7 Kid-Friendly Whole30 Breakfasts

So, before we jump into our kid-friendly Whole30 breakfasts we need to visit whether you are really looking for Whole30, Paleo, or just healthy. Whole30 is a temporary elimination diet. if you are not trying to zero in on a problem with your kids you may not be looking for strictly Whole30 kid-friendly food.

One of the biggest differences between Whole30 versus Paleo, Keto, etc. is intent. With Whole30 just because a food is made up of “approved” food does not mean it is compliant with the program. The biggest example, particularly for kids, is recreating non-compliant food. So, if you are just looking for healthier you certainly have some leeway. If you are cooking with intent our list is perfect for honing in on easy kid-friendly Whole30 breakfasts.

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1 | Breakfast Trail Mix with Hard Boiled Eggs

2 | Banana Pancakes

Ingredients:

• 1 ripe banana
• 2 eggs
• 1/2 cup almond flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 tablespoon coconut oil, melted
• Toppings: fresh fruit, nuts, seeds, maple syrup

Instructions:

1. Mash the banana in a bowl.
2. Add the eggs, almond flour, baking powder, and salt and whisk until smooth.
3. Heat the coconut oil in a skillet over medium heat.
4. Pour 1/4 cup of batter onto the skillet for each pancake.
5. Cook for 2-3 minutes per side, or until golden brown.
6. Serve with your favorite toppings.

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3 | Bacon and Eggs with Hash Browns

Ingredients:

• 4 slices of bacon
• 2 eggs
• 1 pound Yukon Gold potatoes, peeled and diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Toss the potatoes with the olive oil, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Bake for 20-25 minutes, or until golden brown and crispy.
5. While the hash browns are baking cook the bacon in a skillet over medium heat until crisp.
6. Remove the bacon from the skillet and set aside.
7. Crack the eggs into the skillet and cook to your desired doneness.
8. Season with salt and pepper to taste.
9. Serve and enjoy!

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4 | Breakfast Casserole | Kid-Friendly Whole30 Breakfasts

Ingredients:

• 1 pound ground beef
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 eggs
• 1 cup almond milk
• 1/2 cup shredded cheddar cheese (optional)
• Toppings: salsa, avocado, cilantro or Italian Parsley

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large skillet, brown the ground beef over medium heat.
3. Drain off any excess grease.
4. Add the onion, bell pepper, garlic powder, onion powder, salt, and pepper to the skillet and cook until softened.
5. In a large bowl, whisk together the eggs, almond milk, and cheddar cheese (if using).
6. Add the beef mixture to the egg mixture and stir to combine.
7. Pour the mixture into a greased 9×13 inch baking dish.
8. Bake for 30-35 minutes, or until the eggs are set and the cheese is melted.
9. Serve with your favorite toppings.

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5 | Breakfast Muffins

Ingredients:

• 1 cup almond flour
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup melted coconut oil
• 1/4 cup honey (optional, if omitting add 1/4 c. unsweetened apple sauce or finely chopped pineapple)
• 2 eggs
• 1 teaspoon vanilla extract (optional)
• 1 cup mashed ripe banana
• Toppings: nuts, seeds, coconut

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Line a muffin pan with paper liners.
3. In a large bowl, whisk together the almond flour, coconut flour, baking soda, and salt.
4. In a separate bowl, whisk together the coconut oil, honey, eggs, vanilla extract, and banana.
5. Add the wet ingredients to the dry ingredients and stir until just combined.
6. Fill the muffin cups about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for a few minutes before removing to a wire rack to cool completely.
9. Serve with your favorite toppings.

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6 | Dutch Baby

Ingredients:

• 1 tablespoon coconut oil
• 4 large eggs
• 1/2 cup unsweetened almond milk
• 2 tablespoons tapioca flour
• 1 tablespoon apple sauce
• 1 teaspoon vanilla extract (optional)
• Pinch of salt
• Toppings of your choice (optional): Fresh fruit, whipped coconut cream, nuts, etc.

Instructions:

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9-inch pie dish with coconut oil.
2. In a blender, combine the eggs, almond milk, tapioca flour, apple sauce, vanilla extract, and salt. Blend until smooth.
3. Pour the batter into the prepared pie dish.
4. Bake for 20-25 minutes, or until the Dutch baby is puffed and golden brown.
5. Serve immediately with your favorite toppings.

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7 | Breakfast Sausage Balls

Ingredients:

• 1 pound ground beef
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1 teaspoon baking powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onion
• 1 egg, beaten
• 1/4 cup olive oil
• unsweetened apple sauce

Instructions:

1. Preheat the oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the ground beef, almond flour, coconut flour, baking powder, garlic powder, onion powder, salt, pepper, parsley, and green onion.
3. Add the egg and olive oil and mix until well combined.
4. Form the mixture into small balls and place them on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until cooked through.
6. Serve immediately with unsweetened applesauce as a side or for dipping.

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What is your favorite Kid-Friendly Whole30 Breakfast? Let us know in the comments!