6 Breakfasts to Keep the Family on Track this New Year

By Family Features

Start the year off right with wholesome, nutritious morning recipes.

With each New Year comes new goals and resolutions for the entire family. It’s the perfect time to start fresh and get everyone back on track with healthy nutrition. Starting each day with a nutritious breakfast is one way to do just that, not to mention a healthy habit to maintain throughout the year.

By incorporating simple, wholesome ingredients like milk into a balanced breakfast each morning, you can feel good knowing your family is starting the day on the right foot. With nine essential nutrients, including high-quality protein, calcium and vitamin D, pairing milk with breakfast can help everyone be their best.

Try these six breakfast recipes paired with milk, one for each day of the week, to fuel all kinds of mornings throughout the New Year. Visit MilkLife.com for additional recipe inspiration.

Chai Quinoa Protein Breakfast Bowl
How about a modern take on an ancient grain? This breakfast bowl with quinoa is a delicious and nutritious way to start your day. Chai spices combined with brown sugar, vanilla and milk add vibrant flavors sure to excite your taste buds.

1 cup – pre-rinsed uncooked quinoa
2 cups – milk
1 – egg white
1 1/2 tablespoons – brown sugar
1/4 teaspoon – pure vanilla extract
1/4 teaspoon – ground cardamom
1/4 teaspoon – ground cinnamon
1/4 teaspoon – ground ginger
1/4 teaspoon – nutmeg
2 dashes – ground cloves
Shredded or flaked coconut for garnish (optional)
Almond slivers for garnish (optional)

Bring 2 cups of milk to a full simmer in a small saucepan. Add quinoa, return to a simmer and reduce heat to low. Cover, leaving a tiny crack for steam to escape, and simmer until about two-thirds of the milk has been absorbed, about 15 minutes.
Remove from heat and stir in egg white, brown sugar, vanilla and spices. Return pan to stove, covering again with a tiny crack for steam to escape, and continue to cook on low until almost all the milk has been absorbed, about 5 minutes.
Serve with remaining 8-ounce glass of milk and garnish with coconut flakes and almond slivers if desired.
Recipe and photo by Elle Penner of According to Elle

Peanut Butter and Jelly Protein Power Muffins
When you’re in a rush on weekday mornings but still want a wholesome breakfast while on the go, try these protein muffins with peanut butter and jelly. This simple recipe is a kid-friendly way to serve a childhood favorite and start the day with a smile.

Nonstick cooking spray
1 cup – uncooked quinoa, rinse according to package directions
1 3/4 cup – milk, divided
2 cups – all-purpose flour
1/2 cup – loosely packed brown sugar
1 1/2 teaspoons – baking powder
1/2 teaspoon – salt
1/4 cup – plain nonfat Greek yogurt
2 – large eggs
1 teaspoon – vanilla extract
4 tablespoons – creamy reduced-fat peanut butter
1/4 cup – strawberry preserves

Preheat oven to 350 degrees and grease a standard 12-muffin tin with a nonstick cooking spray. In a medium sauce pan stir together quinoa and 1 cup milk. Bring to a boil over medium heat. Reduce to a simmer, cover, and cook 10-15 minutes until quinoa is tender and milk is absorbed.
In a large bowl combine flour, brown sugar, baking powder, and salt and whisk to combine. In a medium bowl combine remaining milk, Greek yogurt, eggs, vanilla, and peanut butter and mix well. Add wet ingredients to dry ingredients and mix until combined. Stir in cooked quinoa. Divide batter among muffin cups. Drop a heaping 1/2 teaspoon of strawberry preserves into the center of each muffin tin on top of the batter. Bake for 20-25 minutes until an inserted toothpick comes out clean.
Allow to cool for 5-10 minutes then serve with remaining 8-ounce glass of milk.
Recipe and photo by Tiffany Edwards of Creme de la Crumb

Southwest Breakfast Protein Sandwich
Add Southwestern flavors to spice up this breakfast sandwich. Scrambled eggs seasoned with cumin, pepper and chili powder are topped with shredded cheese, ham and sliced avocados and placed inside a toasted English muffin for a twist on a classic breakfast favorite.

