Quick, Healthy and Inexpensive Breakfast Ideas

They say breakfast is the most important meal of the day, and while we at Chefs for Kids equally love lunch and dinner, we know how crucial it is for a child to start their mornings energized. With every household being unique, we understand that budgets and schedules vary from family to family. That is why we have put together a few different types of pocket friendly breakfasts so that you can choose the ones that best fit your routine and lifestyle.  

Store bought 

Chefs for Kids wants to stress that there is no shame at all in buying already made food. For some parents, quick is the only option. You just want to make sure that this type of breakfast is going to give your child the nutrition that they need to stay focused and awake.

Quick Cooking

The ideas below are for the parent or guardian that has some time in the morning to cook up a quick breakfast or the ability to prepare one the night before. These options are simple yet nutritious and won’t have you stressing out about running late. 

Eggs in a Nest – (8-minute prep time)

This easy meal only requires three ingredients and can be made in the blink of an eye. To make it more exciting, use a fun stencil to cut out the hole in the bread for a unique touch.

Recipe from Food Network – Makes one serving 

Ingredients

• 1 slice of bread
• 1 egg 
• Butter

Directions

1. Use a 3-inch cookie cutter to cut a shape out of the bread. 
2. Melt the butter in a griddle or frying pan. 
3. Place the bread in the pan and break an egg into the hole. 
4. Lay the cutout shape in the pan wherever it will fit and toast until golden brown. 
5. Sprinkle the egg with salt and pepper.
6. When the egg is cooked on the bottom and before the bread becomes too brown, flip the egg nest to toast the other side and finish cooking the egg, about 1 minute.  

Breakfast Smoothie- (5-minute prep time)

Make this amazing smoothie in the morning or the night before for a fruit filled drink. If you are feeding multiple children, you can easily increase the recipe and by using frozen fruit instead of fresh organic produce, you will save money without having to sacrifice nutrition. 

Recipe from Eating on a Dime – Makes 2 servings 

Ingredients

• 1 cup liquid (I normally do 1/2 water and 1/2 juice, but you can use any)
• 1 cup frozen fruit
• 8 oz yogurt (any kind will do)

Directions

1. Place liquid in the blender.
2. Then dump in frozen fruit and yogurt.
3. Place on lid (very important) and blend for a few minutes until it is smooth.
4. Serve with a straw for extra fun. Enjoy!

Overnight Oats – (5-minute prep time)

Though the ingredients may be similar to oatmeal, this super healthy and time saving breakfast is served cold. You can prepare this the night before and have the oats ready to eat right when your child wakes up. 

Recipe from The Kitchn – Makes four servings 

Ingredients 

• 2 cups old-fashioned rolled oats
• 2 cups dairy milk or unsweetened non-dairy milk
• 1 cup plain Greek or non-dairy yogurt
• 3 tablespoons maple syrup or honey
• 1 tablespoon chia seeds (optional)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon kosher salt
• Optional toppings: fruits, nuts, seeds, nut butter

Directions

1. Add ingredients to a large bowl. Place all the ingredients in a large bowl.
2. Stir together. Stir together until well combined.
3. Cover and refrigerate overnight. You can divide the oats into individual jars at this point if desired. Cover and refrigerate for at least 4 hours, preferably overnight.
4. Stir before serving. Stir again before serving with desired toppings.

Hard Boiled Eggs – (12-minute prep time)

One of the easiest things you can meal prep is a hardboiled egg. At the beginning of the week, you can boil as many eggs as desired and then store them for the upcoming mornings. In the mornings, peel two for your child and then serve with a side such as fruit or turkey bacon. 

Recipe from Simply Recipes – Make as many eggs as needed

Ingredients 

• Eggs

Directions

1. Cover the eggs in a saucepan with water: Fill a saucepan about a quarter of the way with cold water. 
2. Place the eggs in a single layer at the bottom of the saucepan. Add more water so that the eggs are covered by at least an inch or two of water.
3. The more eggs that are crowding the pan the more water you should have over the eggs. 6 eggs should be covered by at least an inch, 7 to 12 eggs, 2 inches.
4. Heat the pot on high heat and bring the water to a full rolling boil.
5. Adding a teaspoon of vinegar to the water may help keep egg whites from running out if an egg does crack while cooking. Also some people find adding 1/2 teaspoon of salt to the water helps prevent cracking as well as making the eggs easier to peel.
6. Turn off the heat, keep the pan on the hot burner, cover, and let sit for 10-12 minutes.