Breakfast is an essential part of a healthful lifestyle. Breakfast is especially important for kids who need lots of vitamins and mineral to start their day. These breakfast recipes are simple to prepare but are packed with essential nutrients a child needs. Prepare the recipes in the evening and put them into the refrigerator. This way the kids can pop them in the oven an enjoy a warm breakfast.

Cinnamon-Sprinkled French Toast

Ingredients:

• 2 Large eggs
• 2 tablespoons milk, fat free
• 1/2 teaspoon cinnamon
• 1 teaspoon soft butter
• 4 teaspoon light pancake syrup

Instructions:

1. Crack two eggs into flat-bottomed bowl

2. Thoroughly whisk in milk and cinnamon

3. Dip bread slices, one at a time, into egg mixture in bowl

4. Wet both sides

5. Re-dip until all the egg mixture is absorbed into the bread

6. Heat large, non-stick skillet over medium heat

7. Add butter

8. Place dipped bread slices in skillet

9. Cook for 2½-3 minutes per side, or until both sides are golden brown

10. Drizzle the toast with syrup

11. Serve when warm

Fruity Granola Yogurt Parfait

Ingredients:

• 1/2 granola
• 3/4 cup vanilla or plain yogurt
• 1/2 cup fresh blueberries, raspberries, or sliced strawberries or bananas
• You can use frozen if fresh is not available
• Measure out all ingredients to be used
• Provide stemware or clear drinking glass or bowl
• Layer ingredients any which way you choose
• In the glass add half of granola, yogurt, and fruit, then repeat
• Eat with a long spoon

Note: Commercially available granola is often toasted with oil and honey, making it high in calories.

Sticky Carmel Pecan Rolls

Ingredients:

• 1/4 cup fat-free caramel flavored sundae syrup
• Cooking spray
• 1 can refrigerated reduced fat crescent dinner rolls
• 1/4 cup firmly packed brown sugar
• 2 tablespoons finely chopped pecans
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat over to 375 degrees

2. Coat muffin cups with cooking spray

3. Spoon 1-1/2 teaspoon syrup onto 8 muffin cups

4. Set aside

5. Unroll dough: separate into 4 rectangles

6. Combine brown sugar, pecans and cinnamon

7. Sprinkle sugar mixture evenly over each rectangle

8. Press mixture gently into dough

9. Beginning at 1 long edge – roll into 6 slices

10. Pinch ends of dough to seal

11. Cut each roll into 6 slices

12. Place 3 slices, cut sides down into prepared muffin cups

13. Bake at 375 for 14 minutes

14. Run knife around edges of cups; invert into a platter

Makes 8 servings – Calories 172

Breakfast Pizza Recipe with Strawberries

Ingredients:

• 1 package (10-count size) refrigerated biscuits
• 1 Orange
• 1 package (8 ounce size) light cream cheese, softened
• 5 teaspoons Honey, divided
• 1/2 liter Basket fresh strawberries, stemmed and halved

Instructions:

1. Preheat oven to 400F

2. Stack 2 biscuits

3. Roll biscuits out to a 6-inch circle, 1/8-inch thick

4. Place on un-greased baking sheet

5. Prick all over with fork

6. Repeat with remaining biscuits to make 5 circles in all

7. Bake until golden, 6 to 8 minutes; loosen and cool slightly

8. Finely grate peel from orange

9. In bowl combine cheese, orange peel plus 3 teaspoons of the honey to blend

10. Set aside

11. Juice orange into large bowl

12. Add strawberries and the remaining honey

13. Toss

14. Increase oven temperature to 425F

15. Spread biscuits with cheese to within 1/2 inch of edges

16. Bake until cheese edges brown lightly

17. Top with drained strawberries. Serve warm