. In a food processor, pulse chickpeas, honey, and vanilla until smooth. Add peanut butter and pulse to incorporate, scraping sides as necessary.
  3.  In a small bowl, mix together oats, peanuts, baking powder, baking soda, and salt. Add to food processor and pulse a few times until combined but chunky. Transfer 1 cup dough to a bowl and set aside. 
  4. Press remaining dough evenly into prepared pan. Gently spread jam on top, then crumble reserved dough over jam. Bake until edges just pull away from pan and top is set and light golden brown, 25 to 30 minutes. 
  5. Let cool at least 15 minutes in the pan; then, using overhangs, transfer to a rack and let cool completely. To serve, cut into 16 squares.   2. Low-Carb Quiche Biscuits with Bacon, Cheddar, and Chives

These little bites pack a major punch of protein, which will keep your kids satisfied for longer and give them more energy to conquer their busy days.


cauliflower florets (or 3 cups cauliflower “rice”)1/2 c. 

blanched almond flour1 tsp. 

baking powder1/2 tsp. 

kosher salt1/2 c. 

shredded 2% reduced-fat sharp Cheddar cheese2 

large egg whites, lightly beaten2 tbsp. 

unsalted butter, melted

3  to 4 strips turkey bacon, cooked and crumbled 2 tbsp. 

chopped fresh chives


  1. Heat oven to 400°F. Lightly coat a 6-cup muffin pan with nonstick spray.
  2. In a bowl, combine cauliflower and 2 Tbsp water, cover, and microwave until very tender, about 10 minutes. Drain, then mash with a fork until smooth. Cool slightly, then place cauliflower in a clean kitchen towel and squeeze out as much water as possible.
  3. Return cauliflower to bowl, add almond flour, baking powder, and salt, and stir well to combine. Mix in Cheddar, egg whites, and butter until incorporated, then fold in bacon and chives.
  4. Using hands, form dough into 6 balls and place in prepared pan, pressing to flatten. Bake until tops are golden brown, 23 to 25 minutes. Let cool in pan 5 minutes. If necessary, run thin-bladed knife around sides of biscuits before inverting onto wire rack.

3. Cranberry Turnovers

If your kid has a sweet tooth, they’ll love these glazed wintery turnovers.


 cream cheese ,2 egg yolks,2 c. confectioners’ sugar1 package, Puff Pastry3/4 , leftover cranberry sauce


  1. Preheat oven to 400 degrees F. In a medium bowl and using an electric mixer set on low, beat cream cheese, egg yolks, and 1 cup confectioners’ sugar until smooth, 2 to 3 minutes. Set aside.
  2. Roll out 1 puff pastry sheet into a 10-inch square. Cut into four 5-inch squares. Place 2 tablespoons cream cheese mixture in center of each square. Top each with 1 1/2 tablespoons cranberry sauce. Dampen edges of each square with water and fold over to form a triangle. Press edges together with a fork to seal. Transfer turnovers to a parchment-lined baking pan. Repeat with second puff pastry sheet to make remaining turnovers.
  3. Bake turnovers until puffed and golden brown, about 20 minutes. Transfer turnovers to a wire rack to cool, about 10 minutes.
  4. In a small bowl, stir together remaining confectioners’ sugar and 4 tablespoons water until a thick but flowing icing forms. (If icing is too thick, add more water, a few drops at a time.) Fill a resealable plastic bag with icing, seal bag, and snip off a tiny corner.

4. Bacon and Egg Cups

These filling egg cups require just a few simple ingredients and only 20 minutes to make. They’re the perfect healthy choice for a busy morning.


12 slice whole wheat bread,12 large eggs 3/4 c. shredded Cheddar cheese ,4 slice precooked bacon,Salt and freshly ground pepper,Chopped chives


  1. Preheat oven to 375 degrees F and lightly mist a 12-cup muffin pan with cooking spray. Press each slice of bread into the bottom of a muffin cup. Bake for 5 minutes, or until bread cups are just lightly toasted
  2. Carefully crack an egg into each bread cup without breaking the yolk. Top each egg with about 1 Tbsp. shredded Cheddar cheese, a portion of crumbled bacon, and salt and pepper to taste. Bake about 12 to 15 minutes, or until egg whites are set.
  3. Carefully transfer egg cups from muffin tin to a serving plate. Garnish with chopped chives, if you like, and serve with fresh fruit.

