A balanced and delicious meal made with sweet breakfast treats they’ll love, this Kid-Friendly Breakfast Board is as fun to build as it is to eat!
Good Morning, Sunshine!
I love a good breakfast where we can all slow down a bit to enjoy some delicious food and each other. It doesn’t even have to be anything fancy. But when it is? All the more fun! And this Kid-Friendly Breakfast Board is totally fun. You know me. Getting the kids involved in the kitchen makes me so happy. All of the recipes on this board are simple enough for the kids to help and it’s always great to let the kids take part in putting the foods on the board. They love the hands-on creative fun! And, of course, they love to eat it!
This board features some staples like scrambled eggs, baked bacon and fruit, as well as some delicious new recipes I can’t wait to share:
- Mini Banana Chocolate Chip Muffins
- Mini Pancakes
- Mini Sugar-Coated Baked Donuts
This isn’t a sponsored post, but I wanted to share that I made the baked goods with Domino Golden Sugar and I LOVED it. Domino Golden Sugar is less processed, which I like, but y’all the flavor is amazing! It tastes like a cross between granulated sugar and brown sugar, and that subtle hint of molasses is what makes these treats so delicious. And Golden Sugar mixes in and bakes up so smoothly. No grainy texture like granulated sugar or brown sugar sometimes has. In short, I’m obsessed. I think the kids are, too!
Mini Banana Chocolate Chip Muffins
First, preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray. Then, in a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
Bake muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Mini Sugar-Coated Baked Donuts
First, preheat oven to 350°F. Spray 2 (12-cavity) mini donut pans with non-stick cooking spray. Then, in a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the milk, eggs and vanilla. Stir in the flour and baking soda.
Spoon the batter into a piping bag and pipe into donut cavities, filling each one about 2/3-full.
Bake donuts for 10-12 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes. Remove 12 of the donuts and place them in a plastic baggie. Add 1 tablespoon sugar, seal the bag and toss to coat. Repeat with remaining 12 mini donuts and 1 tablespoon sugar.
Mini Pancakes
In a large bowl, melt the butter and let cool slightly. Then, whisk in the sugar then the milk, eggs and vanilla. Next, stir in the flour and baking soda.
Heat a skillet or griddle over medium heat. Once the skillet is hot, use a ½ teaspoon measuring spoon to scoop batter onto the skillet. Let the batter cook until you see bubbles start to form on top, about 45 seconds. Flip and cook on the other side for 30-45 seconds or until light brown on both sides.
Serve with syrup to dip them in or drizzle over them.
How to Build the Kid-Friendly Breakfast Board
Bake the Mini Banana Chocolate Chip Muffins, Mini Sugar-Coated Baked Donuts and Baked Bacon. Make the Mini Pancakes and Soft Scrambled Eggs. Keep everything warming in a 200°F oven while you prepare the board.
Wash the strawberries, blueberries and raspberries and set aside to dry. Slice seven of the strawberries. Halve the remaining five strawberries and then cut one half into a heart.
Place the maple syrup, sprinkles, and mini chocolate chips in mini serving bowls and arrange them on a 18” x 12” wood board.
Place the yogurt in a small jar on the board. Add the raspberries, banana slices, strawberry slices and blueberries to a small serving bowls on the board. Then Place the mini muffins in the center of the board, surrounding the bowl of mini chocolate chips.
Pile the silver dollar pancakes in the bottom left corner of the board around the bowl of maple syrup. Next, arrange the Mini Sugar-Coated Baked Donuts in the upper right corner of the board around the bowl of sprinkles.
Place the soft scrambled eggs in a bowl on the board. Pile the bacon on the left side of the board. Then arrange the halved strawberries in empty spots on the board.
Place the strawberry heart on top of the jar of yogurt. Serve and enjoy!
More Outstanding Breakfast Boards
Breakfast boards are a fun and delicious way for the whole family to start off the day! From a scrumptious Pancake Board, to the hearty and wholesome Top-Your-Own Oatmeal Board, to the fiesta fun of a Build-Your-Own Breakfast Taco Board, my Breakfast Boards Galore! has all the yum your morning can handle!
If you’re inspired to make this delicious Kid-Friendly Breakfast Board, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. I love seeing how inspired and creative y’all get with the ideas and recipes I share.
xoxo,
Kid-Friendly Breakfast Board
Yield: 8
Description
A balanced and delicious meal made with sweet breakfast treats they’ll love, this Kid-Friendly Breakfast Board is as fun to build as it is to eat!
