Breakfast Ideas - Mansfield,TX

Does he really need protein at breakfast? Fruit and grain with his rice milk seem fine for breakfast -- bowl of cereal topped with raisins or blueberries, oatmeal with apples, etc. That's pretty much what our whole family has most days. We don't whip out the bacon and eggs until the weekends.
Seems like he's getting enough meat and protein throughout the day. I would agree with the other post about looking for vegetable sources of protein though (beans, etc.). Even though he's young, you don't want his allergies/diet restrictions to set the stage for high cholesterol.

Hello Corylee,

quinoa, buckwheat, amaranth are different very nutritious grains you can add to his diet. garbanzo beans (are used in hummus). peas, lentils, beans are a few more. just figure out how to blend it into your regular foods/recipes. there is also oatmilk. they sell rice protein and pea protein. you can add that whatever you bake/cook. Good luck! ~C.~

I agree with the previous poster that protein isn't necessary for breakfast really. Mon-Fri we either eat oatmeal with a little fruit, or a good cereal with sliced bananas, strawberries, or some blueberries or blackberries (whatever is in season), or I'll do my own parfaits (yogurt, granola, a little fruit cooked down some). We love Post's Great Grains (we do the one with nuts, dates, raisins but there are other good flavors too). We only do the cooking stuff on weekends or for holidays (the burritos, etc). Can your son have those egg beaters? We make vegetable quiche cups with egg beaters instead of the whole egg sometimes, and they taste great with salsa (it's the egg beaters, mozzarella cheese, spinach, some tomato, etc and we pour the mix into foil cupcake stuff and bake it. Our favorite breakfast treat is doing those Pillsbury Grands biscuits with a slice of boudin and provolone cheese and just microwave it til the cheese melts (15 seconds?). That is AWESOME but a special treat. We keep lots of boudin in our freezer b/c it's very hard to find "the right stuff" in Texas stores, but you could do something similar with sausage links.

What about other types of milk, like goats milk? Some people who are allergic to cows milk can drink goats milk with no problems.

I know how tough it is to have breakfast without eggs (even without the protein issue--eggs are easy for them to eat and yummy!). I have a 16 month old who is allergic to nearly everything (eggs, wheat, dairy, but fortunately NOT soy). I also agree that it's good advice to avoid the peanuts because if they are prone to allergies, you definitely don't want them to get a peanut allergy since they are much more likely to be lifelong. Same for shellfish. Avoid those as long as you possibly can (I would go even beyond 2 years, personally). (I've also had 2 others that have outgrown egg, wheat, dairy, soy AND peanut (yay!) allergies).

Before I list breakfast stuff, I definitely recommend getting some Ener-G brand egg replacer. I use it A LOT! It doesn't replace things like scrambled eggs (and I don't THINK it is a good source of protein), but it is good for replacing the property of eggs in home baked goods, etc. (doesn't work too well with boxed goods--e.g., cake mixes, etc.). I've also used it successfully for french toast, batter for dipping/coating/frying, etc. It's the only product I've found on the market that does not include actual eggs and is not processed in a facility that processes eggs.

Hopefully your child outgrows the soy allergy soon because there are a LOT of really good dairy alternatives out there (e.g., Earth Balance butter spread and sour cream, and Tofutti's "Better than Sour Cream"), but they are all soy based! Bummer! For the rice milk, you may want to try shaking or whisking some sunflower or safflower oil into it to add some fat since at that age they still need more fat than the rice milk has. They can certainly get the fat other places, but it doesn't hurt to add it there also (and it doesn't really affect the taste). Also, not sure which rice milk you're using, but after many years of using Rice Dream, I finally discovered that "Pacific" brand rice milk (both plain and vanilla) is WAY better (doesn't have that weird taste) and is also much creamier.

Okay, so here are some random things we have for breakfast. (I'll try to include a lot of protein items):

* Most of what you mentioned
* French toast (made with egg replacer and milk alternative
* hash browns (both cubed or shredded potato kind). Sometimes mixed in with crumbled turkey sausage
* Whole Foods has a whole variety of diff things you can use as breakfast meats in their deli areas, meat areas, frozen meats areas. Of all different varieties and all are at least "natural". Many organic.
* Target also carries an Al Fresco brand chicken and apple breakfast sausage that we like - all natural
* Amy's Sausages also makes some really yummy natural chicken sausages - multiple flavors- but very expensive and has to be shipped.
* Tom Thumb recently started selling a John Morrell brand gluten free, natural smoked sausage (similar to the polska keilbasa sausages). I like them.
* Jenni-O turkey breakfast sausages (in fresh meat section).

Probably more info than you wanted, so I'll stop here. I could go on and on about allergy stuff. :-) Hope this helps!

I dont know about protein but here's a breakfast idea that you can substitute egg with Ener G egg replacer. You can make quiche with the egg replacer too. 1-1/2 teaspoons Ener-G Egg Replacer plus 2 tablespoons warm water equals one egg.

This is a favorite of both my 1 yr old and almost 3 yr old. I prepare it the night before, then bake in the morning. Sometimes I use cinammon raisin bread. And I usually serve with strawberries and breakfast sausage links.

4 servings:
1 tablespoon and 1-3/4 teaspoons corn syrup
1/3 cup and 1 tablespoon butter
3/4 cup and 2 teaspoons packed brown sugar
8 bread slices
4 eggs
1 cup and 3 tablespoons milk
3/4 teaspoon vanilla extract
1/4 teaspoon salt

DIRECTIONS
Combine the corn syrup , butter, and brown sugar in a small saucepan and simmer until the sugar has melted. Pour this mixture over the bottom of a greased 9x13 inch casserole dish.
Place the bread slices over the sugar-butter mixture in the dish. In a bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover the dish and let it stand in the refrigerator overnight.

The next morning, preheat oven to 350 degrees F (175 degrees C).
Uncover the pan and bake for 45 minutes. Serve while hot or warm.
It can be reheated.