Breakfast Archives - Busy Moms Helper

The Perfect Scrambled Eggs & Veggies Combo for Your Baby

March 10, 2020 by Busy Moms Helper Team Leave a Comment

Have a baby and you don’t know what to prepare for its next meal? Preparing food for babies can be a bit strenuous at times. Adults will eat anything you make, but proper and healthy nutrition is very important for babies.

Veggies and fruits are a pretty important cog in the ‘wheel’ when it comes to your baby’s diet. However, since they won’t eat broccoli and other stuff fresh, you must think of unique ways to incorporate the veggies into meals and mask their taste and flavor.

At a loss for new recipes? Don’t worry – we’ve got your back. We’ll show you how to prepare the perfect scrambled eggs with vegetables that your baby will fall in love with.

The Perfect Scrambled Eggs & Veggie Meal for Your Baby

Ingredients

½ a zucchini
2 small carrots
Broccoli
1 egg
Olive oil
A bit of yogurt
A pinch of salt and pepper

Preparation

Boil the veggies and smash them to a paste when soft. Whisk the egg, add salt and pepper, then add the veggies in and fry everything in olive oil. Once the delicious scrambled eggs with veggies is done, you can serve it. Trust us – your baby’s going to love it.

Healthy Blueberry Chia Breakfast Pudding

August 30, 2019 by Stephanie Kirkos 2 Comments

Hello, and Happy Friday! This is Stephanie from Steph in Thyme, and today I’m sharing a recipe for a healthy – yet protein packed – breakfast. Bursting with blueberries, this Blueberry Chia Breakfast Pudding is thick and hearty, yet light and refreshing for a summer morning.

If you’ve never experienced chia pudding before, I have the weekend activity for you. Chia Seeds are among the healthiest foods on the planet, packed with fiber, protein, and Omega-3 fatty acids. While chia seeds are flavorless, it’s the texture that takes some getting used to. These teeny tiny little seeds expand and swell when placed in liquid, soaking up to twelve times their dry weight. They transform into little gel-like globules, which makes consumption a bit of a slippery endeavor.

I’ll admit, chia pudding took some getting used to because of its flubber-like consistency. Now that I’ve accepted how chia pudding feels on my tongue, I can’t get enough. I’ve made a Papaya Coconut Chia Pudding and eaten it for both breakfast and dessert on the same day. This version embraces summer blueberries, ripe and plump, for a colorful and healthy start to the day.

The pudding itself is very easy and quick to put together. Simply purée almond milk, blueberries, and agave in a blender and combine with a quarter cup of chia seeds – a little bit goes a long way! You can chill the chia pudding overnight and eat it first thing in the morning, or allow it to chill the day of for 2 to 4 hours. If you don’t want to use almond milk, you can use cashew milk, soy milk, or coconut milk instead.

Once the chia pudding has chilled and thickened, divide it into bowls and top with your favorite granola and additional blueberries. While thick, the pudding is also light and refreshing – the perfect way to start the day in summer.

I would love to hear from you. Are you a chia pudding fan? What’s your favorite way to prepare it? If you try chia pudding for the first time, let me know what you think!

Blueberry Chia Breakfast Pudding l Steph in Thyme for Busy Mom's Helper

Print Recipe

Healthy Blueberry Chia Breakfast Pudding

Prep Time10 mins

Ingredients

1 cup unsweetened almond milk
3/4 cup + 1/2 cup ripe blueberries, divided
1 tbsp agave or other natural sweetener
1/4 cup chia seeds
Favorite granola or dry cereal for garnish

Instructions

In a blender, combine almond milk, 3/4 cup blueberries, and agave. Blend until smooth.
Pour the contents of the blender into a medium bowl. Add the chia seeds and stir until well combined. Cover and refrigerate for 2-4 hours, stirring occasionally to break up any chia clumps that may have formed. Pudding is ready when it has thickened, the chia seeds softened.
Divide the pudding into 2 bowls, for larger servings, or 4 bowls, for smaller servings. Top with additional 1/2 cup blueberries and granola, if desired. Serve immediately.

