5 Breakfast Sides for Kids to Go with Egg Pockets

While a Mikey’s Breakfast Pocket is a delicious meal in itself, sometimes we need a little extra on our plates in the morning. Of course, the beauty of the Mikey’s Breakfast Pocket is that it’s ready to eat in record time—just 2 minutes from freezer to table—so any sides we serve along with it need to be equally quick and easy.

We developed five simple gluten-free and dairy-free breakfast sides that go great with both our Egg and Cheese and Egg, Ham and Cheese Breakfast Pockets. Though they do take some minimal prep work, we recommend getting that out of the way on Sunday so you can just dish out a serving on weekday mornings while your pocket is in the microwave. #MakeItMikey’s for a delicious, easy, gluten-free breakfast!

1. Grits

Substituting broth for water is the trick to flavorful savory grits! Make a large batch and serve it all week long with your favorite breakfast pocket.

Ingredients:
2 cloves garlic, minced
2 tablespoons onion, minced
1 tablespoon margarine or dairy-free spread Pinch of salt
1 cup gluten-free grits
3 cups gluten-free chicken or vegetable broth

Directions:

1. In a small saucepan over medium-low heat, saute garlic and onions in margarine.
2. Add grits and a pinch of salt. Stir until evenly coated.
3. Add broth and, stirring constantly, bring to a boil.
4. Reduce heat and simmer until cooked, about 5 minutes.

2. Sweet potato and apple hash

Sweet potatoes are a nutritious breakfast side that most kids like. You can make a big batch of this hash and reheat it all week along with a breakfast pocket. If your child would turn up their nose at the onion and celery, or even the apple, leave ‘em out!

Ingredients:
2 large sweet potatoes, peeled and diced
1 apple, peeled and diced
1 tablespoon onion, minced
1 tablespoon celery, minced
1 tablespoon extra virgin olive oil
Pinch of salt

Directions:

1. Heat oven to 425 F.
2. Spread diced sweet potatoes, apple, onion and celery on a baking sheet in a single layer. Drizzle with olive oil and toss to coat. Sprinkle with a pinch of salt.
3. Bake 35-40 minutes, or until sweet potatoes are slightly crisp on the outside and soft on the inside.

3. Frozen fruit smoothie

This creamy fruit smoothie will be ready to eat within the two minutes it takes for a breakfast pocket to cook in the microwave!

Ingredients:
3 cups of frozen fruit (such as strawberries, raspberries, blueberries and banana)
½ cup dairy-free yogurt
1 ¼ cups dairy-free milk or fruit juice

Directions:

1. Combine all ingredients in a blender and pulse until smooth.
2. Divide between 2 glasses and serve.

4. Easy meal prep fruit salad with fruit juice syrup

The key to making a fruit salad that lasts for several days in the fridge is to choose firmer fruits that won’t degrade as quickly. Tossing your salad with a simple syrup of fruit juice, lemon and sugar helps prevent oxidation and keeps fruit fresh longer.

Ingredients:
1 mango
3 oranges
2 apples
½ bunch grapes
¼ - ⅓ cup orange juice
1 tablespoon lemon juice
1 tablespoon honey (or sugar)

Directions:

1. Set up a colander over a bowl.
2. Peel and chop the oranges and mango. Place chopped fruit in the colander.
3. Chop the apple (you can peel it first or leave the skin on) and cut the grapes in half. Add to the colander with the orange and mango.
4. Use the juice collected in the bowl to make the syrup. If the amount of juice collected is less than ⅓ cup, add more orange juice. If it is more than ⅓ cup, discard the excess.
5. Add the fruit juice, lemon juice and honey to a saucepan and bring to a boil. Cook until the syrup thickens, about five minutes. Allow to cool.
6. Transfer fruit to a large bowl, add syrup and mix to combine. Store in the refrigerator 3-5 days.

5. Warm cinnamon apples

Warm cinnamon apples are any deceptively easy morning treat. We like to make a batch on the weekend and reheat a serving at a time throughout the week.

Ingredients:
4-5 apples, cored, peeled and sliced
¼ cup brown sugar
1 teaspoon cinnamon
¼ teaspoon nutmeg
2 tablespoons water
1 tablespoon margarine or dairy-free spread

Directions:

1. In a large bowl, toss apples, brown sugar, cinnamon and nutmeg until apples are coated.
2. Transfer apples to a medium saucepan and add water and margarine. Cook over medium heat, stirring occasionally, until apples are tender, about 8-10 minutes.