Top of page Skip navigation
Give us a call via the Health Promotion Service on 01209 313419 01209 313419

Breakfast

These recipes have been designed as a resource for care settings who care for children aged 1-4 years. Please note, each recipe makes 12 child size portions.

Eggy bread with button mushrooms or tomatoes (12 child-size portions)

6 eggs
6 large or 12 small slices of bread
60g butter

  • Whisk the eggs
  • Dip the bread in the egg on both sides
  • Melt the butter in a frying pan
  • Fry the bread in the butter over a gentle heat until the egg coating is well cooked

Serve with button mushrooms or tomatoes

Suggested portion sizes:

Eggy bread- 60g, button mushrooms / tomatoes - 40g

Scrambled egg and tomato on toast (12 child-size portions)

12 eggs
90ml full fat milk
60g butter

  • Beat the eggs in a bowl with the milk
  • Melt the butter in a non-stick saucepan
  • Add the eggs, and stir all the time over a low heat until the egg is set thoroughly

Suggested portion sizes:

Scrambled egg- 50g, Cherry tomatoes- 40g, White toast- 20g, Vegetable fat spread- 4g

Porridge with fruit (12 child-size portions)

1250ml full-fat milk
150g rolled oats

  • Place the milk and oats into a non-stick saucepan
  • Heat gently until boiling, and then turn the heat down and simmer, stirring occasionally, until the oats are softened and have absorbed the milk
  • Top with chopped fruit

Suggested portion sizes:

Porridge- 100g, chopped fruit 40g, Toasted fruit bread- 25g, Vegetable fat spread- 4g

Other breakfast ideas:

Cornflakes with raisins and sliced banana.

Cornflakes- 20g
Raisins- 10g
Milk- 100ml
Sliced banana- 40g

Peanut butter on toast with sliced banana

Peanut Butter- 15g
Toast- 20g
Vegetable fat spread- 4g
Sliced banana - 40g

Baked beans on a toasted muffin

Baked beans- 60g
Toasted muffin- 30g
Vegetable fat spread- 4g

Omelette with tomatoes and wholemeal toast fingers

Omelette- 50g
Wholemeal toast- 20g
Vegetable fat spread- 4g
Tomatoes - 40g