Breakfast is an important meal that gives you energy to get your day started. But often a major food group is missing from your breakfast plate or bowl... veggies! Join us for our #veggiebudsbreakfastclub challenge for the month of February: include at least one veggie in your first meal of the day. To give you some inspiration we've compiled some of our favorite veggie-packed breakfasts! We've broken them down into 3 categories: Savory, Baked Goods, and Smoothies. Each recipe below includes veggies, is delicious, and is simple to make!

Sweet Potato Quiche: This tasty quiche is packed with veggies and bacon (optional) and swaps the standard crust with shredded sweet potato instead for an extra veggie boost.
Savory Corn Pancakes: These savory pancakes from Happy Kids Kitchen are great with avocado or spread with a little cream cheese and made into sandwiches. Yum!
Sweet Potato Toasts​: These sweet potato toasts from Eat Pretty Darling are so versatile because they are delicious both sweet and savory. That’s what makes them the perfect toast substitute!
Rainbow Fried Rice: This rainbow fried rice from Happy Kids Kitchen is colorful, easy, healthy, and delicious for breakfast!
Vegetable Frittata: Healthy Little Foodies has a great kid-approved and veggie-packed frittata recipe, make it ahead and reheat in the morning.
Cauliflower & Cheese Muffins: Be sure to let your kiddos know that their yummy egg muffins have some "hidden" cauliflower inside, recipe from My Kids Lick The Bowl.
5-Ingredient Bacon & Broccoli Egg Cups: These are a great grab-and-go breakfast option from The Natural Nurturer.
Carrot Banana Protein Oatmeal: This oatmeal from The Natural Nurturer is full of nothing but the good stuff and is super easy to make!
Veggie Oatmeal: Happy Healthy Casa has some great options for veggie-packed oatmeal including how to incorporate zucchini, carrots, cauliflower, squash, sweet potato, and spinach!

Carrot Cake Muffin Tops: The top of the muffin is the best part, right? These wholesome treats are a combination of a tender muffin and an oatmeal breakfast cookie. Recipe by Happy Kids Kitchen.
One-Bowl Sweet Potato Pancakes: These pancakes from Happy Kids Kitchen are a great way to add some extra nutrients into your morning!
No-Bake Pumpkin Energy Balls: These no-bake pumpkin energy balls from Stephanie Middleberg are tasty, and they freeze well so they're a perfect on-the-go breakfast or snack for your kiddos.
Green French Toast Sticks: Enjoy this delicious kid-friendly way to "sneak" in some spinach from Happy Kids Kitchen! Little chefs will know that greens are in this fun breakfast, but they sure won't be able to taste them.
Outrageous Orange Granola: This granola from Eat Pretty Darling is packed with pumpkin, sweet potato, and carrots- so much orange veggie goodness!
Sweet Spinach Muffins: These kid-favorite muffins from Super Healthy Kids are 100% whole wheat, refined-sugar-free, and packed with fresh spinach!
Banana Spinach Pancake Pizza: This pancake pizza from The Natural Nurturer is a perfectly delicious way to serve up veggies for breakfast! Sweetened entirely with fruit and loaded with spinach.

Tropical Carrot Smoothie: ​Happy Kids Kitchen has developed a tropical vacation in a glass! Kids will love measuring and adding ingredients to the blender, helping to chop the carrot, and pressing the buttons on the blender.
Spinach Superhero Smoothie: This recipe from Motherhood and Meals is called "superhero smoothie" because just as superheroes in stories fight crime, the spinach in this smoothie helps fight off illness!
​Ants on a Log Smoothie: Adding celery to a smoothie with the addition of peanut butter in a tasty protein-and-veggie packed breakfast! Recipe from Motherhood and Meals.
Vitamin C Immune Boosting Smoothie: This smoothie from The Natural Nurturer is made with strawberry, banana, red bell pepper and is the perfect way to start your day!
Cauliflower Strawberry Banana Smoothie: Just 4 ingredients! Enjoy this simple and delicious smoothie from Live Eat Learn.

You’ve probably heard of cauliflower pizza crust, but did you know you can make your own veggie pizza crust with just a few ingredients? Little chefs will love to help make this kid-favorite featuring broccoli as the star ingredient. Make sure to save the little “sprinkles” of broccoli that fall onto the cutting board as you cut the broccoli into florets. They are perfect for adding a little broccoli goodness to the top of the pizzas or any other dish. I made the crusts mini rounds in this recipe, but feel free to form the broccoli mixture into any flat shape that you’d like (baking time may vary).