5.Sweet Potato Kale Fritata

Fritatas make great leftovers, so you can prepare this dish ahead of time so that you can grab and go in the morning.


6 large eggs,1 c. half-and-half1 tsp. kosher ,salt1/2 tsp ,Freshly ground pepper ,2 c. sweet potatoes,2 tbsp olive oil ,2 c. firmly packed chopped kale ,1/2 small Red Onion ,2 clove garlic ,3 oz. goat cheese


  1. Preheat oven to 350 degrees F. Whisk together eggs and next 3 ingredients.
  2. Sauté sweet potatoes in 1 tablespoon hot oil in a 10-inch ovenproof nonstick skillet over medium heat 8 to 10 minutes or until potatoes are tender and golden; remove and keep warm. Sauté kale and next 2 ingredients in remaining 1 tablespoon oil 3 to 4 minutes or until kale is wilted and tender; stir in potatoes. Pour egg mixture evenly over vegetables, and cook 3 more minutes. Sprinkle egg mixture with goat cheese.
  3. Bake at 350 degrees F 10 to 14 minutes or until set.

6. Ham and Cheese Breakfast Bake

Pop this in the oven right when you wake up for an easy, delicious breakfast for the whole family.


2 1/2 c. low-fat milk ,8 large eggs ,2 tbsp. Dijon mustard1 tsp , chopped thyme1 large baguette , 8 oz. Cheddar cheese , 8 oz. thinly sliced deli ham 1 tbsp ,snipped chives


  1. Spray square 2-quart baking dish with nonstick spray.
  2. In bowl, whisk milk, eggs, mustard, thyme, and 1/4 teaspoon each salt and pepper to blend.
  3. Arrange half of bread, overlapping, in baking dish. Pour half of milk mixture over bread; sprinkle with half of Cheddar. Top with ham, then repeat layering of bread, milk and Cheddar. Cover dish; chill 1 hour or up to overnight.
  4. Preheat oven to 350 degrees F. Bake 50 to 55 minutes or until golden and custard is set. Let stand 5 minutes before serving. Garnish with chives.

7. Raspberry Smoothie Bowl

With the eye-catching pink color, this  is just begging to be gobbled up by your little one.


2 c. frozen raspberries , 2 bananas ,1/2 c. nonfat Greek yogurt 1 tbsp ,chia seeds (optional) ,1/2 c. lowfat milk Granola, for serving Toasted coconut flakes


  1. In a blender, puree the raspberries, bananas, yogurt, chia seeds (if using) and milk until smooth.
  2. Divide between bowls and top with granola and toasted coconut, if desired

8. Apple Cinnamon Pull-Apart Bread

This sticky-sweet pull-apart bread is fun to eat for breakfast.


DOUGH 2 1/2 c. 

all-purpose flour 1/4 c. 

granulated sugar 1 

package active dry yeast (about 2 1/4 teaspoons total)1/2 tsp. 

kosher salt 1/4 c. 

whole milk4 tbsp. 

unsalted butter 3 

large eggs 1 tsp. 

pure vanilla extract FILLING 1/4 c. 

packed brown sugar 1 tsp. 

ground cinnamon 1/4 tsp. 

freshly grated nutmeg 4 tbsp. 

