Kids Breakfast Options

Egg Muffin Cups

Great for meal prep

Let kids help choose fillings

Ingredients:

4–6 eggs

1/2 cup shredded cheese

1/2 cup diced veggies (e.g., capsicum, tomato, spinach)

1/4 cup ham or cooked bacon pieces

How:

Preheat oven to 180°C (350°F).

Lightly grease a muffin tray.

Whisk eggs in a bowl, season with salt and pepper.

Add cheese, veggies, and ham/bacon to each muffin cup.

Pour egg mixture evenly into each cup.

Bake for 15–20 minutes until set and golden on top.

Let cool slightly before removing.

Banana Oat Pancakes

Ingredients:

2 ripe bananas

2 eggs

1 cup rolled oats

1 tsp cinnamon

How:

Add all ingredients to a blender.

Blend until smooth.

Heat a nonstick pan over medium heat.

Pour small rounds of batter onto the pan.

Cook for 2–3 minutes until bubbles form, flip, then cook another 1–2 minutes.

Serve warm with fruit, yogurt, or a drizzle of honey.

Optional: chia seeds, peanut butter, berries

French Toast Sticks

Ingredients:

2 eggs

1/4 cup milk

1 tsp cinnamon

4 slices wholemeal bread

How:

Cut bread into strips.

Whisk eggs, milk, cinnamon.

Dip bread and cook on a nonstick pan until golden brown.

Serve with yogurt or fruit.

Cheesy Scrambled Eggs & Toast Soldiers

Ingredients:

2 eggs

1 tbsp milk

1/4 cup shredded cheese

1 slice wholemeal toast

How:

Whisk eggs and milk.

Cook in a pan over low heat, stirring until fluffy.

Add cheese just before finishing.

Slice toast into “soldiers” for dipping.

Mini Breakfast Burritos

Ingredients:

2 scrambled eggs

1 tbsp cheese

1 tbsp beans or ham

Small tortilla wrap

How:

Warm the wrap.

Fill with eggs, beans/ham, cheese.

Roll tightly.

Optional: wrap in foil and freeze for later!