I wish my kids were bagel kids, but they just aren't and I am a big fan of protein for breakfast. One perk of homeschooling is that I can build in the time to make breakfast most days. We tend to do our Clarita's memory work, Bible, math fact review, or read aloud during breakfast. It is a great way to start our day and then we can have full tummies before everything (and everyone) kicks into high gear! Check out some of our favorite go to breakfast recipes below! Packed with protein and easy to prep!
My children will go to swim practice or co-op and someone will ask, "what did you have for breakfast?" They, of course, answer, "banana cookies." I am sure these adults think I am giving my children some sort of actual cookie for breakfast, but it is just sliced banana, a dollop of peanut butter (or almond butter) and a chocolate chip. It fills them up and is a quick go to in my house!
Cinnamon Toast French Bread
Another super easy breakfast in my house! I use cinnamon, raisin bread to make French toast and we "fill" it with peanut butter and a swirl of Nutella. Some mornings I add some bananas or strawberries inside as well. My kids gobble this up and if I use two loaves of bread, I have left overs for the next day. I add vanilla, ground cinnamon, and a teaspoon of honey to my milk and eggs when making French toast.
Ham and Eggs - Not Green
I love protein with breakfast and this is the fastest way to do it! Scramble eggs (I add feta and a splash of almond milk to mine) and serve them over thinly sliced honey coated ham. It is so quick and easy! Add toast or a yogurt and your family is good to go. It all takes five minutes tops.
Banana PB Pancakes
This is the most popular breakfast in my house and they freeze SO well. I tend to make a double or triple batch whenever possible to make my life easier.
- 3 or 4 medium to large ripened bananas
- 1/2 cup peanut butter (if using almond butter please realize it will be thinner)
- 4 tablespoons powdered peanut butter (this is optional but really adds to the protein and cuts down on the fat and calories- you could just up the regular peanut butter to 2/3 cup)
- 1 egg (you can forgo the egg if you have allergy issues)
- 1 teaspoon of vanilla
- 1 teaspoon honey (forgo if you have a child under 1 year)
- 1 teaspoon cinnamon
- chocolate chips to your hearts content
Directions: Combine all ingredients (except chocolate chips) in the food processor. Process until smooth and then stir in chocolate chips. Spoon onto a griddle and cook as you would regular pancakes. They are a little flatter than regular pancakes and that is just fine.
Egg Whites and Fruit
Hardboiled eggs are always easy and can be made ahead of time. My children aren't huge fans of the yolk, so we normally stick with the egg whites and pair with fruit, a muffin, or yogurt. Easy breezy!
Protein Waffle Sticks
These are an absolute favorite in this house! We use the Kodiak waffle mix and I add powdered peanut butter to increase our protein intake even more. We add sprinkles, chocolate chips, or fun M&Ms (seasonal colors are a favorite in this house). These are good for up to three mornings (refrigerate). You can find the waffle stick pan here from Pampered Chef (I do not sell) or Amazon has something similar.
I call this the Everything Quiche because what I put in it largely depends on what is in my fridge. I DO always use:
- 6 eggs (if using egg whites about 9 works well)
- 1/2 cup almond milk
- Cheese (whatever you love - feta, parmesan, and mozzarella are my top choices and I use 1/3 cup on average)
Then I add other things. A few of our favorite combinations are:
- Crab meat, diced bell peppers, diced onion, and Old Bay
- Cooked and chopped sausage, spinach, diced onion, diced bell peppers
- Diced ham (cooked), diced potatoes (cooked or frozen and store-bought)
I try to make two of these quiches at once. I bake at 350 degrees for 25 minutes and once cooled, I freeze one. I do not make a crust for these. It keeps it calorie friendly.
Scrambled Eggs and Potatoes
I love potatoes and eat them with dinner and breakfast. Typically when I make them, I make a batch big enough to use for dinner and then have left overs to go with breakfast. I slice my Yukon gold potatoes and drizzle with extra virgin olive oil. Then I sprinkle with Montreal Steak Seasoning and bake at 400 degrees for about 30 - 40 minutes. Serve them with scrambled eggs and you're done! I try to make ahead to have for a couple mornings.
Easy Egg Tacos
This is so quick and I can make them ahead and portion them out for a grab and go breakfast. It is just scrambled eggs, black beans, chopped peppers and/or onions, and cheese over a carb balance tortilla.