Pumpkin Breakfast Smoothie

August 12, 2019 by Kelly Dedeaux 33 Comments

Remember how Flash loves Pumpkin? Well, technically speaking I do, too, but I always blame my pumpkin stuff on him 🙂 Anywho – we wanted something new for breakfast the other day, and although I normally would have LOVED to whip up some muffins, the kids wanted a ‘smoothie’. Flash was in a pumpkin mood, so we tried something totally different than what we normally do – Pumpkin Breakfast Smoothie – and it turned out FABULOUS! Originally shared October 2nd, 2013

This is seriously so yummy, pretty darn healthy, and definitely hits a spot for those pumpkin lovers!

Pumpkin Breakfast Smoothie Ingredients

1 cup canned Pumpkin (or fresh pumpkin puree, if you’d rather)
1 Banana
1/2 cup Applesauce
1/2 cup Milk
2 tsp. Pumpkin Pie Spice
5 Tbsp. Honey
2 cups Ice (more if you want a thicker smoothie)
Cinnamon for sprinkling, if desired
Whipped topping, if desired

Pumpkin Breakfast Smoothie Directions

Blend all of the ingredients (except Cinnamon and Whipped Topping) in a blender until smooth.

Divide into glasses – about 2 large glasses, or more smaller ones (for the kids)

Put some Whipped Topping and a sprinkle of cinnamon on top, if desired. Enjoy!!!

If you follow me on Instagram, I posted a photo of Flash enjoying this smoothie two weeks ago 😀

Check out these other Pumpkin-inspired favorites!

Pumpkin Better Than Disneyland Pie

Pumpkin Cream Cheese Cake

Pumpkin Choco-Chip Muffins

60+ Breakfast Ideas for the School Year

August 2, 2019 by Kelly Dedeaux 4 Comments

Back to school is upon us, and although part of me is screaming ‘Yes, Yes, Yes!’ the other part of me is just like ‘No, No, No!’ I love my kiddos like crazy, but I really enjoy school time because a: They’re happier with friends, learning, and a schedule and b: I get a bit to myself to get things done, so I can focus on them when they’re home. That being said, a few things about them being back in school drive me nuts, one of which being the EARLY mornings and trying to squeeze in a good, healthy breakfast! To help save us all what little sanity we may have left, I’ve made a list of 100+ Breakfast Ideas for the School Year!

I’ll admit, I tend to give my kids cereal, poptarts and frozen waffles (I do heat them up!) quite often. It’s just too hard coming up with new ideas that are budget-friendly, mostly-healthy, and don’t take forever! This year I’m going to be prepared with this wonderful list of Breakfast Ideas…..so let’s see how much more pleasant we can make the morning rush, shall we?

These S’more Pancakes from Spoonful of Flavor look so yummy, I may enjoy a few (or more!) myself!

I’m totally crushing on these adorable Back to School Apple Donuts from Your Homebased Mom!

Peach Muffins from Yummy Healthy Easy would be the perfect healthy start to the day.

My hubby would LOVE to have these Southwestern Baked Eggs from A Beautiful Mess before he heads to work!

Printable Charm shared these delish Cheese Biscuits on my blog last week and I can’t wait to try them!

I’m a lover of shakes for breakfast, so can’t wait to add this Almond Date Breakfast Shake from The Bold Abode to my menu plan.

Donuts for breakfast? Yes, please! I love these Cinnamon Sugar Mini Donut Muffins from Averie Cooks anytime of day, actually!

There’s some fabulous breakfast ideas in this round-up of 30+ Easy Breakfast Recipes from Kleinworth & Co.

This Strawberry Basil Oatmeal Bowl from Something Swanky looks so filling and delicious!

I’m excited to try this Zucchini Bread French Toast from Somewhat Simple.

I made this Swirly Cinnamon Banana Bread to share on The Frugal Foodie Mama, and it’s become almost a weekly thing at our house…it’s THAT good!

What better way to have a quick morning than with these Perfect Overnight Cinnamon Rolls from Crazy for Crust?!

Want an energy booster to jump-start your day? Try these Cinnamon Whole Grain Power Pancakes from Pinch of Yum.