Makes 14 to 16 3-inch pizzas
INGREDIENTS

• 4 cups broccoli florets
  
• 2 large eggs*
  
• 1 1/4 cups grated mozzarella cheese (or dairy-free alternative) divided
  
• 1/8 teaspoon garlic powder
  
• 1/8 teaspoon salt
  
• 1/2 cup marinara or pizza sauce
  
• Toppings, such as olives, chopped bell peppers, or tomatoes

*To make the pizza crusts egg-free, substitute 2 tablespoons of flax meal mixed with 5 tablespoons of water.

INSTRUCTIONS

1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper.
   
2. Add broccoli to a pot with a cup of water. Bring up to a simmer then lower heat and cover with a lid. Steam broccoli until fork tender but not mushy, about 5 minutes. Drain broccoli then spread out on a clean kitchen towel and allow to cool.
   
3. Once broccoli is cooled, pat with the towel to make sure it is completely dry. Place broccoli in a food processor fitted with the metal blade. Add eggs, ½ cup mozzarella cheese, garlic powder, and salt.
   
4. Pulse ingredients in the food processor until everything is well combined and broccoli is finely chopped. Scrape down the sides of the food processor then pulse 2 to 3 more times.
   
5. Remove food processor blade and set aside. Scoop one tablespoon of the broccoli mixture onto the prepared baking sheet and form into an even, flat round. Do this free-from or use a round cookie cutter as a guide. Repeat using all of the broccoli mixture.
   
6. Bake crusts until golden brown around the edges, 15 to 20 minutes. Top crusts with sauce, cheese, and any other desired toppings. Return to oven until cheese is melted, about 3 to 5 minutes. Enjoy warm.

We are excited to bring you this kid-approved soup recipe from Noelle Martin of @motherhoodandmeals- Roasted Broccoli Soup! A quick reminder that January's theme at Veggie Buds Club is "Kids Love Broccoli!" and we still have a few boxes left in our shop, purchase one today to receive fun hands-on broccoli activities, games, growing projects, and more! 

We are excited to bring you this month's post from Katie Blauser, the creator of Eat Pretty Darling. Each month on our blog we feature a "Color of the Week" that corresponds with Veggie Buds Club's veggie of the month. January's featured veggie is BROCCOLI so of course we're celebrating GREEN veggies!

This week is as easy one, GREEN! I think green is probably the easiest color to find in the produce section of your grocery store. But unfortunately, it can also be the hardest one to get your little ones to eat. You can find anything from fruit to vegetables, herbs to nuts. Green is such a fun color to take on for #eatprettycoloroftheweek and allows for so many options!
We picked out broccoli, spinach, avocado, and green onion and decided to make it into a savory pancake. Pancakes are always a favorite in our house so I thought it would be a great new way to introduce a food we’re still learning to like, broccoli. And what pairs better with broccoli than cheese?! These Broccoli & Cheese Pancakes are great served as pancakes for breakfast, dipped in ketchup as a side to any meal, or eaten just as they are!

Ingredients

• 2 cups broccoli florets
• 2 eggs
• 1 cup shredded mozzarella cheese
• ½ of an avocado
• 1 Tablespoon green onions
• 1 tsp salt
• ½ tsp ground black pepper
• 1 tsp olive oil
• Flour ( optional )

Instructions

1. Place the broccoli florets into a food processor and pulse until it becomes a rice like texture. Add in eggs, mozzarella, avocado, green onions, salt & pepper. Pulse until mixture is combined. If you have trouble getting the batter to stick together, add a spoonful of flour to help it bond.
2. Heat a large skillet on medium heat. Pour in olive oil and scoop heaping spoonfuls of the mixture into pan. Lightly flatten with the back of the spoon. If it sticks, coat the spoon in olive oil.
3. Cook until lightly browned and carefully flip. Cook other side until lightly browned and remove from pan. Repeat until all of the broccoli batter is used up.
4. Serve breakfast style or with ketchup as a side dish to any meal!

Ingredients

• 1 small to medium-sized head of broccoli, cut into florets
• 1 cup milk (any kind)
• 1 tablespoon apple cider vinegar
• 1 cup cornmeal
• 1 cup flour*
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ¼ cup butter or oil, melted
• 2 eggs
• 1 tablespoon honey
• ¼ cup finely shredded cheddar cheese plus more for the top (optional)

Instructions 

1. Preheat oven to 375 degrees.
2. Finely chop enough broccoli florets to measure about ¾ of a cup. Set aside.
3. Pour milk into a liquid measuring cup and add the vinegar. Set aside for 5 minutes.
4. Measure dry ingredients into a large bowl and use a whisk to gently mix them together.
5. Mix butter or oil, eggs, and honey in a second bowl. Add milk and vinegar mixture and whisk to combine. Pour liquid ingredients into the dry ingredients and mix together. Stir in chopped broccoli and shredded cheese, if using.
6. Scoop batter into prepared muffin tin, filling each hole about ¾ of the way full. Top each muffin with an additional sprinkle of cheese, if desired. Bake until golden brown on the top and cooked through, about 15 minutes.

