By Christine Fallucco
Mud Pie Cooking School

You and your child can reap both healthy and priceless benefits throughout a day by starting it with a nutritious breakfast that you have made together.

What makes breakfast an important meal? The obvious might be that it kick-starts your metabolism giving you energy and enabling you to better focus. Not so obvious, is the fact a number of research studies have shown that those who ate a morning meal daily more easily managed their weight. Kids need breakfast to nurture their growing bodies and developing brains.

Couple the health benefits outlined above with the joy you will receive from spending time with your little one making breakfast, and I am quite sure this meal will easily become infamous at your house.

Here are a few options for how to make breakfast extra special for you and your child. Select a day of the week where together you make breakfast. It can be a simple breakfast or as elaborate as you like. Or, pick-out breakfast recipes that become special to you and your child because you only make them together. Another option for how to elevate the morning meal is by making a whole routine around your making breakfast together. With this last option you can get as creative as you like.

To help you get started, below is a breakfast recipe that we have made many times with children who have attended Mud Pie Cooking School. Always, they enjoyed making the recipe in class and then serving it to their families.

No Crust Quiche

You will need:

2 (1 lb.) small curd cottage cheese

1 pkg frozen chopped spinach (thawed and drained)

6 eggs, beaten

6 T. flour

12 oz. grated cheddar cheese

Salt and pepper, to taste

Quiche pan 10” x 11”

Large bowl





  1. Pre-heat oven to 350 degrees (adult only)
  2. Spray quiche pan with Pam
  3. Mix all ingredients together in a bowl using a whisk
  4. Pour mixture into pan
  5. Bake one hour (test with a toothpick, it’s ready when toothpick comes out clean)
  6. Cool ten minutes and then serve

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Collin Kelley

Collin Kelley has been the editor of Atlanta Intown for two decades and has been a journalist and freelance writer for 35 years. He’s also an award-winning poet and novelist.