Estimated read time: 3-4 minutes
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Back-to-school time is an exciting time for our family, but it’s always challenging to get into a routine. Planning ahead is the key to helping my kids get off to a great start. We all know that breakfast is the most important meal of the day, and I believe it’s especially essential for kids. I want my two children to have the proper nutrition in order to feel well and have energy and focus throughout their school day. One of the best ways to accomplish this is to serve eggs for breakfast.
And here are the reasons why:
- Eggs are packed with protein. Just one egg contains six grams of protein – one of the highest quality proteins available. Research has shown that high-quality proteins help improve satiety.
- Eggs also contain a B vitamin called choline that supports brain function and memory. A study published in the American Journal of Clinical Nutrition found that those who consumed foods with choline performed better on memory and verbal learning tests.
- Eggs are a nutrient-dense food, according to the USDA’s new 2015-2020 Dietary Guidelines, which means they are good for you.
- And if you eat Oakdell’s Omega-3 eggs, you’ll get at least 300 milligrams of total omega-3 fatty acids, which help support brain and heart health.
Eggs in a Blanket
Ingredients
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
1⁄3 cup shredded cheddar cheese
1/4 cup bacon bits
1 (8-ounce) can refrigerated crescent-style dinner rolls
Dry parsley for garnish
Directions
1. Beat eggs, milk, cheese, bacon bits, and salt and pepper in a medium bowl until blended.
2. Heat nonstick skillet over medium heat. Pour in egg mixture.
3. Occasionally stir/turn over the scrambled eggs until fully cooked. Then remove from heat.
4. Heat oven to 375 degrees. Unroll dough and separate into eight triangles. Cut each triangle in half diagonally to make 16 triangles.
5. Place rounded spoonful of scrambled egg mixture on the center of each triangle. Bring corners to the center over filling, overlapping the ends. Press gently to seal. Sprinkle the top of each with dried parsley for garnish.
6. Bake on a baking sheet for 10 to 14 minutes or until golden brown. Immediately remove from baking sheet and serve.
Notes: These can also be made ahead and stored in the freezer or refrigerator.