* Flour can be all-purpose, whole wheat, or gluten-free blend.

Simply dip broccoli florets in washable paint and use them as "paintbrushes" and/or slice broccoli florets in half to make "tree stamps". So simple and so fun!

Download this FREE letter "B" tracing sheet from Veggie Buds Club.

Download these FREE letter "B" coloring pages from Veggie Buds Club.

Materials Needed

• 1 small red beet
• Salt
• White vinegar
• Paper
• Paintbrush

Instructions

1. Peel beet and cut into cubes​
2. Place the cubed beet and 1 cup of water in a pot
3. Bring the pot of water to a boil on the stove top and boil until the beet cubes are soft and the water is a rich red color (approximately 15-20 minutes); remove beet cubes and set aside to eat at a later time
4. Mix a pinch of salt and splash of vinegar into the hot water (the salt will act as a preservative and the vinegar will brighten the color)
5. Pour the beet watercolor into a bowl and let cool
6. Now have fun painting pictures with your homemade beet watercolor!

Have fun with these Broccoli activity sheets! Create the letter "B" by using dot stickers or dot paint with Activity Sheet #1. Fill in the letter "B" with broccoli florets with Activity Sheet #2 (bonus if you have a laminator!).

Make a Tic Tac Toe board out of green beans and use two different types of dry beans as the X's and O's! You can also go a step further and create the letter "B" with dry beans and greens beans. Be sure to eat some green beans as a snack while you play!

Enjoy this delicious recipe that was included in Veggie Buds Club's "Kids Love Broccoli" box this month! Here are some great photos from our members that have been shared with us, keep to Broccoli Nugget love comin'!

Heather is a mom of two boys, ages 4 and 2, and cooking instructor specializing in bringing cooking into preschool classrooms. After college, Heather knew she wanted to be a teacher, but first followed her lifelong dream of going to culinary school. Teaching cooking combines both of her passions, and she truly enjoys introducing young children to the joys of cooking with fresh ingredients. Find Heather on Instagram (@heather_kidskitchen), where she shares inventive kid-friendly recipes and ideas for cooking with kids at home.

Ingredients
-4 cups small broccoli florets (about 1 medium head of broccoli)
-1 cup cooked quinoa or 1 1/4 cups cooked brown or white rice, cooled
-1 large egg
-1/4 cup finely shredded cheddar or mozzarella cheese
-1/4 teaspoon garlic powder
Instructions
1. Preheat oven to 400 degrees. Brush a 24-cup mini muffin tin with oil or spray with non-stick spray. Using a silicone muffin tin is recommended, but if you don’t have one, make sure to grease your metal pan very well to avoid sticking.
2. Place broccoli florets in a food processor and pulse until finely chopped, stopping a few times to scrape down the bowl and pulse again.
3. Add quinoa (or rice), egg, cheese, garlic powder, and salt. Continue to pulse until all of the ingredients are combined and uniform in size (this will only take a few pulses if you are using quinoa but will take 8 to 10  pulses if you are using rice). 
4. Scoop about a tablespoon of the broccoli mixture into each muffin cup then push down the top with the back of the spoon to pack the mixture down. Sprinkle the tops of each ‘nugget’ with a little extra cheese, if desired.
5. Bake until lightly brown around the edges, about 10 to 12 minutes.
6. Allow nuggets to cool completely. If using a metal pan, you may need to loosen the edges of the nuggets with a butter knife to help remove them from the pan. Enjoy with your favorite dipping sauce.

We created this fun FREE printable for you to do at home with your kids! Memory is a classic game that's appropriate for a wide-range of ages. Use fewer matching cards for younger kids and increase the amount of matching cards for your older children. Why not make veggies the star by playing a "Veggie Memory Game"?! 

Make this activity more robust by first reading a book featuring veggies, here are some of our suggestions:
"Eating the Alphabet" by Lois Ehlert
"Growing Vegetable Soup" by Lois Ehlert
"We're Going to the Farmers' Market" by Stefan Page

Simply print both sheets out at home, cut out the cards (bonus if you can laminate them), and play!