unslated butter1 

Golden Delicious apple

Caramel sauce and coarse salt


  1. In a large bowl (or the bowl of an electric mixer), whisk together the flour, sugar, yeast, and salt. Place the milk and butter in a small heavy-bottomed saucepan and cook over low heat until the butter melts, 5 to 6 minutes. Remove from heat.
  2. Add the milk mixture to the flour mixture, then add the eggs and vanilla. With the mixer on low, beat until the flour mixture is moistened. Increase the speed to medium and mix until the dough is smooth, about 6 minutes. Scrape the dough down in the bowl to loosen it, then cover with plastic wrap and a dishtowel. Set the bowl in a warm place and let the dough rise until it doubles in size, about 45 minutes.
  3. While the dough is rising, line a 4 1/2- by 8 1/2-inch loaf pan with parchment paper, leaving a 3-inch overhang on the long sides. Butter the parchment and the sides of the pan. In a small bowl, combine the brown sugar, cinnamon, and nutmeg. In a microwave-safe bowl, melt the butter.
  4. Punch the dough down, then transfer to a lightly floured work surface and roll into a 12- by 18-inch rectangle. If the dough is sticking, sprinkle the underside with a bit more flour. Arrange the dough so the long side is in front of you. Brush the melted butter over the dough, then sprinkle with the brown sugar mixture.
  5. Core and cut the apple into 1/4-inch pieces. Cut the dough crosswise into 6 even strips. Sprinkle 1 strip with some of the apples, gently pressing them into the dough. Top with another strip of dough and more apples; repeat with the remaining strips of dough and apples. Cut the stack into 6 equal portions. Stand the prepared loaf pan on one of its short sides, and arrange the stacks with cut sides facing out (tucking in any fallen apples). Cover and let rise for 20 minutes.
  6. Heat oven to 350 degrees F. Bake the loaf until deep golden brown, 40 to 45 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool for 10 minutes more. Drizzle with caramel sauce and sprinkle with coarse salt, if desired.

9. Buttermilk Waffle, Bacon, and Egg Sandwich

Why choose between their favorite breakfast items when they can have it all?


3/4 c. all-purpose flour ,1 1/2 tsp. baking powder ,1 tsp. baking soda ,1/4 tsp. kosher salt ,10 large eggs ,1 3/4 c. buttermilk ,3 tbsp unsalted butter, melted, plus more for the eggs ,16 slices cooked bacon ,2 c. baby spinach Maple syrup, for serving .


  1. Heat oven to 200 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Using and electric mixer, beat 2 egg whites (reserve the yolks) until stiff peaks form, 2 to 3 minutes; set aside.
  3. In a large bowl, whisk together the 2 egg yolks, buttermilk, and butter. Add the flour mixture, stirring just until incorporated. Gently fold in the whites until no streaks remain.
  4. Cook in a waffle maker according to the manufacturer’s instructions until golden brown. Transfer waffles to a foil-lined baking sheet and place in the oven to keep warm.
  5. Cook the remaining 8 eggs to desired doneness. Cut waffles in half and form sandwiches with the eggs, bacon, and spinach. Drizzle with maple syrup, if desired.

10. Baked Eggs with Spinach and Tomato

Baked eggs are super easy to pull together, so whip these up when you’re in a hurry.


2 tbsp olive oil ,1 medium onion ,5 oz. fresh baby spinach ,1 can whole tomatoes ,1 tsp. ground cumin ,1 tsp. salt ,1 tsp. Freshly ground pepper 1/2 tsp , sweet paprika 2 tsp , hot sauce 4 large eggs , 1/4 c. crumbled feta


  1. Preheat oven to 400 degrees F. Meanwhile, in a medium saucepan, heat oil over medium-high heat. Add onion and sauté until soft, about 5 minutes. Add spinach and sauté until just wilted, about 2 minutes. Remove from heat.
  2. In a medium bowl, stir together tomatoes, cumin, salt, pepper, paprika, and, if desired, hot sauce. Add onion-spinach mixture and stir to combine. Divide among 4 oiled 10-ounce ramekins.
  3. Crack an egg into the center of each ramekin, then sprinkle on feta. Bake until whites are set but yolks remain soft, 12 to 15 minutes.

Hope you guys got some ideas on how to give proper nutitious food for kids and have fun.Will be back with another post soon. Do let me know in the comments section below which recipe you liked the most. With love ftininch team.


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