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Back-to-School Breakfast Bites

As kids get ready to start a new school year, moms are also getting back into thew swing of a morning routine. One thing that can't be missed? A complete breakfast. Research shows that eating breakfast helps kids concentrate and focus at school, giving moms good reason to serve up balanced nutrition before that first morning bell.

This back-to-school season, start the day off strong and pair your little one's breakfast with a glass of milk. An 8-ounce glass of milk gives kids 8 grams of high-quality protein, plus other essential nutrients like calcium and vitamin D to the morning meal.

Most days, finding time for a balanced breakfast may be easier said than done. One way to help alleviate the morning rush is to make breakfast ahead of time, so it's ready to go before sending the kids off to school. These make-ahead protein-packed eggs in a nest are simple and fun to make. Served with an 8-ounce glass of milk, they make for a delicious breakfast to help start everyone's school day off right.

Find more nutritious recipes to pair with milk at

Protein-Packed Eggs in a Nest

Servings: 6 (2 nests per serving)

Nonstick olive oil spray

4 cups frozen shredded potatoes, defrosted

3 large eggs

3 large egg whites

1/4 cup fat-free milk

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup cooked, lean ground turkey sausage, crumbled

1/3 cup green bell pepper, diced

1/3 cup tomatoes, chopped



1/3 cup part skim mozzarella cheese, shredded

Preheat over to 400 degrees F and spray a 12-well muffin tin with nonstick olive oil spray. Place a scoop of shredded potatoes into each muffin hole, pressing around edges to create the "nest". Bake for 15-20 minutes or until lightly golden.

Remove pan from oven and using a spoon, gently press and fallen potatoes back up against sides of each muffin hole. Turn oven down to 350 degrees F.

In a bowl, add eggs, egg whites, 1/4 cup milk, salt, and pepper. Whisk to combine and place in fridge while preparing green pepper, tomatoes, and additional vegetables.

Stir cooked meat and vegetables into the bowl with egg mixture and pour equally between all "nests". Sprinkle a pinch of cheese over each nest. Bake 15-20 minutes, or until egg is set. Remove from oven and serve with an 8-ounce glass of milk.

Note: Nests can also be stored in airtight bags in fridge once cool for 3-4 days, and can be reheated for an on-the-go breakfast.

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