A Better Breakfast Fuel the body and energize the mind

| February 1, 2011

You’ve probably heard the saying, “breakfast is the most important meal of the day.” Or perhaps you’ve said it yourself. The reality is, while a lot of people say that eating breakfast is important, not very many are actually doing it.

In fact, 93 percent of Americans agree that breakfast is the most important meal of the day, but less than half (44 percent) are eating it every day, according to the 2009 International Food Information Council Foundation’s Food and Health Survey.

If the morning rush in your house means grabbing a toaster pastry, a fast food meal, or – even worse – skipping breakfast, take heart. It’s easier than you think to refuel the body, energize the mind and have some family time around the breakfast table. Here are a few tips to get your family back on track:

•Make a Plan. Get everyone involved in planning breakfasts for the week. The more they participate, the more likely they are to eat it. Keep the plan posted where everyone can see it.

•Keep a breakfast-friendly kitchen. Make sure you always have a ready supply of milk, yogurt, whole grain breads and cereals, fruits and plenty of proteins such as eggs and sausage. Store them where everyone can find them easily in the morning.

•Get prepped. Set dishes and non-perishables on the table the night before. Some heartier breakfasts, such as the Weekend Brunch Casserole, can be prepped the night before, then heated up in just 15 minutes in the morning.

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Weekend Brunch Casserole

Makes 8 servings

8 oz           can refrigerated crescent dinner rolls

1 lb            sausage roll

2 cups       shredded mozzarella cheese

4                eggs, beaten

3/4cup     milk

1/4 tsp      salt

1/8 tsp      black pepper

Preheat oven to 425 degrees. Crumble and cook sausage in medium skillet over medium heat until browned. Drain.

Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended; pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot. Refrigerate leftovers.

Sausage Cups are another hit with families on the go. This quick and simple recipe has farm-fresh taste and helps mom ensure that the family makes time during a busy morning for a breakfast together.

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Sausage Cups

Makes 30 servings

1 lb            sausage roll

1 pkg         won ton wrappers

1 cup          Monterey Jack cheese, shredded

1 cup          cheddar cheese, shredded

1/2 cup      ranch dressing

Preheat oven to 350 degrees. Crumble sausage into medium skillet. Cook over medium heat until lightly browned, stirring occasionally. Drain.

Spray mini muffin tins and insert won ton wrappers to form a small cup. Bake five minutes in preheated oven. Allow wrappers to cool. Mix sausage, cheeses and ranch dressing together. Fill won ton wrappers. Bake for 10 minutes until bubbly.

For more ideas for a better breakfast, visit www.bobevans.com/recipes.

Courtesy of Family Features


Category: Seasonal Recipes

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