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Monday, September 13, 2010

4 Simple Kid Breakfast Ideas

Raisinet Banana Muffins
from Nestle
With only 2 ingredients, this muffin recipe couldn't be easier. Serve them at your child's next slumber party and watch them disappear.

Estimated Times
Preparation Time: 10 mins
Cooking Time: 15 mins
Cooling Time: 15 mins cooling

Servings: 12 muffins


1 package (14 oz.) banana muffin mix
1 cup (7-oz. pkg) NESTLÉ RAISINETS Milk Chocolate-Covered Raisins


PREHEAT oven to 400° F. Grease or paper-line 12 muffin cups.

PREPARE muffin mix according to package directions; stir Raisinets into batter. Spoon into prepared muffin cups, filling 3/4 full.

BAKE for 15 to 18 minutes or until golden. Cool in pan on wire rack for 5 minutes. Gently loosen and remove from pan. Cool on wire rack. Store in airtight container.

Mini Biscuit Breakfast Sandwiches

from: Pillsbruy

4 Pillsbury® Grands!® mini frozen buttermilk biscuits (from 25.1 oz bag)
1 egg
1 tablespoon milk
1 teaspoon butter
2 slices bacon, crisply cooked, cut into halves
1 slice (1 oz) Cheddar cheese, cut into quarters
  • 1Heat oven to 350°F. Bake biscuits as directed on bag. Cool slightly, about 5 mintues.
  • 2Meanwhile, beat egg and milk in small bowl with fork until well mixed. In 7 or 8-inch nonstick skillet, heat butter over medium heat until melted. Add egg mixture; cook, stirring occasionally, until eggs are desired doneness and still moist.
  • 3Split biscuits horizontally. Layer cooked eggs, bacon and cheese on bottom halves of biscuits; top with biscuit tops.
Quick Bisquick Crepes

1 cup Bisquick®
2 eggs
3/4 cup milk
1 tsp sugar

you can choose which fillings your kids love from Syrup, jam to fresh fruit and whip cream.

Beat together until well blended.
Grease a 7 inch skillet with butter
Use 2 tablespoons for each crepe cover the entire bottom of skillet with a thin layer of batter
Cook until golden brown, use spatula to loosen edges and flip over
Remove from pan and place on plate. Place filling in the middle of crepe and roll up like a open ended burrito.

Breakfast Banana Splits

from: Pillsbury


1 banana, peeled, cut in half lengthwise and crosswise
4 small scoops (about 1/4 cup each) low-fat vanilla or strawberry frozen yogurt
1/2 cup sliced fresh strawberries
1/4 cup drained crushed pineapple in unsweetened juice (from 8-oz. can)
1/4 cup Cocoa Puffs® Cereal
2 maraschino cherries with stems, if desired

  • 1For each serving, place 2 of the banana pieces on opposite sides of bowl. Top with 2 scoops of the frozen yogurt.
  • 2For each serving, spoon half of the strawberries over 1 scoop and half of the pineapple over the other scoop. Sprinkle with half of the cereal. Top with cherry.

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