Healthy Breakfast Recipes That Are Quick and Easy to Prepare


It’s tough to get your kids up and dressed in the mornings, let alone get them to eat a healthy breakfast before they’re out the door. Here are four healthy breakfast recipes that are quick and easy to prepare and nutritious for them!

Make sure you watch our ‘How To’ video below, and let us know if you try any of these recipes by leaving a comment. We’d love to hear how they work for you.

Bagel Delight

o Whole wheat cinnamon raisin bagel, sliced and toasted
o Cream cheese
o Fresh strawberries, sliced


  1. Spread cream cheese on both halves of the freshly toasted bagel.
  2. If serving open-faced, layer both halves with strawberries. If making a sandwich, cover one side and put together.


Kid-Friendly Green Smoothie

Green Smoothie for Kids

o 1/2 cup almond milk
o 1/2 cup orange juice
o 1 handful of spinach/kale
o Plain Greek yogurt
o 1 cup frozen pineapple
o Optional extra fruit: blueberries, strawberries and raspberries for variation
o Heavy-duty blender that can liquefy greens (Vitamix and Blendtec are two good options)


  1. Place all ingredients in the blender, with the lighter items at the bottom and the heavier ones at the top. Frozen fruit and berries go at top. Blend until smooth enough to drink.
  2. Pour in a cup or a to-go container.
  3. Pair it with a fibre-full English muffin, if you like, but this smoothie is pretty packed with protein, fibber and necessary vitamins to start the day.



Waffles for Kids

o 2 frozen waffles, toasted
o Sunflower butter or nut butter
o Granola
o Honey
o Blueberries (or sliced strawberries)


  1. Take the waffles out of the toaster and cover one side with sunflower or nut butter. Sprinkle granola on top.
  2. Drizzle honey and blueberries over granola and place the other waffle on top, to make a sandwich. Serve cut in half, or as a full sandwich.


Egg-Veggie Muffins

Egg Muffins for Kids

Ingredients (makes 12):
o Well-greased muffin tin
o 9 eggs
o 1/4 cup shredded carrots, chopped
o 1/4 cup chopped broccoli
o 1 cup shredded cheese


  1. Preheat oven to 375 degrees. Grease muffin tins.
  2. In a medium bowl, combine eggs, cheese and veggies. Whisk together and pour into muffin tins, about 2/3 of the way. Cook for 15 minutes. Use a toothpick to make sure they’re done.


Tip: They will rise a lot while freshly baked, but collapse when cool. Make them on Monday, so you can have throughout the week.



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