Adding a Twist to Your Traditional Breakfast


At Kids Eat Smart Foundation we encourage all our clubs to serve nutritious meals daily, most Clubs serve breakfast. These breakfasts usually consist of cold cereal, toast, fruits, yogurts, milk, juice and occasionally other breakfast items. While all of these are great options and the children truly enjoy breakfast at their KES Clubs, we would love for them to also experience breakfasts that are “special” and non-traditional. Make breakfast time a hit at your KES Club by serving special breakfasts regularly. This will certainly catch on to other children in the school and grow your Club’s population.

A simple, budget friendly special breakfast could be a part of your menu weekly, biweekly or monthly. Some suggestions you could try are:

  • Smoothies
  • Homemade pancakes, waffles or French toast topped with fruit and yogurt
  • Breakfast burritos
  • Breakfast sandwich or wraps made with scrambled eggs, veggies and shredded cheese
  • Yogurt parfaits topped with frozen berries and granola

If you want to be extra creative, try this recipe… it’s sure to put a twist on the traditional French toast. Cereal-Coated French Toast Bites with Yogurt Dipping Sauce:


½ cup plain Greek yogurt

2 tbsp strawberry all-fruit spread

2 large eggsfrench.toast.bites

3 large egg whites

2 tbsp fat-free milk

1 ½ tsp vanilla extract (optional)

1 tsp cinnamon (optional)

1 cup crushed multigrain flakes cereal (about 2 cups uncrushed)

2 tsp margarine or 1 tsp of olive or canola

4 slices whole wheat cinnamon raisin or regular whole grain bread


  1. Whisk together yogurt and fruit spread, set aside.
  2. Whisk together eggs, eggs whites, milk, cinnamon and vanilla in a shallow dish.
  3. Place cereal in a shallow dish.
  4. Heat margarine or oil in a non-stick skillet or griddle over medium heat. Dip 1 bread slice in egg mixture coating both sides. Let excess drip off.
  5. Then place bread slice in crushed cereal coating both sides. Shake off any excess. Cook for 2 minutes on each side or until cereal is golden brown and egg is set.
  6. Repeat steps with remaining bread slices.
  7. Cut each slice into 8 bite-sized pieces. Serve with yogurt sauce

Recipe retrieved and adapted from:

Janel Genge is a registered dietitian with Kids Eat Smart Foundation Newfoundland and Labrador


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