Spring time Breakfast for Kids Great for Easter

Spring has Sprung! If Spring is inspiring you like it’s inspiring me, then you’ll want to incorporate Spring into every day. I love making fun meals for my toddlers to eat and breakfast is the most fun meal of the day. This breakfast is great for Easter too! This french toast inspired peeping eye egg recipe will have your little ones jumping at the chance to eat. It’s so fun I made one for myself too! Best yet, these are things I already had in my kitchen and it was fast, easy and fun to make. Let’s get started!


  •  4 Slices of Bread
  • 1/2c Organic Milk (coy, soy or other)
  • 7 Eggs
  • 1/2 tsp cinnamon (more or less to taste)
  • 1/2 tsp vanilla
  • 3 Different Colored Painted Carrots
    • Orange will substitute okay and will need less.
  • Pinch of salt
  • Powdered Sugar
  • Organic Jam (I used Strawberry)
  • Coconut oil for coating stainless pan
  • Blueberries or other garnish for dish


  • Various Spring Themed Cookie Cutters
  • Whisk
  • Deep pie plate for coating french toast
  • Spatula for pan
  • Peeler for making carrot grass
  • Measuring cup for milk
  • Measuring spoons
  • Knife for jam
  • Plates


This is a twist on the peeping eyes we had for breakfast growing up. It’s delicious and will make a fantastic breakfast! It will make a fantastic brunch of brinner (breakfast for dinner) too! If you’ve made french toast you can make this. I tried this with already cooked french toast and with this step. Here’s a fast and easy breakfast! Start by mixing 3 eggs and 1/2 c of milk in a deep pie dish. I’ve found a pie dish to be the best for coating multiple slices of bread at one time. Add the 1/2 tsp of cinnamon, pinch of salt and 1/2 tsp vanilla and mix in. After mixture is well combined, make sure the eggs and milk are one, it’s time to make the cutouts.

Select your slices of bread, this is oat bread, and your spring cookie cutters. We used a bunny, tulip and egg. After cutting out the bread, place it in the mixture. Transfer coated bread, do not leave it in the mix too long or it will get soggy and the shapes won’t hold, into a hot pan that has been brushed with coconut oil. Allow bread to brown on each side. After toast is partially cooked, replace the cutter into the open hole and drop in an egg. Use heat resistant or metal cutters to ensure they don’t melt, also keeping your pan heat down will prevent burning and allow the egg to cook evenly. When the top of the egg becomes white, make sure it’s cooked. Do Not Flip! I did, trust me, it totally ruins the shape inside the bread.

As you near the last piece of toast, coat and cook the bread left from the cutouts. Peel carrots to create shreds that will make up the salad. Our supermarket carries these great organic painted carrots, but regular orange would work too. You can also use cucumbers if you have them. Once cutout shapes are cooked, allow to cool a bit before applying jam. If the bread it too hot the jam will simply run off. Place carrot salad (can be tossed with EVOO, lemon juice and sea salt if you want a dressing), peeping bunny french toast, and jelly cutout on plate. Garnish with blueberries, raspberries or any other snack your little one enjoys. Dust with confectioners sugar using a sieve and serve!









Love this breakfast? You can skip the french-toasting of the bread and simply make the cutout with regular bread and allow it to toast in the pan. I’ve found that my little ones eat better, enjoy it more and accept new foods more enthusiastically when it’s fun to eat!


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