Kids Breakfast* Recipe

Cook the protein

Choose bacon or sausage. For bacon: place 2 bacon strips in a cold skillet, turn heat to medium, and cook 8–10 minutes, flipping occasionally, until crisped to child-friendly doneness. Transfer to paper towels to drain. For sausage links: heat skillet over medium, add 2 links, cook 10–12 minutes turning often until browned and cooked through (internal temp 160°F / 71°C). Keep warm.

Cook the eggs (scrambled or fried)

Heat a nonstick skillet over medium-low and add 1 tablespoon butter. For scrambled: whisk 2 eggs with 1/8 tsp black pepper and 1/4 tsp salt in a bowl. Pour eggs into skillet, let set briefly, then gently stir with a spatula until soft curds form, about 1–2 minutes. For fried: add eggs gently to skillet, cook 2–3 minutes for sunny-side up (cover for fully set whites) or flip for 30–60 seconds for over-easy. Season with remaining salt and pepper. Remove from heat and keep warm with the protein.

Prepare potatoes: place 1 diced russet potato in a medium bowl and rinse under cold water until water runs clear to remove excess starch. Pat potatoes dry with paper towels.

Par-cook (optional faster method): place diced potatoes in a microwave-safe bowl with 1–2 tablespoons water, cover loosely and microwave on high 3–4 minutes until slightly tender but not falling apart. Drain any water and pat dry. (If skipping, proceed to next step and cook a little longer in skillet.)

Heat a large skillet over medium-high heat and add 1.5 tablespoons vegetable oil. When shimmering, add potatoes in an even layer. Let cook undisturbed 3–4 minutes so bottoms brown, then stir and flatten again with spatula. After 6–8 minutes total browning, add 1/4 cup diced onion and 1/4 cup diced red bell pepper. Stir to combine.

Season the potatoes: sprinkle 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp smoked paprika, and 1/8 tsp garlic powder over the potatoes. Cook 4–6 more minutes, stirring occasionally, until potatoes are tender and golden-crisp on edges (total pan time ~12–16 minutes depending on par-cook). Taste and adjust seasoning. Stir in 1 teaspoon chopped parsley if using. Transfer to plate and keep warm.

Toast bread: while potatoes are cooking or when eggs are nearly done, toast 1 slice multi-grain bread to desired doneness in a toaster or oven. Spread 1/2 tsp butter on the warm toast.

Plate: On a kid-friendly plate place the cooked eggs (scrambled or fried), the chosen protein (2 bacon strips or 2 sausage links), a generous portion of home fries (about 3/4 to 1 cup), and the buttered toast. Let cool slightly before serving to a child.