Get Egg-cited! With Eggland's Best

MISSION, KS--(Marketwire - Jun 27, 2011) - (Family Features) There's a reason for the adage, "Breakfast is the most important meal of the day." It's because breakfast provides an opportunity to get important nutrients that are difficult to make up over the course of the day. In addition, children and adults who eat breakfast regularly tend to have healthier body weights than breakfast skippers. Studies also show that children do better in school when they eat breakfast, most likely because they can concentrate and focus better. Despite this knowledge, however, it is estimated that 12 to 34 percent of children and adolescents skip breakfast on a regular basis.

"Children model their parents' behavior, so you can't expect your children to eat a healthy breakfast if you don't," said Elizabeth Ward, a registered dietitian and expert on family nutrition. "As a mom of three daughters, I personally love serving Eggland's Best eggs on my breakfast table. Not only do they taste great, but they contain less saturated fat, double the vitamin D and omega-3 fatty acids, as well as 10 times more vitamin E as ordinary eggs. I even keep some hard-cooked Eggland's Best eggs on hand for a quick and healthy snack."

For children who may be picky eaters, scramble up the usual breakfast dishes by getting creative with these kid-tested and mom-approved breakfast recipes from Elizabeth Ward's kitchen. Additional inspiration for cooking with eggs any time of day can be found at www.egglandsbest.com.

Heat oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring occasionally, until spinach wilts, 3 to 5 minutes. Season with salt and pepper to taste. Add eggs and cheese and cook, stirring frequently, until eggs are set, about 2 minutes.

Stack tortillas on a microwave-safe plate, uncovered, and heat in microwave until warmed through, 30 to 45 seconds.

Assemble wraps by placing a quarter of egg mixture on each tortilla. Top with 1 to 2 tablespoons of salsa, wrap burrito style, slice in half, and serve.

In a medium bowl, combine eggs and salt.

Take turns stirring in flour and milk, beating with a whisk until smooth.

Add melted butter and whisk.

Heat a medium skillet on medium-high heat. Melt some butter in the pan. Pour in 1/4 cup of the crepe batter, swirling the pan around to coat the bottom evenly.

When the top of the crepe starts to look dry and bottom is just beginning to brown, flip the crepe over with a spatula.

Cook 30 seconds more, then place on a plate. Cover and keep warm while you make the rest.

Crepes can be folded in quarters and dusted with powdered sugar, or topped with syrup.

Boost nutrition by topping a crepe with sliced strawberries or banana (or a combination!) and rolling up. Add a bit of fun by drizzling fat-free chocolate syrup on top.

In a shallow bowl or pie plate, lightly whisk eggs; add milk, cinnamon, and vanilla. Whisk until well combined.

Heat nonstick griddle over medium-low heat. Coat with nonstick cooking spray.

Dip one slice of bread in the egg mixture until well coated on both sides, allowing excess to drip into the bowl. Place on the griddle and cook about one minute on each side or until golden brown and the egg has set. Transfer to a plate and cover until ready to serve. Repeat with remaining slices, coating the griddle with cooking spray as needed. Keep cooked French toast warm.

In a small bowl, mix the ricotta cheese and sugar.

Assemble sandwiches: Spread 1/4 of the ricotta filling on a slice of French toast. Top with 1/4 of the berries. Top with another slice of French toast. Slice each sandwich in half and enjoy.