Kid's Breakfast Recipe

Fry or scramble the egg

Heat a small nonstick skillet over medium-low heat. Add 1 tsp butter or oil and let it melt and coat the pan. Crack the egg into a small bowl and season with 1/8 tsp salt and a pinch of pepper if desired. For fried: gently slide the egg into the skillet, cook 2–3 minutes until whites are set and yolk is as desired; cover for 30–60 seconds if you want the yolk less runny. For scrambled: beat the egg briefly, pour into the pan, let set 10–15 seconds, then stir gently until cooked through, about 1–2 minutes. Transfer to plate and keep warm.

Reheat or cook meat

If using pre-cooked meat (sausage patty, link, bacon, or ham), reheat in a skillet over medium for 1–2 minutes per side until hot, or microwave on a microwave-safe plate for 20–30 seconds. If using raw bacon or raw sausage, add 1 tsp oil or use a nonstick skillet; for bacon cook 3–5 minutes per side over medium until crispness desired. For raw sausage link or patty, cook 3–5 minutes per side until internal temperature reaches 160°F (71°C). Drain on paper towel and keep warm with the egg.

Toast or warm biscuit

If using bread: toast the slice to desired doneness in a toaster (1–2 minutes). Spread 1/2 tsp butter and 1 tsp jam or honey if desired. If using a store-bought biscuit: warm in the oven at 350°F (175°C) for 6–8 minutes or microwave 15–20 seconds until warm. Serve alongside the egg and meat.

Make quick pancake batter

Whisk together 1/4 cup flour, 1/4 cup milk, 1/4 of a large egg (beat one egg and use about 1 tablespoon = 1/4 egg), 1/4 tsp baking powder, 1/2 tsp sugar, 1/8 tsp salt and 1/8 tsp vanilla (optional) until smooth. Heat a nonstick skillet or griddle over medium-low and add 1 tsp butter or oil.

Cook pancakes

Pour the batter into 2–3 small pancakes (about 2–3 inches each). Cook 1–2 minutes until bubbles form on the top, flip and cook 30–60 seconds until golden and cooked through. Keep warm and serve with 1 tsp maple syrup or a dusting of powdered sugar.

Prepare and cook French toast sticks

Cut 1 slice of bread into 3–4 sticks. In a shallow bowl whisk together 1/2 beaten egg, 1 tbsp milk and 1/8 tsp cinnamon (optional). Heat a skillet over medium-low and add 1 tsp butter. Dip each bread stick briefly (1–2 seconds per side) in egg mixture, then place in the skillet. Cook 1–2 minutes per side until golden and slightly puffed. Serve with 1 tsp maple syrup or jam for dipping.

Place the cooked egg and chosen meat on a child-friendly plate. Add the chosen side: toast or warm biscuit, small pancakes, or French toast sticks. Allow to cool slightly to a safe eating temperature. Offer any condiments (ketchup for egg/meat, butter/jam for toast, syrup for pancakes/toast sticks) and serve immediately.