Beyond Cold Cereal: Healthy Breakfast Ideas

Start your morning with more than a bowl of cereal.

Becky Low shares some tasty breakfast options that will keep you feeling full.
Fruity Flatbread
4 whole grain sandwich thins, halved
1 tablespoon cinnamon
1 tablespoon sugar
1 cup low fat vanilla yogurt
2 cups fruit, fresh or canned, sliced or diced as needed

Preheat oven to 375 degrees

Lay sandwich thin halves on a cookie sheet lightly sprayed with non-stick spray. Mix together cinnamon and sugar, sprinkle over both sides of the sandwich thins. Bake for 6-8 minutes or until lightly browned. Remove from oven and cool completely. Spread each sandwich half with ⅛-cup yogurt. Top each with ¼-cup fruit.

May mix 2-tablespoon peanut butter into the yogurt and top with sliced bananas.

Serves 4
Peaches-n-Cream Waffle Dunkers
1 quart vanilla yogurt
1 quart peaches, drained and diced
1 package (8-oz) fat free cream cheese, softened
16 whole grain waffle sticks
1 ½ tablespoons cinnamon
1 ½ tablespoon sugar

Preheat oven to 350 degrees.

Blend together yogurt, 2-cups peaches and the cream cheese until smooth; set aside.

Spray waffle sticks on both sides with non-stick spray and arrange on baking sheet. MIx together cinnamon and sugar, sprinkle over both sides of waffle sticks. Toast in oven 7-8 minutes or until heated through.

Serve ½-cup peach yogurt topped with ¼-cup remaining diced peaches and 2 waffle sticks.

Serves 8
Mega Cheese Muffin
1 box corn muffin mix, batter prepared according to package
1 ½ cups reduced fat shredded cheddar cheese
¾ teaspoon onion powder
¾ teaspoon garlic powder
3 large eggs

Preheat oven to 375.

Spray standard size 12-cup muffin tin with non-stick spray.

In a large bowl, combine muffin batter, prepared according package directions, with cheese, onion powder and garlic powder.

In a small bowl, whisk eggs until yolks and whites are completely incorporated.

Place 2-tablespoons of muffin-cheese batter in each tin and create a small well in the center. Place 1-tablespoon egg mixture in each well. Top the egg with 1-tablespoon remaining batter. Bake muffins for about 15-18 minutes or until a toothpick inserted in the muffin center comes out clean.

For more flavor, a “ranch” seasoning blend of 1-teaspoon each dried dill, garlic powder, onion powder and ½-teaspoon dried basil can be added to the batter.

Cooked ground sausage can be used in place of whisked egg in the center of muffin. Use 1-tablespoon sausage per muffin. (“Ranch” seasoning not recommended when using sausage.)

Makes 12 muffins
Fiesta Breakfast Swirls
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon garlic powder
2 eggs, beaten
flour, as needed
1 tube (13.8 oz) refrigerated whole grain pizza crust dough
¾ cup shredded lite Mozzarella cheese
¾ cup shredded reduced fat Cheddar cheese
water, as needed

Preheat oven to 375 degrees. Spray standard 12-cup muffin tin with non-stick spray.

Combine herbs and garlic, set aside.

Spray skillet with non-stick spray and scramble eggs over medium heat until they are set.

On a lightly floured work surface, roll dough into a 12×8 inch rectangle, approximately ⅛-inch thick. Sprinkle cheese evenly over dough. Spread eggs evenly across cheese. Sprinkle with herbs and garlic. Roll up dough tightly along long edge. Brush edge with water and press to seal edges. Cut roll into 12 even slices; place each slice in prepared muffin tin. Bake 16-18 minutes or until dough is golden brown.

May substitute herb and garlic for 1-teaspoon taco seasoning. Omit eggs and double both cheeses.

Makes 12 servings
Blueberry Delight
2 ½ cups quick cooking oats
1 quart vanilla Greek yogurt, divided
½ cup brown sugar
½ cup white sugar
1 egg
2 tablespoons cornstarch
4 cups blueberries, fresh or frozen
flour, as needed

Preheat oven to 350 degrees. Spray 9×9 baking pan with non-stick spray.

In a bowl, mix oats, ¾-cup yogurt, and brown sugar. Press mixture evenly into bottom of prepared pan.

In a large bowl, whisk together egg and cornstarch. Add remaining yogurt and white sugar; stir until blended.

If using frozen blueberries, toss 1 ¾ cup with flour until lightly coated (not necessary if using fresh berries). Gently fold the 1 ¾-cup berries into yogurt batter. Pour batter evenly over prepared crust. Bake 1-hour or until toothpick inserted into the center comes out clean.

Cool at room temperature for 30 minutes; refrigerate for at least 2 hours before serving.

Cut into 9 pieces. garnish each pieces with ¼-cup blueberries.

Recipes created by National Dairy Council for use in school cafeterias and at home.

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