A recent conversation at market really stuck with me. A longtime customer, already thoughtful and intentional about food, paused and asked a simple question: What do you feed kids for breakfast? Not in a theoretical way, but in the real, everyday sense of trying to support a growing child while navigating energy levels, appetites, and health goals.
That question took me right back to when our own kids were little. We were committed to nutrient dense foods and real meals, but mornings came fast, and enthusiasm for eggs every single day wore thin quickly. Eggs are wonderful, no doubt, but even good food can become a grind when it shows up the same way, every morning, without variation.
One thing that helped us then, and still helps families now, is letting go of the idea that breakfast has to look like “breakfast food.” Much of what’s marketed to children in the morning is built around refined carbs and sugar, which rarely leads to steady energy or balanced moods. Traditional food cultures, and the guidelines promoted by the Weston A. Price Foundation, point instead toward protein, healthy fats, and mineral rich foods as a better foundation for the day.
When you widen the lens, the options get easier, not harder.
Leftovers often make the best breakfasts. Meatballs, slow roasted meats, salmon patties, or a bowl of stew reheat quickly and provide lasting fuel. Cheeseburgers without the bun became a surprise favorite in our house, especially with real cheese and good quality beef. Breakfast sausage or homemade patties pair well with fruit or vegetables and can be made ahead for the week.
Eggs still have a place, just not always scrambled on a plate. Soft boiled eggs with butter and salt, deviled eggs, egg muffins, or eggs folded into other foods can help keep them interesting. Full fat yogurt or kefir, kept plain and topped simply, works well for kids who prefer something cool and gentle in the morning. A warm mug of bone broth can be grounding on winter mornings, especially for those who aren’t hungry right away.
Fish may not come to mind first, but smoked salmon, leftover salmon, or simple fish cakes are traditional breakfast foods in many parts of the world and fit beautifully into a nourishing morning meal. For adventurous eaters, liverwurst or pâté paired with apple slices or cucumbers can be surprisingly well received.
Sometimes the simplest approach is a small breakfast plate rather than a single dish. A bit of meat, a bit of cheese, some fruit, maybe a hard boiled egg. This style gives kids choice without sacrificing nourishment.
After thinking about that market conversation, I made a simple breakfast bake this morning that checks all the boxes: nourishing, filling, easy to reheat, and kid friendly. It’s not fancy, but it works.
Baked Green Chile Beef & Egg Relleno
This is one of those make it once, eat for days breakfasts that takes the pressure off busy mornings.
Ingredients
2 pounds ground beef
Salt and black pepper, to taste
Butter, for greasing the dish
About 10 peeled and seeded Hatch green chiles
18 eggs
Grated cheddar cheese
Directions
Preheat the oven to 350°F.
In a cast iron skillet, cook the ground beef over medium heat, seasoning with salt and pepper. Once fully cooked, remove from heat and set aside, leaving the fat with the meat.
Generously butter a 9 x 13 glass baking dish. Line the bottom with the peeled and seeded green chiles. (Alternatively, you can chop the green chile and add a layer atop the ground beef.) Spread the cooked ground beef evenly over the chiles, including all of the drippings.
In a large bowl, scramble the eggs and season again lightly with salt and pepper. Pour the eggs evenly over the beef mixture. Finish with a generous layer of grated cheddar cheese.
Bake for approximately 40 minutes, or until the eggs are fully set and the cheese is lightly browned on top. Let cool slightly before slicing.
This dish keeps well in the refrigerator and reheats easily, making it a solid option for several days’ worth of breakfasts.
We love these kinds of conversations at market. Many of the ideas we share come directly from questions like this, from families doing their best and thinking carefully about how food fits into daily life. If you ever wonder something out loud at our table, there’s a good chance it will spark a longer reflection later.
Breakfast doesn’t need to be perfect, and it doesn’t need to be complicated. A little variety, a lot of real food, and permission to think beyond the cereal aisle can go a long way.
If nourishing breakfasts are on your mind this time of year, we’re always happy to talk through ideas at market. Whether it’s eggs, beef, pork, fish, or broth, we’re here to help you think beyond routines and build meals that actually satisfy. Come say hello, ask questions, and let us know what’s working in your kitchen.
Stay Well Fed,
Brenna & Kenny
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