Quantcast

Breakfast Bounty Send Kids Back to School Well-Fed

7/19/2013, 9:58 a.m.

(Family Features) Getting kids back to school each morning can be exhausting and feeding them a good, hot breakfast often gets put on the back burner. Start them out right with easy, wholesome meals full of the protein necessary to fuel their day.

A protein-rich breakfast — one that includes lean ham or pork sausage — reduces daily hunger, increases daily fullness, improves morning blood sugar control and leads to less latter-day snacking, according to a recent study by the University of Missouri. That means teenage boys and girls who chronically skip breakfast have a new, tasty weapon in the fight against obesity. Studies show as many as 20 to 30 percent of adolescents in the United States skip breakfast, which is a habit associated with excess body weight.

Keep breakfast well-balanced by packing it full of protein; using only egg whites; reducing fat intake with Johnsonville’s breakfast chicken sausage with 50 percent less fat; and rounding out the meal with whole grains, fruits and vegetables.

Think you have no time for breakfast? Try recipes that can be prepared ahead of time, served as grab-and-go, or stored in the freezer and microwaved as needed. Use a slow cooker to prepare dishes before bedtime and your family will wake up to house filled with the delicious aromas of a freshly-prepared breakfast.

For more great breakfast ideas, visit www.johnsonville.com/recipes.

Breakfast Taco Bar

Servings: 7 to 10

14 6-inch Mission® Super Soft Tortillas flour tortillas

2 12-ounce packages Johnsonville breakfast sausage links, cooked

12 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

2 cups cheddar cheese, shredded

2 medium tomatoes, chopped

Other toppings, such as sour cream, salsa, chopped avocado

Warm oven to 200°F.

Prepare all condiments of your choice for the tacos: cheese, tomatoes, avocados, etc. Cover and set aside.

Wrap tortillas in foil, place in oven to warm through.

Cook sausage according to package directions. Transfer to baking dish, cover and keep warm in oven.

In a large bowl, whisk eggs, 1/2 teaspoon salt and 1/2 teaspoon pepper. In a large skillet over medium heat add oil. When oil is hot add eggs and allow to cook until the bottom is just set. Pull edges to center and allow uncooked eggs to flow to bottom and continue cooking until done but still moist. Transfer eggs to a baking dish, cover and keep warm, until ready to serve.

To assemble, fold warm tortilla in half and fill with a spoonful of scrambled eggs, two sausage links, top with cheddar, and toppings of your choice.