by Jolene Adams
Breakfast can be such a fun meal to make with your kids. There are relatively few ingredients needed to bring together a breakfast, and it’s often a quick meal to prepare. It’s also a great opportunity to get the kids in the kitchen and get them cooking. Of course when cooking with kids, it’s fun to add a little creativity and rethink a few of the breakfast staples like fruit, yogurt, omelets, muffins and pancakes.
Here are a few recipes to share with your young chefs at home. If they are hungry for more, sign them up for our Youth Breakfast Cookery class on Saturday, March 3. Chef Tracy Stout will have them making some creative items such as bacon straws, pancake art and more.
How can you make yogurt exciting? Try creating a breakfast sundae bar. It’s simple. Start with waffle cone bowls, the kind you would use for a scoop of ice cream, fill with yogurt and toppings. The key is to have several bowls of topping options, and let the kids build their own breakfast sundae. Ideas for toppings include fresh, frozen or dried fruit, cereal, nuts, granola, coconut, and chia seed. Those are just a few suggestions; feel free to get creative.
Another breakfast staple you can make exciting is an omelet. By changing the way omelets are prepared and cooked, kids can easily make their own custom omelets. Crack two eggs into a large resealable freezer bag. Press out most of the air, and seal. Give to the kids to shake or squeeze to beat the eggs. Open the bag, and add ingredients such as ham, cheese, onion, green pepper, tomato, salsa or mushrooms. Let the kids help with chopping their own ingredients to add in. Squeeze out as much of the air as you can, and seal the bag. Bring a large pot of water to a boil. Place up to 8 bags at a time into the boiling water. Make sure the bags are not draped over the edge of the pan, the plastic will melt. Cook for 12-14 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
Blueberry Microwave Muffin
For a super quick and easy breakfast the kids can make, try blueberry muffins in a mug. The prep is easy and by cooking in the microwave, any age child can make this.
1/4 cup + 2 tablespoons all-purpose flour
2 tablespoons sugar
1/4 teaspoon baking powder
1/4 cup milk, at room temperature
2 tablespoons salted butter, melted and cooled
1/2 teaspoon pure vanilla extract
1/4 cup fresh blueberries
Coarse sparkling sugar, optional garnish
In a small bowl, whisk together flour, sugar and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired.
Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a minute before serving.
Mixed Berry Sheet Pan Pancakes
Another option for breakfast is make pancakes in a sheet pan. It’s a great way to solve the problem of having to cook one pancake at a time in a skillet, while the kids are arguing over who gets the first pancake! It’s a versatile recipe as any combination of fruit can be used. Peach blueberry, banana chocolate chip, mixed berry are all delicious options. It also freezes well.
2 cups all-purpose flour
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 large eggs
1 1/4 cups whole milk
1/4 cup unsalted butter, melted
1 cup berries of your choice
maple syrup, butter, or powdered sugar, for serving
Preheat oven to 425 degrees F. Coat a 9×13 sheet pan with nonstick spray making sure to get the sides and corners. Set aside.
In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Whisk in the eggs, milk and butter until combined and smooth. Gently fold in the berries.
Pour batter onto the prepared pan. Bake for 15-18 minutes until a toothpick inserted into the center comes out clean and the pancake springs back to the touch.
Allow to cool for a minute or so, then slice into portions.
Serve with your choice of syrup, butter, powdered sugar, or all three!
To store in the refrigerator: place in a tightly sealed container for up to four days.
To store in the freezer: wrap in plastic wrap, then place in a large freezer bag or freezer-safe container for up to 2 months. Thaw completely before warming them up.
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value Added Local Food, and non-credit cooking and food classes through our Community Learning Culinary Institute. For more information, visit our website at www.llcc.edu. Cooking or food questions? Email email@example.com.