Breakfast Delights
September 20th, 2018 by Jennifer Brown

Grape Smoothie Bowl

  • 1/2 avocado
  • 2 medium bananas, sliced and frozen
  • 1 cup packed baby spinach
  • 2 cups green grapes, divided
  • 1 cup unsweetened almond milk
  • 1-inch piece fresh ginger, peeled and sliced
  • Pinch of salt
  • 1 tablespoon chia seeds
  • 1 1/2 tablespoons toasted coconut chips

In a blender, combine avocado, bananas, spinach, 1 cup grapes, almond milk, ginger and salt. Blend until smooth. Pour into two bowls. Halve remaining grapes and place on top of smoothie bowls along with chia seeds and coconut chips.

Courtesy of


Peanut Butter and Jelly Pancake Dippers

  • 1/4 cup old-fashioned rolled oats
  • 1/2 cup whole-wheat flour
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons brown sugar, packed
  • 1 teaspoon baking powder
  • 1 large egg
  • 1 tablespoon vegetable oil
  • 4 tablespoons reduced-fat
  • creamy peanut butter
  • 1 cup fat-free milk
  • Nonstick cooking spray
  • 1/3 cup sugar-free raspberry preserves

In a blender, combine oats and flours. Pulse three or four times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter and milk. Pulse several times until combined and no lumps remain.

Heat a nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto skillet. Cook 1 to 2 minutes until bubbles appear around edges. Flip and cook another 1 to 2 minutes until golden. Immediately roll up pancake and secure with a toothpick. Repeat process with remaining batter.

Serve with preserves for dipping.

Recipe courtesy of MilkPEP


Ham and Waffle Breakfast Sandwiches

  • 8 frozen prepared waffles, toasted
  • 8 ounces sliced ham
  • 4 large eggs
  • 4 slices cheddar or American cheese
  • Maple syrup

Prepare waffles according to package directions; keep warm.

In a nonstick skillet over medium-high heat, cook ham slices until lightly browned, about 30 seconds per side. Keep warm. In the same skillet over medium heat, fry eggs until desired doneness.

Lay out four waffles and top each with cheese, ham and egg, topping with remaining waffles to finish. Serve with maple syrup.

Courtesy of Smithfield


Breakfast Tacos

  • 8 soft corn tortillas
  • Oil
  • 1 cup ham, cubed
  • Handful of green bell pepper, chopped
  • Handful of red bell pepper, chopped
  • 8 eggs
  • 2 tablespoons milk
  • Pinch of salt
  • Pinch of pepper
  • ½ cup shredded cheddar cheese
  • Sour cream
  • Cilantro
  • Salsa

Warm tortillas in a pan over low heat, flipping after 15 seconds. Remove. Increase heat to medium. Add oil and warm the ham. Set aside.

In the same pan, sauté peppers. Add eggs, milk, salt and pepper. Cook until eggs are done. Add cheese and ham.
Spoon mixture onto tortillas. Top with sour cream, cilantro and salsa.

Courtesy of Eckrich


Baked Eggs in Avocado

  • Nonstick cooking spray
  • 3 large avocados
  • 6 eggs
  • 4 strips thick-cut bacon, diced and cooked until crispy
  • 1 cup blue cheese
  • 1/4 cup fresh cilantro

Heat oven to 450 F. Spray a baking sheet or glass baking pan with cooking spray. Cut avocados in half. Scoop out 1 to 2 tablespoons of avocado to create a well for eggs. Place avocados flesh-side up on prepared sheet or pan.

Crack one egg into each avocado well, making sure to keep yolk intact. Bake for 10 minutes or until eggs reach desired temperature. Remove from oven.

Top with bacon, cheese and cilantro.

Courtesy of Smithfield


Sweet Potato and Apple Breakfast Parfait

  • 1 tablespoon unsalted butter
  • 1 apple, diced
  • 1 small sweet potato, peeled and diced
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 1/4 cup granola
  • 2 tablespoons raisins

Melt butter in a small skillet over medium heat. Add apple and sweet potato. Cover and cook for 5 to 7 minutes, or until tender but still firm.

Stir in cinnamon and vanilla. Remove from heat and set aside to cool.

In two bowls, alternate potato and apple mixture, yogurt, and granola, ending with the potato and apples. Top with raisins.

Courtesy of Produce for Kids


Nutty Breakfast Cookies

  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup honey
  • 2 tablespoons olive oil
  • 1/4 cup pistachios, shelled and chopped
  • 1/4 cup cashews, chopped
  • 1/2 banana, mashed
  • 1 1/2 cup peeled and diced apples
  • 2 cups rolled oats
  • 1 cup whole wheat flour
  • 1 3/4 teaspoon cinnamon

Heat oven to 350 F.

Combine eggs, vanilla, honey, oil, pistachios, cashews, banana and apple in a large mixing bowl. Combine oats, flour and cinnamon in a separate mixing bowl. Fold dry ingredients into wet ingredients until thoroughly mixed.

Divide into ⅓-cup portions and place on a parchment-lined baking sheet about ½-inch apart. Bake for 20 minutes or until firm. Remove from oven and cool on a rack.

Courtesy of Produce for Kids