I swear I’m not stalking Crazy for Crust…well, okay maybe I am…but you’ve also got to check out her Cinnamon Sugar Pancake Rolls!

All you fruit-lovers out there will love this Whole Grain Fruit Salad from How Does She

Wine & Glue hit the nail on the head with these Blueberry Sour Cream Pancakes with Fresh Blueberry Syrup!

Anyone here love Nutella? Then you’ve gotta try these Nutella Cinnamon Rolls with Vanilla Glaze from Averie Cooks. Okay, so I may stalk her, too 😀

The kids would probably think I’m nuts (but totally love it) if I served these Chocolate Chip Cookie Cinnamon Rolls from What’s Cooking Love

I’m totally in love with crepes, so can’t wait to serve up these Coconut Cream and Strawberry Crepes from Color Me Meg!

Speaking of crepes, does anyone remember when I shared this yummy Chocolate Crepes with Strawberry Cream?

Needing a good muffin with some tasty fruit? Try my Strawberry Muffins!

Or perhaps my Apple Strudel Muffins!

Take a trip with Princess and the Frog with these Super Quick Beignets! Yumm-o!

These Triple Berry Cream Cheese Crepes from Your Homebased Mom have me drooling!

Need a ‘sweet’ fix? Try my Caramel Apple Muffins!

My kids ask for my Sweet Crescent Rolls All. The. Time!

My Pumpkin Breakfast Smoothie is STILL one of my Hubby’s all-time favorites.

Along with my Pumpkin Spice Breakfast Scones.

Since we’re talking pumpkin….how about these Pumpkin Chocolate Chip Muffins?

What a great breakfast: Freezer Breakfast Burritos from Handle the Heat!

How cute are these Mini Egg and Cheese Tortilla Cups from Brunch Time Baker?!

I can’t wait to try this Blueberry Cream Cheese Coffee Cake from Julies Eats & Treats

Who doesn’t love an Old Fashioned Sour Cream Donut? I found these at Tastes Better From Scratch.

Seriously, this Blueberry Muffin Smoothie from Iowa Girl Eats is at the TOP of my menu come school time!

And last, but certainly not least, is this absolutely delish looking Apple Cream Cheese Breakfast Pasty from Yummy Healthy Easy!

Pumpkin Chocolate Chip Muffins

January 21, 2019 by Kelly Dedeaux

By now y’all should know my families love of pumpkin recipes. If not, well, just know that we LOVE them! There’s so many ways you can incorporate pumpkin into your cooking and baking to come up with delicious foods! This past weekend we whipped up one of our favorite muffin recipes, these amazing Pumpkin Chocolate Chip Muffins – a great breakfast or snack for the whole family to enjoy.

For those that have been following here for awhile, you may remember our original Pumpkin Muffin recipe, or maybe our Pumpkin Breakfast Scones. Both are still super yummy and a great breakfast or snack option! This new recipe is a bit different, resulting in a bit more ‘creamy’ to the muffins.

My kiddos gobbled these up so fast, I was tempted to make another batch that same day! They’re PERFECT for a good, filling breakfast or for an afternoon snack. Plus, of course, easy to make in a hurry.

Note: Makes roughly 32 muffins filled 3/4 way full

Ingredients

4 cups Flour
2 tbsp. Baking Powder
1 tsp. Salt
2 Eggs
2 cups Sugar
1 stick Butter, melted
2 1/2 cups Pumpkin (canned)
1-2 cups Sour Cream
2 tbsp. Vanilla
2 tbsp. Pumpkin Spice (more if desired)
1-2 cups Chocolate Chips

Directions

Preheat oven to 350 Degrees F. Spray or line your muffin trays, set aside.
In a large bowl, mix the eggs, butter, pumpkin, sour cream, vanilla and sugar. Add in the baking powder and salt, then slowly add the flour until well-combined. Stir in the pumpkin spice and chocolate chips to taste.
Fill the muffin cups 2/3 of the way full. Bake for 25 minutes or until done. Allow to cool a bit before serving.

