Mealtime Magic: Build a Better Breakfast this Month

A good breakfast satisfies you until lunch. A better breakfast prepares you to conquer the day! September is Better Breakfast Month, which is all about making breakfast a priority. Rebecca Lang, author of five cookbooks, is an advocate for starting the day with a healthy, tasty breakfast.

“It’s important to start your day with nutritious foods,” said Lang. “But you don’t have to sacrifice flavor for nutrition. There are plenty of quick and delicious recipes that will have you looking forward to breakfast!”

According to Lang, the building blocks of a better breakfast are:

• Protein: Foods high in protein like eggs, nuts and meats help you feel full faster. This can help control overeating.
• Complex carbohydrates: Make your breakfast with whole grain bread instead of white bread and you will feel full longer. Lang suggests Roman Meal whole grain bread. Most varieties contain at least 21 grams of whole grains per serving, which is almost half of the recommended daily value.
• Fruits and vegetables: Experts recommend anywhere from 5-13 servings of fruits and vegetables per day. Start your day off right by incorporating fruits and vegetables in your breakfast and you willl be more likely to eat them throughout the day.
• Local ingredients: Buying local is better for the environment and usually tastes better. Roman Meal bread is always baked fresh, locally by regional bakers across the country.

“The Roman Meal website has great recipes that incorporate all of my better breakfast building blocks,” Lang shared. “My kids can’t get enough of the Whole Grain French Toast and Tropical Fruit Kabobs. I love to make the Whole Grain Florentine Egg Cups whenever I host a brunch.”

For more great-tasting breakfast recipes, visit RomanMeal.com. You can also enter the Roman Meal Baked Fresh Sweepstakes throughout the month of September at Facebook.com/RomanMeal. Receive a $1 coupon when you enter to win $2,500.

Better Breakfast Month with Chef Rebbecca Lang from rachel edmundson on Vimeo.

Whole Grain Recipes from Roman Meal

Whole Grain Florentine Egg Cups
Prep Time: 5 Minutes
Cook Time: 20 Minutes
Ready In: 25 Minutes
Servings: 6

Ingredients:

6 slices Roman Meal bread
4 Eggs, beaten
½ cup Chopped baby spinach leaves
¼ cup Crumbled feta cheese
¼ tsp Chopped fresh oregano leaves
Salt and pepper, to taste

Directions:

1. Preheat oven to 350° F.
2. Trim crusts from bread. Press gently into 6 muffin cups. Bake 20 minutes until golden brown; remove from oven.
3. Spray medium skillet with nonstick cooking spray; heat over medium heat. Add eggs, spinach, cheese, oregano and salt and pepper. Cook, stirring occasionally, until desired degree of doneness.
4. Fill bread cups with cooked egg and cheese mixture. Top with oregano sprigs if desired.

Spring Asparagus Ham and Egg Sandwich
Prep Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Ingredients:

6 Asparagus spears, grilled
1 oz Prosciutto ham, very thinly sliced
2 slices Roman Meal bread, toasted
2 large Eggs, soft poached
4 slices Avocado
2 tsp Parmesan cheese, shaved
Black pepper, to taste

Directions:

1. Wrap sliced ham around asparagus spears.
2. Top each slice of toasted bread with 3 hams wrapped asparagus spears, 1 egg and 2 slices avocado.
3. Sprinkle with cheese and black pepper.

Whole Grain French Toast and Tropical Fruit Kabobs
Prep Time: 5 Minutes
Cook Time: 11 Minutes
Ready In: 16 Minutes
Servings: 6

Ingredients:

2 large Eggs, beaten
¼ cup Milk
1 tsp Vanilla extract, divided
6 slices Roman Meal bread
Nonstick cooking spray
1 tbsp Granulated sugar
2 tsp Fresh lemon zest
18 1-inch cubes fresh fruit (kiwi, pineapple, mango)
6 6-inch bamboo skewers
Yogurt and honey (optional)

Directions:

1. Combine eggs, milk and vanilla extract in shallow bowl; mix well. Combine sugar and lemon zest in small bowl; set aside.
2. Trim crusts and cut each piece of bread into quarters for a total of 24 pieces.
3. Spray large skillet with nonstick cooking spray; heat over medium heat. Dip bread pieces in egg mixture, coating both sides. Place in skillet and cook for 1 to 2 minutes or until golden brown. Cook on second side for 1 to 2 minutes or until golden brown.
4. Assemble 4 pieces French toast and 3 pieces fruit on each skewer for a total of 6 skewers. Sprinkle with lemon sugar. Serve with yogurt and honey if desired.