Breakfast Ideas Your Little Ones Can Help Make

Cinnamon-Sprinkled French Toast

Ingredients:

• 2 Large eggs
• 2 tbsp fat-free milk
• 1/2 tsp cinnamon
• 1 tsp soft tub margarine
• 4 tsp light pancake syrup

Instructions:

Kids:

1. Crack two eggs into a flat-bottomed bowl.
2. Whisk in the milk and cinnamon thoroughly.
3. Dip bread slices, one at a time, into the egg mixture, ensuring both sides are well-coated. Repeat until all the egg mixture is absorbed.

Adults:

1. Heat a large, non-stick skillet over medium heat and add the margarine.
2. Place the dipped bread slices in the skillet and cook for 2½-3 minutes per side, or until both sides are golden brown.

Kids:

1. Drizzle the toast with syrup and serve warm.

Fruity Granola Yogurt Parfait

Ingredients:

• 1/2 cup granola
• 3/4 cup vanilla or plain yogurt
• 1/2 cup fresh blueberries, raspberries, sliced strawberries, or bananas (frozen can be used if fresh is not available)

Instructions:

Adults:

1. Measure out all the ingredients and provide stemware, a clear drinking glass, or a bowl.

Kids:

1. Layer the ingredients in the glass or bowl in any order you like, such as half of the granola, yogurt, and fruit, then repeat.
2. Enjoy with a long spoon.

Note: Commercially available granola is often toasted with oil and honey, making it high in calories. Consider making your own granola to control the ingredients.

Sticky Caramel Pecan Rolls

Ingredients:

• 1/4 cup fat-free caramel-flavored sundae syrup
• Cooking spray
• 1 can refrigerated reduced-fat crescent dinner rolls
• 1/4 cup firmly packed brown sugar
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon ground cinnamon

Instructions:

Adults:

1. Preheat the oven to 375°F.

Kids:

1. Spoon 1½ teaspoons of syrup into each of 8 muffin cups coated with cooking spray. Set aside.

Adults:

1. Unroll the dough and separate it into 4 rectangles.

Kids:

1. Combine the brown sugar, pecans, and cinnamon.
2. Sprinkle the sugar mixture evenly over each rectangle and press it gently into the dough.
3. Roll each rectangle from one long edge and pinch the ends to seal.

Adults:

1. Cut each roll into 6 slices.

Kids:

1. Place 3 slices, cut sides down, into each prepared muffin cup.

Adults:

1. Bake at 375°F for 14 minutes.
2. Run a knife around the edges of the cups and invert onto a platter.

Nutrition:

• Makes 8 servings
• Calories: 172 per serving

Breakfast Pizza with Strawberries

Ingredients:

• 1 package (10-count size) refrigerated biscuits
• 1 orange
• 1 package (8-ounce size) light cream cheese, softened
• 5 teaspoons honey, divided
• 1/2 pint fresh strawberries, stemmed and halved

Instructions:

Adults:

1. Preheat the oven to 400°F.

Kids:

1. Stack 2 biscuits and roll out to a 6-inch circle, 1/8-inch thick. Place on an ungreased baking sheet and prick all over with a fork. Repeat with the remaining biscuits to make 5 circles in total.

Adults:

1. Bake until golden, 6 to 8 minutes; loosen and cool slightly.

Kids:

1. Finely grate the peel from the orange. In a bowl, combine the cream cheese, orange peel, and 3 teaspoons of honey to blend. Set aside.
2. Juice the orange into a large bowl. Add the strawberries and the remaining honey, and toss.

Adults:

1. Increase the oven temperature to 425°F.
2. Spread the biscuits with the cheese mixture to within 1/2 inch of the edges. Bake until the cheese edges brown lightly.
3. Top with drained strawberries and serve warm.

Interesting Stats

• According to the American Heart Association, children who eat breakfast regularly are more likely to have better concentration, problem-solving skills, and eye-hand coordination.
• A study published in the Journal of the American Dietetic Association found that children who participate in meal preparation are more likely to consume fruits and vegetables.

By involving your kids in breakfast preparation, you not only make the meal more enjoyable but also instill healthy eating habits that can last a lifetime. Enjoy these delightful recipes and the precious moments spent together in the kitchen!