Breakfasts For Kids n’ Families on the Go

From the Book “Healthy Snacks For Kids”,
by Penny Warner

Monkey Bars
½ Cup margarine, softened
¼ Cup honey (or less if desired)
1 egg
¼ Tsp. cinnamon
4 Cups oats
½ Cup chopped dried apricots
½ Cup chopped prunes
½ Cup raisins
½ Cup chopped walnuts
½ Cup sunflower seeds
Beat margarine and honey until light and fluffy. Add egg, cinnamon and bananas and beat well. Stir in remaining ingredients and spread into 9 by 13-inch pan. Bake at 350 degrees for 50 minutes. Cool and cut into squares.

Egg in a Basket:
Sprinkle cheese on top just before serving.
1 unbaked biscuit per serving Cheddar Cheese
1 egg per serving
Place biscuits in muffin tin, shaping to fit sides and leaving a well. Break eggs into “baskets”. Bake in 400 degree oven for 10-15 minutes.

Macaroni Omelet
For those like me who aren’t big fans of “breakfast foods”, this quick meal could be make faster with macaroni noodles cooked the night before. Just add chopped broccoli (also cooked during dinner prep) and you have breakfast!
2 eggs, beaten ½ cup cooked macaroni
1 cup cooked broccoli, chopped ¼ cup Parmesan cheese
Mix eggs with broccoli and macaroni. Scramble in non-stick skillet until fluffy. Serve sprinkled with Parmesan cheese.

Breakfast Bars
A complete breakfast – wheat, fruit, milk and high in protein.
2 ½ cups all bran or granola cereal or rolled oats
2/4 cup flour
1 Tsp. baking powder
¼ Tsp. salt (optional)
¼ cup honey (or less)
½ cup melted margarine
1 egg
1 Tsp. vanilla
Set one half-cup cereal aside. Combine remaining ingredients . Spread into greased 11 by 7-inch baking dish. Crush remaining cereal and sprinkle over batter. Bake 350 degrees for 25 minutes. Cool a few minutes and cut into squares.