Recipes Breakfast + Brunch Kid-Friendly Brunch By Food & Wine Editors Updated on July 1, 2016 Share Tweet Pin Email Trending Videos Photo: © Wendell T. Webber From classic Belgian waffles to inventive almond-butter-and-jelly French toast, here are kid-friendly brunch recipes. 01 of 20 Almond-Butter-and-Jelly French Toast This fluffy, nutty breakfast is a playful, delicious mash-up of French toast and PB&J. Instead of peanut butter, it’s made with almond butter. Go to Recipe 02 of 20 Rocking Orange This terrific brunch mocktail combines multiple forms of citrus fruit: orange, lemon and mandarin orange juices, plus orange syrup and orange peel. Go to Recipe 03 of 20 Scrambled Eggs with Herbed Croutons Grace Parisi creates a witty take on a breakfast staple by stirring delicious herbed croutons right into her soft, creamy scrambled eggs—eliminating the need for a side of toast. Go to Recipe 04 of 20 Brown-Butter Crêpes with Nutella and Jam © Marcus Nilsson To give his crêpes a subtle, nutty flavor, Mike Price browns the butter for his batter. “Any jam will go with hazelnuts and chocolate,” the chef says. “You can't screw that up.” Go to Recipe 05 of 20 Blueberry-Banana Pancakes © John Kernick Tyler Florence made these pancakes at home one weekend morning with his son Hayden. They’re a slight variation on a recipe from his book, Tyler Florence Family Meal. Go to Recipe 06 of 20 Ham and Potato Chip Tortilla Adding jalapeño potato chips to a simple egg tortilla (a Spanish omelet) gives it a salty, spicy zing. Serve extra chips on the side. Fast and Easy Recipes Go to Recipe 07 of 20 Chocolate Chip and Banana Muffins Like banana bread, these especially moist muffins by F&W’s Grace Parisi are a great way to use up overripe bananas. Chopped toasted pecans would be delicious in them, too. Go to Recipe 08 of 20 Brioche French Toast with Brown Sugar-Cranberry Sauce Zoe Nathan likes using brioche to give this French toast a lovely, custard-like texture. The tart, creamy cranberry sauce, made with fresh or frozen cranberries, is a great alternative to maple syrup. Go to Recipe 09 of 20 Strawberry, Banana and Almond Butter Smoothie Chef Nate Appleman lost lots of weight by running. After a morning workout, he often makes this smoothie, which gets a dose of protein from almond butter. Go to Recipe 10 of 20 Classic Belgian Waffles © Tina Rupp Thomas DeGeest went to Belgium to learn from master waffle-makers and perfect his own recipes. He came back with ideas for two styles of waffle, including this light, crispy Brussels version. Toppings can include dulce de leche, maple syrup and chocolate-fudge sauce. F&W's Brunch Recipes Guide Go to Recipe 11 of 20 Bacon, Tomato and Cheddar Breakfast Bake with Eggs © Fredrika Stjärne This breakfast bake topped with runny eggs develops a terrific texture as it cooks slowly in a glass dish. As one F&W editor remarked on tasting it, “I worship the crisp bottom and the chewy, moist bread.” Go to Recipe 12 of 20 Breakfast Burrito Spike Mendelsohn stuffs burritos with scrambled eggs (lightened with egg whites), feta, turkey bacon and spinach. F&W's Guide to Healthy Eating Go to Recipe 13 of 20 Almond Toasted Brioche Almond brioche (brioche filled with almond paste) is a Parisian breakfast staple. In her adaptation, Grace Parisi soaks store-bought brioche in almond-infused custard—almost as if she were making French toast—and bakes it until crisp. It’s lovely sprinkled with confectioners’ sugar and topped with berries. Go to Recipe 14 of 20 Greek-Style Yogurt Follow these simple steps to make amazingly thick and creamy Greek–style yogurt at home, from skim or 2 percent milk. Go to Recipe 15 of 20 Steel-Cut Oatmeal with Soy Milk Art Smith of Washington says that eating breakfast speeds up his metabolism and also fuels his intense workouts. He swears by steel-cut oatmeal, which has an appealing chewy texture. Go to Recipe 16 of 20 Baked Huevos Rancheros Traditional huevos rancheros are fried eggs served over tortillas and smothered in sauce and cheese. Here, Grace Parisi bakes eggs, tortilla chips and cheese in a seasoned tomato sauce in individual gratin dishes. Go to Recipe 17 of 20 Brioche French Toast Stuffed with Apple, Raisins and Pecans At the restaurant Bluestem, chef Megan Garrelts stuffs her French toast with more than 10 ingredients. The home version has just pecans, applesauce and raisins in the filling. Go to Recipe 18 of 20 Raspberry-Swirl Sweet Rolls In the winter, Individually Quick Frozen (IQF) fruit is often a superior alternative to fresh fruit shipped to the US. IQF raspberries are terrific in these soft, puffy yeast rolls—a fun twist on a cinnamon bun. Go to Recipe 19 of 20 Vanilla Glazed Doughnuts The owners of Seattle’s Top Pot Doughnuts share their master recipe, along with three delicious glazes and sugars. Go to Recipe 20 of 20 Summer Berry Fizz © Wendell T. Webber Go to Recipe Was this page helpful? Thanks for your feedback! Tell us why! Other Submit