Family Mealtime: 15-Minute Breakfast Recipes for Parents and Kids

Brightening up breakfasts

A tasty wholesome breakfast is a great way for your little ones to kick-start their day. But even if it is hailed as the most important meal of the day, let’s face it, often our priority is simply just getting everyone out of the door on time! So, before you reach for a coffee to go, check out these quick solutions. These 15-minute recipes are personal favourites of mine, and they’re guaranteed to help brighten up those breakfast tables! 

Read more: Children’s Food Allergies: Early Signs and How to Manage

Prep time: 5 minutes
Cook time: 5 minutes
Serves: 1-2 portions
*Not suitable for freezing

Ingredients

1 large flour tortilla
Knob of butter
2 eggs, beaten
1 tbsp milk
1 tbsp chopped chives
1 tomato, deseeded and diced
25g Cheddar cheese, grated
Salt and pepper (optional for babies over 1 year)

Method

1. Warm the tortilla in the microwave for 30 seconds on high. This will make it more pliable.
2. Melt the butter in a small frying pan. Beat the egg and milk together, then pour into the pan.
3. Stir until scrambled, then add the chives, tomato and cheese, and season to taste.
4. Spoon the scrambled egg along one side of the wrap. Roll up to make a tube and slice in half. 

Prep time: 5 minutes
Cook time: 2 minutes
Serves: 2 breakfast bears

Ingredients

3 slices of wholemeal bread, toasted
Peanut butter
A handful of fresh blueberries
1 banana
1 small cookie cutter
1 large cookie cutter

Method

1. Cut out 2 large circles from the toasted bread using the large cookie cutter and with the smaller cookie cutter stamp out 4 small circles.
2. Spread the toast with peanut butter and using slices of banana and blueberries, assemble your breakfast bear faces. 

Prep time: 3 minutes
Cook time: 12 minutes
Serves: 6 pancakes

Ingredients

150g self-raising flour
1 tsp baking powder
2 eggs
150ml milk
25g caster sugar
20g butter
1 tbsp sunflower oil
125ml double cream
3 bananas, sliced
honey or maple syrup

Method

1. Measure the flour, baking powder, caster sugar, eggs and milk into a mixing bowl. Whisk until you have a smooth batter.
2. Heat a little butter and oil in a frying pan. Spoon tablespoons of batter into the pan to make fairly large round pancakes for the body.
3. When bubbles appear, flip the pancakes over and cook on the other side for a few minutes.
4. In the same way, make smaller pancakes for the face and the paws of the rabbit. Continue to cook the pancakes until all the batter is used up, adding more butter and oil to the pan as and when necessary.
5. Arrange the pancakes on plates to make the shape of a bunny and decorate with slices of banana for the ears and the feet.
6. Whip the cream until soft peaks form, then pipe a tail onto each of the bunnies.
7. Drizzle with a little honey or maple syrup.

Prep Time: 3 minutes
Cook time: 4 minutes
Serves: 1 portion

Ingredients

1 egg
2 breadsticks
2 slices prosciutto or Parma ham

Method

1. Put a large pan of water on a high heat and bring to the boil then reduce the heat slightly to a brisk simmer. Gently lower in the egg, using a spoon and cook the egg for 4 minutes (for a runny yolk and a set white).
2. Meanwhile, break the breadsticks in half and cut the slices of prosciutto in half lengthways. Wrap one of the pieces of prosciutto around one of the breadstick halves, starting at the broken or cut end, and wrap twisting downwards and slightly overlapping, so that around two-thirds of the breadstick is wrapped in ham. Press the ham firmly on itself to seal. Repeat so that you have four Italian Soldiers.
3. Transfer the egg to an egg cup and cut off the top. Dip the Italian Soldiers in the egg yolk and enjoy!

Prep time: 15 minutes
Oven time: 20-22 minutes
Serves: 12 muffins

Ingredients

175g self-raising flour
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp bicarbonate of soda
100g light brown sugar
2 eggs
3 tbsp golden syrup
150ml sunflower oil
150g carrots, peeled and grated
50g apple, peeled, cored and grated
75g sultanas

Method

1. Preheat the oven to 200°C/400°F/Gas 6. Line a muffin tin with 12 paper cases.
2. Sift the flour, spices and bicarbonate of soda into a bowl, then add the sugar. In a separate bowl, combine the eggs, syrup and oil, then pour them into the bowl with the dry ingredients. Whisk until smooth. Stir in the carrot, apple and sultanas.
3. Spoon the mixture into the muffin cases. Bake for 20–22 minutes, until the muffins are well risen and golden brown. Allow the muffins to cool in the tin for about 10 minutes, then transfer to a wire rack to cool.

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Prep time: 5 minutes
Cook time: 10 minutes
Serves: 3 child portions
*Dairy Free

Ingredients

80g blueberries
1 tbsp maple syrup
80g raspberries
Apple, banana, blueberries and strawberries, to decorate (optional)

Porridge:

40 g porridge oats
300 ml almond milk
1 tbsp maple syrup

Method

1. Put the blueberries in a small saucepan with the maple syrup. Stir over the heat for a few minutes until the blueberries are just starting to soften, then remove from the heat and add the raspberries. Set aside.
2. Place the oats in a small saucepan with the almond milk. Bring to the boil over a medium heat then reduce the heat and simmer for 4–5 minutes until thickened. Add the maple syrup.
3. Spoon the porridge into bowls and top with the warm fruits.
4. If you like, create an owl face by topping each portion with two apple slices for wings, sliced halves of banana for feathers, wedge of strawberry for a nose, and slices of bananas topped with blueberries for eyes.