🐰 Fun Easter Breakfast Ideas + Treats For Kids & Toddlers

Who else is egg-cited for Easter? You don’t need to hunt for fun recipes this year. Shikha of @my.little.food.critic and Astghik of @athomewithastghik have you covered. Start your little’s bunny day with an eggstra special Easter-themed breakfast. Astghik shows us how to make super delicious and straightforward deviled eggs with two different options for recreating her inventive spring-inspired plates! Looking for a treat that won’t get your little one hopped up on processed sugar? Shikha shows us how to make adorable, naturally sweetened fruit yogurt pops in fun Easter-inspired shapes! (so many Easter puns, it’s not bunny 🐰) Deviled eggs with Spinach Ingredients: 🥚 6 boiled eggs 🥚 3 tablespoons mayonnaise 🥚 1/4 cup spinach, finely diced 🥚 1/4 cup cilantro or parsley, finely diced 🥚 1 tablespoon dill fronds, finely diced Method: To Boil the Eggs: Place eggs in a pot and cover them with cold water. Bring the water to a boil. Once it comes to a boil, lower the heat to low or where the water is at a low boil. Allow it to boil for 15 minutes. Turn the heat off, carefully drain the water, and run the eggs under cold water. Once the eggs are cool enough to handle, remove them from the pot, run the eggs under cold water, crack the shell, and peel it off. To Make Deviled Eggs: Cut the eggs in half and remove the yolks. Add the yolks to a bowl and mash them with a fork. Add the mayonnaise and mix to combine. Add the finely diced spinach, cilantro, and dill. Mix to combine. Taste, if desired, may add a little bit more mayonnaise. Spoon or pipe the yolk mixture into the egg whites and serve. Plating Easter-themed breakfast served in the 3-Section Grip Dish: Deviled Eggs from above 🐰 Bunnies: I made the bunnies using my pancake batter recipe and a bunny waffle maker, but you may make the bunny pancakes using a bunny cookie cutter to achieve this look. A fruit medley: I used small diced strawberries, small diced kiwi, halved or quartered blueberries. Nest: I mainly used shredded carrots with some shredded apples. I mixed the two, transferred it to the dish, and formed it into a “nest.” Then I added halved blueberries to make them look like “eggs.” Plating Easter-themed breakfast served in the 5-Section Grip Dish: All of the above + A Butterfly pineapple 🦋: I cut the pineapple into slices and used a butterfly cookie cutter to achieve that look. Easter Yogurt Pops These Easter yogurt pops are so fun and make a really delicious breakfast or snack! They are free from added sugar and naturally sweetened by the fruit + Yogurt adds healthy fat and protein to the fruit making these a balanced snack! They take minutes to whizz up and are sure to be a hit with your little ones! Prep time: 5 mins Cook time: 3 hours Serves: 4 servings What do you need? For Strawberry & Banana Yogurt Pops 1 cup full-fat Greek yogurt or substitute coconut yogurt for a dairy-free alternative A handful of strawberries (fresh or frozen) 1 banana 1/4 cup granola For Blueberry & Lemon Yogurt Pops 1 cup full-fat Greek yogurt or substitute coconut yogurt for a dairy-free alternative A handful of blueberries (fresh or frozen) A squeeze of lemon juice For Mango & Coconut Yogurt Pops 1 cup full-fat Greek yogurt or substitute coconut yogurt for a dairy-free alternative 1/2 cup diced mango (fresh or frozen) 3 tbsp desiccated coconut Then… For Strawberry & Banana Yogurt Pops Combine the yogurt, strawberries, and banana in a blender and whizz until smooth. Stir through the granola and then spoon the yogurt mixture into Easter egg molds. Pop a popsicle stick into each mold, or if using mini egg molds, leave the popsicle stick out. Freeze for a minimum of 3 hours until solid. For Blueberry & Lemon Yogurt Pops Combine the yogurt, blueberries, and a squeeze of lemon juice in a blender and whizz until smooth. Spoon the yogurt mixture into Easter egg molds. Pop a popsicle stick into each mold or if using mini egg molds, leave the popsicle stick out. Freeze for a minimum of 3 hours until solid. For Mango & Coconut Yogurt Pops Combine the yogurt, mango, and coconut in a blender and whizz until smooth. Spoon the yogurt mixture into Easter egg molds. Pop a popsicle stick into each mold or if using mini egg molds, leave the popsicle stick out. Freeze for a minimum of 3 hours until solid. Looking for more spring-inspired ideas? Try these colorful veggie "nests" or this super quick & easy Pea Pesto Pasta! Ears to a great Easter!