You’ll love the pumpkin flavor and moistness in every bite, plus the chocolate is a good way to start any day, if you ask me!

Queso Fundido Strata

November 16, 2018 by Kelly Dedeaux

Thank you to BAYS English Muffins for sponsoring this post. All opinions are mine alone. #BetterWithBAYS

You know those dishes that are just full of flavor, sure to please a crowd, and are flexible? This is one of those recipes, and it’s actually really easy to make. Whether you want to enjoy this Queso Fundido Strata for breakfast or brunch – or maybe as an awesome appetizer – it’s entirely up to you! All you need are some tasty English muffins, sausage, eggs and a handful of other items, then you’re on your way to a delicious meal.

I know what you’re thinking ‘English muffins are typically a breakfast food’. That’s where the fun comes in – BAYS English muffins can be for more than just a breakfast recipe! You can whip them into a pizza, turn them into a dessert, make an amazing side dish and so much more. You’d be amazed how BAYS elevates any type of meal! So next time you’re by the dairy case (where BAYS are waiting for you, carefully chilled for freshness) grab a pack or few to try out something different in your kitchen.

If you’re like me, when you hear Queso you probably think of a cheese dip or something along those lines. This recipe takes it to a whole new level – yes, there’s plenty of cheesy goodness, but it’s also full of eggs and English muffins to make a sturdy casserole that can be cut and served up. Plus, look at all those colorful, fresh toppings!

Ingredients

12 oz. Uncooked Chorizo Sausage
8 Eggs
3 cups Milk
6 BAYS English Muffins, any variety
8 oz. Shredded Cheese (pepper jack, Monterey jack or co-jack is best), divided
1 small Tomato, diced (or 1/2-1 cup diced tomatoes of choice)
1/2 ripe Avocado, diced
1 tbsp. Chopped Cilantro
Salsa

Directions

Cook chorizo in a large skillet over medium heat until cooked through, about 5-6 minutes. Stir occasionally to break up the pieces. Drain grease, if necessary.
In a large bowl, beat the eggs and milk until blended. Cut English muffins into fourths. Add 1 1/2 cups of the cheese and the cut muffins into the bowl and mix to separate all the muffin pieces. Gently fold in the cooked chorizo.
Spray a 9×13 baking dish. Pour the muffin and egg mixture into the dish, then press on the muffins to help absorb some of the liquid. Sprinkle the remaining cheese on top. Cover and refrigerate for 6 hours or overnight.
Preheat oven to 350 Degrees F. Bake, uncovered, for 45 minutes or until light golden brown and heated through. Let stand 10 minutes. Top with the diced tomatoes, avocado and cilantro.
Serve with salsa and enjoy!

Serves 10-12

If you’re more of a visual person (I totally am!), here’s a quick video tutorial to show how easy it is to whip up this delicious queso fundido strata recipe!

Queso Fundido Strata Recipe - a perfect brunch or appetizer dish! #AD #BetterWithBAYS #recipe #brunch #appetizer

Check out more amazing recipes featuring BAYS English Muffins on Instagram, Twitter or Pinterest!

Easy German Pancakes

November 9, 2018 by Kelly Dedeaux

Has there ever been a recipe that you remember from many years ago, but for whatever reason haven’t made it since? I first tried these MANY years ago (about 20, actually) and still remember that I absolutely loved them. My aunt made them for us when we stayed with them one time, and I’ve wanted to remake the recipe ever since. I have NO IDEA why I waited so long, but I’m so glad I *finally* got the recipe and remade these delicious and Easy German Pancakes! They were just as amazing as I remembered from that long ago, and now my whole family enjoys them on a regular basis. When you find a winner, don’t wait too long to try it again!

Hubby was so confused when I said I was finally making my aunt’s German pancakes, because he had no idea what they were! They’re baked in a pan, with the edges lightly browned and firm but the inside a very soft – almost creamy – texture. I actually don’t like regular pancakes, but I totally LOVE the flavor of these ones – I don’t know how to explain the difference, but they have a rich, egg-butter-like taste with a hint of sweetness to it. It can be served with normal maple syrup, powdered sugar, or even jam – top it how you like!

