Healthy Breakfast Recipes for Kids

Enjoy these healthy breakfast recipes for kids (and the whole family)!  Many (below) were contributed by visitors like you!

Click here for our healthy breakfast ideas page with lots of ideas for making everyday breakfasts healthier.

This is my teenaged son's new favorite breakfast!  I made a bunch of these one weekend and put them in the fridge, in a large ziplock, with the words "One per day per customer".  It actually worked!  The whole family grabbed one each day and they lasted a whole week! 

My son didn't actually say much about them at the time but, a week or so later, he asked "When are you going to make those zucchini muffins again?".  If you don't have teenagers, then I need to tell you that a comment like this is HUGE!  Moms of teens rarely get rave reviews on anything we cook ;-)  And asking for more of something is as close as it gets to a rave review!  (Just a reminder to hug your little ones every chance you get!)

Gluten-Free Zucchini Muffins


  • 1 cup zucchini, grated
  • 1 cup creamy almond butter (or peanut butter if you prefer)
  • 1/4 cup maple syrup
  • 2 large eggs
  • 1/2 tablespoon chia seeds
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons dark chocolate chips, or chunks, (certified gluten-free if necessary)


  1. Pre-heat oven to 375°F (191°C)
  2. Spray muffin tin well with cooking spray or line with paper liners.
  3. Combine all ingredients, except chocolate chips, in a mixing bowl and stir until well combined.
  4. Gently stir in chocolate chips.
  5. Fill each muffin cavity about ¾ full with the muffin mixture.
  6. Bake for 7-8 minutes at 375°F (191°C) or until a toothpick inserted into the top comes out clean without any batter.
  7. Allow muffins to cool for 5-10 minutes and then remove from tin and let cool on a wire rack.

These will keep airtight in the fridge for about 5-6 days, or in the freezer for several months. 

Make-Ahead Mini Frittatas

This is a savory frittata recipe but note that almost any frittata can be made like this, in muffin pans instead of a full-sized skillet, making them one of my favorite grab-and-go healthy breakfast recipes!


  • 2 tsp olive oil
  • 2 small yellow potatoes, peeled and diced
  • 3/4 cup chopped yellow onion
  • 1/8 tsp sea salt
  • 4 2-oz links cooked all-natural Italian chicken sausage, no added nitrites or nitrates, thinly sliced
  • 2 large cloves garlic, minced
  • 1 1/2 cups grape tomatoes, halved
  • 8 large eggs
  • 1/2 cup plain yogurt (whole milk or low-fat yogurt, whichever you prefer)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup chopped fresh basil leaves
  • 1/4 tsp ground black pepper


  1. Preheat oven to 400ºF.
  2. Prepare a 12-count muffin tin with cooking spray.
  3. In a medium skillet on medium-low, heat oil. Add potatoes, onion and salt and sauté for about 10 minutes, stirring occasionally, until vegetables are tender.
  4. Add sausage, garlic and tomatoes and and sauté for 2 minutes more. Divide mixture among muffin tins and allow to cool for about 10 minutes.
  5. In a medium bowl, whisk together eggs and yogurt. Stir in cheese, basil and pepper. Divide evenly among muffin cups. Bake for 20 minutes, until puffed and set.
  6. Remove from oven and let cool for about 20 minutes. Slide a knife around each frittata and gently remove, placing on a large rimmed baking sheet.
  7. Freeze until firm, about 2 hours, then transfer to a large zip-top freezer bag. Return to freezer until ready to serve, up to 1 month.
  8. To serve, preheat oven to 400ºF. Place frozen frittatas on a rimmed baking sheet misted with cooking spray and bake for 20 minutes, until heated through. A microwave may also be used, if desired. Frittatas can also be eaten cold; defrost overnight in the refrigerator.



Serves 12

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What Other Visitors Have Shared

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Just add flavored yogurt to cherrios and mix. My 2 yr old has gotten fussy about breakfast and loves this!

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