3 Easy Toddler Breakfast Ideas

Ah, Breakfast! The most important meal of the day, right?

I remember breakfast in my days BC (before children). There’d be the usual trip to Starbucks and on the weekend my husband and I would often make something fun like pancakes or a savory breakfast casserole. I’d get the big Sunday paper and leisurely go through the ads and travel section.  

Now that baby girl has entered the picture and is currently approaching the terrible twos, our mornings look, well, just slightly different.  Don’t get me wrong, I wouldn’t trade them for the world, but let’s just say that I haven’t read the Sunday paper in oh, a very long time.

My little girl demands breakfast as soon as she’s up. Often when I first get to her crib, she’s already signing “milk” and “eat.”  If one does not oblige quickly, I know a meltdown will be on the horizon and that is definitely not how I want to start my day! 

I can’t really blame her, she takes after her mama after all.  As soon as I wake up it’s like a little sensor goes off and says “Need.Food.Now”  Since I can empathize with her on this matter, I try to make the morning go a little smoother by relying on a few simple, go-to breakfast recipes.  

When possible, I make or at least prep these meals the night before. However, on the off-chance I choose to watch “This is Us” instead, two out of three of these recipes can be made in a matter of minutes.  In the time it takes for baby girl to chug her milk, I can have breakfast made and save us all from the dreaded morning melt down! Super Mom to the rescue!   

You can be a Super Mom too, and get breakfast on the table faster than a speeding train with these three easy recipes. They’re easily adaptable, too, if your child has different tastes or preferences.  

I truly hope these come in handy for you and help your family start the day on a happier note, like they have for mine. 

Cinnamon Applesauce Oatmeal

Makes:  2-3 Servings

1 cup water (or milk)

1/2 cup quick oats

1/2 tsp. cinnamon

1. Bring water to a boil in a small saucepan.  Add oats, reduce heat and cook for 1-2 minutes, stirring frequently, until thickened.  
2. Add applesauce and cinnamon.  Cool slightly and serve.  Leftovers will keep a few days, covered, in the refrigerator. 

Avocado Toast

Makes: 2 pieces

2 slices whole wheat bread

1/2 avocado, mashed

1. Toast bread.  Spread on mashed avocado with a fork. 
2. Cut each slice of toast in half (or Emily’s favorite, into 3 slices) and serve.  

Broccoli & Cheddar Mini Quiche

Makes:  6 

3 eggs

1/3 cup milk (2% or whole preferred) 

1/2 tsp. salt

1/2 cup small broccoli florets

1/4 cup cheddar cheese, shredded

1. Pre-heat oven to 375 degrees.  Spray a 6-cup muffin tin with cooking spray, set aside. Alternatively, you can use foil liners (*not paper) sprayed with cooking spray for easier clean-up.
2. In a medium bowl, whisk together the eggs, milk and salt.  Pour mixture into the prepared muffin tins, about 1/2 way full.
3. Add a few pieces of broccoli to each one and slightly submerge. Top with shredded cheese.
4. Bake for 14-15 minutes, until set. Remove from oven, cool slightly and serve.  Leftovers will keep a few days, covered, in the refrigerator.