Makes one 9×13 pan – our family of 7 went through a pan and half so we double the recipe.

Ingredients

1 cup Milk
6 Large Eggs
1/2 tsp. Vanilla
1/4 tsp. Salt
1 cup Flour
For pan: 2 tbsp. Butter

Directions

Take a 9×13 baking dish and put the butter in it (not melted). Place it in the oven then preheat the oven to 400 Degrees F. As it preheats, watch until the butter is melted then remove the baking pan from the oven. Carefully swirl the butter around to cover all the bottom and up a bit on the edges (I used a spatula to help prevent burns).
In a blender (or in a bowl using a hand mixer), blend the eggs, milk and vanilla for about 30 seconds. Pour into a bowl (unless already in one), and gently add in the flour and salt – stir just until combined, as over-mixing will affect the texture.
Pour into pan, then bake at 400 Degrees F for about 20-25 minutes, or until edges are lightly browned all around.

Tip: I like using a glass pan, because I can make sure the very bottom is browned, which means the center of the German pancakes is likely cooked all the way through.

But here’s another great thing – my aunt gave me a recipe for a syrup that I hadn’t tried the last time I enjoyed German pancakes at her house and Oh. My. Gosh! It was incredible, and compliments the pancakes perfectly. It’s more sweet, so brings out a lot of the flavor in the pancakes. Not being a fan of normal maple syrup, this was just the ticket for a winning breakfast recipe!

German Pancake Syrup Recipe

Ingredients

1/2 cup Buttermilk
1 stick Butter
1 cup Sugar
1 tsp. Baking Soda
1 tsp. Vanilla

Directions

In a large saucepan (as it heats, it will expand to double or triple it’s volume – then shrink back down when not heating – so make sure you allow room for that to avoid overflow) bring the buttermilk, butter and sugar to a boil stirring often. Once boiling, reduce heat to low and simmer about 6 minutes, stirring occasionally.
Remove from heat and mix in the baking soda and vanilla. Enjoy it over your German pancakes – best served warm!

What’s a recipe you remember you loved from long ago?

Scone Recipes for Busy Moms

May 3, 2018 by Kelly Dedeaux

Weekends are the time when we have the ‘better’ breakfast recipes – mostly because we have more time. Whether you’re looking for something new to try for your Saturday, or an easy-yet-delicious option for a weekday morning, these Scone Recipes for Busy Moms are sure to please!

I love a good scone recipe, but use to just think of honey or jam to go with them. Now that we’ve branched out more with our search for a wider breakfast variety, I’m a HUGE fan because there’s so many to choose from! Hubby is all over the pumpkin scones (of course) while I can’t wait to try the chocolate chip cream cheese ones. I know the chocolate chunk orange scones would be a big hit with the kiddos – so there’s something for everyone in this list of great scone recipes for busy moms!

1. Raspberry Scone Cookies – Barefeet in the Kitchen

2. Pumpkin Scones with Spiced Glaze – Brown Eyed Baker

3. My Favorite Blueberry Scones – Sally’s Baking Addiction

4. Maple Glazed Gingerbread Scones – Pinch of Yum

5. Chocolate Chunk Orange Scones – Cookies and Cups

6. Clean Mocha Chocolate Chip Scones – Amy’s Healthy Baking

7. Lemon Buttermilk Scones With Lemon Glaze – Jo Cooks

8. Caramel Apple Scones – Recipe Girl

9. Ginger Persimmon Scone Muffins – Love and Olive Oil

10. Vegan Banana Nut Scones – Cookie + Kate

11. Mint Chip Scones – Crazy For Crust

12. Pumpkin Chocolate Chip Cookie Scones – Chelsea’s Messy Apron

13. Caramel Apple Cinnamon Scones – Sally’s Baking addiction

14. Dairy Free Berry Vanilla Scones – Fashionable Foods

15. Chocolate Chip Cream Cheese Scones – Cookies & Cups

Christmas Crepes with Mint Sweet Cream Filling

December 22, 2017 by Kelly Dedeaux

Crepes are probably the most-requested breakfast recipe in our family. If you’re like us and love a good batch of crepes, or are just looking for something new to try this season, I highly recommend these Christmas Crepes with Mint Sweet Cream Filling. They’re perfect for the holiday, and taste super delicious! Not only that, but they’re quick to make – because who really has a ton of extra time this week?!

