1. Kids Recipes

Healthy Breakfast Recipes For Kids

a. Unique Egg In Frame..

Ingredients

1 slice bread
Butter
1 egg
Salt (and pepper, if desired) to taste

Method

Pull center from a slice of bread, or cut out center with biscuit cutter. Butter bread generously on both sides.

Brown bread "frame" on one side in moderately hot buttered frying pan. Turn over.

Drop egg into center of bread "frame." Cook slowly until egg white is set. (Cover pan until white starts to set.) Sprinkle lightly with salt and/or pepper. Lift out with pancake turner and serve.

Makes 1 serving.

b. Breakfast bacon and egg casserole

This easy breakfast casserole recipe is prepared the night before.

INGREDIENTS:

4 slices white bread, crusts removed
4 eggs, slightly beaten
1/2 cups milk
1 teaspoon dry mustard
1/2 teaspoon dried minced onion
8 slices bacon, cooked and crumbled
1 cup (4 ounces) shredded mild Cheddar cheese

PREPARATION:

Place bread in a lightly greased 8-inch square baking dish; set aside. Combine eggs, milk, dry mustard, and dried minced onion; pour over bread. Sprinkle bacon over casserole; cover and refrigerate 8 hours.

Remove from refrigerator; let casserole stand 30 minutes. Bake, covered, at 350° for 20 minutes. Uncover, sprinkle with shredded Cheddar cheese, and bake an additional 5 minutes. Let breakfast casserole stand 5 to 10 minutes before serving. Breakfast bacon and egg casserole serves 4.

Oat Meal Porridge
Ingredients

1 Cup of water
½ cup oats
Pinch of salt
¼ cup apple sauce
2 teaspoons of brow sugar
Pinch of cinnamon

Method

Mix the water, salt, cinnamon, oats together and place on the cooker up until it brings to boil then turn the heat low.
Using a wooden spoon, stir in the aple sauce and cinnamon. Cook at low heat and keep on stirring for five minutes.
Pour the oatmeal on a bowl, and wait for it to cool down and sprinkle the sugar on top.

Serving suggestions: Can be served with cold milk and raisins.

c. Omelet, wild garlic and croutons

Ingredients For the croutons

2 slices of slightly stale, chewy peasant-style bread
1tbsp unsalted butter
1tbsp Dijon mustard
80ml/3fl oz dry white wine or verjus
A little pinch of sea-salt and freshly ground black pepper
For the wild garlic
2 handfuls of wild garlic, washed and shaken dry
20g/3/4oz unsalted butter
The smallest pinch of salt
A good grinding of freshly ground black pepper
For the omelet
12 organic free-range eggs
A generous pinch of salt and freshly ground black pepper
2tbsp unsalted butter, cut into fine slices
100g/31/2oz gruyère or Emmenthal

Start by making the croutons. Heat the oven to 200C/400F/Gas6. Tear the bread into small, scrappy pieces, removing the crusts as you do so. Melt the butter in a saucepan. When it is runny, add the mustard and verjus or wine - stir well to combine. Add the stale bread and toss well to coat it, and then cook until the bread is well coated and the juice is absorbed. Season with a little salt. Remove from the heat and spread the bread on to a baking tray. Roast in the oven until it is slightly unevenly golden and chewy in the middle. Remove and set aside in a warm place until later.

To cook the garlic, place a pan over a medium heat. Add the butter and, when just foaming, add the washed garlic and sweat until soft. Add only the smallest amount of salt (wild garlic takes up salt easily, so add less rather than more), and a generous sprinkling of black pepper. Once it's wilted, set aside and keep warm while you make the omelet.

For the omelet, place a non-stick, heavy-bottomed saucepan over a low heat. Allow to heat for a couple of minutes - you want it to gently come to a sizzle. Crack the eggs into a deep bowl. Add a generous pinch of salt and some freshly ground black pepper and beat just enough to combine the whites and yolks. Don't over-mix as it should be left quite bouncy.

Add the butter slices to the pan, and melt slowly, swirling the butter round as you do so, making sure that it coats the sides. Add the eggs, they should sizzle and spit as they hit the pan. A ring of cooked egg should form quite quickly around the rim of the pan - once it does, immediately use the spatula to cut through and draw the cooked egg to the centre. Continue this to do this as the egg cooks. Keep the heat high.

Add the cheese to the wet centre, and then turn and fold before finishing with the warm croutons and wild garlic. Slide out from the pan and serve, hot and wet.

d. Blintzes
Ingredients

Blintz Ingredients:
2 cups biscuit mix
2 cups milk
2 eggs

Butter Sauce:

1/2 cup sugar
1 Tbsp cornstarch
1 cup half and half
1/2 cup butter

Method

Mix the blintz ingredients then pour into pancakes and fry in a greased pan. These will be quite thin. Garnish with butter sauce and mashed strawberries on it are great too! Refrigerate leftovers.
Micro waved eggs, cheese and ham:
Put two or three eggs in a microwave safe bowl add chopped up canned ham and break up a slice of cheese in it, add a shot of milk (about 1-2 tsps.), scramble and put in Microwave, scramble every minute or so during cooking. Should take about 2-3 minutes. My youngest loves these.

e. Famous Breakfast Tortilla

Ingredients

2 tablespoon refried beans
2 tbsp salsa
3 eggs, lightly beaten
1 tbsp mayonnaise
4 flour tortillas
1 1/2 cup shredded lettuce

Method

Mix together the beans and the salsa in a small bowl. Place a nonstick skillet into over medium heat.

Pour eggs into pan and allow the bottom to set for 1 minute.

Spread bean mixture over half one half of eggs and and flip other half over in order to make a semi circle.
Continue to cook until the eggs are set.

Spread an equal mayonnaise on each tortilla.

Cover each tortilla with the shredded lettuce.

Roll up the tortillas and serve.

f. Healthy Milk pancakes

Ingredients

3 cups buttermilk
2 eggs1 ½ cups flour
1 teaspoon sugar
1 teaspoon soda
1 teaspoon baking powder
1 teaspoon salt

Combine al ingredients in a mixing bowl and stir until well blended. Pour butter in uniform amounts, onto a large greased pan. When the are full of bubbles, turn with a pancake turner and brown oh the other side. Turn only once and serve hot.

g. Peanut honey and wheat balls

Ingredients

¼ cup of any wheat flake cereal
3 tspns honey
¼ cups peanut butter
¼ cup skimmed milk

Method

Mix honey and the peanut butter.

Add the skimmed milk gradually and mix well. Spray hands with non-stick cooking oil , butter or vegetable oil to keep mixture from sticking and shape into half inch balls. Roll the mixture in the wheat flake reserved cereal. Chill and keep refrigerated for about an hour and serve.

Serving suggestions: fresh strawberries and plain cream.