1 – English muffin
2 – large eggs
1/3 cup – milk
1/4 teaspoon – black pepper, ground
1/2 teaspoon – chili powder
1/2 teaspoon – ground cumin
2 tablespoons – green bell pepper, diced
2 tablespoons – red bell pepper, diced
1/4 cup – shredded Monterey Jack cheese
1 slice – reduced-sodium deli ham, sliced in half
1/4 avocado, sliced

Preheat oven to 350 degrees. In a medium bowl combine eggs, 1/3 cup milk, pepper, chili powder, and cumin and whisk well. Stir in diced bell peppers.
Heat medium nonstick pan or skillet over medium heat. Transfer egg mixture to the pan or skillet and stir for 4-5 minutes until eggs are scrambled and fully cooked. Slice English muffin in half so that there are two slices. On top of each slice, sprinkle 2 tablespoons of cheese, one of the half slices of ham, half of the scrambled egg mixture, and half of the sliced avocados.
Place sandwiches on a foil-lined baking sheet. Bake for 5-8 minutes until cheese is melty and ham is heated through. Serve immediately along with remaining 8-ounce glass of milk.
Recipe and photo by Tiffany Edwards of Creme de la Crumb

Raspberry Cottage Cheese Protein Pancakes
While cottage cheese is not a traditional ingredient in pancakes, these pancakes definitely make it work. By combining blended cottage cheese with rolled oats, this dish adds protein and fiber at breakfast without skimping on taste.

1 cup – whole fresh raspberries
1 1/2 cups – small curd lowfat cottage cheese
2 cups – old fashioned rolled oats
2 – large eggs
3 tablespoons – granulated sugar
1 teaspoon – ground cinnamon
1 teaspoon – vanilla extract
3/4 cup – milk
Powdered sugar, honey, additional raspberries (optional)

In a small bowl, slightly mash raspberries with a fork. Preheat a large skillet or griddle to medium heat (275 degrees).  In a large bowl combine cottage cheese, oats, eggs, sugar, cinnamon, and vanilla and mix to combine.
Transfer mixture to a blender along with 3/4 cup milk, blend until smooth. Gently stir in mashed raspberries. Lightly grease preheated skillet. Pour 1/3 cup of the pancake batter onto the skillet. Allow to cook for 2-3 minutes until bubbles begin to form around the edges. Flip and allow to cook 1-2 more minutes until cooked through. Repeat with remaining batter.
Serve pancakes warm along with remaining 8-ounce glass of milk. Top with additional berries, powdered sugar, and honey if desired.

Vegetable and Sausage Mini Protein Quiches
This mini quiche recipe makes serving up protein at breakfast a snap. Use a muffin tin to create individual sausage quiches that are perfect for a make-ahead, grab-and-go breakfast.

2 – large eggs
1/2 cup – milk
4 ounces – cooked turkey sausage
1 teaspoon – olive oil
4 – button mushrooms, chopped
1/4 cup – red bell pepper, diced
2 – scallions, thinly sliced
1/4 cup – Swiss cheese, shredded
Dash – Pepper
Salt (optional)

Preheat oven to 375 degrees. Spray a muffin tin (6 cavities) with non-stick spray; set aside.
In a medium bowl, whisk together eggs and 1/2 cup milk. Season with salt (optional) and pepper to taste; set aside.
Place a nonstick skillet over medium heat. Add turkey sausage and cook until cooked through; break sausage up with a wooden spoon into small crumbles. Remove turkey from pan and drain on a paper towel lined plate. Wipe out pan. Add olive oil, mushrooms, red peppers and scallions. Sauté until vegetables have released their liquids. Drain veggies and set aside.
Divide sausage and vegetables between 6 prepared muffin tins. Pour egg mixture over fillings, dividing between the 6 muffin cavities. Sprinkle with cheese.
Bake mini quiches for 18-20 minutes or until eggs are set. Allow quiches to cool slightly before removing from pan. Serve with remaining 8-ounce glass of milk and enjoy.
Recipe and photo by Emily Caruso of Jelly Toast 

Protein Power Huevos Rancheros
This tasty twist on eggs brings a Southwestern flair to breakfast with avocados and turkey sausage piled high on a tortilla to spice up your morning.

1 – large egg
2 tablespoons – milk
1 – 6” corn tortilla
2 tablespoons – reduced-fat pepper jack cheese, shredded, divided
1 teaspoon – olive oil
1/4 –avocado, sliced
1 ounce – cooked turkey sausage, crumbled
1 tablespoon – chunky garden salsa
2 tablespoons – nonfat plain Greek yogurt
1 tablespoon – green onion, sliced
Dash – Pepper
Salt (optional)
Hot sauce (optional)

In a bowl, whisk together egg and 2 tablespoons milk. Season with salt (optional) and pepper to taste; set aside.
Heat nonstick skillet over medium heat. Add tortilla to pan and heat for 10 seconds. Flip tortilla and heat on other side for 10 seconds and remove to a plate.
Heat olive oil in pan. Add egg mixture and cheese. Cook eggs over medium low heat, stirring gently with a spatula until cooked through, but still creamy. Remove from heat.
Top heated tortilla with turkey sausage, avocado, scrambled egg, salsa, Greek yogurt, green onion and optional dollop of hot sauce. Serve with remaining 8-ounce glass of milk.
Recipe and photo by Emily Caruso of Jelly Toast

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