Mexican Instant Pot Quinoa warms on a chilly night. These cute breakfast packages are easy to grab on the go, as well as being tasty and filling. This delicious gluten-free breakfast is perfect for Easter or any other special occasion. The ultimate in hiding veggies, these breakfast treats include applesauce and spinach for a light, sweet treat any time of day. Make a whole batch of this casserole on Sunday to last the whole week. Skip the batter and just put an egg straight onto the waffle maker! This recipe hack came to us from TikTok, and it's a hit with kids. If you put eggs on it, it's breakfast, right? This healthy vegetarian dish makes a fun weekend breakfast treat. This egg, hashbrown, and sausage dish works for breakfast or dinner. Photo by Meghan Rose Savory Breakfast Recipe Standbys 9. Spinach Cake Muffins are so sweet, kids won't mind eating their greens. Got a family that can't decide on their favorite fall fruit? Satisfy everyone with this crowd-pleasing muffin recipe. Pumpkin Apple Muffins with Streusel Topping It starts with waffles, butter, and syrup-then add peanut butter, Nutella, blueberries, whipped cream, chocolate chips, pecans, honey, strawberries, and bananas for a choose-your-own-adventure breakfast or brunch. Use homemade granola for an extra-creative treat.

Yogurt parfaits are already fun to assemble. Fruit and Yogurt Parfaits with Honey Cinnamon Granola Great Grandma's Monkey BreadĬinnamon, sugar, refrigerated biscuits, and butter: this recipe we discovered for Mother's Day is easy enough for kids to make without mom! 6. The pre-Pumpkin Spice Latte crowd can get their fall fix with this orange breakfast treat. They're just one of the recipes in our roundup of tasty taste-alikes. These pancakes are a clone of the ones from The Cheesecake Factory, and they are a huge favorite for breakfast. It's breakfast on its own, or dessert when served with whipped cream or ice cream! Dutch Babies are on our list of favorite apple recipes. Easy Apfelpfannkuchen (German Apple Pancake) These can be made with jam, Nutella, chocolate, or cinnamon sugar. Pick your own flavors to encase in pastry for a yummy breakfast treat. This salad is great for grown-ups too and will serve up lots of iron, protein and vitamin C as well as vitamin A.Sweet Breakfast Recipes & Treats 1. Sweet potatoes, apples and lentils are a powerful combination. Quick Tip! Mash the salad and serve as a finger food meal or puree for babies who are not enjoying lumps and bumps.

Once foods have cooled, combine the foods together in a large bowl with 2 Tbl.

Once the lentils and sweet potatoes and apples are cooked, remove from the stove top and drain excess liquid from each saucepot.

Add the sweet potato cubes and diced apple to the steamer basket and steam for approximately 20 minutes, until the sweet potatoes are fork tender.

Add 1 cup of water to the other saucepot and insert a steamer basket into the pot.

Simmer lentils on low heat for 20 to 30 minutes or until the lentils have become soft.

Return the lentils to boil and then turn heat to low.

Bring 2 cups of water or broth to a boil in one saucepot and add the lentils.

Peel, core and dice the apple into small dices.

Peel the sweet potatoes and cube in 1 inch cubes.

1 cup yellow lentils (or any dried type of lentils).

1 cup water (to steam sweet potatoes and apples).

2 cups water or broth (low sodium, all natural chicken or vegetable broth) for the lentils.

1 large apple (Macintosh or Granny Smith work well!).

Drizzle with maple syrup, sprinkle on some chopped nuts and warm in a heated oven for 15 minutes.

Simply mash all the ingredients together, add a ½ cup whole milk yogurt per each doubling of the recipe and then return the mix to a baking dish. Quick Tip! You can double, triple or even quadruple this recipe and turn it into a delicious holiday side dish for the grown-ups and bigger kids in the family. May be frozen but some wateriness may occur upon thawing-try adding some plain whole milk yogurt to reconstitute. Puree or mash as needed for baby’s texture preference.Once fully baked, reserve any remaining water and transfer sweet potatoes and peaches to a bowl to cool.Bake for approximately 20 minutes or until peaches and sweet potatoes are fork tender-check on the water level often.Sprinkle a pinch of cinnamon or ginger over the dish and stir, cover with foil. Combine sweet potato and peaches in a shallow baking dish and add just enough water to slightly cover the food.

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