kids-breakfastThinking about what to feed your kids at breakfast can be challenging. Especially when you don’t have much time in the morning but you want to feed your children a decent healthy breakfast that will keep them going until lunchtime. That is why it is so easy for breakfast to become boring. But don’t worry. Here are 3 more quick, delicious and healthy recipes to add to your repertoire. Also, check out recipes  for more breakfast ideas!

1)Nutella and Banana Open Sandwich

Prep & total time: 10 mins                              Serves: 2

Ingredientspeanut butter & banana

  • 1 big banana
  • 2 tbsp Nutella
  • 1tbsp tahini
  • 1 tbsp. raw honey/sweetener
  • 1tbsp cinnamon
  • Toppings of choice: walnuts, raisins, almond flakes, sesame, chia seeds


  1. Slice your banana lengthwise.
  2. Mix peanut butter with tahini, cinnamon and sweetener of choice.
  3. Layer it all up and enjoy!

2)Breakfast quesadilla

Prep & total time: 15 mins                              Serves: 2


  • 2 hardboiled eggsbuffalo-chicken-quesadilla-2
  • 2 tbsp. onions
  • 2 flour tortilla shells
  • 1 tbsp. butter
  • ½ cheddar cheese, grated
  • ½ red or green bell pepper
  • 1 fresh salad tomato, chopped


  1. Melt butter in a frying pan over medium heat.
  2. Lay one tortilla shell to a frying pan.
  3. Sprinkle diced eggs and any other optional toppings.
  4. Add layer of cheddar cheese.
  5. Top with the remaining tortilla.
  6. As soon as the bottom tortilla is golden brown, flip the whole quesadilla over. Continue cooking until second side is golden brown.
  7. Remove to a cutting board. Cut into wedges.

3)Egg Muffins

Prep & total time: 30 mins                              Serves: 2


  • 6 large eggs
  • 2 tbsp. mushrooms
  • ½ red or green bell pepper
  • 2tbsp sweetcorn
  • 2tbsp ham pieces
  • Sprinkle cheddar cheese grated (optional)


  1. Preheat oven to 200°C. Grease a regular size muffin tin.
  2. Whisk eggs in a medium size bowl; add all other ingredients and whisk again to evenly incorporate.
  3. Pour into a muffin tin, filling each of the cups approximately half way.
  4. Bake for 20 to 25 minutes until eggs are set in the middle.
  5. Remove from oven and use a spoon to gently dislodge muffins from the tin.
  6. Allow to cool on a cooling rack for at least a minute before serving. Serve with fresh salad.

Bon appetite!