Healthy Foods Your Kids Will Love – Great Breakfast Ideas

Waffles with Fruit and Bacon

Warm homemade waffles, topped with fresh fruit and with crispy bacon on the side are a traditional favorite at many breakfast tables. For reduced fat and calorie content in the waffles (or lower fat Bisquick® and similar lower fat products), you may wish to try this recipe. Hold the butter topping and replace regular syrup with a low-cal version, or better yet, fresh fruit syrup. For additional savings, instead of regular bacon, serve Canadian bacon or turkey bacon that is 99% fat free.

Buttermilk Waffles

Makes about 6 servings

Ingredients:
1 cup all-purpose flour
1 cup whole-wheat flour
½ tsp. baking powder
½ tsp. baking soda
1 tsp. salt
1 whole egg and two egg whites, well beaten
2 Tbsp. melted butter
2 cups low fat buttermilk, room temperature
Vegetable spray, for waffle iron

Preheat waffle iron according to the manufacturer’s instructions. Whisk the dry ingredients – flour, baking powder, soda and salt - together in a mixing bowl and set aside. In a separate bowl, whisk eggs with buttermilk and melted butter. Gradually stir this mixture into the dry ingredients mixture until combined. Do not beat. The batter should still have some small lumps of flour which will disappear as the waffles bake. Allow batter to rest for 5 minutes. Use a spatula to gently push the batter from the bowl onto a preheated waffle maker. Bake according to waffle maker manufacturer’s instructions.

Veggie Omelette

Omelettes are popular breakfast choices for the entire family. Unfortunately, most omelettes are prepared with whole eggs and butter, which makes them high in fat and cholesterol. It doesn’t have to be this way. You can have the same yummy taste with this much lighter version.

Makes 1 serving

Ingredients:
1 whole egg and two egg whites, well beaten (or 1/2 cup of Egg Beaters)
2 spring onions, chopped (white part only)
2 tbsp. red bell pepper, chopped
2 tbsp. tomato, seeded, chopped
2 tbsp. zucchini, chopped
2 tbsp. mushrooms, chopped
Salt, to taste
Ground black pepper, to taste

Heat a skillet coated with olive oil cooking spray over medium heat. Saute the onions until they are soft. Add the remaining vegetables and saute until soft. Whisk the egg mixture and add salt and pepper to taste. Coat the skillet with olive oil cooking spray and heat over medium heat. Add the egg mixture, allowing it to cover the bottom of the pan. Cook for 3 minutes or until the bottom begins to set. When nearly cooked, top half the omelette with the sauteed vegetables. Carefully fold the other half over the filling and cook until cooked thoroughly, approximately 2 to 3 minutes.

Bacon and Egg Breakfast Burrito

This tasty dish from south of the border can be enjoyed as breakfast or as a school lunch. If you don’t have the time to prepare an elaborate breakfast, you can cook and crumble the turkey bacon the night before and keep it refrigerated. Then make the eggs and assemble the burrito quickly in the morning.

Makes 1 serving

Ingredients:
1 whole egg and two egg whites, well beaten
2 slices turkey bacon, cooked and crumbled
1 whole-grain tortilla, warmed in the microwave
1 Tbsp. salsa

Scramble the beaten egg mixture with the cooked and crumbled turkey bacon. Add salsa and wrap in a warm tortilla.

Granola with Yogurt and Fruit

This breakfast is quick and easy to make, and it is also very healthy. But be aware that both regular granola and yogurt can be high in fat and carbs. Here is a lighter alternative.

Makes 1 serving

Ingredients:
1/2 cup low fat granola
6 ounces yogurt, Dannon® Light ‘n Fit
1/2 cup mixed seasonal berries (blueberries, strawberries, raspberries)

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