Kid-friendly Easter Breakfasts

If you want to make your kids a nourishing breakfast on a morning when they’re likely to be hyped up on sugar from their Easter baskets, 24Life can help.

These healthy Easter recipes will help your family get into the spirit of the holiday with fun shapes and decorations, while delivering important nutrients and vitamins that growing bodies need.

Consider adding a side of fruit, a low-fat yogurt cup or a glass of milk with these recipes for a balanced breakfast, recommends KidsHealth.org. Here are four fun recipes from Dr. Taz Bhatia, board-certified physician, specializing in pediatrics and prevention, with expertise in nutrition.

Sunny-Side Up Flowers

Eggs are a good source of protein, and the fat will help kids feel fuller for longer.

Directions:

Heat up a skillet and grease it so eggs won’t stick. Place a metal flower-shaped cookie cutter in the skillet. Crack one egg into the cookie cutter and let it cook until the middle is a pink-orange hue. Remove cookie cutter and egg from the pan using a spatula. Use a butter knife to separate the egg from cookie cutter if it doesn’t fall away easily. Repeat with two or three eggs. Arrange on a plate in a beautiful bouquet.

Bunny-Shaped Pancakes

Start with a whole-wheat (or gluten-free in Dr. Taz’s house) pancake mix to help your growing bunnies get a serving of fiber-rich whole grains.

Ingredients:

• Whole wheat pancake mix (and ingredients that are suggested for your mix)
• Cooking spray
• Strawberries, blackberries, blueberries or banana slices
• Licorice
• Maple Syrup

Directions:

Heat up your skillet and prepare your pancake mix according to the directions. To make a bunny shape, make two round pancakes. Cut one in half to make two ears to place above a round face. Use sliced fruit to let your kids decorate the ears, nose and mouth. Perhaps use licorice for the whiskers or even swap out the pancake ears for long banana slices.

Gluten Free, Yeast-Free Cinnamon Rolls

If your kids have gluten sensitivities, make rolls from eggs and a gluten-free baking mix. These are a more indulgent “special occasion” breakfast, so serve with sliced fruit for additional vitamins and fiber.

Ingredients:

• Gluten-free baking mix (and ingredients associated with your mix)
• 2 oz. softened cream cheese (soften it in the microwave for a few seconds)
• Cinnamon
• 2 Tbsp. brown sugar
• Raisins or fruit slices

Directions:

Preheat your oven to the temperature suggested on baking mix directions. Prepare dough according to package directions to make roll-up pinwheels. Beat together the cream cheese, cinnamon and brown sugar with an electric mixer until creamy. Spread the cream cheese mixture onto the dough. Add raisins or nuts, if you’d like, and roll up into a pinwheel. Bake according to package directions.

Easter Egg Custard

Turn your favorite flan or egg custard recipe into an Easter breakfast. Prepare the night before so the custard sets overnight. On Easter morning, use cookie cutters to cut out egg shapes to put in your cinnamon roll Easter basket. Serve with sliced fruit.

This recipe is adapted from IncredibleEgg.org.
Ingredients:

• 3 cups milk
• ¼-½ cup sugar
• 4 eggs
• 1 tsp. vanilla
• ¼ tsp. salt

Directions:

Preheat oven to 350°F and grease six custard cups. Heat milk in a small saucepan. Beat remaining ingredients in separate bowl until blended. Slowly add hot milk. Once mixed, pour mixture evenly into the six cups. Sprinkle with nutmeg or cinnamon.

Place pan on center oven rack; pour very hot water into the pan (hot-water bath) to within 1/2 inch of top of cups. Bake until a toothpick comes out mostly clean, 25 to 30 minutes; centers will still be soft. Remove cups from water bath when you remove from oven. Cool on wire rack 5 to 10 minutes. Serve warm or refrigerate overnight. This egg custard recipe serves six.