They love it when we whip up a batch of our popular crepes recipe, so I thought that we’d celebrate our first day on holiday break by switching it up a bit and trying something new. I surprised them with these amazing Christmas Crepes for snack, and they were thrilled! I’m sure half that excitement was just for the sprinkles because, well, kids – you know how it is 🙂

Makes about 6 small Christmas Crepes

Ingredients – Crepes

1 tbsp. Sugar
2 tbsp. Coconut Oil, melted
1/2 tbsp. Vanilla Extract
Dash of Salt
2 Large Eggs
1 cup Milk
1/2 cup Water
1 cup Flour
1 tbsp. Cocoa Powder
Red Food Color (optional) – I used about 8 drops

Ingredients – Mint Sweet Cream Filling

8 oz. Cream Cheese, softened
1/4 tsp. Lemon Juice
1 cup Powdered Sugar (plus more if needed for desired consistency)
1/4 cup Ricotta Cheese
1/2 tsp. Vanilla Extract
1/2 tsp. Mint Extract

Optional: Sprinkles, Powdered Sugar for sprinkling on top, Chocolate Drizzle

Directions

Combine all of the CREPE ingredients in either your blender or a larger bowl or mixer. Blend/mix very well so it’s no longer lumpy.
Take a small frying pan, spray it with cooking spray, then heat up over medium-low heat. Scoop about 1/4 cup batter into the pan and watch carefully as it cooks.
When the edges are starting to come up and the crepe slides a bit when you shake the pan side to side, it’s time to flip it over. Don’t over cook!
Spray your pan before each crepe, and continue through the batter.
Prepare the mint sweet cream filling by mixing all of the ingredients together until smooth. If it’s runnier than you’d like, add more powdered sugar.
Fill the finished crepes with filling, then roll up and top as desired (I did powdered sugar and festive sprinkles). Enjoy!

I love doing special holiday recipes for the family, especially when it’s something they enjoy so much. I think these would also be perfect for times like Valentine’s Day even – just switch out the green sprinkles for something pink or silver perhaps!

I do think these may be better as a snack or dessert, being a bit too sweet for breakfast. Wait, is that even possible?!

What’s YOUR favorite type of crepes?

17 Crock Pot Breakfast Casseroles

October 18, 2017 by Kelly Dedeaux

If you want a delicious breakfast but don’t have a lot of time, give one of these 17 Crock Pot Breakfast Casseroles a try! Whether you’re a fan of eggs or french toast, there’s a bit of something for everyone in this tasty list.

I’m a HUGE believer in having a good, quality breakfast in the morning – especially before school or work. Nobody can do well if you get hungry an hour later! That’s why I love having a list of reliable, great tasting breakfast recipes on-hand that I can turn to. It’s even better that these are crock pot breakfast recipes, since heaven knows we don’t have much time in the mornings!

1. Spicy Egg and Cheese Breakfast Casserole
2. Crockpot Breakfast Casserole
3. Delicious Breakfast Casserole
4. Easy Breakfast Casserole
5. Breakfast Casserole For Large Family
6. French Toast Casserole
7. Breakfast Cobbler Casserole
8. Italian Breakfast Casserole
9. Egg Brunch Casserole
10. Cinnamon Roll Monkey Bread Casserole

11. Cheesy Hashbrown Casserole
12. Tater Tot Breakfast Casserole
13. 3 Meat Breakfast Casserole
14. Overnight Breakfast Casserole
15. Healthy Breakfast Casserole
16. Greek Breakfast Casserole
17. Weight Watchers Breakfast Casserole

What’s YOUR favorite crock pot breakfast recipe?

