Toddler breakfast hack

Ingredients

• 2 pieces Bagels (whole wheat or plain, sliced in half)
• 2 tablespoons Cream Cheese (plain, softened to room temperature)
• 1 cup Watermelon (seedless, cubed into bite‑size pieces)
• 2 large Eggs (hard‑boiled, peeled and kept in water)
• 1 cup Water (for storing peeled eggs to keep them moist)

Instructions

1. Boil Eggs

   Place the eggs in a saucepan, cover with cold water by 1 inch, bring to a gentle boil over medium‑high heat, then reduce to a simmer and cook for 7 minutes.

   Time: PT12M

   Temperature: medium‑high heat

2. Cool and Peel Eggs

   Transfer the eggs to a bowl of ice‑water for 3‑4 minutes, then gently tap and peel. Place the peeled eggs in a cup of fresh water to keep them moist until serving.

   Time: PT5M

3. Slice Bagels

   Cut each bagel in half horizontally. If desired, toast lightly for extra texture.

   Time: PT3M

4. Spread Cream Cheese

   Evenly spread 1 tablespoon of softened cream cheese on each bagel half.

   Time: PT2M

5. Prepare Watermelon

   Dice the seedless watermelon into bite‑size cubes suitable for small hands.

   Time: PT3M

6. Assemble the Plate

   Arrange the cream‑cheese‑topped bagel halves, watermelon cubes, and sliced hard‑boiled egg on a plate for easy toddler access.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

10g

Carbohydrates

30g

Fat

10g

Fiber

2g