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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

Ingredients

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

Directions

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

INGREDIENTS
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
DIRECTIONS
  • 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

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

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

Directions
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

INGREDIENTS

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

DIRECTIONS
  • 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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