A+ Back to School Breakfasts

Help your kids get an A+ on eating more Veggies - even at Breakfast. Breakfast is the most important meal of the day to help kids focus, stay alert and perform better all day long. Dietitian Kim Galeaz shares tasty and unique ways to Add More Veggies to breakfast foods like pancakes, muffins and sandwiches – and how to combine them with protein-rich ham and Canadian Bacon for maximum energy and power-packed nutrients!

Black Bean & Corn Muffins

1 cup + 2 tablespoons whole-grain yellow corn meal (stone ground 100% whole grain, like Hodgson Mill or Bob’s Red Mill)

1 cup white whole-wheat flour

1 cup all-purpose flour

¾ cup granulated sugar

1 tablespoon baking powder

¼ teaspoon salt

½ cup vegetable oil

2 large eggs

¾ cup + 2 tablespoons 1% low-fat buttermilk

¾ cup black beans, rinsed and drained

¾ cup frozen sweet corn kernels, thawed

¾ cup very small diced ham

Preheat oven to 400°F. Grease a 12-cup muffin pan or line with paper baking cups. Whisk flour, cornmeal, sugar, baking powder and salt in a large bowl. Whisk oil, eggs and milk in a medium bowl. Add liquid mixture to flour mixture and stir just until flour is moistened. Lightly stir in beans, corn and ham. Divide batter evenly between prepared muffin cups; they’ll be extremely full. Bake 13 to 15 minutes or until muffins are golden brown and toothpick inserted in center comes out clean. Let cool on wire rack 1 minute, then remove muffins from pan and cool completely on rack. Can be stored in freezer in Ziploc freezer bag. Makes 12 muffins.

Recipe created by Kim Galeaz, RD CD


Oven Pancake with Double Bacon, Broccoli & Cheese

¼ cup + 2 tablespoons canola oil

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