Breakfast recipe

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Breakfast recipe

Source:- Google.com.pk

bacon and zucchini slice

12 slices bread, crusts removed
butter, for spreading
1 tablespoon olive oil
1 red onion, chopped
2 cloves garlic, crushed
3 rashers bacon, rind removed and chopped
2 zucchini (courgette), grated
sea salt and cracked black pepper
¾ cup (90g) grated cheddar
6 eggs
1 cup (250ml) milk

Preheat oven to 180°C (350°F). Spread one side of the bread slices with butter and press, butter-side down, into the base and around the sides of a lightly greased 20cm x 30cm tin. Heat the oil in a large, non-stick frying pan over high heat. Add the onion, garlic and bacon and cook for 5 minutes. Add the zucchini, salt and pepper and cook for a further 5 minutes. Spoon the mixture into the tin and top with the cheese. Place the eggs and milk in a bowl and whisk to combine. Pour over the zucchini mixture and bake for 30 minutes or until cooked through and golden. Cool and cut into squares to serve. Serves 8–10.

banana and date bread with maple cream cheese icing

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1 cup (140g) chopped dates
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (80ml) maple syrup

maple cream cheese icing

500g cream cheese, softened
½ cup (80g) icing (confectioner’s) sugar, sifted
½ cup (125ml) maple syrup

To make the maple cream cheese icing, place the cream cheese, icing sugar and maple syrup in a food processor and process until smooth. Refrigerate until needed.Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, dates, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 65–70 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Using a palette knife, spread the bread with the icing. Refrigerate for 30 minutes or until the icing is set. Slice to serve. Serves 6–8.

banana and peanut butter bread

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
½ cup (140g) crunchy peanut butter
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (80ml) maple syrup
Slicing (confectioner’s) sugar, for dusting

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, peanut butter, flour, baking powder, bicarbonate of soda, cinnamon and maple syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 85–90 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Dust with icing sugar to serve. Serves 6–8.

banana, hazelnut and chocolate bread

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
½ cup (70g) toasted hazelnuts, chopped
1 cup (90g) chopped dark chocolate
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, hazelnuts, chocolate, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper. Bake for 70–75 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Slice to serve. Serves 6–8.

banana, raspberry and coconut bread

125g butter, softened
1 cup (175g) brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups mashed banana
1 cup (160g) frozen raspberries
½ cup (25g) sweetened coconut flakes, plus extra, for sprinkling
1¾ cups (255g) plain (all-purpose) flour, sifted
1 teaspoon baking powder, sifted
1 teaspoon bicarbonate of (baking) soda
1 teaspoon ground cinnamon
⅓ cup (115g) golden syrup

Preheat oven to 160°C (325°F). Place the butter, sugar and vanilla in an electric mixer and beat for 8–10 minutes or until pale and creamy. Scrape down the sides of the bowl. Gradually add the eggs and beat well to combine. Add the banana, raspberries, coconut, flour, baking powder, bicarbonate of soda, cinnamon and golden syrup and stir to combine. Spoon the mixture into a 26cm x 11cm (2.5 litre-capacity) lightly greased loaf tin lined with baking paper and sprinkle with the extra coconut flakes. Bake for 80–85 minutes or until cooked when tested with a skewer. Cool in the tin for 20 minutes before turning out onto a wire rack to cool completely. Serves 6–8.