Breakfast kick starts your day and helps give you the energy to get things done and to be able to focus. Take a look at some new breakfast ideas.
The word “snack” makes a lot of people think of unhealthy salty or sweet options. But snacking is actually a very important part of your child’s eating habits. The trick is to be careful about why, when and how your children snack.
Behind every bowl of Kellogg’s® cereal, there’s a farmer with a story to tell. Join us in Newport, Ark. where rice grower Jennifer helps make it all happen.
Total time: 160 min
Prep time: 15 min
Kellogg’s® Crispix® cereal adds a crunchy topping to traditional egg and cheese casseroles
5 ounces frozen chopped spinach, thawed3 cups cubed, dry French bread or cubed, dry bread (3 oz. total)2 cups Kellogg's® Crispix® cereal1 cup (4 oz.) shredded reduced-fat cheddar cheese5 eggs, slightly beaten2 1/4 cups fat-free milk1 tablespoon Dijon-style mustard or spicy brown mustard1 teaspoon dried basil leaves1/8 teaspoon salt1 teaspoon butter, melted
1. Place spinach in colander. Use back of spoon to firmly press spinach, removing excess moisture. 2. In six 10-ounce casseroles or one 8 x 8 x 2-inch baking dish layer half of the bread cubes. Sprinkle with 1 cup of the cereal, spinach and cheese. Top with remaining bread cubes.3. In medium bowl whisk together eggs, milk, mustard, basil and salt. Pour over bread mixture in casseroles. Cover and refrigerate for 2 to 24 hours.4. Toss remaining 1 cup cereal with butter, crushing cereal slightly. Sprinkle cereal mixture atop egg mixture. Bake at 350° F, uncovered, until puffed and knife inserted in center comes out clean. (Allow 25 to 30 minutes for 10-ounce casseroles or 45 to 55 minutes for 8 x 8 x 2-inch baking dish.) Let stand for 5 minutes before serving.
Your browser does not support iframes.
Have fun while exploring new flavors. Give these recipes a try – they’re specially designed to meet the needs of busy moms.