By Crystal Hessong
After a month of getting your kids breakfast before school, maybe you’ve run out of quick and tasty ideas. A pair of Houston chefs has offered their expertise to help you find inspiration for the breakfast table. These recipes are fast and the whole family will love them.
Chef Reynold Darthard
Chef Reynold Darthard, known as Chef Rey, is the official Executive Team Chef for the Houston Rockets, a cookbook author, spokesman for the National Pork Board in 2015, and Simple Life Juice Co creator and product developer. Through all this, Chef Rey manages to maintain his philanthropic endeavors through Standing in the Gap. He specifically developed the below recipes to be fast for busy parents to prepare and healthy for growing kids to eat.
Chef Rey’s Pan Toasted Peanut Butter and Jelly Breakfast Sandwich
- 2 slices bread
- 1 tablespoon butter
- 2 tablespoons peanut butter
- 1 tablespoons of Strawberry Jelly
- 1 tablespoon of Grape Jelly
- Make a traditional peanut butter and jelly sandwich
- Spread butter on one side
- Melt 1 teaspoon butter in small frying pan
- Put unbuttered side in pan
- Continue as if making a grilled cheese sandwich
Chef Rey’s Pan Grilled Cheese Breakfast Sandwich
- 2 slices white bread
- 3 tablespoons butter, divided
- 1 slices sharp cheddar
- 1 slices of American Cheese
- Preheat skillet over medium heat.
- Generously butter one side of a slice of bread.
- Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
- Butter a second slice of bread on one side and place butter-side-up on top of sandwich.
- Grill until lightly browned and flip over; continue grilling until cheese is melted.
- Repeat with remaining 2 slices of bread, butter and slice of cheese.
Chef Rey’s School Morning Oatmeal
- 1 1/2 cups whole milk, plus extra for serving
- 1 1/2 cups quick-cooking (not instant) oatmeal
- 1/2 teaspoon kosher salt
- 1 banana, sliced
- 1/2 cup golden raisins
- Pure maple syrup or brown sugar, for serving
- Heat the milk plus 2 cups of water in a medium saucepan until it starts to simmer.
- Add the oatmeal and salt, bring to a boil.
- Lower the heat and simmer for 4 to 5 minutes, stirring occasionally, until thickened.
- Off the heat, stir in the banana, and raisins.
- Place the lid on the pot and allow to sit for 2 minutes.
- Serve hot with maple syrup or brown sugar and extra milk top with toasted almonds or pecans.
Chef Will Springfield
For more than 30 years, Chef Will Springfield has been cooking delicious foods for people. He attended both American and European schools, including attending the renowned Culinary Institute of America at Hyde Park, NY. He owns as operates Houston’s own catering/private chef company YourPrivateChefHouston.com. He offers a trio of recipes to try with your kids.
Chef Will’s Fruit Yogurt Granola Parfaits
This breakfast is not only fast to prepare but also easy to customize. Let everyone choose their own fruit, granola, and yogurt flavors for this recipe. It’s like a breakfast sundae bar. Layer yogurt, fruit and granola decoratively in glass jars. This one works on adults too!
Chef Will’s Fried Egg Bread
- 1 slice artisan bread
- 1 tablespoon. butter
- 1 egg
- Using a round cookie cutter, cut out a hole in a slice of artisan bread.
- Place bread slice in frying pan on med-high heat.
- Add butter and swirl, fill center with an egg.
- Toast until egg sets and flip.
Chef Will’s Pancake or Waffle Faces
- Prepared pancakes or waffles
- Assorted fruit or candy
- Use prepared waffles or pancakes as a base.
- Decorate them with fruit or candy pieces to make faces!
- If you use fruit, the natural sweetness will reduce the need for excessive amounts of syrup, making this a healthy breakfast your kids will enjoy preparing and eating.