Breakfasts Your Kids Can Make

breakfast spread

Yogurt and Granola Parfait 


  • 1/4
cup granola

cup plain yogurt

tablespoon maple syrup


Place the granola in the bottom of a parfait glass or dish. Spoon the yogurt on top. Drizzle with syrup.

Oatmeal with Fruit and nuts

  • 1 cup old fashioned oats (or instant if your kiddo is younger)
  • ½ cup fruit of choice
  • ¼ cup nuts or seeds
  • 1 tsp of butter
  • 1 tsp of brown sugar


Bring water to a boil, pour in dry oats, and stir for 2 minutes. Turn off burner, remove from heat and cover for 5 minutes. Add other ingredients to oatmeal, and serve.

Heirloom Tomato Breakfast Casserole


  • 1 pound Italian sausage, casings removed
  • 2 medium shallots, minced
  • 2 medium garlic cloves, minced
  • 1/4 cup chopped fresh basil, divided
  • 8 eggs
  • 1 cup whole (or 2% milk)
  • 1 cup half-and-half
  • 2 cups shredded mozzarella (you can use torn, fresh mozzarella if you want), divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 medium-sized heirloom tomatoes*


 Preheat the oven to 375 degrees F. Spray a 9×13-inch baking dish with olive oil spray (or rub with oil) and set aside.

Cook the sausage in a large frying pan over medium-high heat (breaking it up with a wooden spoon) for 5-6 minutes until crumbly and beginning to brown. Add the shallots and garlic and cook for an additional 2 minutes or so, until the sausage is cooked through and the shallots are translucent. Remove from the heat and stir in 2 tablespoons of the basil. Using a slotted spoon, remove the mixture to a paper towel-lined plate or bowl to soak up the grease. 

Thinly slice the tomatoes and lay on a paper-towel-lined baking sheets to soak up extra moisture. In a large mixing bowl, whisk together the eggs, milk, half-and-half, and 1 cup mozzarella. Season with salt and pepper (the amounts in the recipe are recommended – you can use less or more if you wish!).

Bake for 30 minutes or until the top is golden brown. Let sit for 5-10 minutes before serving.

MAKE-AHEAD: Make the sausage mixture and the egg mixture the day before. Store separately and assemble and bake the casserole the morning of. Or just make the whole thing the night before, bake for around 20-25 minutes, let cool and then reheat the next morning. Either way saves time and still tastes great!

NOTE: Feel free to eliminate the sausage mixture to make a vegetarian version.

Peach Cobbler French Toast Casserole


French Toast Casserole

  • 1 Pillsbury French bread, baked or 1/2 large bakery French bread, torn in pieces
  • 4 eggs
  • 1/2 teaspoon cinnamon
  • 1/2 cup milk
  • 1/2 cup sweetened condensed milk

Peach Filling

  • 2 large peaches, sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon flour
  • 1 pinch of cinnamon

crumb topping

  • 1 cup flour
  • 1/2 cup cake flour
  • 9 tablespoons butter, cut in small pieces
  • 1/2 teaspoon cinnamon
  • 1/3 cup brown sugar
  • 1/4 cup white sugar
  • [buttermilk syrup|


The day before you want to enjoy this casserole make the entire dish.

Start by greasing an 9x13" baking dish (we used a deep dish 8x8"). tear up the bread and place it in the pan.

In a bowl, combine the eggs, cinnamon, milk and sweetened condensed milk. whisk to combine and pour over the bread.

Heat a medium saucepan over medium heat and add the peaches, flour, brown sugar and cinnamon.stir to combine and cook for 3 minutes or until tender and saucy in appearance, but still intact slices. allow to cool while you make the topping.

In a large bowl add the flours, sugars and cinnamon. whisk together with a fork and cut in the butter until it's well incorporated and when you grab a handful in your hand it should stick together like wet sand.

Sprinkle the peaches and then crumb topping over the bread mixture and cover with foil. set in the fridge overnight.

Heat the oven to 350 the next morning, remove the foil and bake for 45 minutes. serve with fresh whipped cream and or buttermilk syrup.


  • 1 (1-pound) package hot ground pork sausage
  • 2 tablespoons butter or margarine
  • 4 green onions, thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 14 large eggs, beaten
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 8 (8-inch) flour tortillas
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeños
  • Toppings: halved grape tomatoes, sliced green onions, chopped fresh cilantro


Cook sausage in a large nonstick skillet over medium-high heat, stirring until sausage crumbles and is no longer pink. Remove from pan; drain well, pressing between paper towels.

Melt butter in a large nonstick skillet over medium heat. Add green onions and cilantro, and sauté 1 minute. Add eggs, salt, and pepper, and cook, without stirring, until eggs begin to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue to cook until eggs are thickened but still moist; do not stir constantly. Remove from heat, and gently fold in 1 1/2 cups Cheese Sauce and sausage.

Spoon about 1/3 cup egg mixture down the center of each flour tortilla; roll up. Place, seam side down, in a lightly greased 13- x- 9-inch baking dish. Pour remaining Cheese Sauce evenly over tortillas; sprinkle evenly with Monterey Jack cheese.

Bake at 350° for 30 minutes or until sauce is bubbly. Serve with desired toppings.

We hope you have a great morning filled with lots of tasty foods prepared by your kids! Feel free to share a photo of their creations with us on our Facebook page! 


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