Tips for Healthy Breakfast in a Hurry

September 5, 2017 by Kelly Dedeaux

Are you looking for breakfast ideas for your family that are both healthy and easy to make? Whether you’re a working mom or a stay at home mom, you probably don’t have a lot of time to spend in the kitchen. Here’s where these Tips for a Healthy Breakfast in a Hurry come to the rescue, giving you some super fast, yet still delicious and satisfying, ideas so you don’t skimp on the most important meal of the day!
Here are some healthy breakfast ideas in 1-2- 3

Mango Oatmeal Smoothie & Dr Pepper Donut Muffins

Scrambled eggs – Don’t have time to cook them on the stovetop? That’s OK! Beat your eggs and milk in a microwave-friendly coffee mug or bowl. Microwave for 45 seconds. Stir and then microwave again for another 30 to 45 seconds or until the eggs appear done. Serve this breakfast with whole grain toast and a piece of fruit. Sausage Egg Surprise
Breakfast burritos – You can use those scrambled eggs to fill a tortilla shell. You can add veggies, cheese, and salsa if your child likes spicy food. Serve it with a side of fruit for a well-balanced meal!
Oatmeal – Microwavable oatmeal packets can be a great healthy breakfast option for your kid. To make this a healthy, well-balanced meal, you can slice some banana and/or strawberries over the oatmeal. For a healthy protein, serve with a side of yogurt. Peanut Butter & Banana Overnight Oats
Toast – This is quite possibly one of the easiest breakfast ideas for kids! Top your kid’s toast with peanut butter, bananas, and honey. You can serve it with a side of yogurt for some extra protein.
Muffins – You can bake some muffins ahead of time so that they’ll be ready for breakfast! Be sure to add fresh fruit to the muffins and opt for healthy or whole grain mixes or recipes. Serve with a piece of fruit and yogurt.

Pumpkin Chocolate Chip Muffins

These are just some quick, simple and tasty tips for having a healthy breakfast in a hurry – like before early school, or so you can fit in that workout before heading to your job.

What’s your favorite healthy breakfast?

Mango Oatmeal Smoothie

August 24, 2017 by Kelly Dedeaux

I’m a huge lover of fruit recipes, so when a delicious smoothie comes about, I have to share it with y’all! This Mango Oatmeal Smoothie would make a perfect breakfast drink, or enjoy it as a refreshing afternoon snack. Whenever you choose to give it a try, I’m sure you’ll love this healthy recipe that’s super tasty!

It doesn’t take many ingredients, and my favorite thing about smoothies is how quick and simple they are to whip up. Plus fewer dishes since you just use a blender – talk about a win-win! The oatmeal gives a great texture to this already creamy treat, plus some added health benefits which I could definitely use 🙂

I’m thinking of trying it with strawberries instead of the mango next time, since they’re my absolute favorite fruit – although mango is also fabulous and delish!

Ingredients

2 cups Frozen or fresh Mangos (if using fresh mangoes, chop it up and freeze for few hours)
½ cup Old Fashioned Oats
½ cup Greek Yogurt
2 tablespoon Honey/maple Syrup
½ cup Milk (or more to desired consistency)

Instructions

Place the oats in the blender and blend it at high speed ’till it turns into a powder.
Add the frozen mango chunks, yogurt, honey and mill and blend it on high ’till smooth.
Add a splash of milk, if it’s too thick. Also taste and add more honey if required.
Enjoy!

Note: Though the oats were made into a powder, there still will be a bit of texture – but it will be perfectly drinkable with a straw.

The Perfect Scrambled Eggs & Veggie Meal for Your Baby

Ingredients

Preparation

Healthy Blueberry Chia Breakfast Pudding

Ingredients

Instructions

Pumpkin Breakfast Smoothie Ingredients

Pumpkin Breakfast Smoothie Directions

Ingredients

Directions

Ingredients

Directions

Ingredients

Directions

German Pancake Syrup Recipe

What’s a recipe you remember you loved from long ago?

Ingredients – Crepes

Ingredients – Mint Sweet Cream Filling

Directions

What’s YOUR favorite type of crepes?

What’s YOUR favorite crock pot breakfast recipe?

What’s your favorite healthy breakfast?

Ingredients

Instructions

What’s your favorite flavor fruit smoothie?