It’s not officially fall just yet, but in the minds of millions of children, summer is definitely over. The back-to-school fever is in full swing, which means the return of those hectic mornings. It’s easy to forget breakfast while you run down the morning routine checklist, but it’s so crucial for kids to get the right nutrition in the morning. In a previous blog post, we discussed how children routinely perform better in school if they’ve had their morning meal. This Fall, ThinkFun wants to make sure that children start the day off right with a few simple recipes that are both nutritious and delicious!
Easy Breakfast Egg Muffins
Recipe by Eating on a Dime
Protein provides amino acids that your brain uses to function at its optimal level. What better way to get your protein fix than to eat eggs?
Yields 12 servings
- Crescent rolls (12 count)
- 12 large eggs
- ¼ red onion, diced
- ¼ cup shredded cheese
- ¼ cup bell pepper of choice
- Grease muffin pan and line with crescent rolls
- Crack on egg into each crescent roll cup
- Sprinkle with red onion, peppers, and cheese
- Bake at 375 degrees for 12 minutes (for less runny yolks, bake for slightly longer)
Make-Ahead Mason Jar Breakfast Parfaits
Recipe by The Two Bite Club
This is one of the easiest breakfasts you can make because you can prepare it the night before. Such an easy grab and go meal that has all kinds of good vitamins, calcium, and protein packed in! Plus, this recipe will stay good in the refrigerator for 3-5 days.
Yields 1 serving
- 1 (6-ounce container) vanilla greek yogurt
- ¼ cup uncooked, rolled oats
- ½ - 1 cup of add-ins (fresh fruit, granola, coconut shavings, nuts, etc.)
- Stir together one container of yogurt with the oatmeal.
- Layer the yogurt and desired add-ins in a wide mouth pint jar.
- Store in the refrigerator for 4 hours, or overnight.
Peanut Butter Banana Overnight Oats
Recipe by Fit Foodie Finds
Another make-ahead breakfast, this one combines a fan favorite – peanut butter and banana!
Yields 2 servings
- ½ medium banana, mashed
- 2 tablespoons of creamy peanut butter
- ¼ cup nonfat Greek yogurt, plain
- ¾ cup almond milk, unsweetened
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- 1 cup rolled oats
- 1 tablespoon chia seeds
- 1 teaspoon cinnamon
- Mash ½ banana in a large bowl.
- Add the rest of the wet ingredients and mix until smooth
- Add the dry ingredients and mix again
- Place in the refrigerator, covered, for at least 2 hours or overnight. It should stay good refrigerated for up to 4 days.
Tofu Scramble and Breakfast Potatoes
Recipe by Sweet Peas and Saffron
For those readers who might be vegan, tofu can be a great protein substitute for eggs. Plus, sweet potato has a lower glycemic value than white potatoes, and is a great source of vitamin C. This breakfast bowl is super easy and super healthy!
Yields 6-8 servings
Breakfast Sweet Potatoes
- 1 ½ lbs sweet potato, cut into ½ inch cubes (5-6 cups)
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- ½ teaspoon salt
- 1 block extra firm tofu
- ½ red onion, finely chopped
- 2 bell peppers, finely chopped
- 2 cups asparagus, chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- ½ teaspoon salt
- ¼ teaspoon pepper
- Pre-heat the oven to 425 degrees
- Toss sweet potatoes with olive oil, chili powder, and salt
- Arrange on a baking sheet and bake for 15 minutes. Stir up and back for another 15-20 minutes, or until cooked through
- While sweet potatoes are baking, prepare the tofu scramble: Mash the tofu with a potato masher until it is broken into small chunks
- Heat oil in a large non-stick pan
- Add the onion, bell peppers, and asparagus, and cook for 5 minutes (or until soft)
- Add the cumin, ground coriander, salt, pepper, and tofu. Cook for 2-3 more minutes, until totally combined
- Divided the tofu scramble and breakfast sweet potatoes amongst 6-8 containers. Store for up to 4 days in the fridge
- Top with fresh cherry tomatoes or avocado
English Muffin Breakfast Pizzas
Recipe by Faithfully Free
This is one of those breakfasts that will keep your children full for the entire morning!
Yields 8 servings
- 4 English muffins, halved
- 6 eggs
- 2 tablespoons milk
- 4 strips of bacon, cooked and chopped
- 1 cup of shredded cheese
- ½ cup Sun-Dried Tomato Alfredo Sauce
- Preheat oven to 400 degrees
- Half the English muffins with a fork and lay on a baking sheet. Place baking sheet in the oven to the allow English muffins to crisp slightly while the eggs are cooking (about 8 minutes)
- Meanwhile, cook bacon in the microwave. Chop when done and set aside.
- In a bowl, beat 6 eggs with 2 tablespoons of milk. Add salt and pepper to taste. Scramble in a large skillet over medium heat until done. Add in bacon.
- Take the English muffins out of the oven and spread 1 tablespoon of the alfredo sauce on each half. Evenly distribute the egg mixture on the 8 halves. Top with shredded cheese
- Bake in the 400-degree oven for 15 minutes, or until tops are golden brown
Baked Breakfast Cookie (Gluten Free, Dairy Free)
Recipe by The Fitnessista
Oatmeal is great for a bunch of reasons. It has soluble and insoluble fiber, which help to lower cholesterol and stabilize blood glucose levels. There are plenty of minerals packed into oats like thiamin, magnesium, zinc and iron, and they make for an easy, balanced breakfast. If your kids are on the fence about eating oatmeal in its traditional form, try turning it into a cookie!
Yields 8 large cookies
- 2 cups of oats
- 1 teaspoon baking soda
- 2 scoops vanilla protein powder
- pinch of sea salt
- 14 teaspoon cinnamon
- 1 small container of applesauce (4 oz)
- 1 egg
- 1 pack Stevia or other sweetener, to taste
- ½ cup of nut butter
- 2-4 ounces of chocolate chips, dried fruit, or any mix-ins you love
- Preheat the oven to 350 degrees and spray a large cookie sheet with olive oil or nonstick spray
- Mix all of the dry ingredients (plus mix-ins) in a large bowl
- Next, add the egg, applesauce, and sweetener. Mix well
- Using your hands, shape the dough into 8 large cookies and place on the baking sheet
- Bake for 10-12 minutes
- Let it cool on the baking sheet and store in the fridge for up to 3 days