School Breakfast Ideas
Simple, kid-approved breakfast options that are quick to prepare and full of energy for school mornings.
Ingredients
For the Muffins
- 2 cups grated zucchini Use fresh zucchini.
- 2 cups grated carrots Fresh carrots for sweetness.
- 1 cup all-purpose flour Or whole wheat for a healthier option.
- 1 cup sugar For sweetness; adjust to taste.
- 1 ts baking powder For fluffiness.
- 1 ts baking soda To help muffins rise.
For the French Toast
- 4 slices bread Use whole grain for added nutrients.
- 2 eggs large For binding and protein.
- 1 cup milk Can substitute with almond or oat milk.
- 1 ts cinnamon For flavor.
For the Fruit Salad
- 2 cups mixed fresh fruits Include berries, banana, and melon.
Instructions
Preparing Muffins
- Preheat the oven to 350°F (175°C).
- In a bowl, mix together grated zucchini, grated carrots, flour, sugar, baking powder, and baking soda.
- Spoon the mixture into muffin tins and bake for about 15 minutes.
Making French Toast
- In a bowl, whisk together eggs, milk, and cinnamon.
- Dip each slice of bread into the mixture, coating both sides.
- Cook on a skillet over medium heat until golden brown on both sides.
Assembling Fruit Salad
- Chop mixed fresh fruits into bite-sized pieces.
- Toss together in a bowl and serve.
Notes
These recipes are customizable; feel free to add nuts or seeds for extra crunch and nutrition.