- 24 Mini Banana Chocolate Chip Muffins (see recipe below)
- 36 Mini Pancakes (see recipe below)
- 24 Mini Sugar-Coated Baked Donuts (see recipe below)
- 12 strawberries
- ½ cup blueberries
- ½ cup raspberries
- 3 bananas, sliced
- ½ cup Greek yogurt
- ¼ cup maple syrup
- ¼ cup sprinkles
- ¼ cup mini chocolate chips
- 6 large eggs, soft scrambled
- baked bacon
Instructions
- Bake the Mini Banana Chocolate Chip Muffins, Mini Sugar-Coated Baked Donuts and Baked Bacon. Make the Mini Pancakes and Soft Scrambled Eggs. Keep everything warming in a 200°F oven while you prepare the board.
- Wash the strawberries, blueberries and raspberries and set aside to dry. Slice seven of the strawberries. Halve the remaining five strawberries and then cut one half into a heart.
- Place the maple syrup, sprinkles, and mini chocolate chips in mini serving bowls and arrange them on a 18” x 12” wood board.
- Place the yogurt in a small jar on the board.
- Place the raspberries, banana slices, strawberry slices and blueberries in small serving bowls on the board.
- Place the mini muffins in the center of the board, surrounding the bowl of mini chocolate chips.
- Pile the silver dollar pancakes in the bottom left corner of the board around the bowl of maple syrup.
- Arrange the Mini Sugar-Coated Baked Donuts in the upper right corner of the board around the bowl of sprinkles.
- Place the soft scrambled eggs in a bowl on the board.
- Pile the bacon on the left side of the board.
- Arrange the halved strawberries in empty spots on the board.
- Place the strawberry heart on top of the jar of yogurt.
- Serve and enjoy!
Mini Banana Chocolate Chip Muffins
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 24
Description
A wholesome take on a sweet breakfast treat, these Mini Banana Chocolate Chip Muffins will be a huge hit!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup golden or granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 2 overripe bananas, mashed (about 3/4 cup)
- ½ cup mini chocolate chips, plus more for garnishing
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin pan generously with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the eggs and vanilla. Stir in the flour and baking soda. Fold in the mashed bananas until just combined. Gently stir in the chocolate chips.
- Fill each prepared muffin cup almost full with batter. Garnish the top of the batter with some mini chocolate chips, if desired.
- Bake muffins for 12-15 minutes or until golden brown and a toothpick inserted comes out clean. Let the muffins cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Mini Sugar-Coated Baked Donuts
Prep Time: 10
Cook Time: 12
Total Time: 22 minutes
Yield: 24
Description
These Mini Sugar-Coated Baked Donuts may be bite sized, but they are big on flavor and fun!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup golden or granulated sugar + 2 tablespoons (for coating donuts)
- 3/4 cup milk
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- Preheat oven to 350°F. Spray 2 (12-cavity) mini donut pans with non-stick cooking spray.
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the milk, eggs and vanilla. Stir in the flour and baking soda.
- Spoon the batter into a piping bag and pipe into donut cavities, filling each one about 2/3-full.
- Bake donuts for 10-12 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the donuts cool in the pan for 5 minutes. Remove 12 of the donuts and place them in a plastic baggie. Add 1 tablespoon sugar, seal the bag and toss to coat. Repeat with remaining 12 mini donuts and 1 tablespoon sugar.
Mini Pancakes
Prep Time: 5
Cook Time: 15
Total Time: 20 minutes
Yield: 75+ mini pancakes
Description
Small but mighty, these Mini Pancakes are perfect for little hands and big appetites!
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup granulated sugar
- 3/4 cup milk
- 1 large egg
- 1/2 teaspoon vanilla
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
Instructions
- In a large bowl, melt the butter and let cool slightly. Whisk in the sugar then the milk, eggs and vanilla. Stir in the flour and baking soda.
- Heat a skillet or griddle over medium heat. Once the skillet is hot, use a ½ teaspoon measuring spoon to scoop batter onto the skillet. Let the batter cook until you see bubbles start to form on top, about 45 seconds. Flip and cook on the other side for 30-45 seconds or until light brown on both sides.
- Serve with syrup to dip them in or drizzle over them.
